Classic, Oatmeal Cookies
I make oatmeal cookies chewy by using more oil than butter, less flour, and an extra egg yolk for moisture. I mix by hand, melt the butter, and brown it with cinnamon for extra flavor. Raisins add texture and brightness.
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Servings: 20 cookies
Ingredients
- 1 cup 140 g all‑purpose flour
- ¾ tsp kosher salt or ½ tsp table salt
- ½ tsp baking soda
- 4 Tbsp 2 oz unsalted butter, softened
- ¼ tsp ground cinnamon
- ¾ cup 150 g packed light brown sugar
- ½ cup 100 g granulated white sugar
- ½ cup neutral oil vegetable or canola
- 1 large egg lightly beaten
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 3 cups 255 g old‑fashioned rolled oats
- ½ cup 75 g raisins
Instructions
- Preheat to 375°F; whisk flour, salt, and baking soda; line sheets.
- Brown butter until golden (1–2 min after foaming); stir in cinnamon.
- Whisk brown sugar, granulated sugar, and oil into butter; add egg, yolk, and vanilla.
- Stir in flour mixture, then fold in oats and raisins.
- Portion 20 (3 Tbsp) mounds; flatten to 2½″ disks.
- Bake 8–10 min per sheet; cool 5 min on sheet, then transfer to rack.