Oatmeal Cookie Recipe Two Ways
An oatmeal cookie recipe can be adapted in many ways. One delicious version includes chocolate chips, while the other uses golden raisins. This recipe will show you how easily you can take this recipe and enjoy both to satisfy all the oatmeal cookie lovers. This is one of those classic cookies with a great chew.
There’s a good chance you have all the ingredients on hand to make either version of this oatmeal cookie.
Oatmeal Cookies Ingredients
- flour
- cinnamon
- baking powder
- baking soda
- salt
- butter
- brown sugar
- granulated sugar
- vanilla
- eggs
- old fashion rolled oats
- golden raisins
- chocolate chips
How to make Oatmeal Cookies
I start my oatmeal cookies by combining the dry ingredients. In a medium bowl add your flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, using either a stand mixer or a hand mixer cream together the butter and sugar with a paddle attachment.
Mix together for at least 3 minutes until the batter is creamy. Add the vanilla extract and eggs, mix together until just combined. Then add the flour mixture to the wet ingredients.
Slowly mix the flour mixture in the creamed butter mixture until just combined.
Then add in the oasts. Slowly mix the oats into the cookie dough.
Now you get to decide if you want both chocolate chip oatmeal cookies and oatmeal raisin cookies. If you do then divide your cookie dough in half.
Oatmeal Chocolate Chip Cookies
If you want all chocolate chip oatmeal cookies then you’ll add 1 cup of chocolate chips. If you’ve divided your cookie dough in half, then you’ll add only 1/2 of a cup of chocolate chips. I use a wooden spoon to stir the chocolate chips within the cookie dough.
Golden Raisin Oatmeal Cookies
If you want all raisin oatmeal cookies, then you’ll add a cup of raisins. I prefer golden raisins, but any type will work. If you’ve divided your dough in half, then you’ll add 1/2 of a cup of raisins to one of the sections of cookie dough.
I use a tablespoon to scoop the dough. Then I roll the cookie dough into a ball before placing it on a parchment paper lined baking sheet. The cookies do spread a little, so space the cookies about 2 inches apart. Bake in a preheated oven.
Once the edges are turning golden brown I remove the cookies and let them cool a few minutes and then place the cookies on a wire rack to finish cooling until they come to room temperature.
These cookies have such a great taste and the textures of both varieties of these cookies are so good.
Oatmeal Cookies Two Ways
Equipment
- mixer
- 2 cookie sheets
- parchment paper
Ingredients
- 1½ cup flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter softened
- 1¼ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 3 cups old fashioned oats
- raisins 1 cup if you want all oatmeal raisins, 1/2 cup if you split recipe
- chocolate chips 1 cup if you want all oatmeal chocolate chips, 1/2 cup if you split the recipe
Instructions
- Preheat oven to 350°F. Prep two cookie sheets with parchment paper.
- Combine the dry ingredients in a medium bowl: flour, baking powder, baking soda, cinnamon, and salt.
- In a mixer bowl, add the butter, brown sugar, and granulated sugar. Cream together on medium speed for 3-5 minutes.
- Add the vanilla and eggs, mix together.
- Add the dry ingredients to the mixer bowl. Turn on to low speed and mix until combined.
- Add the oats to the mixer bowl. Mix until combined.
OPTIONS
- If you want both oatmeal chocolate chip cookies and oatmeal raisin cookies, divide your cookie dough in half. Add ½ cup of chocolate chips to one section and ½ cup of raisins to the other section.
- If you want all chocolate chip oatmeal cookies, add 1 cup of chocolate chips to the cookie dough.
- If you want all oatmeal raisin cookies, add 1 cup of raisins to the cookie dough.
- Once the add in(s) are combined, use a teaspoon to scoop out the cookie dough into your hand. Roll into a ball. Place the dough balls about 2 inches apart on the parchment-lined cookie sheet.
- Bake in a preheated oven for 12-14 minutes until the edges are just golden brown.
- Let the cookies cool on the cookie sheet for 3-4 minutes before moving to a wire rack to complete cooling.
