Easy Oatmeal Cookies

These homestyle oatmeal cookies are delightfully chewy, buttery-sweet, and scented with cinnamon and vanilla.

Course Dessert, Snack

Cuisine American

Diet Vegetarian

Keyword baking, cookie exchange, cookie swap, cookies, oatmeal cookies, old fashioned rolled oats, rolled oats

Prep Time 20

Cook Time 8

Total Time 28

Servings Cookies

Calories 146kcal

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup butter softened
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg room temperature
1 ½ teaspoons vanilla extract
1 ½ cups old-fashioned rolled oats
Optional: 1 cup mix-ins such as chocolate chips, chopped nuts, and/or dried fruit (see notes below for ideas)

Preheat the oven to 375 degrees F.
Line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Mix well and set aside.
In the bowl of a stand mixer, combine the softened butter, granulated sugar, and brown sugar.
Mix on medium-high speed until light and fluffy, about 1 to 2 minutes.
Beat in the egg and vanilla. Scrape down the sides of the bowl as necessary to ensure everything is incorporated.
Beat in the dry ingredients until just blended, being careful not to over-mix.
Add the oats and beat on low speed until just blended.
If desired, beat in 1 cup of mix-ins until evenly distributed.
Using a 1 ½- to 2-tablespoon cookie scoop (or 2 tablespoons of dough), scoop the dough and roll into balls.
Transfer the balls to the prepared pans, about 2 inches apart (the cookies will spread out, so give them some room).
Gently press down to slightly flatten the top of the cookies (if the cookies are sticking, moisten your fingers with water).
Bake for 8 to 10 minutes, until the edges are golden brown and the top is just set. The centers may appear slightly underdone, but not raw.
Cool the cookies on the pans, on wire racks, for 5 minutes, then transfer the cookies to the racks to cool completely.

Optional mix-ins. When adding mix-ins, use about 1 cup total.
- Raisins
- Chocolate chips (semisweet, bittersweet, milk, and/or white)
- Butterscotch chips
- Cinnamon chips
- Dried cranberries
- Dried cherries
- Dried apricots, chopped
- Chopped walnuts or pecans
- Shredded or flaked coconut