Soft Oatmeal Cookies

    Soft Oatmeal Cookies

    (3858)
    6saves
    1hr25min


    3308 people made this

    About this recipe: These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire."

    Ingredients
    Makes: 24 cookies

    • 1 cup (230 g) butter, softened
    • 1 cup (200 g) caster sugar
    • 1 cup (220 g) brown sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 2 cups (250 g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1 1/2 teaspoon ground cinnamon
    • 3 cups (250 g) quick cooking oats

    Directions
    Prep:15min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr25min 

    1. In a medium bowl, cream together butter and sugars. Beat in eggs one at a time, then stir in vanilla. Combine flour, soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
    2. Preheat the oven to 190 degrees C (375 degrees F). Grease baking trays. Roll the dough into 2 cm balls, and place 4 cm apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
    3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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    Reviews and ratings
    Global ratings:
    (3858)

    Reviews in English (3853)

    by
    3232

    These were fantastic, but NOT moist! First, you do not need to dip the fork in sugar when you press these cookies flat. They are sweet enough! Don't press the cookies flat if you don't like thin & crispy cookies. Leave them in little balls for thicker and more chewy cookies. Finally, I added 1/2 cup of chopped walnuts to the batter and then divided it into 3 bowls. In one, I added 1/3 cup of raisins, in another, 1/3 cup of semi-sweet chocolate chips, and in the last one, I added 1/4 cup of dried cranberries and 1/4 cup of shredded coconut. They needed a full 10 minutes to bake and they were all DELICIOUS!!!  -  29 Oct 2006  (Review from Allrecipes US | Canada)

    by
    1827

    This recipe makes a great cookie! You can tailor it to your liking: take them out a bit early for softer cookies, or bake them a little longer for a crisp cookie. I divided the dough and added raisins to one batch; chocolate chips to the second; and Craisins & white chocolate to the third, which were absolutely delicious! Of course, they were great without adding anything. I did reduce the cinnamon to 1 tsp and added 1/2 tsp ground cloves which gave them an even better taste. Also, I didn't grease the pan, chill the dough, or flatten w/fork and they turned out just fine. Try it for yourself!  -  13 Dec 2002  (Review from Allrecipes US | Canada)

    by
    1466

    Wow! I loved these cookies and they were super easy to make. I used Splenda instead of sugar. WW flour in place pf white flour and added raisins. I also took the advice of another eviewer and left them round instead of flattening them with a fork and the came out round, soft and perfect. I will make these again and again. Thanks for the great recipe.  -  04 Feb 2006  (Review from Allrecipes US | Canada)

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