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Oatmeal Cookies


Oatmeal Cookies

Margaret Moon

When did everyone start hating on oatmeal cookies? How did something so buttery, chewy, and downright delicious become the butt of all cookie jokes? And seriously, who has ever mistaken a raisin for a chocolate chip? I think a lot of people are scared to say they enjoy oatmeal cookies. They're like reality TV; one minute you say you hate it, and the next you're spending your New Years Eve on a hotel bed eating pizza and binge watching Naked and Afraid. (Not that I have any experience in that whatsoever...)

You know what? I'm not afraid to say it.  I personally can't resist a perfectly golden, crispy edged, warm and toasty oatmeal cookie. Especially with a cold glass of milk to dip it in.

I originally made these cookies to crumble up and stir into my strawberry rhubarb ice cream, but I cant wait to make another batch and try some mix-ins! I'm thinking cranberries, apricots, and rosemary. Another lovely combination I'm quite fond of is almond, coconut, and orange zest. (Especially dipped in dark chocolate!!) An oatmeal cookie is such a blank canvas for a variety of flavors; don't be afraid to get a little crazy with them! 

Leave me a comment below proclaiming your undying love to oatmeal cookies! Don't worry, your secret's safe with me! 

Lovingly Yours,

Margaret Moon

Oatmeal cookies

Makes a few dozen small cookies


  • 2 sticks unsalted butter, room temp

  • ¾ Cup light brown sugar, packed

  • 1 ¼ Cups granulated sugar

  • 2 eggs, room temperature

  • 1 teaspoon pure vanilla extract

  • 1 ½ Cups all-purpose flour

  • 1 teaspoon cinnamon

  • 1 teaspoon kosher salt

  • 1 teaspoon baking soda

  • 3 Cups old-fashioned oats


Preheat oven to 350F. Line a cookie sheet with parchment paper.

In a small mixing bowl, whisk together your flour, cinnamon, salt, and baking soda; set aside.

In the bowl of your stand mixer with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add eggs and vanilla one a time, mixing until fully incorporated.

With your mixer on its lowest setting, add in your dry ingredients, mixing just until mostly combined. Add in the oats and any other mix-ins and mix until just barely combined.

Scoop your cookies onto a cookie sheet. Using a scooper will produce larger, chewier cookies, whereas heaping tablespoons will create smaller, crispier cookies. Make sure to leave ample space between each cookie, these spread a good deal!

Bake the cookies on the middle rack of the oven for about 10 minutes, rotating halfway throughout. Allow to cool a couple minutes before transferring to a wire rack to cool completely.