Search thousands of recipes reviewed by home cooks like you.

Soft Oatmeal Cookies

Soft Oatmeal Cookies

  • Prep

  • Cook

  • Ready In

BITTERSWEET1

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking 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 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MRONUFRAK
2906
10/29/2006

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!!!

JENIP
1721
6/22/2003

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!

ColoradoPrincess
1376
2/4/2006

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.