Gemma’s Best-Ever Oatmeal Cookies are the perfect blend of chewy, crispy, and utterly comforting. Each bite delivers a symphony of textures, from the soft, buttery center to the golden, slightly crunchy edges.
Packed with warm cinnamon and sweet hints of brown sugar, these cookies are a nostalgic treat that feels like a cozy hug. Best of all, they come together in just 25 minutes, making them ideal for a quick baking session or a last-minute dessert.
These cookies are not just delicious—they’re versatile too. Enjoy them fresh from the oven with a glass of milk or pack them for a satisfying snack on the go. The aroma of toasted oats and vanilla will fill your kitchen, creating an irresistible atmosphere.
Whether you’re a seasoned baker or a beginner, this recipe is foolproof and guaranteed to impress. Treat yourself to a batch of these irresistible cookies today!
Ingredients for Gemma’s Best-Ever Oatmeal Cookies
- ¾ cup (3 ¾ oz/105 g) all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (4 oz/115 g) butter, room temperature (softened for easy creaming)
- ½ cup (4 oz/115 g) granulated sugar
- ½ cup (3 oz/85 g) light brown sugar (packed for accurate measurement)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (4 ½ oz/128 g) rolled oats (old-fashioned oats work best)
- ⅔ cup (3 ⅓ oz/94 g) raisins (substitute with chocolate chips or dried cranberries if preferred)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Line two large cookie sheets with parchment paper and set aside.
- In a medium bowl, combine the flour, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture. Whip until fully combined.
- Gradually add the dry ingredients to the wet mixture. Mix with a spatula until just combined—do not overmix.
- Gently fold in the rolled oats and raisins until evenly distributed.
- Using a tablespoon measure, scoop heaped tablespoons of dough onto the prepared cookie sheets, leaving about 2 inches between each cookie.
- Bake for 9-10 minutes, or until the cookies are golden brown and slightly risen. Do not overbake to keep the centers gooey.
- Allow the cookies to cool slightly on the sheet before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days. Enjoy!
Perfect Pairings: Serving Suggestions
These oatmeal cookies are delicious on their own, but they’re even better with a glass of cold milk or a warm cup of coffee. For a special treat, serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce. They also make a great addition to a dessert platter alongside chocolate chip cookies and brownies.
Mix It Up: Recipe Variations
Feel free to customize these cookies to suit your taste! Swap the raisins for chocolate chips, dried cranberries, or chopped nuts. For a nutty twist, add ½ cup of chopped walnuts or pecans. If you’re feeling adventurous, try adding a handful of shredded coconut or a sprinkle of sea salt on top before baking.
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 3 days. To keep them soft, add a slice of bread to the container—it helps retain moisture. For longer storage, freeze the baked cookies in a zip-top bag for up to 2 months. Thaw at room temperature or warm them in the oven for a few minutes.
Quick Tips for Success
For evenly baked cookies, use a tablespoon measure to scoop the dough and space them 2 inches apart on the sheet. Don’t overbake—9-10 minutes is perfect for a gooey center. If you’re short on time, chill the dough for 15 minutes before baking to prevent spreading. And remember, room temperature butter is key for easy creaming!
Gemma’s Best-Ever Oatmeal Cookies
Ingredients
- ¾ cup all-purpose flour (3 ¾ oz/105 g)
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter (4 oz/115 g), room temperature
- ½ cup granulated sugar (4 oz/115 g)
- ½ cup light brown sugar (3 oz/85 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups rolled oats (4 ½ oz/128 g)
- ⅔ cup raisins (3 ⅓oz/94 g)
Instructions
- Preheat your oven to 375°F (190°C). Then line to large cookie sheets with parchment paper and set aside.
- In a medium bowl combine the flour, cinnamon, baking soda and salt. Set aside.
- In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined.
- Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
- Lastly, fold in the oats and the raisins.
- Using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 2 inches between the cookies.
- Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don’t be tempted to bake for longer or you will lose the gooey center.
- Allow the cookies to cool slightly before transferring onto a wire rack to cool fully. Enjoy!
- Store in an airtight container for up to 3 days at room temperature.