12 Days of Christmas Cookies continues with this family favorite recipe of Classic Oatmeal Cookies. Soft and chewy yet crispy on the outside. They can be filled with raisins, chocolate chips or even chopped walnuts. Sometimes I even enjoy them plain with just a glass of cold milk.
Classic Oatmeal Cookies hold a special place in my heart because they were my dad's favorites. My father had a huge sweet tooth, and he loved having a cookie with a cup of coffee.
This is another easy cookie recipe that's going to become one of your favorite's to make not only for the holidays but all year long.
While some people may not think they're "Christmassy" enough, I think they're a great cookie to use if you host a cookie exchange, give away cookies as gifts or just bake for your own family, this is another Kitchenaid mixer cookie recipe that my family loves.
Helpful Kitchen Tools
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- Baking trays
- Parchment baking sheets
- Baking cooling rack
- Cookie scoop - using a cookie scoop helps ensure that all the cookies will be similar in size. This helps them bake evenly too!
Ingredients
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Butter, 1 cup softened
- Brown sugar, 1 cup
- ½ c. Granulated Sugar
- 2 Eggs
- Vanilla Extract, 1 tsp.
- Quick Oats, 3 ½ cups
- 1 cup all-purpose flour
- Cinnamon, 1 tsp.
- ½ tsp. baking power and ½ tsp. baking soda
- ¼ tsp. salt
- Raisins or chocolate chips, 1 cup
Directions
This is another Kitchenaid mixer cookie recipe. Cream the butter with the brown and granulated sugar in a large mixing bowl fitted with the paddle attachment. Add in eggs and vanilla, and mix on low speed to combine.
Add the Dry Ingredients
First, make sure you add the cinnamon. Don't leave it out. Cinnamon adds sweetness to the oatmeal cookies.
In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.
Baking Instructions
Divide the dough into 24 equal-sized balls using cookie scoops. Arrange them on the prepared baking sheet lined with silpat 1-2 inches between balls of dough. Press balls down with the bottom of a glass.
By pressing the cookies down with a glass, this will give you that crispy rim around the edges of the cookies. But sometimes the cookie dough will stick to the bottom of the glass.
To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough.
Place in the pre-heated oven and bake for 8-10 minutes, or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool for 10-15 minutes.
Optional Stir Ins
If your family doesn't care for raisins, substitute chocolate chips. You can even add up to 1 cup of the following ingredients in place of the raisins:
- semi-sweet or milk chocolate chips, butterscotch chips, white chocolate chips
- chocolate chunks
- chopped walnuts or pecans
- peanut butter chips or peanut butter candy pieces
How to Store Oatmeal Cookies
- Allow the cookies to cool completely before storing.
- Place the cookies in a well sealed airtight container at room temperature.
- You can even flash freeze the cookies on a baking sheet in the freezer and then store in a plastic container or freezer safe bag in the freezer for up to 3 months.
More CHRISTMAS COOKIE RECIPES
These cookie recipes will be great for hosting a cookie exchange, give away cookies as gifts or just bake for your own family.
- Soft Ginger Cookies
- Peanut Butter Blossoms
- Creme Brûlée Cookie Recipe
- Freezer Friendly Slice and Bake Shortbread Cookies
- Walnut Chocolate Chunk Cookies
- Gingersnap Cookies
- Chunky Peanut Butter Cookies
- Vanilla Chocolate Slice and Bake Cookies
- Italian Ricotta Christmas Cookies – A Family Tradition
Classic Oatmeal Cookies
Classic Oatmeal Cookies - Soft and chewy yet crispy on the outside, these are going to become one of your favorite cookies to make all year long.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp. real vanilla extract
- 3 ½ cups quick oats
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 cup raisins or chocolate chips
Instructions
- Preheat oven to 375°F
- Cream the butter with the brown and granulated sugar in a large mixing bowl.
- Add in eggs and vanilla, and mix on low speed to combine.
- In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.
- Cover and chill dough in the refrigerator for 30 minutes before baking.
- Using a cookie scoop to help you evenly divide the dough into 24 equal-sized balls.
- Arrange on a baking sheet that's been lined with either parchment paper or a silpat leaving about 1-2 inches between balls of dough.
- Press balls down with the bottom of a glass.
- Bake 8-10 minutes or until just lightly browned on the edges and cooked through.
- Remove from oven and transfer to a wire rack to cool for 10-15 minutes.
Notes
To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 97mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 3g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
Tried this recipe? Let me know in the comments and don't forget to rate it!
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