Oatmeal Drop Cookies
A classic, chewy cookie packed with rolled oats and warm cinnamon. These simple drop cookies are easy to prepare and can be customized with raisins and nuts for extra texture and flavor.
An original recipe by Forkin
- Total time
- 42 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 785 kcal
Allergen information: may contain eggs, gluten, milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 0.75 cupunsalted butter, softened to room temperature
- 1.5 cuplight brown sugar, packed
- 2 pcslarge egg
- 2 tbspwhole milk
- 1.75 cupall-purpose flour
- 1 tspbaking soda
- 0.5 tspsalt
- 1.5 tspground cinnamon
- 2 cuprolled oats
- 0.5 cupwalnut, chopped(optional)
- 0.5 cupraisin(optional)
Equipment
large bowl · spatula · wire rack · baking sheet · parchment paper · electric mixer · medium bowl · whisk · oven
The method
Step by step
- 1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
About 2 min
- 2
In a large bowl, use an electric mixer to beat the softened butter and packed light brown sugar on medium-high speed until creamy, about 2-3 minutes.
About 3 min
- 3
Add the eggs one at a time, beating well after each addition until fully incorporated.
About 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
About 2 min
- 5
With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined.
About 3 min
Cook’s note: Be careful not to overmix the dough, as this can result in tough cookies.
- 6
Using a spatula, fold in the rolled oats, followed by the optional chopped walnuts and raisins, until evenly distributed.
About 2 min
- 7
Drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
About 6 min
Cook’s note: A small cookie scoop provides uniform size and shape for even baking.
- 8
Bake for 10-12 minutes, or until the edges are lightly browned and the centers are just set.
About 12 min
- 9
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
About 5 min
Cook’s note: Letting them set on the hot pan helps them firm up so they don't break when you move them.
Per serving
Nutrition
- Calories
- 785.3kcal
- Protein
- 11.9g
- Carbs
- 111.3g
- Fat
- 34g
- Fibre
- 5.5g
- Sugar
- 61.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cookies in an airtight container at room temperature.