Oatmeal Drop Cookies

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1. 1

   Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.

   Ongeveer 2 min

2. 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.

   Ongeveer 3 min

3. 3

   Add the eggs one at a time, beating well after each addition until fully incorporated.

   Ongeveer 2 min

4. 4

   In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.

   Ongeveer 2 min

5. 5

   With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined.

   Ongeveer 3 min

   Tip van de kok: Be careful not to overmix the dough, as this can result in tough cookies.

6. 6

   Using a spatula, fold in the rolled oats, followed by the optional chopped walnuts and raisins, until evenly distributed.

   Ongeveer 2 min

7. 7

   Drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

   Ongeveer 6 min

   Tip van de kok: A small cookie scoop provides uniform size and shape for even baking.

8. 8

   Bake for 10-12 minutes, or until the edges are lightly browned and the centers are just set.

   Ongeveer 12 min

9. 9

   Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

   Ongeveer 5 min

   Tip van de kok: Letting them set on the hot pan helps them firm up so they don't break when you move them.