Grandmothers Oatmeal Cookies – The Delish Recipe

These soft-baked oatmeal cookies, passed down from grandma’s recipe book, are a classic treat that never goes out of style. With a perfect balance of crunch and chew, they’re sure to become a family favorite.

Made with rolled oats, brown sugar, and a hint of vanilla, they’re a comforting delight for any occasion.

Ready Time

45 mins

Yields

9 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup white granulated sugar
1 cup brown sugar
2 large eggs
2 cups rolled oats
1 teaspoon vanilla extract
Optional: nuts, chocolate chips, or dried fruit

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside. In a large bowl, cream together the butter and sugars until light and fluffy.

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

Stir in the flour mixture until just combined, being careful not to overmix. Add the oats and vanilla extract, mixing until well combined.

If using, add in your choice of nuts, chocolate chips, or dried fruit and fold them into the dough.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 5 days. If you want a crisper cookie, bake for 12 minutes, but if you prefer a chewier cookie, bake for 10 minutes.

You can customize these cookies with your favorite mix-ins, so don’t be afraid to get creative! If you want a more pronounced oat flavor, try using old-fashioned oats instead of rolled oats.