Basic Oatmeal Cookies

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 1 Rating
Serves: about 5 dozen
Prep Time:
Cook Time:


1 c butter or margarine (that's 2 sticks)
1 c white granulated sugar
1 c lightly packed light brown sugar
2 large eggs
1 1/2 tsp vanilla extract
2 1/2 c sifted, all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
3 c quick cooking oats

The Cook

Cathy Nunn Recipe
Full Flavored
Weslaco, TX (pop. 35,670)
Member Since May 2011
Cathy's notes for this recipe:
I call this recipe "basic" because from this starter recipe, you can add or adapt the recipe to add many other kinds of additions...nuts, raisins, coconut, dried cranberries, etc. I have made these for years and never had a bad batch!
Make it Your Way...

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Preheat oven to 375 degrees. In a medium sized bowl, melt butter or margarine in the microwave until soft and melting, add white and brown sugars and blend well. Beat in the eggs, then stir in the vanilla. In a large bowl, sift flour, baking soda, salt & cinnamon and stir, blending well. Add the butter & sugar mixture and stir it in well, blending all. Add oats and mix together well.
Place by spoonfuls or make walnut-sized balls if you can onto cookie sheets. (I use parchment to bake on. You never burn the bottoms of the cookies using parchment!) Place about 2 inches apart.
Bake 12-15 minutes (Watch your oven--baking time may vary.) Let sit for 2 to 3 minutes, then remove from cookie sheet.
NOTES: As I said, this is just a basic recipe. If you wish to add something to the mix, feel free! For example, 1 Cup chopped pecans or walnuts, 1 Cup raisins or dried cranberries, 2/3 cup of coconut, etc... I have even mixed in 1/2 Cup of English Toffee bits with chopped pecans and they turned out fantastic! And I will mention again the ease with which cookies bake on parchment paper! I'll never grease another cookie sheet ever again! Try it!

Bon Apetit' Y'all!

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user Cynthia Wiggins-Wyrick wiggi0828 - Dec 1, 2011
Do you have to sift the flower Cathy? If so, why do you sift flour?

I ask because I don't even own a sifter and haven't used one since I lived with my parents in Donna!!!
user Cathy Nunn CJNUNN - Dec 1, 2011
I like to sift the flour because it just helps the dough turn out lighter. But I suppose it isn't absolutely necessary to sift it. I don't own a sifter either. I use a wire mesh "sieve". It works just as well and doesn't take up as much room to store it.
user Cathy Nunn CJNUNN - Dec 1, 2011
Cynthia, get what I have... It's a wire mesh strainer, about 8" wide and about 3-4 " deep. It works very well to sift flour if you have one already!
user Cynthia Wiggins-Wyrick wiggi0828 - Dec 1, 2011
hmmm...I guess I just have thicker cookies! I'm not a baker myself, but I do like Oatmeal Cookies with Raisins and Nuts... I'm not patient enough to bake myself very often, and I'm not a "sweets" eater. Though while I'm "under-employed" I have time and the oatmeal will help my minor cholestoral issues (I'm so right at borderline on high and thankfully no meds yet) so if I can add oats in and like them, I appreciate your basic recipe! Thanks!
user Cathy Nunn CJNUNN - Dec 2, 2011
You are most welcome, Cynthia!! I hope you enjoy them... I also wanted to mention... This recipe will make the cookies puff up. If you want them flatter and chewier, cut back on the baking soda by 1/2 tsp.

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