grandma helen’s oatmeal cookies

 

These timeless oatmeal cookies, passed down through generations, fill your home with the warm, comforting aroma of nostalgia. Beloved for their simple, wholesome ingredients and soft, chewy texture, they’re a taste of homemade goodness that feels just like a hug from Grandma.

Prep Time: 15 minutes | Cook Time: 10-12 minutes per batch | Total Time: 30 minutes
Servings: About 24 cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup packed light brown sugar

• 2 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon fine salt

• 3 cups old-fashioned rolled oats

• 1 cup raisins (optional) or chocolate chips

Instructions

1. Preheat & Prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir in the rolled oats.

3. Cream Wet Ingredients: In a large bowl, use a hand mixer or stand mixer to cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract.

4. Combine: Gradually add the dry oat mixture to the wet ingredients, mixing on low speed until just combined. Fold in the raisins or chocolate chips, if using.

5. Scoop & Bake: Drop rounded tablespoons of dough (about 1.5-inch balls) onto the prepared baking sheets, leaving 2 inches between each for spreading. Gently flatten each ball slightly.

6. Bake: Bake for 10-12 minutes, or until the edges are golden brown but the centers still look soft. Do not overbake.

7. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a Chewier Cookie: Use 1 cup of each brown sugar and granulated sugar instead of all brown sugar.

• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure your oats are certified gluten-free.

• Vegan Option: Use a plant-based butter substitute and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).

• Add-Ins: Substitute or combine raisins with chocolate chips, chopped nuts (like walnuts or pecans), or dried cranberries.

Enjoy these sweet, tender cookies with a glass of milk and the warmth of tradition.