You will want to save this oatmeal cookie recipe to bake on repeat!
In St. Louis, August means back-to-school is here. As a mom, this has brought with it a lot of emotions in recent years. As my oldest enters Kindergarten, a school year marks the reality I’m always trying avoid – that my children are getting older.
Each season brings such a transition for parents, including the start to a school year— dding to our mental load of things to keep up with. When my mind gets anxious (most likely from the long to-do lists, school supplies, new school clothes, and emails on my mind), and I need calm feelings, I turn to baking. I think it’s the aroma that fills our home when cookies are in the oven, or the pleasant mood I get when I bake them, or the innocence of my daughter helping me by my side. It’s enough that time usually slows down when we bake— as if baking allows us to press the pause button on life, even if just for a moment.
This oatmeal cookie recipe is the perfect one to make in August. Since it has oats and raisins, I pretty much consider that a good addition to a lunch or a special treat after school. These are chewy and remind me of childhood. I hope they bring you as much joy as they bring my family.
Chewy Oatmeal Cookies
- 2 sticks unsalted butter (1 cup)
- 1 cup dark or light brown sugar (I love using dark brown sugar)
- 1 cup white sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 cups oats (quick-cooking oats work best, but rolled oats will work as well)
- 1 1/2 heaping cups of raisins or chocolate chips
Instructions:
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In a mixer, cream the butter and the sugars until creamy. Add in the eggs, vanilla, baking soda, and salt to combine. Slowly add in the flour and then the oats, mixing until just combined.
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Add in the chocolate chips or raisins. Or use both!!
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Bake in a 350-degree oven for about 9-10 minutes, rotating sheets halfway through baking. At nine minutes, check to see if cookies are lightly golden on the edges and almost done in the middle. If the middle seems too undone, bake for one to two minutes more. Remove from oven, and let cool on sheets for a few minutes before removing to a wire rack to cool completely.
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Store at room temperature.
