Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups (240g) rolled oats (old-fashioned), not instant
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (170g) raisins (optional)
  • ½ cup (60g) chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the rolled oats and any desired mix-ins (raisins, nuts).
  7. Drop by rounded tablespoons (or use a cookie scoop) onto prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.