grandma helen’s oatmeal cookies

Instructions

Preheat & Prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir in the rolled oats.
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.
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.
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.
Bake: Bake for 10-12 minutes, or until the edges are golden brown but the centers still look soft. Do not overbake.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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.