Ingredients
Method
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a wooden spoon or spatula to mix until well combined and creamy.
- Add the egg and vanilla extract to the butter-sugar mixture. Stir vigorously until the egg is fully incorporated and the mixture is smooth.
- Sprinkle the flour, baking soda, and salt over the wet ingredients. Gently fold everything together until just combined – be careful not to overmix.
- Stir in the oats and any optional add-ins like raisins or chocolate chips. The dough will be thick and slightly sticky.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Butter should be properly softened (cool to touch but yields when pressed). Don't overbake - cookies will continue cooking on hot baking sheet. Can be customized with dried cranberries, nuts, or coconut flakes. Store in airtight container for up to 5 days or freeze dough balls for 3 months.