Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • ¾ cup Light Brown Sugar, packed
  • ½ cup Granulated White Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 ½ cups All-Purpose Flour
  • 3 cups Quick Oats (Instant Oats)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • ½ teaspoon Ground Cinnamon
  • 1 cup Raisins, Chocolate Chips, or chopped Nuts (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, quick oats, baking soda, salt, and cinnamon until thoroughly combined. Set aside.
  3. In the bowl of your stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed for 3–4 minutes until the mixture is light, fluffy, and pale in colour.
  4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in the vanilla extract.
  5. Reduce the mixer speed to low. Gradually add the prepared dry ingredients into the wet mixture. Mix only until just combined—stop as soon as you no longer see streaks of flour. Do not overmix.
  6. Fold in any raisins, chocolate chips, or nuts using a spatula if desired.
  7. Cover the dough bowl and chill in the refrigerator for at least 20 minutes. This step is highly recommended to prevent spreading.
  8. Use a cookie scoop to drop uniform portions of dough onto the prepared baking sheets, ensuring they are 2 inches (5 cm) apart.
  9. Bake for 10–12 minutes, rotating the trays halfway through (if baking both at once). The cookies are done when the edges are set and golden brown, and the centers still look slightly pale and soft.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.