Recipe: Oatmeal Anything Cookies

My desire to make oatmeal raisin cookies lately has been crazy strong. I blame Fall. Something about a warm, buttery, cinnamony, savory treat just feels right around this time of year.

I was looking for a classic, simple recipe so I consulted my copy of Ina Garten’s Back to Basics cookbook. Of course I found exactly what I desired: her Raisin Pecan Oatmeal Cookie recipe.


I call my modification of this recipe Oatmeal Anything Cookies because you can use it, add whatever mix ins you like, and it will be amazing. I made one batch of oatmeal raisin and one batch of oatmeal chocolate chip (pictured here), both were perfect.

Base Recipe for Oatmeal Anything Cookies
2 sticks unsalted butter, at room temperature
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 tsp. pure vanilla extract
1.5 cups AP flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. kosher salt
3 cups old-fashioned oatmeal

For All Mix Ins – use 1.5 cups for each ingredient (nuts, raisins, chocolate chips, etc.)


Proceed with standard baked goods mixing steps:

Step 1 – Cream butter and sugars


Step 2 – Add vanilla and eggs


Keep your mixer on a high speed up until this point. See? So fluffy!


Step 3 – Add in the smaller quantity dry ingredients (salt, baking soda, cinnamon)


Step 4 – Mix in the flour


Step 5 – Mix in the oats


Step 6 – Lastly stir in your “anything” – on this batch it was chocolate chips but feel free to swap those for raisins, pecans, M&Ms, walnuts, anything!


Step 7 – Scoop uniform dough balls (I use a #20 disher for cookies) onto a parchment paper lined cookie sheet and baked on 350 degrees for 12 minutes.


Step 8 – Let them cool if you can. Or just immediately eat. Either/or.



Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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