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Perfect Soft Thick Oatmeal Cookies: The Ultimate Bakery-Style Recipe

This ultimate thick oatmeal cookie recipe creates bakery-style cookies that are thick, chewy, and soft with a golden-brown exterior. The recipe combines simple ingredients with expert techniques like proper creaming and chilling the dough to achieve perfect texture that stays soft for days.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup raisins or chocolate chips (optional)

Method
 

Instructions
  1. Prepare your ingredients by bringing butter to room temperature, measuring all ingredients accurately, preheating oven to 350°F (175°C), and lining baking sheets with parchment paper.
  2. Cream butter and sugars in a large mixing bowl until light and fluffy (2-3 minutes with electric mixer).
  3. Beat in eggs one at a time, then add vanilla extract and mix until combined. Scrape down sides of bowl.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined.
  6. Stir in rolled oats and any optional mix-ins like raisins or chocolate chips until evenly distributed.
  7. Cover bowl and refrigerate dough for at least 30 minutes.
  8. Scoop rounded balls of dough (about 2 tablespoons each) onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden but centers look slightly underdone.
  9. Let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Notes

Use old-fashioned oats for best texture, don't overbake (cookies continue cooking on hot sheet), chill dough for thick cookies, measure flour correctly by spooning into cups, use room temperature ingredients for proper texture.