Grandma Helen’s Oatmeal Cookies
There is something magical about a recipe passed down through generations. Grandma Helen’s recipe stands out because it strikes the perfect balance between a crispy golden edge and a soft, tender center. Whether you are filling up your holiday cookie boxes or just looking for a comforting weekend snack, these are the cookies everyone will be asking for.
Why These Are the Best Oatmeal Cookies
- The Perfect Texture: Using old-fashioned rolled oats provides a hearty, satisfying chew.
- Classic Flavor: A hint of cinnamon and brown sugar creates a warm, nostalgic profile.
- Crowd Favorite: Even among dozens of other varieties, these simple, honest cookies often disappear the fastest.
Ingredients
| Component | Item | Quantity |
| The Base | Unsalted Butter (softened) | 1 cup (2 sticks) |
| Brown Sugar (packed) | 1 cup | |
| Granulated Sugar | 1/2 cup | |
| Eggs | 2 large | |
| Vanilla Extract | 1 tsp | |
| Dry Ingredients | All-Purpose Flour | 1 ½ cups |
| Baking Soda | 1 tsp | |
| Ground Cinnamon | 1 tsp | |
| Salt | 1/2 tsp | |
| The Heart | Old-Fashioned Rolled Oats | 3 cups |
| Optional Mix-ins | Raisins or Walnuts | 1 cup |
Instructions
1. Cream the Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, followed by the vanilla extract, beating well after each addition.
2. Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the creamed butter mixture, stirring until just combined.
3. Fold in the Oats
Stir in the 3 cups of old-fashioned rolled oats by hand. If you are using raisins or walnuts, fold them in now. The dough will be thick and heavy.
4. Chill the Dough (Optional but Recommended)
For the thickest, chewiest cookies, chill the dough in the refrigerator for at least 30 minutes. This prevents the cookies from spreading too thin in the oven.
5. Bake to Golden Perfection
Preheat your oven to 350°F. Drop rounded tablespoonfuls of dough onto ungreased baking sheets, spaced about 2 inches apart. Bake for 10–12 minutes, or until the edges are a light golden brown but the centers still look slightly soft.
6. Cool and Enjoy
Let the cookies rest on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Pro-Tips for Grandma’s Cookies
- Don’t Overbake: Oatmeal cookies continue to firm up as they cool. Take them out when they still look just a bit “underdone” in the middle for that perfect chewy texture.
- Fresh Oats: Use fresh old-fashioned rolled oats rather than quick oats to ensure the classic, hearty texture.
- Uniform Size: Use a cookie scoop to ensure every cookie is exactly the same size so they bake evenly.
