Recipes and Cooking Oatmeal Cookies 4.1 (219) 8 Reviews Here it is! The classic cookie recipe for the sweet, lightly spiced delights you seek. PS: If you want to add a surprise to your oatmeal cookies, choose the chocolate or raisin stir-ins, suggested below. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 8 mins Stand Time: 1 mins Total Time: 34 mins Servings: 48 Jump to Nutrition Facts Ingredients ¾ cup butter, softened 1 cup packed brown sugar ½ cup granulated sugar 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon ground cinnamon (optional) ¼ teaspoon ground cloves (optional) 2 eggs 1 teaspoon vanilla 1 ¾ cup all-purpose flour 2 cup rolled oats Directions Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies. Blaine Moats Oatmeal-Raisin Cookies: Prepare as directed, except after stirring in oats, stir in 1 cup raisins or snipped dried tart cherries and, if desired, 1/2 cup chopped nuts. Oatmeal-Chip Cookies: Prepare as directed, except after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavored, or peanut butter-flavored pieces and 1/2 cup chopped walnuts or pecans. Oversize Oatmeal Cookies: Prepare as directed, except use a 1/4-cup measure or scoop to drop mounds of dough 2 inches apart onto ungreased cookie sheets. Press into a 3-inch circle. Bake in the 375 degrees F oven for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 10 cookies. Rate it Print Nutrition Facts (per serving) 84 Calories 4g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 84 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 17mg 6% Sodium 51mg 2% Total Carbohydrate 12g 4% Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.