Oatmeal Drop Cookies

Name: Oatmeal Drop Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 large egg; 1 tbsp molasses; 1 tsp vanilla extract; 1 1/2 cups old-fashioned rolled oats; 1/2 cup raisins

These classic Seattle-style Oatmeal Drop Cookies from the 1980s are delightfully cakey and chewy, packed with wholesome oats. Lightly spiced with cinnamon and sweetened with both white and brown sugar, they feature a subtle hint of molasses and bake up perfectly plump without flattening.

27 minEasyServes 24200 cal/serving

AmericanDessertOvenStandard

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 tbsp molasses
1 tsp vanilla extract
1 1/2 cups old-fashioned rolled oats
1/2 cup raisins

Instructions

1

Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper or lightly grease them.
2

In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp ground cinnamon. Set aside.
3

In a large bowl, using an electric mixer, cream together the 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy, about 2-3 minutes.
4

Beat in the 1 large egg, 1 tbsp molasses, and 1 tsp vanilla extract until well combined.
5

Gradually add the dry ingredients from the medium bowl to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6

Stir in the 1 1/2 cups old-fashioned rolled oats and, if using, the 1/2 cup raisins by hand until evenly distributed.
7

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
8

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies should appear cakey and slightly puffed.
9

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Questions

Can I make Oatmeal Drop Cookies dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Oatmeal Drop Cookies gluten-free?

Yes. The gluten in this entry is 1 1/2 cups all-purpose flour, 1 1/2 cups old-fashioned rolled oats. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the oats for certified gluten-free oats. Everything else proceeds as written.

How long does Oatmeal Drop Cookies keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Oatmeal Drop Cookies?

Yes. As written it serves 24. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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