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

AmericanDessertOvenStandardLow-SodiumPork-FreeNightshade-Free

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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.

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Questions

What oven temperature does Oatmeal Drop Cookies need?

For Oatmeal Drop Cookies, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 12 minutes, in step 8.

Why does Oatmeal Drop Cookies say not to overmix?

Step 5 reads: "Gradually add the dry ingredients from the medium bowl to the wet ingredients, mixing on low speed until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 5 while a few streaks of flour remain; they hydrate on their own.

Do I need any special equipment for Oatmeal Drop Cookies?

Beyond a knife and a board, the method uses a hand mixer (step 3), a sheet pan (step 1) and parchment paper (step 1). If you do not have one, a whisk and a few minutes of effort replace the electric mixer.

What can I use instead of molasses in Oatmeal Drop Cookies?

The entry for Oatmeal Drop Cookies calls for 1 tbsp molasses. In its place: Dark corn syrup, or honey with a little brown sugar. The flavor will be lighter.

Can I make Oatmeal Drop Cookies gluten-free?

Yes. The gluten in Oatmeal Drop Cookies 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.

Does Oatmeal Drop Cookies contain eggs?

Yes: 1 large egg. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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