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Grandma Hellen’s Oatmeal Cookies

With each soft, chewy bite, her recipe, a cherished family tradition that has been handed down through the generations, continues to make people smile. These cookies are the kind you make for bake sales, on rainy afternoons, or simply because they add a little coziness to everything.
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Course: Baking, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs well beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ cups all-purpose flour
  • 3 cups quick-cooking oats
  • 2 cups mix-ins of your choice shredded coconut, chopped nuts, raisins, chopped dates, or chocolate chips

Method
 

Preheat the oven:
  1. Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or lightly grease them.
Cream the butter and sugars:
  1. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter with both sugars until the mixture is light and fluffy, about 2–3 minutes.
Add eggs and vanilla:
  1. Beat in the well-beaten eggs and vanilla extract until everything is well incorporated.
Combine dry ingredients:
  1. In a separate bowl, whisk together the salt, baking soda, and flour. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Fold in the oats and mix-ins:
  1. Stir in the quick oats, followed by your choice of mix-ins—whether it's coconut, raisins, dates, nuts, or chocolate chips. Mix until evenly distributed.
Scoop and bake:
  1. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
Cool:
  1. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  2. Enjoy!