Old Fashioned Oatmeal Cookies Baked Until the Edges Set

For Old Fashioned Oatmeal Cookies Baked Until the Edges Set, the counter starts with unsalted butter, sugar, and eggs beaten. Portion it for 36 Cookies.

Count on 18 minutes of prep, 10 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup unsalted butter
• 1 cup sugar
• 2 eggs beaten
• 2 cups flour
• 2 cups oats
• ¼ cup whole milk
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon Kosher salt
• 2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1 cup raisins
• 1 cup chopped walnuts optional

How the cooking goes

Make your cookie dough

1. Heat the oven to 350°F. While you're at it, take your butter out of the fridge and put it on the counter, you’ll thank me later.
2. Combine your flour, baking powder, baking soda, salt, cinnamon, cloves, and oats in a bowl. Add raisins and walnuts. Mix to coat and distribute evenly; keep it to one side.
3. In the bowl of a electric mixer with the paddle attachment, with an electric mixer, or by hand, cream the granulated sugar and butter until light. Turn the mixer up and add the eggs one at a time.
4. Lower the speed of your mixer and alternate adding the dry mixture and the milk then mix to just combine.

Portion and bake

1. Drop tablespoons of dough on a sheet pan 1- inch apart.
2. Oven-bake for 8-12 minutes depending on your desired “doneness” and how chilled your dough is. You ideally want the outsides to be deep gold and the centers to no longer look raw.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Spritz Cookie with a Soft Middle and Amaretti Cookies with a Soft Middle.