Ingredients
Equipment
Method
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer for 2 to 3 minutes, until light and creamy. Beat in the egg, egg yolk, and vanilla until smooth.
- Add the flour, baking soda, cinnamon, and salt, and mix on low speed until just combined. Stir in the oats and kismis with a spatula. The dough will be thick and slightly sticky.
- Cover the bowl and chill the dough for 30 minutes. This helps the cookies hold their shape and bake up thick and chewy instead of spreading thin.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the dough into rounded balls, about 2 tablespoons each, and place them 2 inches (5 cm) apart on the baking sheets. Gently press the tops down slightly.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are golden brown and the centers still look slightly soft. They will firm up as they cool.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Chewy texture: Pull the cookies from the oven while the centers still look a little underbaked. Overbaking is what makes oatmeal cookies dry and crisp.
Oats: Use old-fashioned rolled oats for the best chew. Instant oats make a softer, more cakey cookie.
Soaking the kismis: Soaking keeps them plump and stops them from drawing moisture out of the dough.
Add-ins: Swap half the kismis for chopped walnuts, dried cranberries, or chocolate chips.
Dairy-free: Use vegan butter sticks in place of the butter.
Storage: Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze scooped dough balls and bake from frozen, adding 1 to 2 minutes. Nutrition (per cookie) Calories 155 kcal Carbohydrates 24 g Protein 2 g Fat 6 g Saturated fat 3 g Cholesterol 28 mg Sodium 95 mg Potassium 110 mg Fiber 1 g Sugar 13 g
Oats: Use old-fashioned rolled oats for the best chew. Instant oats make a softer, more cakey cookie.
Soaking the kismis: Soaking keeps them plump and stops them from drawing moisture out of the dough.
Add-ins: Swap half the kismis for chopped walnuts, dried cranberries, or chocolate chips.
Dairy-free: Use vegan butter sticks in place of the butter.
Storage: Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze scooped dough balls and bake from frozen, adding 1 to 2 minutes. Nutrition (per cookie) Calories 155 kcal Carbohydrates 24 g Protein 2 g Fat 6 g Saturated fat 3 g Cholesterol 28 mg Sodium 95 mg Potassium 110 mg Fiber 1 g Sugar 13 g