There’s something about the quiet hum of an afternoon spent in the kitchen, the subtle crackle of butter softening, and the warm scent of cinnamon filling the air. That’s how I found myself drawn to baking these classic oatmeal cookies—no banana involved, just the straightforward, chewy goodness that feels like a gentle hug after a day full of distractions.
I remember setting out to make a batch one day when my phone buzzed repeatedly, and I got halfway measuring the oats before realizing I’d left the raisins on the counter. A little juggling and a few pauses later, the dough was ready, and the oven was warming up. Those golden edges and soft centers that emerged? Totally worth every interrupted moment.
Why You’ll Love It
- Chewy and comforting with a cinnamon-spiced warmth that feels nostalgic but never boring.
- Loaded with oats for that hearty texture, making each bite feel substantial and satisfying.
- It’s simple—and that’s kind of the point. No fuss, no banana, just classic cookie goodness.
- Perfect for an afternoon pick-me-up or a snack to share with friends, though I won’t judge if you keep them all to yourself.
These cookies don’t pretend to be fancy; instead, they lean into their homey charm. You might even find yourself sneaking one straight from the baking sheet despite knowing they’ll taste better cooled.
PrintClassic Oatmeal Cookies (No Banana)
Deliciously chewy and classic oatmeal cookies made without banana. Perfectly spiced with cinnamon and loaded with oats for a comforting treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
1 cup (226 grams) unsalted butter, softened
1 cup (200 grams) packed brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (190 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups (240 grams) old-fashioned rolled oats
1 cup (150 grams) raisins
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats and raisins until evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Kitchen Notes: Baking these cookies doesn’t require any special tools—just a sturdy mixing bowl and a baking sheet will do. I often enjoy them alongside a warm cup of tea or coffee, especially when I’m curled up with a book that’s a little too engrossing to put down. If you want to switch things up, try swapping raisins for chopped nuts or even a handful of chocolate chips—though I haven’t tested all these variations thoroughly, they seem like promising tweaks. Sometimes I toss in a pinch of nutmeg for an added layer of spice, but that’s just me experimenting.
FAQ
Can I freeze these cookies? Yes, they freeze well in an airtight container for up to three months. Just thaw at room temperature before enjoying.
Are these cookies crunchy or soft? They have a soft center with gently crisp edges—ideal if you like a chewy texture.
What if I don’t have raisins? You could try dried cranberries, chopped dates, or leave them out altogether for a plainer version.
These classic oatmeal cookies are a reminder that sometimes the simplest recipes make the best memories. So why not give yourself a little break and bake a batch today? You might be surprised how comforting a cookie can be.