Classic Oatmeal Cookies (No Banana) for Cozy Afternoon Snacking

There’s something about the warmth of freshly baked cookies that turns an ordinary afternoon into a small celebration. These Classic Oatmeal Cookies (No Banana) bring that comforting feeling right to your kitchen. The scent of cinnamon and oats baking fills the air, making it almost impossible to wait until they cool. I remember once pulling a batch out of the oven, distracted by a phone call, and nearly letting them bake a minute too long. They still turned out chewy and tender—just a little crispier on the edges than usual, which wasn’t the worst surprise.

Each bite is a gentle mix of hearty oats and plump raisins, with a whisper of cinnamon that makes the flavor feel homey without being overpowering. There’s a softness in the center and a slight crunch around the edges, the kind of texture that invites you to grab another one, just to be sure.

Why You’ll Love It:

• Chewy texture that’s satisfying without being heavy.
• The cinnamon offers a subtle warmth, but it’s not too spicy for picky palates.
• Loading these with oats means they feel hearty—like a treat that almost counts as breakfast.
• They’re simple — and that’s kind of the point. No fancy ingredients or complicated steps.
• Raisins add a touch of natural sweetness, but you could swap them if you’re feeling adventurous.

If you’re worried about making something too complex, this cookie recipe keeps it straightforward. It’s forgiving, too—if you get a little distracted while baking, the cookies still turn out tasty, just with a slightly different texture. So, don’t stress the timer perfectly.

Classic Oatmeal Cookies (No Banana)

Print Recipe

Deliciously chewy and classic oatmeal cookies made without banana. Perfectly spiced with cinnamon and loaded with oats for a hearty treat.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies

Ingredients

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1 cup (227 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

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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.
Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
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 just until combined.
Stir in the rolled oats and raisins until evenly distributed throughout the dough.
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: I usually bake these on a sturdy baking sheet lined with parchment—nothing fancy, just reliable. They’re lovely with a cup of coffee or tea, especially when you need a moment to yourself. You could try adding chopped nuts or swapping raisins for dried cranberries if you want a twist, though I haven’t tested those versions much. Some days, I toss in a handful of chocolate chips, but that changes the vibe a bit. These cookies also freeze well, so you can stash extras for later—just let them thaw at room temperature before digging in.

FAQ:

Can I use quick oats instead of rolled oats? You probably can, but the texture might be less hearty—rolled oats give that classic chewiness.

Do these cookies keep well? They do, up to a few days in an airtight container, but they’re best enjoyed fresh or gently warmed.

Can I make them gluten-free? You’d need a gluten-free flour blend that works like all-purpose flour, but I haven’t personally tried it.

Give these Classic Oatmeal Cookies a try when you want a simple, comforting treat. They’re the kind of cookie you’ll want to bake again and again, especially on days when a little coziness goes a long way.