- Cook Time: 8 - 10 minutes per batch
- Servings: 10 cookies
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. ground cinnamon (optional)
- 1/4 tsp. ground cloves (optional)
- 2 eggs
- 1 tsp. vanilla
- 1-3/4 cups all-purpose flour
- 2 cups rolled oats
Preheat oven to 375 degrees F.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats.
Drop dough by rounded teaspoons 2 inches apart onto cookie sheets lined with Reynolds® Parchment Paper.
Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies.
Prepare as directed, except after stirring in oats, stir in 1 cup raisins or snipped dried tart cherries and, if desired, 1/2 cup chopped nuts.
Prepare as directed, except after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavored, or peanut butter-flavored pieces and 1/2 cup chopped walnuts or pecans.
Prepare as directed, except use a 1/4-cup measure or scoop to drop mounds of dough 2 inches apart onto parchment paper lined cookie sheets. Press into a 3-inch circle.
Bake in the 375 degrees F oven for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool.
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