'No Butter' Oatmeal Cookies

– 1 cup all-purpose flour – 1 teaspoon ground cinnamon – 1 teaspoon baking soda – 1/2 teaspoon salt – 2/3 cup vegetable oil *see notes – 1/3 cup granulated sugar – 1 cup light brown sugar packed – 2 large eggs – 2 teaspoons vanilla extract – 2 cups old fashioned rolled oats (*see notes) – 1 1/2 cups mix-ins like raisins, cranberries, chocolate chips, nuts or a combination (optional)


In a medium-sized bowl, add the flour, cinnamon, baking soda and salt and whisk well. Set aside.

In a large bowl, add the oil, granulated sugar, brown sugar, eggs and extract and mix with an electric mixer on medium-high speed for about 1 minute.

Add half the dry mixture to the liquid mixture and mix. Add the second half of the dry mixture to the liquid mixture, mixing only until well combined.

Add the oats and mix in with a large spoon.

If desired, add in any mix-ins like raisins, cranberries, chocolate chips, nuts etc. Mix them in with a large spoon.

Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 1 hour.

Once the dough is chilled, preheat the oven to 375 degrees F and line two baking sheets with parchment paper.

Use a medium-sized cookie scoop or a tablespoon to add cookie dough mounds to the prepared pans. Leave about 2 inches between each cookie.

Bake at 375 degrees F for approximately 12-15 minutes. Set the baking sheets onto a cooling rack. The cookies will be delicate at this point, so leave them on the pans to firm up for about 7-10 minutes.

Next, take the cookies off the baking sheet and set them directly onto the cooling rack to cool completely.

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