Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter. If you prefer a chewier texture, replace half of the rolled oats with quick oats. For a hint of spice, consider adding a pinch of nutmeg or cloves along with the cinnamon. You can also substitute whole wheat flour for a portion of the all-purpose flour for a heartier cookie. If you’re a fan of raisins, add 1/2 cup of raisins to the mix for a classic oatmeal raisin flavor.
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