Step 1: Preheat and Prepare: Preheat the oven to 375F (190C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This can be done with an electric mixer or by hand. Ensure the sugars are fully incorporated for a smooth texture.
Step 3: Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well combined. The mixture should be smooth and emulsified.
Step 4: Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures that the leavening agent and spices are evenly distributed throughout the dough.
Step 5: Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can result in tough cookies.
Step 6: Stir in Oats and Optional Mix-ins: Stir in the Quaker Oats until evenly distributed. If using, add the raisins or chocolate chips and mix gently to incorporate.
Step 7: Drop by Rounded Tablespoons: Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
Step 8: Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Baking time may vary depending on the oven, so monitor closely.
Step 9: Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking while they are still soft.
Optional Tips and Substitutions:
For a chewier cookie, use all brown sugar instead of a combination of granulated and brown sugar. For a nuttier flavor, toast the oats lightly in a dry skillet before adding them to the dough. Gluten-free flour blends can be used as a substitute for all-purpose flour; however, the texture may vary slightly.