Preheat oven to 350F°. In a large bowl or stand mixer, cream butter and sugars. Scrape the sides of your bowl often. Carefully add the egg, mix well. Add flour, salt, cinnamon, baking soda and oatmeal to your bowl. Feel free to double your cinnamon, I usually do when it comes to cinnamon as I feel a little more cinnamon can't hurt anything. Mix on a lower speed to not over beat. Add water, vanilla and your add in item such as raisins, craisins, apples, chocolate chips, etc. If you are choosing to add two items, split the total amount of one in half. This would have you adding 1/4 cup of each ingredient to your dough.
Spoon dough onto a prepared tray or use a large cookie scoop. I prefer the cookie scoop method as you get consistent results each time. There is never a question about if your cookies will differ greatly in shape or size. Plus, they're great for more than just cookies so if you don't have one you should absolutely get one.
If you choose to chill or freeze your dough, always bring it to room temperature or almost prior to spooning and baking.
Bake in a 350F° oven for 10-15 minutes. Time will vary depending on the specific oven as well as how large your cookies are. From my personal experience, 15 minutes works great for large cookies. In the end they will be 3 inches across or more, plus thick.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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