19 Delectable Cookie Sheet Recipes You Must Try

There’s something magical about cookie sheet recipes—they transform simple ingredients into delicious meals with minimal cleanup. From crispy roasted veggies to sheet pan pizzas and perfectly baked salmon, these 19 recipes will become your new kitchen heroes. Get ready to discover easy, crowd-pleasing dishes that make weeknight dinners a breeze!

Double Chocolate Chip Pan Cookies

Ugh, is there anything better than the smell of warm chocolate cookies filling your kitchen? These double chocolate chip pan cookies are the ultimate lazy-day baking project—no scooping required, just one pan of chewy, fudgy goodness that comes together in minutes. Perfect for when that chocolate craving hits hard.

Ingredients

– 1 cup all-purpose flour (spoon and level for accuracy)
– 1/2 cup unsweetened cocoa powder (Dutch-process works great)
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted and slightly cooled (or 1/2 cup vegetable oil)
– 3/4 cup granulated sugar
– 1/4 cup packed light brown sugar
– 1 large egg, at room temperature
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips (milk chocolate works too)

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no streaks remain.
3. In a large bowl, combine the melted butter, granulated sugar, and brown sugar, stirring vigorously for 1 full minute until smooth and slightly thickened.
4. Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated and the batter looks glossy.
5. Tip: Scrape down the bowl sides with a spatula to ensure even mixing.
6. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined—do not overmix.
7. Fold in the chocolate chips until evenly distributed throughout the thick batter.
8. Transfer the batter to the prepared pan, spreading it into an even layer with a spatula or your fingertips.
9. Tip: Lightly wet your hands to prevent sticking while pressing the dough.
10. Bake for 18–22 minutes, until the edges are set and the center appears slightly underdone—a toothpick inserted will have moist crumbs.
11. Tip: For fudgier cookies, err on the shorter bake time; for cakier texture, bake longer.
12. Let the pan cool completely on a wire rack, about 1 hour, before slicing into squares.

Melt-in-your-mouth fudgy centers meet crisp edges in every square, with pockets of melted chocolate that make these impossible to resist. Serve them warm with a scoop of vanilla ice cream for an epic dessert, or pack them in lunchboxes for a sweet surprise—they stay soft for days if they last that long!

Peanut Butter and Jelly Sheet Bars

Let’s be real—sometimes you just need that classic PB&J flavor without the fuss of making individual sandwiches. These peanut butter and jelly sheet bars deliver all that nostalgic goodness in one easy-to-slice pan. You’ll love how they come together with minimal effort for a treat that feels both comforting and special.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted (cooled slightly)
– 1/2 cup creamy peanut butter (or crunchy if you prefer texture)
– 1 large egg
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup strawberry jam (or your favorite flavor)

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together the flour, sugar, baking soda, and salt in a large bowl until well combined.
3. In a separate bowl, stir the melted butter, peanut butter, egg, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain—don’t overmix.
5. Press two-thirds of the dough evenly into the bottom of your prepared pan.
6. Spread the strawberry jam over the dough layer, leaving a 1/2-inch border around the edges to prevent sticking.
7. Drop small pieces of the remaining dough evenly over the jam layer—they’ll spread as they bake.
8. Bake for 22–25 minutes, until the top is golden brown and the edges pull away from the pan.
9. Let the bars cool completely in the pan on a wire rack before slicing, about 1 hour.

Vibrant and slightly gooey from the jam, these bars have a soft, crumbly texture that holds together perfectly. The peanut butter base adds a rich, savory balance to the sweet fruitiness—try warming a square slightly and serving it with a scoop of vanilla ice cream for an easy dessert upgrade.

Salted Caramel Pecan Cookie Squares

Anyone who’s ever stared longingly at a bakery case knows the magnetic pull of buttery, caramel-drenched treats. You’re about to make something even better at home—a gooey, salty-sweet bar cookie that’s surprisingly simple. Let’s turn your kitchen into the best bakery in town.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened (for easier creaming)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed (for deeper flavor)
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour, spooned and leveled
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans
• 1 (11 oz) package soft caramels, unwrapped
• 2 tbsp heavy cream
• 1/2 tsp flaky sea salt, for sprinkling

Instructions

1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Beat the softened butter, granulated sugar, and brown sugar in a large bowl with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Tip: Properly creamed butter and sugar is key for a tender cookie base.
3. Add the egg and vanilla extract to the butter mixture and beat for 1 minute until fully incorporated.
4. Whisk together the flour, baking soda, and salt in a separate medium bowl.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
6. Fold in the chocolate chips and chopped pecans with a spatula until evenly distributed.
7. Press about two-thirds of the cookie dough firmly into an even layer in the prepared baking pan.
8. Bake for 15 minutes at 350°F until the edges are lightly golden; the center will still look slightly underbaked.
9. While the base bakes, combine the unwrapped caramels and heavy cream in a microwave-safe bowl.
10. Microwave the caramel mixture in 30-second intervals, stirring between each, for about 1.5-2 minutes total until completely smooth. Tip: Stirring thoroughly prevents hot spots and ensures a silky caramel sauce.
11. Immediately pour the hot caramel sauce evenly over the partially baked cookie base.
12. Drop small pieces of the remaining cookie dough randomly over the caramel layer; it won’t cover it completely.
13. Sprinkle the flaky sea salt evenly over the top.
14. Return the pan to the oven and bake for another 15-18 minutes at 350°F until the top is golden brown and the caramel is bubbly around the edges.
15. Place the pan on a wire rack and let the bars cool completely in the pan, about 2 hours. Tip: Letting them cool fully is non-negotiable for clean slices—the caramel needs time to set.
16. Use the parchment paper overhang to lift the entire slab from the pan onto a cutting board.
17. Cut into 24 squares with a sharp knife, wiping the blade clean between cuts for neat edges.

Unbelievably, these squares get even better the next day as the flavors meld. You’ll love the chewy cookie base against the soft, pull-apart caramel and crunchy pecans. Try serving them slightly warmed with a scoop of vanilla ice cream for the ultimate salty-sweet dessert experience.

Lemon Sugar Cookie Bites

Sometimes you just need a little burst of sunshine in cookie form. These lemon sugar cookie bites are the perfect pick-me-up when you want something sweet but not too heavy. You’ll love how the bright lemon flavor pairs with that classic sugar cookie texture.

Ingredients

– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar (for that perfect sweetness)
– 1/2 cup unsalted butter, softened (room temperature works best)
– 1 large egg (bring to room temperature first)
– 2 tbsp fresh lemon juice (about 1 medium lemon)
– 1 tbsp lemon zest (from that same lemon)
– 1 tsp vanilla extract (pure gives best flavor)
– 1/2 tsp baking powder (for slight lift)
– 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined.
3. In a separate large bowl, cream the softened butter and sugar together using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add the egg to the butter mixture and beat for 30 seconds until incorporated.
5. Mix in the lemon juice, lemon zest, and vanilla extract until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
7. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
8. Place the dough balls 2 inches apart on the prepared baking sheet.
9. Bake for 10-12 minutes until the edges are lightly golden but centers still look slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Make sure to let them cool completely for that perfect crisp exterior and chewy center. The lemon zest really shines through, giving each bite that bright, refreshing flavor. Try serving them with a dusting of powdered sugar or alongside your afternoon tea for an extra special treat.

Chocolate Peanut Butter Sheet Brownies

You know those days when only something decadent and chocolatey will do? These chocolate peanut butter sheet brownies are your answer—fudgy, rich, and so easy to whip up for any gathering or just because.

Ingredients

– 1 cup unsalted butter, melted (or use salted and skip the added salt)
– 2 cups granulated sugar
– 4 large eggs, at room temperature for easier mixing
– 1 tsp vanilla extract
– 1 cup all-purpose flour, spooned and leveled to avoid dense brownies
– 3/4 cup unsweetened cocoa powder, sifted if lumpy
– 1/2 tsp salt
– 1 cup creamy peanut butter, slightly warmed for easier swirling

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan with butter or non-stick spray.
2. In a large bowl, whisk the melted butter and granulated sugar together until fully combined—no gritty sugar should remain.
3. Crack in the eggs one at a time, whisking well after each addition to create a smooth, glossy base.
4. Stir in the vanilla extract until just incorporated.
5. Sift the all-purpose flour, cocoa powder, and salt directly into the wet ingredients to prevent clumps.
6. Gently fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain; avoid overmixing for fudgy brownies.
7. Pour the brownie batter into the prepared pan and spread it evenly into the corners.
8. Drop spoonfuls of peanut butter evenly over the batter, spacing them about 1 inch apart.
9. Use a knife or toothpick to swirl the peanut butter into the batter in a figure-8 motion for a marbled effect.
10. Bake at 350°F for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
11. Let the brownies cool completely in the pan on a wire rack—about 1 hour—before slicing to avoid crumbling.

Outrageously fudgy with pockets of melty peanut butter, these brownies are a crowd-pleaser every time. Try serving them warm with a scoop of vanilla ice cream for an extra-indulgent treat, or cut them into small squares for a party platter.

Cinnamon Roll Cookie Squares

Pulling together the cozy flavors of cinnamon rolls and the easy charm of bar cookies, these cinnamon roll cookie squares give you that warm, spiced sweetness without all the fuss. You get swirls of cinnamon sugar baked right into a soft, chewy base that’s perfect for slicing and sharing. It’s the kind of treat that makes your kitchen smell amazing and brings everyone running.

Ingredients

– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup unsalted butter, softened (leave out 30 minutes ahead)
– 1 cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 1 tbsp ground cinnamon
– 1/4 cup brown sugar, packed
– 1/2 tsp baking powder
– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Using an electric mixer on medium speed, beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
4. Add the eggs one at a time, mixing fully after each addition, then mix in the vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain—don’t overmix.
6. In a small bowl, stir together the brown sugar and ground cinnamon until evenly mixed.
7. Spread half of the cookie dough evenly into the prepared pan using a spatula or your fingers.
8. Sprinkle the cinnamon-sugar mixture evenly over the dough layer.
9. Drop small spoonfuls of the remaining dough over the cinnamon sugar, then gently spread to cover most of the surface—it’s okay if some cinnamon peeks through.
10. Bake for 25–30 minutes, or until the edges are golden and the center looks set.
11. Let the pan cool completely on a wire rack before lifting out the squares using the parchment overhang.
12. Cut into squares with a sharp knife for clean edges.
Soft and slightly chewy, these squares have that classic cinnamon roll warmth without the yeast or rolling. Serve them warm with a drizzle of cream cheese glaze or just as they are for a simple, comforting snack.

Easy Almond Joy Bars

Just when you think life can’t get any sweeter, these Easy Almond Joy Bars come along to prove you wrong. You’ll love how simple they are to throw together, and they taste just like the candy bar but even better because you made them yourself.

Ingredients

– 2 cups sweetened shredded coconut
– 1/2 cup sweetened condensed milk
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup semi-sweet chocolate chips
– 1/2 cup whole almonds
– 1 tbsp coconut oil (helps chocolate melt smoothly)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal.
2. Combine 2 cups sweetened shredded coconut, 1/2 cup sweetened condensed milk, 1/4 cup powdered sugar, and 1 tsp vanilla extract in a medium bowl.
3. Mix thoroughly with a spatula until all ingredients are fully incorporated and the coconut is evenly coated.
4. Press the coconut mixture firmly into the prepared pan using your hands or the bottom of a measuring cup to create an even layer.
5. Refrigerate the coconut layer for 30 minutes to help it set up before adding the chocolate topping.
6. Place 1 cup semi-sweet chocolate chips and 1 tbsp coconut oil in a microwave-safe bowl.
7. Microwave on high for 30 seconds, then stir well with a spatula.
8. Continue microwaving in 15-second intervals, stirring after each, until the chocolate is completely smooth and melted.
9. Pour the melted chocolate over the chilled coconut layer and spread evenly with a spatula.
10. Immediately press 1/2 cup whole almonds into the chocolate in neat rows before it begins to set.
11. Return the pan to the refrigerator and chill for at least 1 hour, or until the chocolate is completely firm.
12. Use the parchment paper overhang to lift the entire bar slab out of the pan.
13. Cut into 16 equal squares using a sharp knife, wiping the blade clean between cuts for neat edges.

Each bite delivers that perfect crunch from the almonds followed by the chewy coconut center. Enjoy them straight from the fridge for a firm texture, or let them sit at room temperature for 10 minutes if you prefer a softer chew. They’re fantastic crumbled over vanilla ice cream for an extra special dessert.

Raspberry Cream Cheese Cookie Bars

Finally, a dessert that combines the tangy sweetness of raspberries with the creamy richness of cream cheese—all nestled in a buttery cookie crust. You’re going to love how easy these bars are to whip up, and they’re perfect for any occasion, from potlucks to cozy nights in. Trust me, one bite and you’ll be hooked!

Ingredients

– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– ½ cup granulated sugar
– ½ cup unsalted butter, cold and cubed (or salted butter, but omit extra salt)
– 8 oz cream cheese, softened to room temperature (for smoother mixing)
– ¼ cup powdered sugar
– 1 large egg
– 1 tsp vanilla extract
– ½ cup raspberry jam (seedless works best for even spreading)
– Fresh raspberries for topping (optional, for extra fruity flavor)

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, whisk together the all-purpose flour and granulated sugar until well combined.
3. Add the cold, cubed unsalted butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
4. Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
5. Bake the crust in the preheated oven for 15 minutes, or until the edges are lightly golden.
6. While the crust bakes, beat the softened cream cheese and powdered sugar in a separate bowl with an electric mixer on medium speed until smooth and creamy.
7. Add the egg and vanilla extract to the cream cheese mixture and beat just until fully incorporated, being careful not to overmix.
8. Remove the partially baked crust from the oven and spread the raspberry jam evenly over the warm crust using a spatula.
9. Pour the cream cheese filling over the jam layer and spread it gently to cover the surface completely.
10. Scatter fresh raspberries evenly over the top if using, then return the pan to the oven.
11. Bake for 25–30 minutes, or until the edges are set and the center only slightly jiggles when shaken.
12. Cool the bars completely in the pan on a wire rack for about 1 hour, then refrigerate for at least 2 hours to firm up.
13. Use the parchment overhang to lift the bars from the pan, then slice into squares with a sharp knife wiped clean between cuts for neat edges.

Every bite of these bars offers a delightful contrast—the crisp, buttery base gives way to a tangy cream cheese layer and sweet raspberry swirl. Enjoy them chilled for a refreshing treat, or crumble them over vanilla ice cream for an extra-indulgent dessert.

S’mores Cookie Sheet Bites

Who doesn’t love that classic campfire treat? These s’mores cookie sheet bites bring all that gooey, chocolatey goodness right to your kitchen, no fire required. You get that perfect combo of crispy graham cracker, melty chocolate, and toasted marshmallow in every easy-to-grab square.

Ingredients

– 2 cups graham cracker crumbs (about 14 full sheets, crushed)
– 1/2 cup unsalted butter, melted (salted works too, just skip the extra salt)
– 1/4 cup granulated sugar
– 1/4 tsp salt (omit if using salted butter)
– 2 cups semi-sweet chocolate chips (milk chocolate works for sweeter bites)
– 3 cups mini marshmallows (regular-sized cut in half also work)

Instructions

1. Preheat your oven to 350°F and line a 9×13-inch baking sheet with parchment paper.
2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
3. Press the graham cracker mixture firmly into an even layer across the prepared baking sheet—really pack it down so your base holds together.
4. Bake the crust for 8 minutes at 350°F until lightly fragrant and slightly firm to the touch.
5. Remove the baking sheet from the oven and immediately sprinkle chocolate chips evenly over the hot crust.
6. Let the chocolate chips sit for 2-3 minutes to melt slightly from the residual heat, then spread them into an even layer with an offset spatula.
7. Evenly scatter mini marshmallows across the entire chocolate layer, covering it completely.
8. Return the baking sheet to the oven and bake for 5-7 minutes at 350°F, watching closely until marshmallows are puffed and golden brown.
9. Let the pan cool completely on a wire rack for at least 1 hour before slicing—this prevents messy cutting.
10. Use a sharp knife to cut into 24 squares, wiping the blade clean between cuts for neat edges.

Perfectly portable and dangerously addictive, these bites deliver that nostalgic crackle-chew-melt texture we all crave. Try serving them slightly warmed with a scoop of vanilla ice cream for an epic dessert, or pack them in lunchboxes for a sweet surprise.

Orange Cranberry White Chocolate Bars

Let’s be honest—sometimes you need a dessert that feels fancy but doesn’t require a pastry degree. These orange cranberry white chocolate bars are exactly that: sweet, tangy, and ridiculously easy to make.

Ingredients

– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup unsalted butter, softened (or salted butter, just reduce added salt)
– 1 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1 cup dried cranberries
– 1/2 cup white chocolate chips
– Zest of 1 orange (about 1 tbsp)
– 2 tbsp orange juice

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2 minutes, until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, then beat for 1 more minute until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain—do not overmix.
6. Fold in the dried cranberries, white chocolate chips, orange zest, and orange juice using a spatula until evenly distributed.
7. Tip: If the dough feels sticky, chill it for 15 minutes to make spreading easier.
8. Transfer the dough to the prepared pan and press it into an even layer using lightly floured hands or the bottom of a measuring cup.
9. Bake for 25–28 minutes, or until the edges are golden brown and the center appears set but not wet.
10. Tip: Check for doneness by inserting a toothpick—it should come out with a few moist crumbs, not raw batter.
11. Cool the bars completely in the pan on a wire rack for at least 1 hour before slicing.
12. Tip: For clean cuts, use a sharp knife wiped clean between slices.

Zesty orange brightens every bite, while chewy cranberries and creamy white chocolate create a texture party. Try serving these slightly warm with a scoop of vanilla ice cream, or pack them for a picnic—they’re sturdy enough to travel.

Maple Pecan Cookie Squares

These maple pecan cookie squares are the perfect fall treat that comes together with minimal fuss. They combine the cozy warmth of maple with the satisfying crunch of toasted pecans in a bar cookie format that’s perfect for sharing.

Ingredients

• 1 cup all-purpose flour (spoon and level for accuracy)
• 1/2 cup unsalted butter, softened (at room temperature for easier mixing)
• 1/2 cup brown sugar, packed (light or dark both work)
• 1/4 cup pure maple syrup (not pancake syrup for best flavor)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal.
2. In a medium bowl, whisk together 1 cup flour, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. In a separate large bowl, beat 1/2 cup softened butter and 1/2 cup brown sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 1 large egg to the butter mixture and beat for 30 seconds until fully incorporated.
5. Mix in 1/4 cup maple syrup and 1 tsp vanilla extract until the wet ingredients are completely combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
7. Fold in 1 cup chopped pecans with a spatula until evenly distributed throughout the batter.
8. Spread the batter evenly into your prepared pan using an offset spatula or the back of a spoon.
9. Bake at 350°F for 22-25 minutes until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
10. Transfer the pan to a wire rack and let cool completely in the pan for at least 1 hour before cutting.
11. Use the parchment paper overhang to lift the entire slab out of the pan onto a cutting board.
12. Cut into 16 squares using a sharp knife, wiping the blade clean between cuts for neat edges.

Golden and fragrant straight from the oven, these squares offer a delightful contrast between the chewy center and crisp edges. The maple flavor really shines through when they’ve cooled completely, making them perfect with coffee or crumbled over vanilla ice cream for an easy dessert upgrade.

Classic Oatmeal Raisin Sheet Cookies

Diving into a batch of classic oatmeal raisin sheet cookies is like wrapping yourself in a cozy blanket. You get that perfect chewy texture and warm cinnamon spice that makes your kitchen smell amazing. They’re the kind of treat that disappears fast when friends stop by.

Ingredients

– 1 cup unsalted butter, softened (or use salted butter and reduce added salt)
– 1 cup light brown sugar, packed (dark brown sugar works for deeper flavor)
– ½ cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 1 ½ cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp salt
– 3 cups old-fashioned rolled oats (not instant)
– 1 ½ cups raisins (soak in warm water for 10 minutes if they’re dry)

Instructions

1. Preheat your oven to 350°F and line a 9×13-inch baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no white streaks remain.
7. Switch to a spatula and fold in the rolled oats until evenly distributed.
8. Gently fold in the raisins, making sure they’re spread throughout the dough.
9. Tip: If the dough feels too sticky, chill it for 15 minutes for easier handling.
10. Press the dough evenly into the prepared baking sheet, using damp hands to prevent sticking.
11. Bake at 350°F for 18-22 minutes until the edges are golden brown and the center appears set.
12. Tip: Rotate the pan halfway through baking for even browning.
13. Remove from the oven and let cool completely in the pan on a wire rack.
14. Tip: For clean cuts, score the cookies into squares while still warm but not hot.
15. Cut into 24 squares once fully cooled.

Every bite delivers that perfect chewy texture with plump raisins and warm cinnamon notes. Enjoy them slightly warm with a glass of cold milk, or crumble over vanilla ice cream for an easy dessert upgrade.

Conclusion

Many of these cookie sheet recipes offer incredible convenience and delicious results for busy home cooks. From weeknight dinners to sweet treats, there’s something for every occasion. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this collection on Pinterest so other cooks can discover these wonderful dishes too!