Best Oatmeal Cookies
Posted Nov 03, 2019, Updated Jun 18, 2024
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The best Oatmeal Cookie Recipe – crispy edges with soft and chewy centers, these oatmeal cookies are easy to make with simple ingredients and no chilling! . Add your favorite mix-ins to make them your own.
You all know I love cookies. From chocolate chip cookies to peanut butter cookies to fun and festive cut-out sugar cookies, I have spent many, many years developing the best cookie recipes, and now I present to you, the best oatmeal cookies ever.
Sometimes you just need the comforting nostalgia of a chewy oatmeal cookie. With hints of cinnamon and vanilla, these oatmeal cookies will soon become your go-to recipe.
These Oatmeal Cookies have crispy edges and soft and chewy centers. They’re made with simple ingredients and don’t need to be chilled. Add your favorite mix-ins to make them your own.
Oatmeal Cookie Recipe: Ingredients
Before we walk through how to make oatmeal cookies, let’s chat about the ingredients in this oatmeal cookie recipe.
- Salted Butter. Unsalted butter is a good substitute.
- Flour. gluten-free flour can be used in place of all-purpose flour to make these cookies gluten free.
- Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just be aware it will change the texture of the cookies.
- Light Brown Sugar. using dark brown sugar will impart a slightly bolder molasses flavor.
- Granulated Sugar. Organic cane sugar works well.
- Fine Sea Salt. if using iodized table salt, decrease the amount by half.
- Mix-ins. Adding mix-ins is optional. Some possibilities include: chocolate chips, raisins (try these oatmeal raisin cookies), white chocolate chips, cinnamon chips etc.
How to Make Oatmeal Cookies
Let’s walk through how to make oatmeal cookies step-by-step, and don’t forget to watch the video.
Begin by creaming the butter and sugars together on speed until the evenly combined (about 60 seconds). You may need to pause, scrape down the sides of the bowl and continue beating.
You can also use a large mixing bowl and a hand mixer if you do not have a standing mixer.
Next, add the egg and vanilla extract and beat for about 60 seconds until the mixture is light and fluffy.
After 1 minute, beat in the flour, baking soda, baking powder, sea salt and cinnamon until just combined.
You can either mix the dry ingredients together in a separate bowl before you begin the rest of the recipe, or just toss them into the mixer on top of the beaten wet ingredients.
Next, add the oatmeal and beat it’s evenly distributed in the dough. Then, add the mix-ins, if desired. Here are some suggestions:
- chocolate chips (obviously)
- white chocolate chips
- raisins
- dried fruit (cranberries, raspberries, blueberries, etc.)
- cinnamon chips (YUM)
- nuts (walnuts, pecans, sliced almonds, etc.)
Portion & Bake
Use a small cookie scoop (1.5 to 2 TBS) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place on a cookie sheet lined with parchment paper.
Once the dough balls are on the parchment paper, gently and ever-so-slightly press the tops down. This will ensure even baking.
Then, bake the oatmeal cookie recipe in the preheated oven. If you have a convection oven you can bake two trays at a time. If not, I recommend only baking one tray at a time.
All ovens bake differently
Know your oven. Invest in an inexpensive oven thermometer to check the temperature and ensure the internal temperature is actually the temperature to which the oven is set. If your oven is baking too hot or too cold, then the cookies will not turn out well.
Cool & Serve
Let the oatmeal cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool. Enjoy them with a glass of milk or cup of coffee!
Store
Store oatmeal cookies in an airtight container at room temperature for 3-5 days.
Freeze
Instead of baking, you can also freeze the oatmeal cookie dough balls
- Place cookie dough balls on a non-stick cookie sheet and put them in the freezer for 1-2 hours or until firm.
- Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
- Freeze for up to 1 month.
- To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions.
Oatmeal Cookie Recipe FAQS
Here are some frequently asked questions about oatmeal cookies! If you have other questions I did not address in this post, please leave a comment and I will answer them!
These cookies shouldn’t be dry, if they are – here are some possible reasons:
Too much flour. Scoop and level the flour to get just the right amount.
Over-mixing. Mix the dry ingredients in until they are just combined.
Over-baking. Don’t do this! Remember they continue baking slightly after they are removed from the oven as they cool on the baking pan.
A combination of butter/sugar/eggs, rolled oats and proper baking time/temperature will result in perfectly chewy oatmeal cookies.
No! Old fashioned (or rolled) oats are whole-grain oat kernels that have been rolled flat. Quick-cooking oats are also rolled, but the oat kernel is cut into smaller pieces so it can cook faster.
They are done when the top is just barely set and the edges begin to crack slightly.
For the perfect, chewy texture use old-fashioned (or rolled) oats.
Yes, you can, just be aware that it will change the texture of the oatmeal cookies to be less chewy!
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Best Oatmeal Cookies Recipe
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup salted butter (softened)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cup old-fashioned oatmeal
- 1 cup mix-ins (chocolate chips, raisins, cinnamon chips, etc.)
Instructions
- Preheat oven to 375 degrees F.
- Line two large baking sheets with parchment paper. Set aside.
- In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- Place softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined.
- Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).
- Add dry ingredient mixture and beat on low speed until just combined.
- Add oatmeal and beat on low speed until combined.
- Add mix ins (if desired) and stir until evenly distributed in the dough.
- Use a 1 ½ to 2 Tablespoon cookie scoop to measure out the dough.
- Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.
- Gently and very slightly press down tops of cookies until they are flat.
- Bake in preheated oven for 8-10 minutes until the top is just set.
- Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Video
Notes
- Flour. for a gluten-free version, use an all-purpose gluten-free baking flour.
- Salted Butter. Unsalted butter also works well, you may just need to increase the amount of sea salt.
- Light Brown Sugar. If you like a bolder molasses taste then you can use dark brown sugar.
- Granulated Sugar. Organic cane sugar is my granulated sugar can be used in place of regular white sugar.
- Fine Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Mix-ins. Adding mix-ins is optional. Here are some suggestions:
- Baking chips: chocolate chips, white chocolate chips, peanut butter chips,
- cinnamon chips.
- Dried fruit: (cranberries, raspberries, blueberries, etc.)
- Nuts: (walnuts, pecans, sliced almonds, etc.)
- Place oatmeal cookie dough balls on a non-stick cookie sheet and put them in the freezer for 1-2 hours or until firm.
- Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
- Freeze for up to 1 month.
- To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Omg this recipe is delicious! I added a half cup of raisins and a half cup chocolate chips.
To sweet but made another batch And cut the sugar back by half and then they were great 😉
These cookies went so fast! Thank you for the delicious, easy recipe!
These cookies are so delicious
I added ch.chips and walnuts and they had Just the right amount of chewy and crisp. this one is definitely going in the favorite files.
Made these cookies and added finely chopped pecans, mixed dried berries and 1/2 cup mini chocolate chips. They were delicious. Family loves them. Next time I will leave out the chocolate chips for healthier version. Will definitely make them again and again.
Definitely the best I’ve used, I’ve had people asking for more consistently. Thanks Laura for this amazing recipe!
I just made these today and they came out delicious. Definitely saving this recipe and look forward to making these again and again. I added my favorite mix-ins of nuts, berries and chocolate and theses cookies outside came out nice and crispy with a soft and chewy inside. Thank you for my new go to oatmeal cookie recipe! If I could insert a pic, I would have… before they all gone, lol.
This recipe looks amazing and not too sweet like other recipes.
I want to try using quick oat bc i have some i want to use up. Should i use the same amount or more or less than old fashioned oats?
These are sooooo good! I’ve always been afraid to make cookies because I feel like they always come out too crunchy and not soft enough but this recipe is literally perfect. I’ve tried this with both regular chocolate chips and mini chocolate chips. The mini chocolate chips make this recipe even better. This is a must try!