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 require any chilling. 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.
- Butter. I use salted butter to make these oatmeal cookies. Unsalted butter also works well, you may just need to increase the amount of sea salt.
- 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.
- Egg. Try to make sure the egg is room temperature! I have not made this recipe with an egg substitute, so if you do let me know in the comments below.
- Vanilla Extract. Please only use pure vanilla extract (not imitation) for the best taste!
- Brown Sugar. I recommend light brown sugar for this oatmeal cookie recipe! However if you like a little bolder, molasses taste then you can use dark brown sugar!
- Granulated Sugar. Organic cane sugar is my granulated sugar of choice, but regular granulated sugar works perfectly!
- Cinnamon. Choose your favorite ground cinnamon! The higher the quality, the better it will taste!
- 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. My husband prefers these oatmeal cookies without anything added, however I'll chat about possible add-ins later on!
How to make oatmeal cookies
Ok, now that we've discussed the ingredients, let's dive into the process of making this oatmeal cookie recipe! Don't forget to watch the video to see the process!
Cream together butter and sugars
Start making these oatmeal cookies by putting the softened butter, brown sugar and granulated sugar in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high 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!
Add egg & vanilla
Next, add egg and vanilla extract and beat for about 60 seconds until the mixture is light and fluffy.
Add dry ingredients (except oats)
You can either mix the dry ingredients together in a separate bowl before you begin the rest of the recipe – which I recommend to ensure even distribution – or just toss them into the mixer on top of the beaten wet ingredients.
Either way, beat them in until they are just combined and the dough is uniform throughout.
Add oatmeal
Next, add oatmeal and beat it's evenly distributed in the oatmeal cookie dough.
Add mix-ins (if desired)
Once the oatmeal is beaten in, you can add up to 1 cup of your favorite mix-ins! Like I said before, my husband prefers these plain, and I never miss an opportunity to add chocolate chips. Here are some suggestions for delicious mix-ins:
- chocolate chips (obviously)
- white chocolate chips
- raisins
- dried fruit (cranberries, raspberries, blueberries, etc.)
- cinnamon chips (YUM)
- nuts (walnuts, pecans, sliced almonds, etc.)
Measure dough
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.
Bake or freeze dough!
Bake 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.
How to freeze oatmeal cookie dough
Instead of baking, you can also freeze the oatmeal cookie dough balls to bake them later.
To freeze:
- 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.
Cool & Enjoy!
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!
To store:
Store these oatmeal cookies in an airtight container at room temperature for 3-5 days (if they last that long)!
FAQs about oatmeal cookies
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!
If you follow this oatmeal cookie recipe your end result should not be dry at all. They should be doughy and chewy oatmeal cookie perfection. If they do turn our dry, these are the most likely reasons:
Too much flour. Did you accidentally pack the flour tightly into the measuring cup? If so, you probably added too much flour. Scoop and level the flour to get just the right amount.
Over-mixing. If you over-mix the dough after the dry ingredients are added it could cause the cookies to become tough. Mix the dry ingredients in until they are just combined.
Over-baking. I implore you not to over-bake these oatmeal cookies. A slightly undercooked cookie is a happy cookie. Remember they continue baking slightly after they are removed from the oven as they cool on the baking pan.
A good blend of moisture (which comes from butter, brown sugar and eggs in this recipe), rolled oats and proper baking time/temperature will result in perfectly chewy oatmeal cookies.
Nope! 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.
These oatmeal cookies are done when the edges and top are just barely set (about 8-10 minutes).
NOTE: All ovens bake differently
Make sure you know your oven. Invest in a cheap 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.
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 Soft & Chewy Oatmeal Cookies
Ingredients
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg
- 1 tsp pure vanilla extract
- 1 ½ cup old-fashioned oatmeal
- 1 cup mix-ins (optional) 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 TBS 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
- 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.
- 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.)
Nutrition
More delicious cookie recipes:
Did you love these oatmeal cookies?! Try some of our other favorite cookie recipes!
- We're slightly famous for our best chocolate chip cookie recipe!
- I'm obsessed with these classic peanut butter cookies!
- These peanut butter oatmeal cookies are the best!
- Everyone needs a perfect cut-out sugar cookie recipe!
- This was my grandma's snickerdoodle cookie recipe!
- These Peanut Butter Blossom Cookies are my favorite Christmas cookies!
- Our Double Chocolate Chip Cookies have three different forms of chocolate!
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Suzette
My cookies were a bit flat. I think next time I won't press them down as I prefer a more chunky cookie. Love the salt. Also, I added raisins and chopped roasted pecans! Yum.
Laura
Thank you Suzette!
Heather
I have been partial to the NYT oatmeal raisin cookie recipe. However, after trying your chocolate chip recipe, I decided to try this recipe & I think this will replace my old standby!
Laura
Thank you Heather! These are some of our favorites cookies, so it makes me so happy when others enjoy them too!
Jean
Very simple and tastes good. I followed the recipe for the oatmeal cookies exactly except for using dark brown sugar. I also cut the recipe in half for a test run. You are right about over baking. I took them out at 10 minutes despite thinking they were not done, but they were! I made sure my oven was exact also.
PS I used dried blueberries.
Laura
Thank you Jean! Using dried blueberries sounds delicious!
Nelsa
Can I use 1-minute oats instead?
If so, are there any modifications?
Thanks!
Laura
Do you mean the packets of oats? Or quick-cooking oats?
Kristen
These are yummy!! Followed exactly & they were just the right softness, cinnamon-flavored & consistency. Will definitely make again.
Laura
Thank you so much< Kristen!
Vikki
HI, does the actual baked cookie freeze well?
Thank you!
Laura
Yes! You can freeze the baked cookies.
Andre
This is my go-too site for baking now. If you have a scale with a tare function the metric measurements are a game changer for an amateur like me.
These cookies with raisins as well as the “best chocolate chip cookies” recipe, have my family convinced I’m a hot-shot chef guy now. Recommended.
Laura
Thank you so much Andre! I love that you are not considered the "hot shot chef!" Amazing!!! Keep baking! 😉
Debby
This was the best oatmeal cookie recipe ever! Easy to make and so delicious. They're my husband's favourite cookie now. I also added chopped Pecans to mine. Yummy! Thanks for the great recipe!
Laura
Thank you so much Debby! I'm so glad you and your hubby love them!
T. Nazareth
These were delicious. Thank you so much. Can you please tell me the approximate weight of each cookie?