Best Oatmeal Cookie Recipe
Posted Nov 03, 2019, Updated Feb 01, 2025
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The best oatmeal cookie recipe – buttery and perfectly sweet with crispy edges and soft and chewy centers. Plus, these oatmeal cookies are easy to make – no chilling required. 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.
Don’t just take my word for it, with over 450 5-star reviews ⭐️⭐️⭐️⭐️⭐️, this recipe lives up to it’s name.
I just made these oatmeal cookies and they are really the best I’ve ever had. I have made some of your other cookies as well and haven’t had a fail yet. You certainly know how to make a cookie, and now so do I.
– Dianne
These soft and chewy oatmeal cookies are buttery with hints of cinnamon and vanilla. The edges are nice and crispy but the inside is soft and gooey – especially when they’re fresh from the oven.
They are made with ingredients you probably have on hand in your pantry and fridge, and don’t need to be chilled. Be creative by adding your favorite mix-ins! We love chocolate chips, dried cranberries, etc. Of course, try my oatmeal raisin cookies for another classic recipe!
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 and oatmeal butterscotch 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 for about 1 minute. 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, or simply beat the cookies by hand.
Next, add the egg and vanilla extract and beat for and additional 1 minute, or until the mixture is light and fluffy.
Getting the mixture night and light and fluffy is a key step in making the perfect oatmeal cookies! I suggest even setting a timer so you make sure to beat the mixture enough!
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 (try my oatmeal raisin cookies)
- Dried fruit (cranberries, raspberries, blueberries, etc.)
- Cinnamon chips (YUM)
- Nuts (walnuts, pecans, sliced almonds, etc.)
Portion & Bake
Use a cookie scoop (I suggest using a 1 ½ to 2 Tablespoon scoop) to measure out the oatmeal cookie dough. Then, 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!
Yes, absolutely. Follow my detailed guide on How to Brown Butter. Then use it in this recipe.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
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 Fahrenheit (190 degrees Celsius).
- Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
- Combine the flour, baking soda, baking powder, salt and cinnamon in a small bowl. Set aside.
- Put softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat for 1 minute, or until light and fluffy.
- Add egg and vanilla and beat on medium-high speed for 1 minute.
- Add the dry ingredient mixture and beat on medium speed until combined.
- Then, beat in the oatmeal on low speed.
- If desired, beat in mix ins until evenly distributed in the dough.
- Use a 1 ½ to 2 Tablespoon cookie scoop to measure out portions of dough.
- Roll the dough into balls and place evenly spaced on the prepared cookie sheet – about 1 ½ inches apart.
- Gently press down the tops of the oatmeal cookies until they are slightly flattened.
- Bake in preheated oven for 8-10 minutes until the top is just set and the edges are lightly browned.
- Let the oatmeal cookies sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Video
Notes
- Flour. use all-purpose gluten-free flour to make them gluten-free.
- Salted Butter. Unsalted butter and coconut oil are great choices.
- Light Brown Sugar. If you like a richer molasses taste then you can use dark brown sugar.
- Granulated Sugar. white sugar & organic cane sugar both work well.
- Fine Sea salt. If using iodized salt, reduce the amount by half.
- Mix-ins. Adding mix-ins is optional. Here are some suggestions:
- Baking chips: chocolate chips, white chocolate chips, peanut butter chips, and 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.
I appreciate the 2x for the oatmeal cookie recipe. To instruction 3 I added Quick Oats, walnuts and raisins. Mix in with ingredients for 4-5 with a wooden spoon. 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). Quick, easy and delicious !
I’m so happy you love them!
best cookies I’ve ever made. I now get requests to bring them to events
Thank you, Vickie!
This is indeed the best oatmeal cookie recipe ! My boyfriend ate 7 cookies in one setting lol. I added cranberries, walnuts and butterscotch and OHHHHH MY GOODNESS 🥰🥰
I’m so happy that both you and your boyfriend love these, Alexus!
I love this recipe. I add pecans, causing and coconut. They are favorites with everyone.
Thanks for a great basic recipe that’s fun to play with.
I love your mix-ins! They sound delicious!
Simply loved your recipe! Crispy edges lightly sweetened, delicious!
Thank you, Liz!
Sooo good, flavorful and easy! I added raisins and chocolate chips. Each batch took only about 8 min to bake, so make sure you know your oven. Definitely will make these again!
I’m SO happy you love them, Elaine! Love your mixture of raisins and chocolate chips!
Excellent! I just made these, and oh my goodness. Perfection.
Thank you, Kim!
The recipe is like none other than I’ve tried ever and my cookies came out freaking immaculate. I did something a little different I did add the two different colored raisins and cranberries. boiled them for 2 minutes and 1 cup of pecan quarters. Amazing!!!!
Yay! I’m so glad you found your new favorite oatmeal cookie recipe!
Great recipe as always with your cookies Laura! So crisp and to perfection. I doubled the recipe and got 4 dozen with a scoop, all round and perfectly shaped. I didn’t flatten them.
I have stopped making any other recipes now that I found you! I think your chemistry of baking powder and sea salt is the secret! I make cookies for my duplicate bridge club every week and everyone thinks I am a genius at making cookies. I always say that its your recipes that make me a great cookie maker now for the last 8 months or so.
I also go to all your other recipes now and I am never disappointed. I love to cook and finally I am never disappointed with anything:) Thanks Laura
Thank you so much Allie, that truly means the world to me. Let me know what other cookie recipes you’d like me to create!
Best oatmeal cookies I have ever made!! I added the choc. chips, pecans, and walnuts. I put it in for 9 minutes (and as mentioned, know your oven) and then let sit for a few minutes then transferred to a wire rack. There is no need for a mixer, just use a spatula! I thought the sugar ratio was just right (for my taste) and I never use white sugar, ALWAYS pure cane sugar. I love that you can adjust recipes according to likeness. I think this is a good, versatile recipe to use and I will use it again in the future. Thank you for sharing.
I’m so glad you love them Lynn!
I’m SO happy you love them, Lynn!