This is the best oatmeal cookie recipe ever. These oatmeal cookies are buttery and perfectly sweet with crispy edges & soft and chewy centers. They’re easy to make – no chilling required. Add your favorite mix-ins to make them your own!

I am passionate about making the most delicious cookie recipes, and I can say with confidence that these are truly the best oatmeal cookies ever.

They are buttery with hints of cinnamon and vanilla. The edges are chewy and slightly 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.

But don’t just take my word for it, with over 450 5-star reviews ⭐️⭐️⭐️⭐️⭐️, this oatmeal cookie recipe lives up to its name.

Also, try my chocolate chip cookies, peanut butter cookies, cut-out sugar cookies, and more!

Oatmeal Cookie Recipe: Ingredient Substitutions

• Salted Butter. Unsalted butter and coconut oil are both great substitutes!
• All-purpose flour. Use gluten-free flour (and oats) to make this recipe gluten-free!
• Old-fashioned oatmeal: quick oats work well too, the cookies will just be a little less chewy.
• Light brown sugar. dark brown sugar works great, and imparts a bolder molasses taste.
• Granulated sugar. I suggest using white sugar or organic cane sugar for the best results.
• 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 for further guidance..

Begin by lining two cookie sheets with parchment paper or silicone baking mats.

Then, combine the flour, salt, cinnamon, baking soda and baking powder in a small bowl and set the dry ingredients aside.

Next, cream 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.

Then, add the egg and vanilla extract and beat for and additional 1 minute. The beating is very important, so I suggest you set a timer to ensure you beat for the correct amount of time.

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, add the dry ingredients and beat until they are just combined.

Next, add the oatmeal and beat it’s evenly distributed in the dough. Then, add the mix-ins, if desired. At this point, you can refrigerate the dough in an airtight container and bake later.

Here are some mix-in 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.)

Bake & Cool

Once the dough is ready, use a cookie scoop (I suggest using a 1 ½ to 2 Tablespoon scoop) to portion and roll it into smooth balls.

Then, place the oatmeal cookies evenly spaced, on the prepared baking sheets (8 to 9 per sheet).

Once the dough balls are on the parchment paper, gently press the tops down. This will ensure even baking. Or, if you like puffier, thicker cookies – skip this step.

Then, bake the oatmeal cookies 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. 

Let the cookies sit on the baking sheet for about 5 minutes after they are removed from the oven.

After 5 minutes, transfer the oatmeal cookies to a wire rack to cool.

Serve

I love eating these oatmeal cookies slightly warm for the maximum gooeyness! But they taste amazing warm or room temperature. Serve them with your favorite cookie recipes or on a holiday cookie tray.

You can also serve them as cookie ice cream sandwiches with vanilla ice cream in the middle, or use them to make oatmeal cream pies.

Store or Freeze Oatmeal Cookies

Store oatmeal cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.

Freeze Cookie Dough

1. Roll the dough into balls and place in a single layer in an airtight container or bag.
2. Freeze for up to 1 month. 
3. To bake: remove dough from the freezer and let it come to room temperature. Then bake according to the recipe instructions. 

Oatmeal Cookie Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

This post was originally published in 2019, but I update it regularly to help ensure your baking success!

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Oatmeal Butterscotch Cookies (Scotchies)