Oatmeal Cookies
Published on February 27, 2025
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Quick Summary
These are the BEST Oatmeal Cookies! They’re soft, chewy, with slightly crisp edges, delivering a delightful balance of sweetness and hearty texture. A timeless favorite for any cookie lover!
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Why You’ll Love Oatmeal Cookies
- Perfect Balance of Texture: The cookies are soft, chewy, and have slightly crisp edges, making each bite a true delight.
- Nostalgic: A classic cookie! They are comforting, wholesome, and so good with a glass of milk!
- Customizable: You can easily tweak the recipe to include your favorite add-ins like raisins, chocolate chips, or nuts.
- Quick and Easy to Make: With simple pantry ingredients, oatmeal cookies come together in just about 30 minutes.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some ingredient notes before you get started.
- Old-Fashioned Rolled Oats: The base of the cookie, providing the chewy texture and classic oatmeal flavor. I don’t recommend using quick oats because they don’t have as much texture and absorb liquid differently. Quick oats will result in a drier cookie.
- All-purpose flour– to measure, fluff, spoon, and level the flour. Never pack the flour or the cookies will be dry.
- Butter: I use unsalted butter so I can control the amount of salt in the recipe.
- Sugars: The recipe uses both brown sugar and granulated sugar, but there is more brown sugar to give the cookies a chewier texture with slight caramel notes.
Variations
I love the simplicity of a plain oatmeal cookie, but if you want to jazz up your oatmeal cookies, this is a great base recipe. You can add up to 2 cups of the following ingredients.
- Chocolate Chips: You can add chocolate chips (semisweet, milk, or dark), butterscotch chips, white chocolate chips.
- Chocolate Chunks: If you want chocolate puddles, use chopped up chocolate instead of chips.
- Nuts: For a crunch, add chopped walnuts, pecans, or almonds.
- Dried fruit: For added sweetness, stir in raisins or dried cranberries.
- M&M’s: Add M&M’s for a pop of color!
- Coconut: Stir in coconut or toasted coconut!
- Toffee: Toffee and oatmeal are a match made in heaven!
How to Make Oatmeal Cookies
- Preheat oven. Start by preheating your oven to 350°F and lining a baking sheet with parchment paper.
- Mix dry ingredients. In a medium bowl, whisk together the dry ingredients. Don’t skip the cinnamon, it adds a warm, sweetness to the oatmeal cookies. If you like nutmeg, you can also add a pinch of nutmeg to increase the nutty flavor.
- Cream butter and sugars. Use a stand mixer or hand mixer to cream the softened butter and sugars together until creamy and smooth. Scrape down the sides of the bowl with a spatula, if necessary.
- Add the eggs and vanilla. I use an egg and egg yolk to create super chewy oatmeal cookies. Make sure you use pure vanilla extract for maximum vanilla flavor.
- Add the dry ingredients. When you add the dry ingredients, don’t over mix. It’s ok if there are still a few streaks of flour left.
- Stir in the oats. Use a spatula to gently stir in the oats. If you want to add extra mix-ins like chocolate chips, raisins, or chopped nuts, add them in this step.
- Scoop and bake. Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the lined baking sheets, about 2-inches apart. Bake for 10 to 12 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft. Don’t over bake!
- Cool and enjoy! Remove from the oven and sprinkle the cookies with a little flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.
How to Store & Freeze
- Storing: Store the cooled cookies in an airtight container on the counter for up to 3 days.
- Freezing cookies: You can freeze the baked cookies for up to 3 months in a freezer bag or freezer container.
- Freezing cookie dough balls: You can also freeze the cookie dough. Scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.
More Oatmeal Cookie Recipes
- Peanut Butter Oatmeal Cookies
- Oatmeal Chocolate Chip Cookies
- Iced Oatmeal Cookies
- Monster Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Oatmeal Scotchies
- Oatmeal Raisin Cookies
- Cowboy Cookies
Discover MORE COOKIE RECIPES! I have LOTS to choose from!
Oatmeal Cookies
These soft and chewy oatmeal cookies are easy to make, deliciously satisfying, and perfect for any occasion. Whether you're baking for a family gathering, a cookie jar treat, or just indulging in something sweet, oatmeal cookies should be your go-to dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- Pinch of nutmeg, optional
- 1 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 3 cups old fashioned oats
- Flaked sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg, if using. Set aside.
- In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary. This should take 1 to 2 minutes.
- Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.
- With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the oats.
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the lined baking sheets, about 2-inches apart.
- Bake for 10 to 12 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft.
- Remove from the oven and sprinkle the cookies with flaked sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.
Video
Notes
Store the cookies in an airtight container on the counter for up to 3 days. You can also freeze the cookies for up to 3 months. You can easily double this recipe for more cookies!
Nutrition
Calories: 226kcal, Carbohydrates: 32g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 36mg, Sodium: 143mg, Potassium: 70mg, Fiber: 1g, Sugar: 14g, Vitamin A: 265IU, Calcium: 21mg, Iron: 1.2mg
Have you tried this recipe?
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I’ve made this recipe multiple times now and every time they come out great love this as a basic Oatmeal cookies they’re even better with chocolate chips in it.
A classic!