Oatmeal Cookies Recipe
If you’re searching for the perfect balance of chewy, golden edges and soft, oat-filled centers, these Oatmeal Cookies are about to earn a permanent spot in your baking repertoire. This recipe delivers everything you love about the classic treat: cozy cinnamon warmth, a hint of vanilla, and the irresistible nutty texture of old-fashioned rolled oats. Whether you stud them with plump raisins, gooey chocolate chips, or crunchy nuts, each bite is a comforting reminder of home-baked goodness. Let’s get baking and fill your kitchen with the sweet aroma of Oatmeal Cookies!
Ingredients You’ll Need
Here’s what you’ll need to make these Oatmeal Cookies. The ingredients are simple, but each one plays a key role in creating that magical texture and flavor. Don’t skip the optional mix-ins—they’re a fun way to personalize every batch!
- Unsalted butter: Softened butter gives these cookies a rich, tender crumb and helps achieve that signature chewiness.
- Light brown sugar: Adds deep caramel notes and extra moisture for a soft, chewy texture.
- Granulated sugar: Balances the brown sugar with a hint of crispness around the edges.
- Large eggs: Bind the dough together and add richness, ensuring the cookies hold their shape.
- Vanilla extract: Rounds out the flavors with a fragrant, sweet aroma.
- All-purpose flour: Provides structure so your cookies don’t spread too much in the oven.
- Baking soda: Gives the cookies a little lift, resulting in a tender bite.
- Ground cinnamon: Adds warmth and depth, making each bite more comforting.
- Salt: Balances the sweetness and intensifies the other flavors.
- Old-fashioned rolled oats: The heart of oatmeal cookies, these oats add a hearty, chewy texture and nutty flavor.
- Raisins or chocolate chips (optional): For bursts of sweetness or melty chocolate—feel free to pick your favorite or mix both!
- Chopped walnuts or pecans (optional): If you love a little crunch, nuts add a delicious contrast to the soft cookie.
How to Make Oatmeal Cookies
Step 1: Prep Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper—this keeps your cookies from sticking and guarantees those gorgeous, golden bottoms.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar until the mixture is fluffy and pale—about 2 to 3 minutes. This step is crucial for that melt-in-your-mouth texture and a little extra lift.
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. You’ll notice the dough becoming silkier and more cohesive—this is the foundation of every great batch of Oatmeal Cookies.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. This ensures an even distribution, so every bite is perfectly spiced and rises just right.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overwork the dough—stop as soon as you don’t see any more streaks of flour.
Step 6: Stir in Oats and Mix-Ins
Add the rolled oats along with your choice of raisins, chocolate chips, and/or nuts. Fold everything together until the oats and extras are evenly distributed. The dough will be thick and chunky—just what you want for classic Oatmeal Cookies!
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are golden but the centers still look a little soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.
How to Serve Oatmeal Cookies
Garnishes
For an extra special touch, sprinkle a pinch of flaky sea salt on top as soon as the cookies come out of the oven. You can also drizzle them with melted chocolate or dust with a bit of powdered sugar to elevate their appearance and flavor.
Side Dishes
A glass of cold milk is the classic companion, but don’t stop there! Oatmeal Cookies pair beautifully with hot coffee, chai tea, or even a scoop of vanilla ice cream for a decadent dessert.
Creative Ways to Present
Stack the cookies in a mason jar for a charming edible gift, or arrange them on a platter with an assortment of fruits and nuts for a homemade cookie board. You can even sandwich a scoop of ice cream between two Oatmeal Cookies for an irresistible ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Store cooled Oatmeal Cookies in an airtight container at room temperature for up to five days. Slip a slice of bread into the container to help retain moisture and keep your cookies perfectly chewy.
Freezing
Oatmeal Cookies freeze beautifully. Place baked and cooled cookies in a zip-top bag or airtight container and freeze for up to three months. For fresh-baked cookies anytime, scoop the dough onto a tray, freeze until solid, then transfer the dough balls to a freezer bag and bake straight from the freezer, adding an extra minute or two to the bake time.
Reheating
To enjoy warm, freshly-baked flavor, pop a cookie in the microwave for about 10 seconds or warm a batch in a 300°F oven for 3–5 minutes. This revives that lovely soft center and makes the whole house smell amazing again.
FAQs
Can I make these Oatmeal Cookies gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend, and be sure to check that your oats are certified gluten-free. The cookies will still have that classic taste and texture.
Why do my cookies turn out flat?
If your cookies spread too much, the butter may have been too soft or melted. Chilling the dough for 30 minutes before baking helps prevent excess spreading and results in thicker, chewier cookies.
Can I use quick oats instead of old-fashioned rolled oats?
Quick oats can work in a pinch, but old-fashioned oats are best for Oatmeal Cookies because they provide a heartier, chewier texture. Quick oats will make the cookies softer and less textured.
How do I know when the cookies are done baking?
Look for golden edges and slightly soft centers—the cookies will continue to set as they cool. Overbaking can make them dry, so take them out when they look a little underdone in the middle.
What’s the best way to customize the mix-ins?
Mix and match your favorites! You can combine raisins and chocolate chips, add dried cranberries, or even toss in shredded coconut. Just keep total add-ins to about 1½ cups so the dough holds together well.
Final Thoughts
Whether you’re a longtime fan or baking them for the first time, these Oatmeal Cookies are pure comfort in every bite. Gather your favorite mix-ins, invite someone you love into the kitchen, and enjoy the simple, joyful process of making—and sharing—homemade cookies. Give the recipe a try and let your house fill with the irresistible aroma of fresh-baked Oatmeal Cookies!
Print
Oatmeal Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously chewy oatmeal cookies made with a perfect blend of cinnamon, oats, and optional raisins or nuts, ideal for a comforting homemade treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
Optional Mix-ins
- 1 cup raisins or chocolate chips
- ½ cup chopped walnuts or pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a chewy texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening agent and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the dough which can lead to tough cookies.
- Add Oats and Mix-ins: Stir in the old-fashioned rolled oats along with any optional additions such as raisins, chocolate chips, or chopped nuts for added texture and flavor.
- Shape and Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the edges turn golden brown while the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, which also helps firm up the texture.
Notes
- For chewier cookies, slightly underbake them and allow to finish setting as they cool on the baking sheet.
- Refrigerate the dough for up to 48 hours before baking to enhance the flavor and improve texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 11g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
