Best Oatmeal Cookies Recipe: Chewy & Classic (Easy!)

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I’ll never forget the first time I attempted making oatmeal cookies from scratch. I was twelve years old, standing on a wobbly step stool in my grandmother’s kitchen, and I accidentally dumped in twice the amount of brown sugar the recipe called for.

Instead of panicking, my grandmother just smiled and said, “Well, we’ll call them extra sweet cookies.” Those cookies turned out to be the chewiest, most delicious things I’d ever tasted, and that happy accident taught me that the best oatmeal cookies recipe comes from understanding how each ingredient works together.

Fast forward twenty years, and I’ve baked these cookies hundreds of times. I’ve tweaked the ratios, tested different types of oats, and finally perfected a recipe that delivers chewy centers with slightly crisp edges every single time.

This oatmeal cookies recipe has become my go-to for everything from after-school snacks to holiday cookie exchanges.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes
Servings	24 cookies
Difficulty Level	Easy

Oatmeal Cookies Recipe | Everyday Homemade Sweet Treat

Table of Contents

Why You’ll Love This Oatmeal Cookies Recipe

This isn’t just another cookie recipe. It’s the culmination of years of baking experiments, family feedback, and a deep love for the humble oat cookie.

The texture is absolutely perfect with chewy centers that stay soft for days and edges that have just enough crispness to provide contrast. The balance of sweetness is spot-on, not too sugary but enough to satisfy your sweet tooth without overwhelming the nutty oat flavor.

These cookies are incredibly versatile and forgiving. You can mix in raisins, chocolate chips, nuts, or dried cranberries, and they always turn out beautifully.

The ingredients are simple pantry staples. You probably have everything you need right now, which makes this recipe perfect for spontaneous baking sessions.

They stay fresh for over a week when stored properly. I’ve tested this extensively because my family tends to sneak cookies throughout the day, and they’re just as delicious on day seven as they are fresh from the oven.

Here’s what makes this recipe stand out:

Perfect chewiness: The combination of butter, brown sugar, and the right amount of flour creates that ideal texture
Customizable: Add your favorite mix-ins or keep them plain
Beginner-friendly: Clear instructions that work every time
Make-ahead option: The dough freezes beautifully for up to three months
Crowd-pleaser: I’ve never met anyone who doesn’t love these cookies

Another favorite recipe of mine is peanut butter cookies, which pairs wonderfully with these oatmeal cookies for a classic cookie plate.

Ingredients

Before you start baking, gather all your ingredients and bring the butter and eggs to room temperature. This simple step makes a huge difference in how the dough comes together.

Cold butter won’t cream properly with the sugar, and room temperature eggs incorporate more smoothly.

Dry Ingredients

1 ½ cups (190g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups (270g) old-fashioned rolled oats

Wet Ingredients

1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) packed light brown sugar
½ cup (100g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract

Optional Mix-Ins

1 cup (150g) raisins or dried cranberries
1 cup (175g) chocolate chips
¾ cup (85g) chopped walnuts or pecans

Kitchen Equipment Needed

Having the right tools makes baking so much easier and more enjoyable. I’ve learned this the hard way after many years of making do with subpar equipment.

A good stand mixer or hand mixer is worth its weight in gold because properly creamed butter and sugar is the foundation of great cookies. Don’t skip this investment if you bake regularly.

Essential Equipment

Stand mixer or hand mixer with paddle attachment
Large mixing bowls (at least 2)
Measuring cups and spoons
Cookie scoops (1.5 tablespoon size for uniform cookies)
Baking sheets (2-3 sheets recommended)
Parchment paper or silicone baking mats
Wire cooling racks
Rubber spatula for scraping down the bowl
Whisk for combining dry ingredients

Recommended Products for This Recipe

After years of baking these cookies, I’ve discovered a few products that truly make a difference in the final result. These aren’t just nice to have; they genuinely improve your baking experience.

1. Bob’s Red Mill Old Fashioned Rolled Oats

The quality of your oats directly impacts the texture and flavor of these cookies. I’ve tested many brands, and Bob’s Red Mill consistently delivers plump, hearty oats that create the perfect chewy texture. Cheap oats tend to be thin and dusty, which results in cookies that lack substance.

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These cookie scoops changed my baking life completely. They ensure every cookie is the exact same size, which means they all bake evenly and look professional. The spring-loaded release makes portioning dough quick and mess-free. I use the medium size (1.5 tablespoon) for perfectly sized cookies every time.

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3. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

I know vanilla extract seems like a minor ingredient, but high-quality vanilla makes a noticeable difference in the final flavor. Nielsen-Massey has a rich, complex flavor that cheap imitation vanilla just can’t match. It’s especially important in recipes like this where vanilla is one of the few flavor enhancers.

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4. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

If you’re serious about baking, invest in commercial-grade baking sheets. These Nordic Ware sheets heat evenly, won’t warp in the oven, and will last for decades. I’ve had mine for over ten years, and they still perform like new. The natural aluminum finish ensures perfect browning without hot spots.

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Step-by-Step Instructions: How to Make Oatmeal Cookies

I’m going to walk you through every single step of this process because I want you to feel confident even if this is your first time making cookies. Pay attention to the small details here as they make all the difference between good cookies and exceptional ones.

1. Prepare Your Workspace and Preheat the Oven

Clear your counter space and gather all ingredients and equipment before you begin
Preheat your oven to 350°F (175°C) and position racks in the upper and lower thirds
Line 2-3 baking sheets with parchment paper or silicone mats
If using parchment paper, make sure it lies flat and doesn’t curl at the edges
Take your butter and eggs out of the refrigerator if you haven’t already; they should feel cool but not cold to the touch
Verify your baking soda and baking powder are fresh (they lose potency after 6 months)

2. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt
Whisk vigorously for about 30 seconds to ensure everything is evenly distributed
This step is more important than it seems; proper mixing of dry ingredients prevents pockets of baking soda that can create an unpleasant taste
Add the oats to the flour mixture and stir with a spoon or spatula to coat them lightly
Set this bowl aside while you work on the wet ingredients

3. Cream the Butter and Sugars

Place the softened butter in your stand mixer bowl (or large mixing bowl if using a hand mixer)
Add both the brown sugar and granulated sugar to the butter
Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale in color
The mixture should increase in volume and look almost whipped
Stop the mixer occasionally to scrape down the sides and bottom of the bowl with a rubber spatula
This creaming process incorporates air into the dough, which contributes to the cookie’s texture
If your butter is too cold, it won’t cream properly; if it’s too warm, it won’t hold air

4. Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition for about 30 seconds
Make sure the first egg is fully incorporated before adding the second one
Add the vanilla extract and beat for another 15 seconds until combined
The mixture should look smooth and homogeneous with no streaks of egg visible
If the mixture looks slightly curdled, don’t worry; it will come together when you add the flour

5. Incorporate the Dry Ingredients

With the mixer on low speed, gradually add the flour-oat mixture to the wet ingredients
Add it in three additions, mixing just until combined after each addition
Stop mixing as soon as you no longer see streaks of flour
Overmixing at this stage develops gluten, which makes cookies tough instead of tender
Use your spatula to scrape the bottom and sides of the bowl to ensure everything is incorporated
The dough will be thick and slightly sticky

6. Add Optional Mix-Ins

If using raisins, chocolate chips, or nuts, add them now
Gently fold them into the dough with a spatula or mix on the lowest speed for just 5-10 seconds
Make sure mix-ins are evenly distributed throughout the dough
I like to reserve a small handful of chocolate chips or raisins to press into the tops of cookies before baking for a prettier presentation

Another favorite: Gingerbread Cookies

Use a cookie scoop or two spoons to portion dough into 1.5 tablespoon sized balls
Roll each portion between your palms to create smooth balls
This step is optional but makes the cookies look more professional
Place dough balls on prepared baking sheets, spacing them about 2 inches (5cm) apart
Each sheet should hold about 12 cookies; don’t overcrowd them as they will spread
If you’re not baking all the cookies at once, refrigerate the remaining dough or freeze it for later

8. Flatten the Cookies (Optional but Recommended)

Use the bottom of a glass or your palm to gently flatten each dough ball to about ½ inch (1.25cm) thick
This helps them bake more evenly and creates a nice round shape
If the dough sticks to your hand or the glass, lightly flour it first
Cookies that start thicker will have chewier centers, while flatter ones will be crisper

9. Bake the Cookies

Place one baking sheet on the upper rack and one on the lower rack of your preheated oven
Set a timer for 10 minutes for the first check
The cookies are done when the edges are golden brown and the centers look slightly underdone
They will continue to cook on the hot baking sheet after you remove them from the oven
Total baking time is typically 11-13 minutes, depending on your oven and desired texture
If baking two sheets at once, rotate them halfway through baking (swap racks and turn 180 degrees) for even browning
Watch them carefully during the last few minutes; the difference between perfect and overdone is just 1-2 minutes

10. Cool and Store

Let the cookies cool on the baking sheet for 5 minutes; they will be too soft to move immediately
During this time, they will firm up and finish cooking from residual heat
Use a thin spatula to transfer cookies to a wire rack to cool completely
If cookies stick to the parchment, slide the entire sheet of parchment off the baking sheet onto the counter to cool
Store completely cooled cookies in an airtight container at room temperature
Never store cookies while they’re still warm; trapped steam will make them soggy

Oatmeal Cookies Recipe | Cozy Comfort Food Baking

Tips for The Best Oatmeal Cookies

I’ve made every mistake possible with these cookies over the years, so learn from my experiences. These tips are the difference between cookies that are just okay and cookies that people ask you to make again and again.

Here are my hard-won tips for perfect cookies every time:

Use old-fashioned rolled oats, not quick oats or instant oats: Quick oats absorb too much moisture and create cookies that are dry and crumbly instead of chewy
Don’t skip the room temperature butter: Cold butter won’t cream properly with the sugar, and melted butter will make your cookies spread too thin
Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife; scooping directly from the bag packs in too much flour
Chill the dough if it’s too soft: If your kitchen is warm or your butter was slightly too soft, refrigerate the dough for 15-30 minutes before baking
Use parchment paper or silicone mats: They prevent sticking and ensure even browning; greased pans make cookies spread too much
Rotate baking sheets halfway through: This ensures even browning, especially if your oven has hot spots
Don’t overbake: Underbaking slightly is better than overbaking; cookies continue to firm up as they cool
Press extra mix-ins on top: Before baking, press a few extra chocolate chips or raisins onto the surface for a prettier presentation
Let baking sheets cool between batches: Placing dough on a hot sheet causes cookies to spread before they start to bake
Use a cookie scoop for uniform size: This ensures all cookies bake at the same rate and look professional

Read Also: Eggnog Cookies

Serving Suggestions

These oatmeal cookies are delicious on their own, but there are so many creative ways to enjoy them. I love pairing them with different beverages and using them in desserts.

They’re perfect alongside a cold glass of milk, which is the classic combination my kids request every time. The cookies soften slightly when dunked, which is absolutely heavenly.

Serve them with coffee or tea for an afternoon snack. The subtle spice of cinnamon complements both beverages beautifully.

Here are my favorite ways to serve these cookies:

Classic milk and cookies: Ice-cold whole milk is traditional, but almond milk or oat milk works wonderfully too
Ice cream sandwiches: Place a scoop of vanilla ice cream between two cookies and roll the edges in mini chocolate chips
Crumbled over yogurt: Break cookies into chunks and layer them with Greek yogurt and fresh berries for breakfast
Cookie butter: Pulse cookies in a food processor with a bit of milk and honey to make a spreadable cookie butter
With Hot Chocolate: Dunk them in homemade hot chocolate for the ultimate cozy treat
Breakfast parfait: Layer with vanilla yogurt and Baked Oatmeal for a hearty morning meal
Cookie plate: Combine with Pumpkin Cookies and Peanut Butter Cookies for variety
Gift boxes: Pack them in decorative tins or boxes tied with ribbon for homemade gifts
Dessert topping: Crumble over vanilla ice cream or pudding for added texture

Variations of Oatmeal Cookies

One of the best things about this recipe is how adaptable it is to different flavor preferences. I’ve tried dozens of variations over the years, and all of them have been delicious.

Feel free to mix and match these suggestions to create your perfect cookie.

Here are my favorite tested variations:

Chocolate chip oatmeal cookies: Add 1 cup of semi-sweet chocolate chips or use a mix of dark and milk chocolate
Oatmeal raisin cookies: Stir in 1 cup of plump raisins; soak them in warm water for 10 minutes first if they’re dry
Cranberry walnut: Use 1 cup of dried cranberries and ¾ cup of chopped walnuts for a sophisticated flavor
Peanut butter oatmeal: Replace ½ cup of butter with ½ cup of creamy peanut butter and reduce brown sugar to ¾ cup
Apple cinnamon: Add 1 cup of finely diced dried apples and increase cinnamon to 1 ½ teaspoons
Double cinnamon: Add ½ cup of cinnamon chips to the dough for extra cinnamon flavor
Coconut oatmeal: Mix in 1 cup of sweetened shredded coconut and ½ cup of white chocolate chips
Maple pecan: Reduce vanilla to 1 teaspoon, add 1 teaspoon of maple extract, and fold in ¾ cup of chopped pecans
Trail mix cookies: Add ½ cup each of chocolate chips, raisins, and chopped nuts for a hearty cookie
Espresso oatmeal: Dissolve 2 teaspoons of instant espresso powder in the vanilla extract for coffee-flavored cookies
Butterscotch: Swap chocolate chips for butterscotch chips and add ¾ cup of chopped pecans

Storage and Reheating

Proper storage is key to keeping these cookies fresh and delicious. I’ve tested every storage method imaginable because my family takes their cookie freshness very seriously.

Follow these guidelines and your cookies will stay perfect for over a week.

Room Temperature Storage

Store completely cooled cookies in an airtight container or resealable plastic bag
Layer cookies between sheets of parchment paper to prevent sticking
Keep at room temperature for up to 10 days
Place a slice of bread in the container to help maintain moisture; replace the bread slice every 2-3 days
Keep containers away from heat sources and direct sunlight

Refrigerator Storage

Refrigeration is not necessary and can actually dry out the cookies faster
If you must refrigerate (in very hot, humid climates), store in an airtight container
Let cookies come to room temperature before serving for best texture
Refrigerated cookies will last up to 2 weeks

Freezer Storage

Freeze baked cookies in a single layer on a baking sheet until solid (about 1 hour)
Transfer frozen cookies to a freezer-safe bag or container, layering with parchment paper
Label with the date and type of cookie
Frozen baked cookies will keep for up to 3 months
Thaw at room temperature for about 30 minutes before eating
For warm cookies, reheat frozen cookies in a 300°F (150°C) oven for 5-7 minutes

Portion dough into balls and freeze on a baking sheet until solid
Transfer frozen dough balls to a freezer bag
Label and date the bag; dough keeps for up to 3 months
Bake from frozen, adding 2-3 minutes to the baking time
No need to thaw; this method is perfect for fresh cookies anytime

Reheating Tips

Microwave individual cookies for 10-15 seconds for a warm, soft cookie
Reheat multiple cookies in a 300°F (150°C) oven for 5 minutes
Cover with foil if you want to warm them without crisping the edges
A few seconds of reheating can make day-old cookies taste freshly baked

Read Also: Pumpkin Oatmeal Cookies

Oatmeal Cookies Recipe | Quick Dessert with Pantry Staples

Nutritional Facts

Here’s the approximate nutritional information per cookie (based on 24 cookies, without optional mix-ins):

Calories: 165
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 115mg
Total Carbohydrates: 22g
Dietary Fiber: 1.5g
Sugars: 12g
Protein: 2.5g

Note: These values are estimates and will vary based on specific brands used and optional add-ins. Adding chocolate chips, raisins, or nuts will increase calories and change the nutritional profile.

Health Benefits of Key Ingredients

While these are definitely a treat, they do contain some nutritious ingredients that offer real health benefits. I appreciate that I can feel slightly less guilty about eating three cookies in one sitting.

The oats are the star ingredient nutritionally speaking.

Oats are rich in beta-glucan fiber, which helps lower cholesterol levels and supports heart health. Studies have shown that eating oats regularly can reduce the risk of cardiovascular disease.

They also provide sustained energy without the blood sugar spike you get from refined carbohydrates. This makes these cookies a better choice than many other desserts.

Here are the key health benefits:

Oats: Excellent source of soluble fiber that aids digestion, helps control blood sugar levels, and keeps you feeling full longer
Cinnamon: Contains powerful antioxidants and has anti-inflammatory properties; may help regulate blood sugar
Eggs: Provide high-quality protein and essential nutrients like vitamin D, vitamin B12, and choline for brain health
Butter: Contains fat-soluble vitamins A, D, E, and K; using real butter instead of margarine avoids trans fats
Brown sugar: Contains trace minerals like calcium, potassium, iron, and magnesium that refined white sugar lacks

Another great breakfast option is Overnight Oats, which offers even more nutritional benefits.

FAQs About Oatmeal Cookies

1. Can I use quick oats instead of old-fashioned oats?

I don’t recommend it. Quick oats are cut into smaller pieces and absorb moisture differently than rolled oats.

When I tested this recipe with quick oats, the cookies turned out dry and crumbly instead of chewy. The texture just wasn’t right, and they lacked the hearty bite that makes these cookies so satisfying.

2. Why are my cookies spreading too much or too little?

Cookie spreading issues usually come down to butter temperature or dough temperature. If your butter was too warm or melted, cookies will spread excessively and turn out thin and crispy.

If the dough is too cold or the butter was too firm, cookies won’t spread enough and will be thick and cakey. Make sure your butter is softened to room temperature (it should give slightly when pressed but not be greasy) and consider chilling the dough for 15-30 minutes if your kitchen is warm.

3. Can I make these cookies without eggs?

Yes, you can use egg substitutes, though the texture will be slightly different. For each egg, you can use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes to thicken) or ¼ cup of unsweetened applesauce.

I’ve tested both options, and the flaxseed version produces chewier cookies while the applesauce makes them slightly cake-like but still delicious.

4. How do I make my cookies chewier or crispier?

For chewier cookies, slightly underbake them by 1-2 minutes and use more brown sugar (you can replace all the granulated sugar with brown sugar). Also, make the cookies thicker by not flattening the dough balls before baking.

For crispier cookies, bake them an extra 1-2 minutes, use more granulated sugar, and flatten the dough balls before baking. You can also reduce the flour by 2 tablespoons.

5. Can I reduce the sugar in this recipe?

You can reduce the sugar by up to ¼ cup total, but it will affect both the texture and flavor. I tested this extensively and found that reducing sugar below that threshold makes cookies that don’t spread properly and have a bland taste.

If you’re looking for a healthier option, I’d recommend making my Healthy Chocolate Chip Cookies instead, which are formulated with less sugar from the start.

Final Thoughts

These oatmeal cookies have been a constant in my kitchen for years now, and I hope they become a staple in yours too. There’s something deeply satisfying about pulling a tray of golden, fragrant cookies from the oven and watching them disappear within hours.

The beauty of this recipe is its reliability and versatility. Once you master the basic version, you can customize it endlessly to suit your preferences or use whatever mix-ins you have on hand.

I encourage you to make these cookies this weekend and see for yourself why they’ve earned their place as my most-requested recipe. Don’t be surprised when your family starts asking you to make them weekly.

I’d love to hear how your cookies turn out! Drop a comment below with your favorite variation or any questions you might have. And if you love them as much as we do, please share this recipe with your friends and family.

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