Oatmeal Cookies

Oatmeal Cookies are the BEST soft and chewy cookie recipe, made with quick cooking oats, brown sugar, cinnamon, and vanilla extract, ready in under 20 minutes!

We can’t get enough of sweet and chewy oatmeal cookies including Oatmeal Chocolate Chip CookiesOatmeal ScotchiesOatmeal Raisin Cookies, and Strawberry White Chocolate Oatmeal Cookies!

Oatmeal Cookies in PanOATMEAL COOKIES

Oatmeal Cookies are soft and chewy with a brown sugar, vanilla, and cinnamon flavors. This oatmeal cookie recipe is about as easy and old fashioned as it gets, and it’s definitely one of my personal favorite cookie recipes. You can add any seasonal spices you’d like to these cookies, like nutmeg, pumpkin pie spice, or allspice. I’ve also made these with dried cranberries and butterscotch chips before, and they were a big hit with my family!

As far as desserts go, these definitely disappear the fastest. I also use an ice cream scoop to help make each cookie the same size. One of the best tips I’ve learned to make tasty cookies is to mix your dry ingredients together before mixing everything else in. This makes sure everything gets mixed evenly, and you’ll have much better results for it.

Oats are an ingredients I love using in recipes including Ultimate Apple Crisp, one of the most popular dessert recipes on the site.

WHICH OATMEAL IS BEST FOR COOKIES?

You have a few options when choosing oats for oatmeal cookies. A lot of recipes will call for old fashioned rolled oats, and they do add a lot of chewy texture to the cookie.

Personally, I like to use quick cooking oats for two reasons. First, quick oats tend to make the cookie softer. Second, it’s what I always have in my house. Instant oatmeal also cooks faster (even in cookie form), and in my opinion tastes the same as the rolled oats.

Honestly, no matter which oat you choose, the cookies are going to taste incredible, it’s just a texture preference.

WHAT KIND OF NUTS CAN YOU USE IN OATMEAL COOKIES?

For this oatmeal cookie recipe you can add chopped pecans, walnuts, or almonds. Either one of these would taste good and add some crunch to the cookie.

Oatmeal Cookies in hand

CAN YOU FREEZE OATMEAL COOKIES?

Oatmeal cookies can be frozen in both finished cookie or dough form. For fully cooked cookies, make sure they’re at room temperature before wrapping them tightly and freezing. When you’re ready, let them come to room temperature on the counter, or warm them in the oven at 300 degrees F for about 10 minutes before serving.

If you freeze the dough, you can either defrost it in the refrigerator and scoop it onto your cookie sheet when it’s soft enough, or freeze it already scooped out into individual cookies.

To do this, scoop your cookies onto the baking sheet and place the baking sheet in the freezer for 30-45 minutes, or until the dough is just starting to freeze. Then place the cookies in an airtight container with pieces of parchment paper in-between to keep them from sticking together.

Bake your cookies straight from frozen, adding 3-4 minutes to the normal cook time.

HOW TO MAKE COOKIES CHEWY:

  • Using a combo of brown sugar and white sugar like in my chocolate chip cookie recipe makes the best cookies.
  • Under bake by 1-2 minutes if you find your cookies are coming out more crisp than you’d like.
  • If you like your cookies crispy bake them for 12-13 minutes.
  • If you mix the flour too much in the recipe the cookies can be too dry.
  • If you scoop your flour instead of spooning it into your measure it can be too dry.
    • Spoon your flour into your measuring cup and level it off with a knife.
  • Refrigerate your cookie dough (for at least 45 minutes) to keep the cookies thicker if you find they are baking too thin.
  • Use a good quality baking sheet/cookie sheet and line with parchment paper/silicone mat. If your baking sheet warps when it bakes it is not a high quality baking sheet and should be replaced.

HOW TO MAKE THESE OATMEAL COOKIES GLUTEN-FREE:

A good substitute for flour in oatmeal cookies is instant oats. Be sure to add them to your food processor and process until its turned into a flour. Do not use rolled oats to make the flour, it will be too tough, instant oats can be pulverized much easier.

WHY ARE MY COOKIES FLAT?

Warm butter/Room temperature butter is usually the reason behind flat cookies. You need the steam from the cold butter to give the cookies that extra bit of lift to help give the extra height to these cookies. Be sure you don’t skip the refrigerating process in this recipe.

I find instant oats can sometimes disintegrate into my batter throughout the cooking process and it also doesn’t really result in a good chewy cookie. Stick with the rolled oats, you won’t be disappointed.

Oatmeal Cookies stacked

HOW TO MAKE OATMEAL COOKIES WITHOUT BROWN SUGAR?

Brown sugar helps give the cookies a deep molasses flavor and golden brown color. If you find yourself without brown sugar, you can replace it cup for cup with white granulated sugar. Brown sugar also helps the cookies have their chewier texture, so watch your cooking time closely and be careful not to over bake to help keep more moisture in the cookie.

MORE COOKIE RECIPES TO TRY

TIPS FOR MAKING SIMPLE OATMEAL COOKIES

  • Add ½ cup of raisins to make oatmeal raisin cookies, or semisweet chocolate chips for oatmeal chocolate chip cookies. You can also use dark chocolate chips for a less sweet flavor, and butterscotch or white chocolate chips for even more sweetness.
  • If your cookies are spreading too much, try adding a few tablespoons of all purpose flour to your dough, and refrigerating your dough for 20-30 minutes.
  • Make your oatmeal cookies more crunchy by leaving them in the oven slightly longer than usual. This will dry out the cookie a little bit more and give it that nice crunchy texture.
  • Line your baking sheet with parchment paper to keep the cookies from sticking, and to make cleaning up easier!
  • If you make this with gluten free flour and certified gluten free oats, use an extra teaspoon of vanilla extract.
  • Use dark brown sugar for a richer molasses flavor in the oatmeal cookies.

oatmeal cookie close up

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Oatmeal Cookies

Oatmeal Cookies are the BEST soft and chewy cookie recipe, made with quick cooking oats, brown sugar, cinnamon, and vanilla extract, ready in under 20 minutes!
Yield 24 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 cup unsalted butter softened
  • 3/4 cup white sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups rolled oats

Instructions

  • Preheat the oven to 375 degrees and in a stand mixer cream together the butter, sugar and brown sugar until lightened and fluffy before adding in the eggs and vanilla.
  • Mix the flour, baking soda, salt and cinnamon together in a small bowl and add it into the stand mixer in small batches until it is all just combined, then add in the oats.
  • Roll the dough in two tablespoon sized balls and bake for 8-10 minutes (the middles will look slightly undone, but the edges will have a hint of brown).

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 208kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 151mg | Potassium: 66mg | Fiber: 1g | Sugar: 15g | Vitamin A: 255IU | Calcium: 20mg | Iron: 1.1mg
Keyword: oatmeal cookies

Oatmeal Cookies close up

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. SUPER good! My husband is a chocolate chip cookie fanatic and I was hesitant to make these. But, we both enjoyed these cookies. I added chopped walnuts and craisins, but otherwise followed the recipe to a T. They were perfectly shaped and just the right amount of chewiness and flavor.

  2. Per my husband, the chocolate chip oatmeal cookie connoisseur . . . PERFECT!
    There is no higher praise and it doesn’t come often; thank you!

    1. SUPER good! My husband is a chocolate chip cookie fanatic and I was hesitant to make these. But, we both enjoyed these cookies. I added chopped walnuts and craisins, but otherwise followed the recipe to a T. They were perfectly shaped and just the right amount of chewiness and flavor.

  3. This recipe (which I followed exactly) didn’t turn out…cookies stayed in a ball shape literally…very disappointed. Any thoughts???

  4. These were soooo good. You can also make them different by adding most anything because it’s a big recipe. Loved it.

  5. Cookies did not spread! I had to flatten them during the baking cycle. Butter was room temp & I did not refrigerate dough.

  6. I have never reviewed anything in my life, but I haven’t made oatmeal cookies in YEARS and this was the first recipe that popped up for me and had good reviews so I made them this evening. Absolutely delicious!! Chewy in the middle and crunchy edges just like I like them after 7 minutes! I got 4 dozen medium size cookies and I did chill the dough for about 45 minutes. I also added pecans. Sooo good!!

  7. The cookies were delicious, but i want them to spread more abd be crispier, what should I do? I did not refrigerate them.

  8. Oh my. These came out excellent. Mine are puffy, and just the right amount of chewy. Did bake longer than suggested but great just the same.

  9. Would this dough work stored in the freezer? We tend to make a full batch of dough, only bake half and put the rest in the freezer in balls to bake later.

  10. Oddly enough I’ve never made my own oatmeal cookies. These cookies are to die for! Easy and delicious. I bring them to work, my family and I love them. Soft & chewy, I can’t get enough. I do chill them for about 30 minutes before I bake them. THANKS!!!

  11. Made these today. The best oatmeal cookie recipe ever!!!!!! Thank you. I will put in my cookie rotation!

  12. OMG soooo good. I halved the recipe because I live alone and this still made alot of cookies. This is such an easy & delicious recipe. I am going to try dried cranberries next time instead of raisins. Thank you for sharing.

  13. Great recipe, I always hated the recipes with the big oats in them and its why I never made oatmeal raisin cookies. Never even thought about instant oats, not a fan of porridge. I just came across this recipe after I decided to grind my oats in a food processor then add them in my recipe. This is keeper I’ll just add raisins and some nutmeg, might even try coconut one day. Thanks

  14. This recipe is a keeper! Besides following the instructions as directed, I chilled the dough overnight and the cookies turned out perfect. And so easy to make! Thank you!

      1. I see in the directions flour mentioned a couple of times, but nowhere in the ingredients is it listed. I’m just clarifying. I’ve been looking for a flourless Oatmeal Cookie recipe that doesn’t substitute oat flour for wheat flour. I’m hoping that’s the case with this recipe.

        1. Hi! These do have flour, flour is the 6th ingredient listed. Sorry they arent what you would be looking for! Good luck on the search!

    1. Never made homemade oatmeal cookies before and was searching for a recipe this one popped up and was simple and quick to make! Absolutely loved the cookies so good! I even added milk chocolate chips in half the batch. Amazing thank you for your recipe!! These were absolutely perfect and chewy which I prefer and can never find in stores already made hence making them myself!

  15. OUTSTANDING!! These were so yummy! I made the dough the day before and let it set up in the refrigerator overnight. These will be a staple in my house. Thank you!

  16. These chewy cookies got two thumbs up from everyone in our house! I can’t wait to bake another batch!

      1. I’ve not tested it but you can usually substitute with them knowing you’ll need to adjust the cooking time. Good luck!

  17. Oatmeal cookies are such a classic & delicious cookie! These look perfect! I love that you can add raisins, nuts, or chocolate chips to change them up.