Oatmeal Cookies
There’s something about warm, chewy Oatmeal Cookies that feels like a hug in dessert form. These cookies are soft in the center, slightly crisp around the edges, and packed with wholesome oats that give them an unbeatable texture. Whether you like them plain, studded with raisins, or loaded with chocolate chips, this recipe is easy, foolproof, and absolutely delicious!
Why You’ll Love Oatmeal Cookies
Versatile Perfect for breakfast, snack time, or dessert—they work for any occasion!
Budget-Friendly Made with simple, pantry-staple ingredients that you probably already have.
Quick and Easy No complicated steps—just mix, scoop, and bake!
Customizable Add your favorite mix-ins like raisins, chocolate chips, or nuts.
Crowd-Pleasing These cookies are a universal favorite—chewy, sweet, and comforting!
Ingredients
Ingredients in Oatmeal Cookies
The beauty of these cookies lies in their simple yet flavorful ingredients.
Old-Fashioned Oats The heart of the recipe—chewy, nutty, and full of texture.
All-Purpose Flour Helps create the perfect soft and chewy structure.
Butter Adds richness and moisture for that buttery, melt-in-your-mouth goodness.
Brown Sugar Gives a deep caramel-like sweetness and keeps the cookies soft.
Granulated Sugar Adds the right amount of sweetness and helps with crisp edges.
Eggs Bind everything together and add moisture.
Vanilla Extract Enhances the flavor with a warm, sweet touch.
Baking Soda Helps the cookies rise and stay light.
Cinnamon A subtle warm spice that makes these extra delicious.
Salt Balances out the sweetness and enhances flavor.
Mix-ins (Optional) Raisins, chocolate chips, or chopped nuts for extra texture and flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s bake some chewy, comforting Oatmeal Cookies!
Cream the Butter and Sugars In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
Add Wet Ingredients Mix in eggs and vanilla extract until well combined.
Combine Dry Ingredients In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Mix Everything Together Gradually add the dry ingredients to the wet mixture, stirring until combined. Then fold in the oats and any mix-ins.
Scoop the Dough Use a cookie scoop or spoon to drop even portions of dough onto a lined baking sheet.
Bake to Perfection Bake at 350°F (175°C) for 10-12 minutes, until the edges are golden brown but the centers look slightly underbaked.
Cool and Enjoy Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition Facts
Servings 12-15 cookies
Calories per serving Approx. 150-200 calories per cookie
(Note: Nutrition values may vary based on mix-ins.)
Preparation Time
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
How to Serve Oatmeal Cookies
These chewy cookies are perfect on their own or paired with:
- A glass of milk Classic and comforting.
- Coffee or tea A perfect afternoon pick-me-up.
- Ice cream sandwiches Place a scoop of ice cream between two cookies!
- Crumbled over yogurt For a healthy, crunchy topping.
Additional Tips
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Use room temperature ingredients for even mixing.
- Don’t overbake! The cookies should look slightly soft in the center—they’ll firm up as they cool.
- Want crispier cookies? Bake a little longer until fully golden brown.
- Store properly in an airtight container to keep them fresh.
FAQ’s
1. Can I use quick oats instead of old-fashioned oats?
Yes, but quick oats will give a softer, less chewy texture.
2. How do I make these gluten-free?
Use a 1:1 gluten-free flour blend and certified gluten-free oats.
3. Can I make these vegan?
Yes! Substitute vegan butter and flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
4. Why did my cookies spread too much?
The dough may have been too warm. Try chilling it before baking.
5. Can I freeze the dough?
Absolutely! Scoop the dough into portions, freeze on a tray, then store in a zip-top bag. Bake straight from frozen—just add 2 extra minutes.
6. How do I store these cookies?
Keep them in an airtight container at room temperature for up to a week.
7. Can I reduce the sugar?
Yes, but the cookies may be less chewy and crisp. Reduce slightly for a less sweet version.
8. Can I add coconut or nuts?
Yes! Chopped pecans, walnuts, or shredded coconut make great additions.
9. How do I make soft and chewy cookies?
Use more brown sugar than white sugar, don’t overbake, and chill the dough before baking.
10. Can I make oatmeal cookies without eggs?
Yes! Use mashed banana, applesauce, or a flax egg as a substitute.
Conclusion
These Oatmeal Cookies are the perfect balance of chewy, soft, and slightly crisp, making them an all-time favorite treat. Whether you enjoy them plain, with raisins, or with chocolate chips, they’re easy to make, incredibly delicious, and totally addictive. Bake a batch today—you won’t regret it!
PrintOatmeal Cookies
These classic oatmeal cookies are soft, chewy, and packed with warm flavors. Made with wholesome oats, brown sugar, and a hint of cinnamon, they are the perfect treat for any occasion. Enjoy them plain or add raisins, chocolate chips, or nuts for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
– 1 cup (125g) all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup (115g) unsalted butter, softened
– 1/2 cup (100g) granulated sugar
– 1/2 cup (100g) brown sugar, packed
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups (150g) rolled oats
– 1/2 cup (75g) raisins or chocolate chips (optional)
– 1/2 cup (50g) chopped nuts (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the rolled oats and any optional mix-ins like raisins, chocolate chips, or nuts.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown but the centers remain soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy!
Notes
– For softer cookies, slightly underbake and let them set on the baking sheet.
– Store cookies in an airtight container for up to a week.
– Freeze the dough for later use—just scoop into balls and freeze on a baking sheet before transferring to a freezer bag.
– Substitute raisins with dried cranberries for a twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
