Oatmeal Cookie Recipe
If you’re craving a chewy, nostalgic treat, this easy Oatmeal Cookie Recipe delivers delicious results in under an hour. You know what? It’s the perfect homemade dessert for busy weeknights or festive cookie swaps.
Full Recipe Introduction
Let me explain: these classic oatmeal cookies blend hearty oats and warm cinnamon with just the right hint of vanilla. They’re unique because they stay soft at room temperature—no chalky dryness here—and you can sneak in mix-ins like chocolate chip or chopped nuts. As a 50-year-old mom and longtime baker, I first whipped up this recipe on a rainy October afternoon, inspired by my grandmother’s cozy kitchen. I love serving them alongside a cup of coffee or gifting a mason-jar mix at holiday parties. Plus, they’re wholesome enough for an afternoon snack, thanks to fiber-rich oats and a touch of brown sugar instead of pure white.
Why You’ll Love This Recipe
- Ready in 45 minutes total—perfect for last-minute dessert cravings
- Uses pantry staples: oats, flour, cinnamon—you likely have them on hand
- Flexible mix-ins (chocolate chip, raisins, or toasted coconut)
- Soft-baked texture that stays chewy for days
- Easy, foolproof steps—no chilling required
- Family-friendly: kids can help drop dough onto the sheet
- Lightly sweetened with brown sugar for depth of flavor
- Small batch option: scale down for 12 cookies or up for parties
Ingredients
• 1 cup (90 g) rolled oats (Bob’s Red Mill if you want extra chew)
• ¾ cup (95 g) all-purpose flour (or gluten-free blend)
• ½ tsp baking soda
• ½ tsp ground cinnamon (freshly ground is extra fragrant)
• ¼ tsp kosher salt
• ½ cup (113 g) unsalted butter, softened (or coconut oil for dairy-free)
• ⅓ cup (67 g) light brown sugar, packed
• ⅓ cup (67 g) granulated sugar
• 1 large egg, room temperature (for fluffiness)
• 1 tsp pure vanilla extract
• ½ cup (90 g) chocolate chips (semisweet or milk)
Tip: Let butter soften on the counter for 30 minutes so it creams easily. If you’re short on time, zap it in 5-second bursts in the microwave.
Directions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment or a silicone mat.
- In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt—this keeps lumps at bay.
- In a large bowl, beat softened butter with brown and granulated sugar until pale and fluffy (about 2 minutes with a hand mixer).
- Add the egg and vanilla, mixing until just combined—scrape down sides for even texture.
- Gently fold the dry ingredients into the butter mixture, stirring until streaks of flour disappear.
- Fold in chocolate chips (or your favorite mix-ins). Don’t overmix—overbeating leads to tough cookies.
- Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. You can chill dough balls for 10 minutes if you want thicker cookies.
- Bake for 10–12 minutes, or until edges are lightly golden but centers still look soft (they’ll firm up as they cool).
- Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining dough, swapping sheets if they start to brown too quickly.
Pro tip: For ultra-even baking, rotate your sheets halfway through the bake time.
Servings & Timing
Makes 18–20 cookies
Prep Time: 15 minutes
Bake Time: 10–12 minutes per batch
Total Time: About 45 minutes (including cooling)
Variations
• Double the chocolate chips and add chopped walnuts for a nutty twist.
• Swap in dried cranberries and white chocolate for a festive fall treat.
• Use quick-cooking oats for a softer crumb.
• Stir in ½ tsp ground nutmeg or cardamom for warm, spiced notes.
• Replace half the butter with pumpkin puree for a seasonal spin.
• Mix in ¼ cup shredded coconut and chopped macadamia nuts for a tropical vibe.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer keeping, freeze in a zip-top bag (up to 3 months). To revive frozen cookies, let them thaw at room temperature or warm in a 300°F oven for 5 minutes.
Make-ahead tip: Portion dough into balls, freeze on a tray, then stash in a bag—bake straight from frozen, adding 2–3 minutes to the bake time.
Notes
I learned the hard way that over-creaming the butter makes cookies too flat. So now I whisk just until the color lightens. If you prefer a heartier chew, toast the oats in a dry skillet for 3 minutes before mixing. And honestly, the dough tastes like cookie dough heaven—feel free to sneak a spoonful or two while you’re at it.
FAQs
Q: Can I use quick oats instead of rolled oats?
A: Yes, quick oats work—your cookies will be a bit softer and less textured, but still delicious.
Q: Why did my cookies spread too much?
A: Likely your butter was too soft or you over-creamed. Chill the dough 10 minutes next time.
Q: Can I make these dairy-free?
A: Swap in coconut oil for butter and use dairy-free chocolate chips; they’ll still be chewy.
Q: How do I keep cookies soft for gifting?
A: Place a slice of bread in the cookie tin; it releases moisture and keeps them tender.
Q: What if I don’t have brown sugar?
A: Mix 2 tbsp molasses into ⅓ cup granulated sugar as a quick brown sugar substitute.
Q: Can I add nuts or dried fruit?
A: Absolutely—up to 1 cup total of chopped nuts, raisins, dried cranberries, or coconut.
Q: Are these cookies freezer-safe?
A: Yes, fully baked cookies freeze well up to 3 months; dough balls freeze even better.
Q: Why are my cookies cakey?
A: You might have added too much flour or overmixed—measure carefully and stir gently.
Conclusion
These soft-baked oatmeal cookies are your new go-to dessert: quick, delicious, and endlessly adaptable. I hope they bring that cozy, homemade warmth to your kitchen—go on, give them a try, and don’t forget to let me know how they turned out! For more cookie inspiration, check out my Chewy Chocolate Chip Cookies or No-Bake Peanut Butter Oatmeal Bars. Happy baking!
Oatmeal Cookie Recipe
Ingredients
- 1 cup rolled oats rolled oats Bob’s Red Mill if you want extra chew
- ¾ cup all-purpose flour all-purpose flour or gluten-free blend
- ½ tsp baking soda baking soda
- ½ tsp ground cinnamon ground cinnamon freshly ground is extra fragrant
- ¼ tsp kosher salt kosher salt
- ½ cup unsalted butter unsalted butter softened (or coconut oil for dairy-free)
- ⅓ cup light brown sugar light brown sugar packed
- ⅓ cup granulated sugar granulated sugar
- 1 large egg large egg room temperature (for fluffiness)
- 1 tsp pure vanilla extract pure vanilla extract
- ½ cup chocolate chips chocolate chips semisweet or milk
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment or a silicone mat.
- In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
- In a large bowl, beat softened butter with brown and granulated sugar until pale and fluffy.
- Add the egg and vanilla, mixing until just combined.
- Gently fold the dry ingredients into the butter mixture, stirring until combined.
- Fold in chocolate chips or preferred mix-ins. Don’t overmix.
- Scoop tablespoons of dough onto prepared sheets. Bake for 10–12 minutes.
- Let cookies cool on the pan before transferring to a wire rack. Store in an airtight container.
