Oatmeal Cookie Recipe
If you’re craving a chewy, nostalgic treat, this easy Oatmeal Cookie Recipe delivers delicious results in under an hour. It's the perfect homemade dessert for busy weeknights or festive cookie swaps.
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.
Notes
For ultra-even baking, rotate your sheets halfway through the bake time. Overbeating leads to tough cookies, so mix gently. Store cookies in an airtight container for up to 5 days or freeze for longer keeping.
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