Best Oatmeal Cookies Recipe (2024)

By Laura

Posted Nov 03, 2019, Updated Feb 25, 2024

5 from 436 votes

368 Comments

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The best Oatmeal Cookie Recipe – crispy edges with soft and chewy centers, these oatmeal cookies are easy to make with simple ingredients and no chilling! . Add your favorite mix-ins to make them your own.

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You all know I love cookies. From chocolate chip cookies to peanut butter cookies to fun and festive cut-out sugar cookies, I have spent many, many years developing the best cookie recipes, and now I present to you, the best oatmeal cookies ever.

Sometimes you just need the comforting nostalgia of a chewy oatmeal cookie. With hints of cinnamon and vanilla, these oatmeal cookies will soon become your go-to recipe.

These Oatmeal Cookies have crispy edges and soft and chewy centers. They’re made with simple ingredients and don’t need to be chilled. Add your favorite mix-ins to make them your own.

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Oatmeal Cookie Recipe: Ingredients

Before we walk through how to make oatmeal cookies, let’s chat about the ingredients in this oatmeal cookie recipe.

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  • Salted Butter. Unsalted butter is a good substitute.
  • Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats.You can use quick oats, just be aware it will change the texture of the cookies.
  • Light Brown Sugar.using brown sugar will impart a slightly bolder molasses flavor.
  • Granulated Sugar.Organic cane sugar works well.
  • Fine Sea Salt. if using iodized table salt, decrease the amount by half.
  • Mix-ins.Adding mix-ins is optional. Some possibilities include: chocolate chips, raisins (try these oatmeal raisin cookies), white chocolate chips, cinnamon chips etc.
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How to Make Oatmeal Cookies

Let’s walk through how to make oatmeal cookies step-by-step, and don’t forget to watch the video.

Begin by creaming the butter and sugars together on speed until the evenly combined (about 60 seconds). You may need to pause, scrape down the sides of the bowl and continue beating.

You can also use a large mixing bowl and a hand mixer if you do not have a standing mixer.

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Next, add the egg and vanilla extract and beat for about 60 seconds until the mixture is light and fluffy.

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After 1 minute, beat in the flour, baking soda, baking powder, sea salt and cinnamon until just combined.

You can either mix the dry ingredients together in a separate bowl before you begin the rest of the recipe, or just toss them into the mixer on top of the beaten wet ingredients.

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Next, add the oatmeal and beat it’s evenly distributed in the dough.Then, add the mix-ins, if desired. Here are some suggestions:

Portion & Bake

Use a small cookie scoop (1.5 to 2 TBS) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place on a cookie sheet lined with parchment paper.

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Once the dough balls are on the parchment paper, gently and ever-so-slightly press the tops down. This will ensure even baking.

Then, bake the oatmeal cookie recipe in the preheated oven. If you have a convection oven you can bake two trays at a time. If not, I recommend only baking one tray at a time.

All ovens bake differently

Knowyour oven. Invest in an inexpensive oven thermometerto check the temperature and ensure the internal temperature isactuallythe temperature to which the oven is set. If your oven is baking too hot or too cold, then the cookies will not turn out well.

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Cool & Serve

Let the oatmeal cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool. Enjoy them with a glass of milk or cup of coffee!

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Store

Store oatmeal cookies in an airtight container at room temperature for 3-5 days.

Freeze

Instead of baking, you can also freeze the oatmeal cookie dough balls

  1. Place cookie dough balls on a non-stick cookie sheet and put them in the freezer for 1-2 hours or until firm.
  2. Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
  3. Freeze for up to 1 month.
  4. To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions.
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Oatmeal Cookie Recipe FAQS

Here are some frequently asked questions about oatmeal cookies! If you have other questions I did not address in this post, please leave a comment and I will answer them!

Why are my oatmeal cookies dry?

These cookies shouldn’t be dry, if they are – here are some possible reasons:
Too much flour. Scoop and level the flour to get just the right amount.
Over-mixing.Mix the dry ingredients in until they are just combined.
Over-baking. Don’t do this! Remember they continue baking slightly after they are removed from the oven as they cool on the baking pan.

What gives oatmeal cookies chewy texture?

A combination of butter/sugar/eggs, rolled oats and proper baking time/temperature will result in perfectly chewy oatmeal cookies.

Are old fashioned oats and quick oats the same?

No! Old fashioned (or rolled) oats are whole-grain oat kernels that have been rolled flat. Quick-cooking oats are also rolled, but the oat kernel is cut into smaller pieces so it can cook faster.

How do you know when oatmeal cookies are done?

They are done when the top is just barely set and the edges begin to crack slightly.

What kind of oats do you use for oatmeal cookies?

For the perfect, chewy texture use old-fashioned (or rolled) oats.

Can you use quick oats instead of old fashioned in oatmeal cookies?

Yes, you can, just be aware that it will change the texture of the oatmeal cookies to be less chewy!

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Best Oatmeal Cookies Recipe

Laura

The best Oatmeal Cookie Recipe – crispy edges with soft and chewy centers, these oatmeal cookies are easy to make with simple ingredients and no chilling! . Add your favorite mix-ins to make them your own.

5 from 436 votes

Course cookies, Dessert

Cuisine American

Servings 18 cookies

Calories 133

Prep Time5 minutes minutes

Cook Time10 minutes minutes

Total Time25 minutes minutes

Ingredients

Instructions

  • Preheat oven to 375 degrees F.

  • Line two large baking sheets with parchment paper. Set aside.

  • In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.

  • Place softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined.

  • Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).

  • Add dry ingredient mixture and beat on low speed until just combined.

  • Add oatmeal and beat on low speed until combined.

  • Add mix ins (if desired) and stir until evenly distributed in the dough.

  • Use a 1 ½ to 2 Tablespoon cookie scoop to measure out the dough.

  • Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.

  • Gently and very slightly press down tops of cookies until they are flat.

  • Bake in preheated oven for 8-10 minutes until the top is just set.

  • Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.

Video

Notes

Ingredient Substitutions

  • Salted Butter.Unsalted butter also works well, you may just need to increase the amount of sea salt.
  • Light Brown Sugar. If you like a bolder molasses taste then you can use dark brown sugar.
  • Granulated Sugar.Organic cane sugar is my granulated sugar can be used in place of regular white sugar.
  • Fine Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
  • Mix-ins.Adding mix-ins is optional. Here are some suggestions:

Mix-In Suggestions

Store

Store oatmeal cookies in an airtight container at room temperature for 3-5 days. You can also freeze the cookies in an airtight container for up to 1 month.

Freeze

  1. Place oatmeal cookie dough balls on a non-stick cookie sheet and put them in the freezer for 1-2 hours or until firm.
  2. Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
  3. Freeze for up to 1 month.
  4. To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions.

    Nutrition

    Serving: 1cookie | Calories: 133kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 151mg | Potassium: 40mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Calcium: 14mg | Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you enjoy this recipe? Have a question? Leave a comment below!

    Try these cookie recipes

    Best Oatmeal Raisin Cookies

    The Best Chocolate Chip Cookie Recipe Ever

    Best Cut Out Sugar Cookie Recipe

    Best Snickerdoodles

    Brown Butter Chocolate Chip Cookies

    Small Batch Chocolate Chip Cookies

    Best Oatmeal Cookies Recipe (2024)

    FAQs

    Is baking powder or soda better for oatmeal cookies? ›

    Include both baking powder and baking soda ~ Many oatmeal cookie recipes call for just baking soda in the batter. Adding baking powder, too, gives more rise to the cookies and creates a really nice soft-and-chewy middle. The amount of dough used for each cookie definitely matters in making these the best cookies, too.

    Why are my homemade oatmeal cookies hard? ›

    Not Enough Moisture: Ensure you're using the right amount of butter in your recipe and that it's at the correct temperature (softened not melted) when you start. Oatmeal cookies require more moisture to stay soft. Consider adding an extra egg yolk or a touch of milk to your dough to enhance moisture content.

    How do you keep oatmeal cookies from falling apart? ›

    Let them cool completely before moving them around. Warm cookies are fragile and prefer to be left alone. If you move fresh cookies while they're too warm, they may crumble. Let them be until they cool off and firm up.

    Why can't you use instant oats for oatmeal cookies? ›

    Old-fashioned rolled oats will make the cookie chewier, while the quick oats will have a little softer texture. Instant will just dissolve into the dough.

    What happens if you use baking powder instead of soda in cookies? ›

    You could notice small changes in the texture of things like cookies, and since baking powder has an acid (in the form of cream of tartar), it could give your baked goods a slightly different flavor, although most tasters are unlikely to notice.

    What makes cookies chewy baking soda or baking powder? ›

    Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

    What is the secret ingredient to keep cookies soft? ›

    Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

    What cookie ingredient will rise and be softer? ›

    Eggs, particularly egg yolks. Eggs work to make your cookies soft in two ways: They add a ton of moisture, and the proteins add structure that prevents spreading. Cake flour instead of all-purpose flour. Low in protein and high in moisture, cake flour is used to leaven all sorts of baked goods.

    How do you moisten oatmeal cookie batter? ›

    There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour.

    Should oatmeal cookies be refrigerated before baking? ›

    As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

    Why do you chill oatmeal cookie dough? ›

    Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. In addition, the sugar in the dough gradually absorbs liquid.

    Should you let oatmeal cookie dough rest? ›

    Generally speaking, you should chill your cookie dough before baking it. But for how long? You want to give it at least 2 hours to chill through.

    What is in cowboy cookies? ›

    As with most things in Texas, Bush's Cowboy Cookies are enormous and wholly stuffed with so many mix-ins: oats, coconut, pecans, and of course, chocolate chips. They're sure to win over any crowd.

    Is it better to use quick oats or old-fashioned oats for oatmeal cookies? ›

    Old fashioned oats provide a chewy, nutty texture and flavor to oatmeal cookies. They are thicker and heartier than quick oats (instant oats). I don't recommend using quick oats because the cookies won't have as much texture and you want a nice and chewy oatmeal cookie that is hearty with lots of texture going on.

    Can I substitute old-fashioned oats for quick oats in oatmeal cookies? ›

    When it comes to the two types you probably already have in your kitchen—rolled oats and quick oats—you can use them in recipes interchangeably. If you need quick oats, but only have rolled oats, just pulse the rolled oats a few times in the blender to get the textural effect your recipe needs.

    Should I use baking powder or baking soda in sugar cookies? ›

    Ingredients For the Perfect Sugar Cookie Recipe:

    Baking powder – This gives the sugar cookies lift, without adding too much spread or browning. Fine sea salt – So important to balance the sweetness! Unsalted butter – It's important that your butter is at a cool room temperature, otherwise your cookies may spread.

    Does baking powder work with oatmeal? ›

    baking powder – a rising agent that helps lighten the texture of the baked oatmeal. It prevents it from becoming too dense or heavy. ground cinnamon – cinnamon is the perfect warming spice for oatmeal, but you can also add more spices if you'd love.

    What is the purpose of baking soda in oatmeal cookies? ›

    BAKING SODA: When baking soda is combined with an acid, like the cocoa powder, baking powder, and brown sugar in this recipe, it produces carbon dioxide, which helps the cookie dough rise and eventually spread. It also helps the cookies caramelize, raising the pH level in the dough for peak browning.

    References

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