Best Oatmeal Cookies Recipe (2024)

By Laura

Posted Nov 03, 2019, Updated Feb 25, 2024

5 from 448 votes

378 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.

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.

Oatmeal Cookie Recipe: Ingredients

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

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.

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.

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

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.

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

chocolate chips (obviously)
white chocolate chips
raisins
dried fruit (cranberries, raspberries, blueberries, etc.)
cinnamon chips (YUM)
nuts (walnuts, pecans, sliced almonds, etc.)

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.

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.

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!

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

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

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!

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

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