These easy oatmeal cookies are a quick treat made in only one bowl. They turn perfectly every time with a buttery brown sugar taste, crisp edges and a soft, chewy center!
Table of Contents
- The Best Oatmeal Cookie Recipe
- Easy Oatmeal Cookie Ingredients
- How to Make Oatmeal Cookies
- Recipe Tips
- What Oats Are Best to Use In Oatmeal Cookies?
- What Mix-Ins Can I Add To These Cookies?
- How Should I Store These So They Stay Soft?
- Can I Freeze The Oatmeal Cookie Dough?
- More Oatmeal Cookie Recipes
- Easy Oatmeal Cookies Printable Recipe
The Best Oatmeal Cookie Recipe
These easy oatmeal cookies are a family favorite! It’s the best cookie recipe when I am craving something sweet but don’t have a lot of time. All you need are pantry staples, one bowl and 20 minutes!
It’s a classic oatmeal cookie that tastes great plain but can also be packed with your favorite add-ins to make oatmeal raisin cookies or oatmeal chocolate chip cookies. Sometimes I drizzle it with powdered sugar icing and enjoy an iced oatmeal cookie.
The comforting taste and texture of these simple cookies is pure perfection. They are soft and chewy with the right amount of sweet taste that satisfies any basic craving!
Easy Oatmeal Cookie Ingredients
Find the full printable recipe instructions with measurements below.
- Old fashioned oats
- All-purpose flour
- Light brown sugar
- Granulated Sugar
- Unsalted butter
- Eggs
- Vanilla extract
- Baking soda and baking powder
- Salt
How to Make Oatmeal Cookies
In a large mixing bowl, use an electric mixer to cream together butter and sugars. Add eggs and vanilla. Stir until combined.
To the creamed mixture, stir in in the flour, salt, baking soda and baking powder. Stir just until combined, then mix in the oats.
Using a medium cookie scoop, scoop cookie dough balls onto a prepared baking sheet lined with parchment paper or silpat mat.
Bake cookies at 350°F until edges are just light golden brown, about 8 minutes. Allow to rest for about 2 minutes on a baking sheet, then transfer to a cooling wire rack.
Recipe Tips
- Room temperature butter and egg will combine better with the cookie dough for a better cookie. If you forgot to set them out, add your eggs to a warm bowl of water for a few minutes and quickly soften butter in the microwave.
- If you like softer cookies, take cookies out of the oven when the centers look slightly underdone. For crispier cookies, bake them a little longer.
- If you like your cookies fluffier than flatter, chill the dough so it is not too warm and helps prevent spreading.
- I always use a cookie scoop so my cookies bake evenly and line my pans with parchment paper to prevent sticking.
What Oats Are Best to Use In Oatmeal Cookies?
I always use old-fashioned oats because it gives them that classic chewy texture. You can use quick oats but the texture will be different and cookies might turn out dry. If you like, you can also use a mixture of both old fashioned rolled oats and quick oats.
What Mix-Ins Can I Add To These Cookies?
These basic cookies are perfect to add your favorite mix-ins! Add up to 1 cup total of chocolate chips, raisins, nuts or try oatmeal M&M cookies and oatmeal butterscotch cookies.
Sometimes I add coconut similar to these coconut chocolate chip cookies. For a spiced cookie, add ½ teaspoon of cinnamon or a pinch of nutmeg. I also love to add up to 2 teaspoons of molasses when I have it on hand.
How Should I Store These So They Stay Soft?
These cookies are best when eaten within a day! You can store them in an airtight container with a piece of white bread to keep them softer if you do not plan to eat them all right away.
Can I Freeze The Oatmeal Cookie Dough?
Yes! While you can freeze the baked cookies, I prefer to freeze the dough balls so I can bake them fresh. Just scoop out the dough onto a parchment lined cookie sheet and flash freeze the dough balls until hard. Place in a freezer safe bag and store for up to 3 months. Bake as desired adding a few minutes to the baking time.
If you love frosting, turn these into oatmeal cream pies with marshmallow frosting! This also works with pumpkin oatmeal cookies.
More Oatmeal Cookie Recipes
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Easy Oatmeal Cookies
Video
Ingredients
- 1 cup unsalted butter
- 1 ¼ cups (215 grams) light brown sugar , packed
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ⅓ cups (315 grams) all-purpose flour
- 1 teaspoon salt , or 1/2 teaspoon salt
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 2 cups (200 grams) old-fashioned oats
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Cream the butter and sugars in a large mixing bowl. Add eggs and vanilla and mix until combined.
- Add flour, salt, baking soda, baking powder (and cinnamon if desired). Stir just until combined. Then mix in the oats.
- Use a medium cookie scoop and scoop onto the prepared baking sheets. Bake for 8 minutes, or until the edges are just light golden brown (the centers should look a little underdone). Take them out a little early for softer cookies and bake them a little longer for crispier cookies.
- Let cookies rest on the pan for 2 minutes and then transfer to a cooling rack.
Notes
- Mix in 1/2 teaspoon of ground cinnamon for a boost of flavor.
- If I have molasses on hand I love adding 1-2 teaspoons. It really brings all the flavors together.
- Mix in 1 cup of raisins, chocolate chips or butterscotch chips.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Christmas, Cookies, Desserts, Freezer-Friendly, Oatmeal Cookies, Reader Favorites
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Five stars from my kids. They said they’re better than my chocolate chip cookies!
Super easy and turned out great. Would definitely make again
My daughter wanted oatmeal cookies . She just had carpal tunnel surgery and couldn’t make them herself so mom to the rescue. They were delicious
Absolutely delicious!
A perfect, simple, easy oatmeal cookie! Made half with and half without raisins. I thank you, and my husband thanks you.
Awe, I am so glad that both of you are loving these cookies. Thanks for sharing your review!
I’ve never made a better oatmeal cookie. Thank you for the recipe!
Wow! Thank you for the huge compliment and sharing that! I am so glad you loved these cookies so much!
Has anyone make them with quick oats I never buy old fashion??
Hi Virginia! Yes, you can, although I prefer old-fashioned. Quick oats are essentially old-fashioned oats that have been roughly chopped. When baking with quick oats, your cookies will have a finer consistency and will often cook faster. Once baked, the texture will look a little less “bumpy”. Hope this helps :)
absolutely delicious 😋 soft and perfectly chewy . this recipe is definitely a keeper.
for a little twist guy added a little coconut white chocolate chips and cranberries
I’m thrilled that the recipe was a hit with you!
Can you pre-make dough into balls, then freeze until ready to bake?
Yes, that will perfect! Read my Freezer Instructions section in the post and you will see the best way to freezer the dough.
I read the freezer instructions, but to my understanding, you bake the cookies then cool and freeze. I was wondering about freezing the prepared dough.
To freeze the dough (versus the whole baked cookies), so that the cookies taste more fresh. Simply scoop out the dough with a medium cookie scoop and place on a prepared baking sheet. You’re going to flash freeze the dough for about 30 minutes, or until the dough has hardened.
Then place the dough balls in a zip top bag and store in the freezer for up to 3 months. When ready to enjoy, place on a baking sheet and let thaw while the oven warms up. The cookies may need to bake for a few minutes longer since the dough was hard and frozen.
Love this recipe! My favorite oatmeal cookies ever! The whole family loves them!
Listen when I tell you that this recipe ever you are going to want to try these ASAP!!!
These were the best oatmeal cookies. I will be making them again. I used less sugars just because I don’t like too much sweetness otherwise everything was exactly as written. Thank you
These turned out fabulous
Great recipe
Thanks
That is great to hear! I am so glad that you enjoyed these cookies!
On my third batch of these, ‘nuff said!! 😋😍
I made these cookies yesterday and they turned out soooooo good. I added cinnamon, chopped walnuts, and Craisins to the mix and they were terrific. This is the best Oatmeal Cookies recipe I have found.
Just made these tonight. Added in the cinnamon. They are fantastic. My kids and husband keep going back for another. Thank you!
I made a double batch. The recipe is spot on. I did refrigerate the cookie dough while my first batch baked, 10 minutes, but I found the dough a bit hard and crumbly to scoop. After that, I just kept it out of the fridge.
Great flavor, a keeper!
We made these and they spread and flatended out. What causes that?
Hi Autumn, Every oven and altitude is so different, so it’s hard to say without being there. If the first batch falls flat, I would try mixing in 2 more Tablespoons of flour and refrigerating the dough for 30 minutes.
I like chopped walnuts in my plain oatmeal cookies. Have you tried that? And I’m wondering how much to use. Your recipe sounds like what I’m looking for. Paula
Yes you could add 1/2 cup chopped walnuts :)