The name says it all — these oatmeal cookies are big, soft, buttery and all around perfect bakery-style cookies! Made with old fashioned rolled oats, a hint of cinnamon (optional), and plenty of butter, this old-time favorite cookie is a classic favorite, and I hope you’ll give it a try!
Like good old-fashioned apple pie, Star Wars, and anything by Ray Bradbury, this right here is a classic. Like the aforementioned classics, it’s also one of my all-time favorites.
Simple oatmeal cookies — plain and unassuming. They don’t call for any special ingredients or fancy techniques, and you probably have everything that you need in your pantry right now (go check, I’ll wait).
It took a lot of restraint on my part to just let them be in their true form. The urge to drizzle them with or dunk them in chocolate, to stuff them with chocolate, or speckle them with sprinkles was strong, but I didn’t want to mess with perfection.
I stayed true to my mission — to share a recipe for true, pure oatmeal cookies. Plain-looking… perhaps, but I promise they have amazing personalities.
My mom makes oatmeal cookies every year for Christmas; she makes double or even triple batches of oatmeal cookies, chocolate chip, snickerdoodles, and sugar cookies. We’re a family of 8… but that’s still a lot of cookies, even for us, and more than once we’ve found ourselves snacking on cookies well through the New Year.
Her oatmeal cookies were always my favorite, and it only took me so long to share my own recipe because I wanted to make sure that I got it exactly right, which took a bit of time (I think I started working on these cookies last December).
It’s the classic recipes that take the longest, I already know exactly how I want them to taste and I’ll spend as much time as it takes to get it absolutely perfect — the right amount of oats, butter, vanilla, cinnamon, etc. were all carefully calculated, and then trialed again and again and again.
While I wanted to keep these cookies in their true form without any special add-ins, it did help that I don’t like raisins in my oatmeal cookies (or at all, really), but you can definitely add them if you’d like, and I included notes on this in the recipe.
When I re-made these most recently to share with my co-workers, I included chocolate chips, and the results were pretty spectacular (the hint of cinnamon paired with the chocolate was amazingly tasty!).
Treat yourself to a FREE E-BOOK!
Enjoy!
And besides oatmeal cookies, is there another classic recipe you’d like to see on Sugar Spun Run? Let me know in the comments!
Printable recipe is just below the video… this was my first ever YouTube video, so go easy on me if you watch it!
How to Make Oatmeal Cookies:
Oatmeal Cookies
Ingredients
- 1 cup butter room temperature (216g)
- 1 cup brown sugar tightly packed (200g)
- 1/2 cup sugar (100g)
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour (215g)
- 2 teaspoons cornstarch (cornflour in UK)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 3 cups old fashioned rolled oats (285g)
- 1-2 cups raisins or chocolate chips optional!
Instructions
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- Add eggs, one at a time, beating until combined.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
- Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
- Allow cookies to cool completely on cookie sheet before serving and enjoying.
Nutrition
You might also enjoy these classic cookies:
The WORST Ever Chocolate Chip Cookies
Linda Durfee says
September 2, 2019 at 11:53 amLove love your cookie recipes ! Finally found you and your delicious recipes. I am a 73 yr. Old who likes to try new and better cookies AND yours have been over and beyond my expectations. What does one do in retirement? Why bake Sugar Spun Runs cookies of course!
Sam says
September 2, 2019 at 1:07 pmThank you so much, Linda! I am so glad you are enjoying all of the cookies. I really appreciate the nice comment. 🙂
Janel says
August 23, 2019 at 8:54 amHi,
I don’t have a mixer.
Can i just manually mix it?
Sugar Spun Run says
August 23, 2019 at 9:17 amHello, Janel! You can manually mix, but you will want to make sure that the ingredients are well combined. Let me know how your Oatmeal Cookies turn out! 🙂
Janel says
August 23, 2019 at 9:56 pmIt is not too sweet and chewy 🙂 Thanks for the recipe. Do you also have chocolate crinkles recipe? I hope you can make some. 😊 I looked for an oatmeal cookie recipe since I am breastfeeding.
Sam says
August 24, 2019 at 10:04 pmI’m so glad you enjoyed the oatmeal cookies! And I do have a chocolate crinkle cookie recipe! I hope you love it as much as I do!
jay says
August 15, 2019 at 6:13 pmCan I use steel cut oats?
Sam says
August 15, 2019 at 9:09 pmHi Jay! The cookies will be a lot chewier if you use steel cut oats vs old fashioned oats.
mei says
August 15, 2019 at 5:27 pmI don’t have brown sugar, is there a substitute?
Sam says
August 15, 2019 at 9:10 pmYou can just substitute granulated sugar. 🙂
Katie says
August 14, 2019 at 6:44 pmCan you use quick oats for these or will it ruin them?! They sound so yummy I want to make them.
Sam says
August 16, 2019 at 9:56 pmHi Katie! I think quick oats will work here. 🙂
Jim says
August 7, 2019 at 4:15 pmThank you so much Sam for such a delicious tasting oatmeal cookie. You could smell the cinnamon and butter baking into each cookie as the pan hit the oven. I just kind of knew they had to be delicious since you posted the recipe on my birthday. Oh, and your first video was very good. Nice job! I look forward to using more of your recipes in the future. They all look great.
Sam says
August 7, 2019 at 9:04 pmI’m so happy to hear you enjoyed the oatmeal cookies, Jim! And thank you so much for the kind words, I appreciate it 🙂
Amanda says
July 21, 2019 at 9:55 pmThis is a fabulous recipe! Split the dough in half and made plain oatmeal and oatmeal chocolate chip. Both cookies were delicious! Can’t wait to make them again and add raisins. Thank you for sharing!
Sam says
July 22, 2019 at 12:01 pmThank you so much, Amanda! I am so glad you enjoyed the oatmeal cookies. 🙂
Johan says
July 2, 2019 at 4:33 amHi. I want to bake this but I see there is 1 cup sugar, 200g and then again sugar 100g ? Pse help.
Johan
Sam says
July 2, 2019 at 9:29 amHi Johan! You need 200g of tightly packed light brown sugar and 100g of granulated sugar. 🙂
Audrey says
June 14, 2019 at 9:32 amDelicious!
Sam says
June 14, 2019 at 1:38 pmThank you so much, Audrey! 🙂
Sara says
June 2, 2019 at 4:35 pmBest oatmeal cookies ever. I made them into bars, out of sheer laziness. They’re delicious. They stay soft for days. I love them. Thank you for sharing!
Sam says
June 3, 2019 at 9:08 amI am so glad you enjoyed them, Sara! I’m glad to hear they worked as bars too. Thanks for the feedback. 🙂
cris says
May 15, 2019 at 7:04 pmBest OC recipe hands down. have used and made hundres if not thousands. They stay soft, not raw awesome. I like to add a 1/2c each of shredded coconut because I love the texture and cranberries personally but the basic recipe is perfect.
Sam says
May 15, 2019 at 10:04 pmThank you so much, Cris! I am so glad you enjoyed the cookies! 🙂