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    You are here: Home / Desserts / Cookies / Big Soft Oatmeal Cookies

    Big Soft Oatmeal Cookies

    November 22, 2019 By Sam 618 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    oatmeal cookies on marble surface

    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!

    Freshly baked best oatmeal cookies on marble

    The Best Oatmeal Cookies

    My mom makes oatmeal cookies every year for Christmas. Not just oatmeal cookies, she also makes double and even triple batches of  chocolate chip cookies, snickerdoodles, and sugar cookies (which is more than enough and we’re usually snacking on leftover cookies well into the New Year). But it’s the oatmeal cookies that have always been my favorite.

    They are usually the first cookies to disappear from the cookie tins. It took me so long to perfect my own oatmeal cookie recipe because it was important to me that it give hers (which came from the back of the Quaker oats lid) a run for its money. Well, guess what. Ever since I perfected this recipe over two years ago, she’s been making this version instead of her old go-to for the holidays. So I think I can comfortably (and maybe a little boastfully) say mission accomplished.

    This recipe took months to perfect (the classics always do… just ask me how long it took to get my chocolate cake perfect) but the result is sheer, soft oatmeal cookie perfection. Buttery and soft, super chewy, enhanced but not over-whelmed by oats… I think you’re going to love this one.

    Ingredients for oatmeal cookie recipe

    What You Need for Chewy Oatmeal Cookies

    • Oats. Use old-fashioned.
    • Sugar. We use a blend of white granulated and also light brown. The brown sugar adds moisture and flavor, helping to make these cookies nice and soft.
    • Butter. Soften before beginning. I recommend using unsalted butter, but if you only have salted on hand you can substitute, just see my guide on salted vs unsalted butter.
    • Eggs. 2  large. As usual I recommend using room temperature eggs.
    • Vanilla extract.
    • Flour. All-purpose. I get a lot of questions about using self-rising flour for this recipe but have never tried it and can’t recommend it. Self-rising contains baking powder, which this recipe does not use, and salt, which we have already accounted for.
    • Corn starch. As I mentioned, this is one of my favorite ingredients to use in my cookies. It makes them nice and soft and chewy without making them cakey. It’s a key ingredient in my peanut butter blossoms, too!
    • Baking soda.
    • Ground cinnamon. You can leave this out if you have allergies but the flavor of these oatmeal cookies is so perfectly enhanced by a dash of cinnamon.
    • Salt. For flavor, of course!

    No surprising or unusual ingredients here (unless you’ve never baked from my blog before, then the cornstarch might be new to you).

    Can I add Raisins/Chocolate Chips/Nuts to My Oatmeal Cookies?

    Yes you can! Any of these can be added to the oatmeal cookies without having to make any other alterations to the recipe. I recommend adding about 1 ½ cups of your favorite add-ins after stirring in your oats. Chocolate chips, raisins, walnuts, all are great choices (OK maybe not the raisins but that’s my own personal bias showing there and I’ll try not to judge you if you use them).

    How to make oatmeal cookies: showing what the cookie dough should look like

    How to Make Oatmeal Cookies

    This is really a straightforward, simple oatmeal cookie recipe.

    1. Cream together butter and sugars. Add vanilla and eggs and stir well. I do recommend using a stand mixer or electric mixer to adequately cream the butter.
    2. In a separate bowl, whisk together your dry ingredients (except for the oats).
    3. Gradually stir dry ingredients into wet until completely combined. Stir in the oats and any other add-ins at this point.
    4. Cover the dough and chill for at least 30 minutes in the refrigerator (the cookie dough may be made up to 5 days in advance and stored in the refrigerator).
    5. Drop cookies by rounded 1 ½ Tablespoon onto a parchment paper lined baking sheet and bake until edges are just beginning to turn golden brown.

    You’ll want to watch for the edges to just be beginning to turn a light golden brown. The centers may still appear under-done, but as the cookies cool on your baking sheet (and you’ll want them to cool completely there) they will finish baking without becoming dried out. Bake them for too long and your cookies will end up dry and/or crumbly.

    Oatmeal cookie with a bite out of it to show soft chewy interior

    Tips for Perfect Oatmeal Cookies

    • Measure your ingredients properly. Especially your flour. For best results use a kitchen scale (<–that one is my favorite), but if you don’t have a scale make sure to measure your flour properly. This means stirring it, lightly spooning it into your measuring cup, and then leveling it. Don’t scoop the flour directly into the measuring cup. Too much flour will give you dry cookies in a hurry.
    • Don’t over-mix your cookie dough. This is a bigger issue with cakes than it usually is with cookies, but you don’t want to beat the heck out of your dough or your butter and sugar. Stir until completely combined, then give it a rest.
    • Chill. Oatmeal cookie dough needs to chill for at least 30 minutes before baking, though it can be prepared and left in the refrigerator (covered) for up to 5 days. If you chilled your dough for 30 minutes and it still seems sticky and the cookies are spreading while baking, give it a bit longer in the fridge.
    • Don’t over-bake. Bake your cookies just until the edges are beginning to turn a light golden brown. When you remove them from the oven the centers may look a bit under-done still. This is perfect. The cookies should be allowed to cool completely on their baking sheet where they will actually finish baking without over-baking. If your cookies are baked all the way through once you pull them out of the oven they’re going to over-cook and end up dry by the time they’ve cooled. Not good!

    Can You Use Quick Oats in Oatmeal Cookies?

    I do not recommend using quick oats when making oatmeal cookies. They tend to dry out the cookies and make them too thick (not in a good way) and crumbly.

    Freshly baked soft oatmeal cookies

    More Classic Cookies to Try:

    • Butter Cookies
    • The Best Peanut Butter Cookies
    • Chocolate Crinkle Cookies
    • Gingerbread Cookies

    Enjoy!

    Let’s bake together! Follow me on my YouTube channel to be the first to see when I share new recipes! I’ve already uploaded over 200 recipe videos that you can watch for free!

    Cookies stacked on top of each other on marble surface

    Oatmeal Cookies

    Big, soft, classic oatmeal cookies that taste like they came fresh from a bakery!
    Be sure to check out the how-to VIDEO below the recipe (and don't judge me too harshly because it was my first ever time in front of the camera!).
    4.96 from 217 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Chilling Time: 30 minutes
    Total Time: 1 hour
    Servings: 23 large cookies
    Calories: 200kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup unsalted butter softened (226g)
    • 1 cup light brown sugar¹ tightly packed (200g)
    • ½ cup granulated sugar (100g)
    • 2 large eggs room temperature preferred
    • 1 ½ teaspoon vanilla extract
    • 1 ¾ cup all-purpose flour (215g)
    • 2 teaspoons cornstarch (cornflour in UK)
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • ¾ teaspoon ground cinnamon
    • 3 cups old-fashioned rolled oats (285g)
    • 1 ½ cups chocolate chips, chopped nuts, or raisins optional!

    Recommended Equipment

    • Kitchen Scale
    • Glass mixing bowls
    • Cookie scoop
    Prevent your screen from going dark

    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.

    Notes

    ¹You may substitute dark brown sugar for an even softer and more chewy oatmeal cookie!

    Nutrition

    Serving: 1cookie | Calories: 200kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 138mg | Potassium: 9mg | Fiber: 1g | Sugar: 13g | Vitamin A: 74IU | Calcium: 4mg | Iron: 3mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe for simple oatmeal cookies was originally published 04/27/2017. Photos have been updated, additional tips have been added, and a video has been added. Recipe remains the same.

    « Gingersnap Cookies (Crisp, Snappy Cookies!)
    Soft & Chewy Gingersnaps »

    Reader Interactions

    Comments

    1. Debbie Leuschner

      January 31, 2023 at 8:04 pm

      5 stars
      Ace these today with chocolate chip the perfect soft oatmeal cookie

      Reply
    2. Cay G.

      January 20, 2023 at 10:57 pm

      4 stars
      Hi Sam!
      I used this recipe to make oatmeal cookies and it was incredible! However my family wondered why it was so thick. I baked it for 12 minutes and it was still quite thick. All problems aside, I enjoyed them. 😀

      Reply
      • Emily @ Sugar Spun Run

        January 23, 2023 at 9:28 am

        Hi Cay! We’re so happy the cookies tasted great! As far as the thickness goes, did you happen to substitute quick oats? If not, it could be that the flour was over-measured or your baking soda was bad.

        Reply
    3. Becky

      December 30, 2022 at 5:02 pm

      Hi Sam,
      Why doesn’t your Big Soft Oatmeal Cookie recipe have any molasses?

      Reply
      • Sam

        December 31, 2022 at 10:42 pm

        Hi Becky! I didn’t think it was necessary here. This is more of a classic style cookie. 🙂

        Reply
    4. Jamie M

      December 15, 2022 at 12:22 pm

      Oh man, these are the best oatmeal cookies I’ve ever had! I made the recipe exactly as written and they turned out soft and delicious!

      Reply
    5. Jennifer

      December 13, 2022 at 10:03 am

      Can’t use cornstarch makes my stomach upset… is that ok? Will if affect the cookies?

      Reply
      • Emily @ Sugar Spun Run

        December 13, 2022 at 1:26 pm

        Hi Jennifer! The cookies won’t be as soft and tender if you leave it out, but they’ll still taste fine. Hope that helps. 🙂

        Reply
    6. Janelle

      October 19, 2022 at 11:03 pm

      5 stars
      Quick question—have you ever added peanut butter to these?? I’ve made these cookies so many times and they’re always delicious. Someone requested monster cookies though, and I wanted to start with a recipe I know is good but not sure if I’d need to adjust any of the other ingredients. Thanks! 🙂

      Reply
      • Sam

        October 20, 2022 at 8:57 pm

        Hi Janelle! I actually have a peanut butter oatmeal cookie I think would be a better option. 🙂

        Reply
        • Janelle

          November 11, 2022 at 11:12 am

          I meant to come back here and thank you for your reply—I had actually found your monster cookie recipe which I think is similar to this one you posted and they were a big hit!! ❤️

    7. Doug Ralston

      October 05, 2022 at 3:44 pm

      Made this many times with great success but I do the following:
      1. Put all three cups of oats in the blender
      2. Raisins soaked in rum or Bailey’s.
      3. Cranberries.

      Doug

      Reply
    8. Jennifer

      August 22, 2022 at 3:38 pm

      5 stars
      I’ve made this recipe a dozen times or more at this point. It is the absolute best oatmeal cookie recipe. I add nuts, or raisins, or chocolate chips sometimes. I give them as gifts. Thank you so much for the amazing recipe!

      Reply
    9. Karen

      August 05, 2022 at 10:37 pm

      5 stars
      I would not change a thing about this recipe! Cookies are soft and chewy and have a great flavor. When I bake them next time, I will use a 2T scoop vs a 3T that I used today. Another great cookie!

      Reply
    10. Susan D Lee

      July 26, 2022 at 9:41 pm

      5 stars
      Finally at age 69, I have a PERFECT oatmeal cookie recipe! Thank you for the “chill dough”, “cornstarch” and “hot oven” hints! Everyone LOVES these! Thank you ever so much.

      Reply
      • Emily @ Sugar Spun Run

        July 27, 2022 at 10:21 am

        We’re so happy you found our recipe, Susan! Enjoy the cookies! 🥰

        Reply
      • Donna Nordman

        August 16, 2022 at 6:49 pm

        5 stars
        This oatmeal cookie recipe and every other recipe I’ve used from Sugar Spun Run for that matter has been nothing short of spot on success. I’m not a very good baker but Sam’s recipes always get rave reviews and if you’ve never tried her biscuit recipe just stop what you’re doing and get to it….once you’ve made these pillows of goodness you will never use one of those biscuit mixes again, I guarantee it. Thank you Sam for making us look good!

        Reply
        • Emily @ Sugar Spun Run

          August 17, 2022 at 1:23 pm

          Thanks so much for your sweet review, Donna ❤️ It means a lot to us to have fans like you!

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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