Oatmeal Cookies
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My oatmeal cookies recipe yields soft, chewy, bakery-style cookies. This old-fashioned classic is an all-time favorite, and I think you’ll love the incredible flavors, perfectly balanced texture and sweetness, and ease of this recipe! Includes a how-to video!
Truly the Best Oatmeal Cookies
Despite their humble appearance, my oatmeal cookies are always the very first cookies to disappear from their cookie tins each Christmas.
While they may not look as exciting as chocolate chip cookies, snickerdoodles, or flashy iced sugar cookies, they have a classic hearty texture and incredible depth of flavor that’s rich with brown sugar, vanilla, and butter. They’re also easy to prepare, are made with basic, easy to find ingredients, and are perfect for beginner and advanced bakers alike.
Why You Should Try THIS Oatmeal Cookie Recipe
- Incredible flavor. A blend of brown and white sugar, a healthy splash of real vanilla, a subtle sprinkling of cinnamon, this recipe checks all the boxes for a satisfying cookie.
- The *perfect* texture. Hearty and satisfying, the oats make for a sturdy cookie with perfectly balanced sweetness.
- Easy to make! This recipe is perfect for bakers of any level of expertise.
- Over 250 five-star reviews ⭐️⭐️⭐️⭐️⭐️! Since I first published this recipe in 2017, it’s garnered hundreds of rave reviews and has become a new staple in households across the world. So don’t just take my word for it, check out the comments!
I know there are literally hundreds of thousands of other oatmeal cookies out there, but give this one a try and I strongly suspect it will become your new go-to, too.
What You Need
Oatmeal cookies are made with pantry staples, which is one of the many reasons they’ve been so popular over the years! Let’s go over a few key ingredients.
- Oats. I recommend and prefer old-fashioned oats in my oatmeal cookies, but discuss alternatives in the FAQ section below.
- Sugar. My oatmeal cookies use a blend of white granulated and light brown. The brown sugar adds moisture and flavor, helping to make these cookies nice and soft.
- Softened butter. Perfectly softened butter should be slightly cooler than room temperature; 65°F is ideal, if you want to get technical (it does not need to be exact!).
- Vanilla extract. I use a healthy pour of vanilla in my recipe, which gives the cookies incredible depth of flavor. Now is a great time to whip out your homemade vanilla, if you have any!
- Flour. Use all-purpose flour. Bleached or unbleached will work, I personally use unbleached. Do not use self-rising flour which 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 an appearance in my peanut butter blossoms, too). It makes them nice and soft and chewy without making them cakey. You could alternatively substitute arrowroot starch.
- Baking soda. This leavening agent gives the cookies the perfect chewy texture and just the right amount of spread. It also helps cause some of that golden caramelization that gives the cookies their beautiful coloring (and rich flavor). No baking powder is needed in this recipe
- 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.
SAM’S TIP: If you don’t have cornstarch and can’t find arrowroot, you can substitute the cornstarch with an equal amount of flour. The oatmeal cookies will be a tad flatter and they won’t be quite as soft and chewy, but they’ll still be very good!
This is just an overview of the ingredients I use in my oatmeal cookie recipe and why I do so. For the full recipe with measurements, please scroll down to the bottom of the post!
Tips for Perfect Cookies, Every Time
I love these oatmeal cookies (and really all cookie recipes) because I think they’re the perfect recipe for beginner bakers and seasoned pros alike. I wanted to share a few tips that helped me level up my own cookie game, hopefully they help you, too!
- Cream the butter and sugar well. Creaming, or thoroughly beating together the butter and sugars, is necessary in this recipe because it helps incorporate air into the batter and helps the cookies achieve the proper texture. This means going beyond simply stirring together the butter and sugar until just combined; you want the mixture to appear light and fluffy, and an electric or stand mixer is best for easily achieving this.
- Weigh your ingredients! A kitchen scale (⬅️ that one is my favorite!) is a game changer when it comes to baking anything, from cakes to macarons and oatmeal cookies. It will also save you on dishes, no more measuring cups to wash. Here is my guide on using a kitchen scale to get you started. If you don’t have a scale, don’t worry, you can still make great cookies, just make sure you are measuring your flour properly (don’t scoop it into your measuring cup!).
- Roll your cookies. Most drop cookies (like these) can simply be, well, dropped on the baking pan and baked. No problem! But if you want your cookies to look more uniform and round, roll the dough between your palms to make a round ball before baking.
- Know your oven temperature. Many ovens run hotter or cooler than they let on (I once had an oven that was 25 degrees hotter than it told me it was!). I highly recommend keeping an oven thermometer in the center of your oven to monitor the temperature. Also make sure you bake in the center rack, unless otherwise noted.
- Underbake slightly. Remove the oatmeal cookies from the oven before they’re baked all the way through! The edges should look set/slightly golden but the centers will appear slightly underdone (but not raw!). Let your cookies cool completely on the baking sheet, where they’ll finish cooking to perfection. This will give you cookies that stay soft and chewy for days.
Frequently Asked Questions
Yes you can! Any of these may be added to the dough without having to make any other alterations to the recipe. I recommend adding about 1 ½ cups of your favorite add-ins, stir them in with a wooden spoon or spatula after adding your oats.
I also do have a standalone oatmeal chocolate chip cookie recipe and an oatmeal raisin cookie recipe, both of which are different from this recipe.
I used to recommend against using quick oats (also sometimes called “instant oats”), but after a series of recent tests I’ve concluded that it’s fine to use quick oats instead. Note that your oatmeal cookies will be less chewy, less hearty, and may be a tad more dry.
Substitute an equal amount.
This recipe is specifically designed to yield soft, chewy cookies. You can help ensure your cookies stay soft by following my instructions for not over-baking the cookies. When storing, keep them in an airtight container at room temperature, they’re best when enjoyed within 5 days of baking.
I hope you love this oatmeal cookie recipe every bit as my family does!
Enjoy!
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Oatmeal Cookies
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 ½ teaspoon vanilla extract
- 1 ¾ cup (215 g) all-purpose flour
- 2 teaspoons cornstarch, (cornflour in UK)
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- ¾ teaspoon ground cinnamon
- 3 cups (285 g) old-fashioned rolled oats
- 1 ½ cups chocolate chips, chopped nuts, or raisins, optional!
Instructions
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds.1 cup (226 g) unsalted butter
- Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar
- Add eggs, one at a time, beating until combined.2 large eggs
- Stir in vanilla extract.1 ½ teaspoon vanilla extract
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.1 ¾ cup (215 g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ¾ teaspoon table salt, ¾ teaspoon ground 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.3 cups (285 g) old-fashioned rolled oats
- Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.1 ½ cups chocolate chips, chopped nuts, or raisins
- Cover dough with plastic wrap and place in the refrigerator to chill for at least 30 minutes and up to 3 days.
- Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie dough by rounded 2 Tablespoon-sized balls onto parchment paper, spacing at least 2" apart. If desired, roll cookies between your palms to make a smooth ball, which will give you more uniform cookies.
- Bake on 375F (190C) for 10-12 minutes (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
Brown sugar
You may substitute dark brown sugar for an even softer and more chewy oatmeal cookie!Oats
You may substitute an equal amount of instant oats for the old-fashioned.Storing
Store in an airtight container at room temperature for up to 5 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This oatmeal cookie recipe was originally published April of 2017. Photos have been updated, additional tips have been added, and a video has been added. Recipe remains the same.
Hi Sam,
I loved your cookie recipe!! I just have a question regarding the parchment paper. I didn’t have any so I used aluminum foil instead. Unfortunately, the bottom of the cookie burnt a bit. Do you have any suggestions for future references?
Briana
Hi Briana! I would not use aluminum foil, if you don’t have parchment paper you can bake directly on an ungreased baking sheet. I hope that helps, and I’m glad you enjoyed the cookies still! 🙂
Every recipe you post is perfection, these are the best oatmeal cookies ever!
You’re so sweet, Kristen! Thank you so much for coming back to leave a review–we’re so happy you love the cookies 😊
I made these today and was so pleased with how they turned out. I used 1/4 cup applesauce for each egg as a substitute and they turned out wonderful. Full of chewy oat goodness. Thank you for such a great recipe.
We’re pleased to hear your substitution worked, Sarah! Enjoy 🙂
I’m an old baker/cook. Please tell me why I would have room temp eggs and then refrigerate the dough before baking?
Using ingredients that are all the same temperature (room temperature) helps the dough to combine better, giving you a more uniform dough and ultimately better cookies. However, it will not make or break this recipe.
I was just thinking about trying applesauce in place of eggs next time. We’re experimenting to see what my EBF baby’s food sensitivity is and might need to cut eggs out! Good to know it works. 😊 I made them today with dairy free butter and they were great!
Hi Sam,
I love this oatmeal cookie recipe. It’s my go to for oatmeal cookies! My friend uses a tablespoon of molasses in her oatmeal cookies and I thought I might try that. Would that work in this recipe? Or would I have to adjust anything?
Hi Cindy! I think the molasses should work here. In my chocolate chip oatmeal cookies I add a little bit of maple syrup which will give you an even richer flavor. 🙂
I think I’ll try the maple syrup then! Can I use Cary’s sugar free maple syrup or does it have to be a regular type maple syrup?
I haven’t tried sugar free maple syrup so I can’t say exactly how it will turn out but I think it could work. 🙂
This is so good too! May I ask how long the cookies would keep when they’re baked?
I tried this and the oatmeal chocolate chip cookies and they’re both so good!! I will try your other recipes too!
Thank you!
Hi Bianca! We’re so glad you love these. They’ll last about a week if stored in an airtight container. 🙂
These cookies turned out so soft and chewy! I made half with chocolate chips and half just plain. They were delicious….will definitely be making them again!
I’m so glad you enjoyed them so much, Janet! 🙂
Hi Sam! Do you think I can add apple chunks to this recipe? Thanks!!
Hi Juanita! It will add a little extra moisture that could make the cookies a little bit cakey, but it’s definitely worth a shot. Make sure to dice the apples up nice and small. 🙂
I also love the apple in the cookies but I do make my own sundried apples then cut it up in small pieces. Otherwise store bought dried apples works perfect.
Just made the oatmeal cookie for my grandaughter who wanted them “plain”. They turned out j6st as the name implied.
Hi,
How much add in would you say if I wanted to add both raisins and walnuts, is it 1 cup in total? And would it be ok to freeze half the batch?
Hi Veronica! You can make it 1-2 cups total and the dough does freeze well. 🙂
I enjoyed making these cookies and my family enjoyed them very much, I made them bigger than called for in the recipe and they turned out fabulous, Great recipe. Thanks
I’m so glad you enjoyed them, John! 🙂
Wonderful oatmeal cookies. I doubled the recipe. Using a 1 1/2 tablespoon size scoop I got sixty-two cookies. The nurses I bake treats for were very pleased. Thanks for the recipe.
I’m so glad everyone enjoyed them so much, Valerie! 🙂
I would give these cookies more stars if I could. My mother, who is going to be 97 on July 1, 2021, has asked me to make them again. She says they are the best cookies ever and this is the fourth time I am making them.
I love hearing about your family and your new doggie. I have a daughter named Samantha, same namesake as you. We call her Sam.
Don’t change your blog. I love it!!!
Shelley
Thank you so much, Shelley! I’m so glad everyone enjoys the cookies! I will certainly try to keep doing what I am doing. 🙂
When chilling the dough, can it is be chilled more then 30mins. Let’s say 24hr? Will that ruin the cookie?
Hi Marie! The dough can be chilled up to a week, just keep it covered. It will become very firm after chilling for that long so you may need to let the dough sit at room temperature for 15-20 minutes before it is soft enough to scoop again. I hope that helps!
Okay Thankyou.. Is it better the longer you chill? To add more flavour? Or just the 30mins is good enough
Chilling longer will give more flavor but I think 30 minutes is just fine.
Also, is it okay to use both Baking powder and baking soda? Or no need. And better to use brown or white egg? I’m not sure if that makes any difference
I would not use both, I only recommend the recipe as written. The color of the egg doesn’t matter. Enjoy!
For the oats, is it okay to use old fashion rolled oats?
Hi Marie! Yup! If you take a peek at the ingredients that is actually what I call for so you’re all set. Enjoy!
okay perfect and is it okay to use whole grain? for example Bob Mill Old Fashion Rolled Oats, Whole Grain
Can the oats be also whole grain? For example Bob Red Mill old fashion rolled oats, whole grain?
Yup, those are fine 🙂
Sorry one more question. Is it okay for the Bobs red mill old fashioned rolled oats Organic? I by mistake but the wrong one and not whole grain
Those will work great. 🙂
These cookies are soooo good!! I’ve made them into balls to be kept frozen for later. May I ask what temp and how long should I bake them for later? Thank you so much for this recipe!
Hi Gliceria! The bake time and temperature doesn’t change. If you want to reheat them after baking I would recommend just placing them in the microwave for a few seconds. 🙂
Hi sam! Thanks for the reply. What if baking the cookie dough balls from frozen? Thank you 😊
They will just need to bake for an extra minute or two from frozen, but the temperature will remain the same. 🙂
THESE ARE SO GOOD! Made them four times so far. I make them huge and my family loves them! Thank you!!
I’m so glad you enjoyed them so much, Grace! 🙂
Could I substitute the old-fashioned rolled oats for quick oats instead?
Hi Sandy! I actually provide information on why I don’t recommend quick oats right above the picture in the recipe. 🙂
Hi Sam.
Thanks for replying so quickly. I see… I think my measurement of the flour was off. I was afraid of packing in the flour so i was really careful not to do that. Turned out it was probably under-measured. Thanks. I really enjoy watching your videos and learning your recipes. More power!
I made a batch today. What a difference you made to the quality and taste of your cookies with your changing of the volume of basically the same ingredients common to all oatmeal cookie recipes! They are totally delicious!! … and are better than many made and sold by professional bakeries!
Quaker Oats ought to print a circle with a diagonal line across the circle over the recipe shown on the lid of their oat can with a message that says, “This recipe is now obsolete. Please refer to Samantha’s recipe at Sugar Spun Run if you want the best cookie.”
:0)
Thank you so much, Larry! I’m so glad you enjoyed them so much. 🙂
I noticed you have two variations of the same recipe, it seems, on this page. The top one says to use 1 1/2 Tbsp drops and the lower one says 2-3 Tbsp drops. The top one does not list the cooking temperature and the lower one says 375 degrees. One says to chill dough for 30 minutes and the other says you can leave dough in the refrigerator for up to 5 days. The top one says to cream the butter and sugar together and the lower one says to beat the butter for about 30 seconds and THEN add the sugar and beat until fluffy and so on and so forth throughout each recipe. Which recipe should people follow, the one at the top of the page or the one lower down? Thanks
Hi Larry! Sorry for the confusion. You will want to follow the instructions in the recipe card (which is lower on the page). 🙂
Hi Sam!
I tried this recipe today. Really yummy! I halved the recipe though, and used quick cooking oats. I know you don’t recommend it, but it’s what i got right now. Interestingly, the cookies still turned out soft and chewy. But it spread out and came out thin. I even chilled the though longer than 30 mins. because it’s really hot and dry here in Manila. What could’ve gone wrong? Did the oats used have anything to do with that? Thanks, Sam.
Hi Juliet! I’m glad you enjoyed them overall. I’m sorry your cookies spread. 🙁 They may have needed a little more flour.
Best oatmeal cookie have ever tasted!
I’m so glad you enjoyed them so much, Laurie! 🙂
Easy recipe wonderful cookie🙂