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!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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!
Recommended Equipment
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
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.
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.
Emily
Absolutely delicious!! Thank you so much for another fantastic recipe!!
Emily @ Sugar Spun Run
We’re so happy you enjoyed them, Emily! 🩷
Carla
First time using my garage sale kitchen aid mixer. The blend paddle doest touch the bottom of bowl, so had to use the whisk. But the cookies taste good but mine where too cakey. I may have made them too big. Next time I’m adding a bit more cinnamon and nutmeg, half the corn starch and making them smaller. Other than that great recipe. Oh I’m ordering a longer blend paddle even though my model isn’t listed, lol. Ty
Maxine Wheeler
I’ve made this recipe a couple of times consistent results with rave reviews
Emily @ Sugar Spun Run
We’re so happy to hear it, Maxine! Thanks for the 5-star review 😍
Cara
Absolutely fab cookies, came out beautiful. These will be my go to recipe Everytime 😊
Emily @ Sugar Spun Run
We’re so happy you enjoyed them, Cara! Thanks for the review 🥰
Felicia
Can the dough be frozen?
Emily @ Sugar Spun Run
Absolutely! Just follow the instructions in our how to freeze cookie dough post 😊
BEVERLY J HOHSTADT
I have been making Oatmeal Cookies for over 50 years. This will be my go to for Oatmeal Cookies. I like pecans in it. It turned out to be the perfect sweet. It was easy, less mess and less adding tons of ingredents. My family agreed. I don’t like the over sweet, the dark brown sugar or molasses. Its just a perfect Oatmeal Cookie for on the go or breakfast.
Faith Haack
These cookies were fantastic! Just an FYI…I LOVE How the ingredient amounts were incorporated with the directions. Why didn’t we think of this sooner!
Emily @ Sugar Spun Run
So glad you liked them, Faith! We have received lots of positive feedback about that feature–we love it too!
Erika
Hi! Can these cookies be frozen?
Sam
Sure thing! 🙂
Zayma
Help. My dough is too runny, I popped my butter in the microwave for 15 seconds and I thinks that’s what’s causing my dough not to be firm. Should I just leave it in the fridge overnight?
Emily @ Sugar Spun Run
Hi Zayma! You can try it, but if the butter was too hot and melted the sugars, you may just need to start over. Chilling won’t help that, unfortunately 🙁
BEVERLY J HOHSTADT
I only soften my butter for about 10 sec in the microwave. Not runny. I should have set it out to soften. Could it have been too liquid..? Maybe IDK but mine were perfect.
Shusmita Awases
I forgot to add the baking soda 😞
what’s going to happen?
Emily @ Sugar Spun Run
Oh no! The cookies may not rise or spread properly 🙁
Sophia
What can I replace for cornstarch and vanilla? I don’t seem to have any at the moment.
Emily @ Sugar Spun Run
Hi Sophia! You can leave both out, but your cookies won’t be as soft and tender or flavorful.
Nina
I only have two cups of old fashioned oats. How do I adjust the recipe to that?
Emily @ Sugar Spun Run
Hi Nina! You would need to make ⅔ of the recipe. It might get tricky 🙁
BEVERLY J HOHSTADT
LOL I forgot the cornstarch and it was really good. Mine were really good.. The right amount of sugar taste.
Roger Robertson
I’ve made your oatmeal cookies several times and they’re always a big hit – so much so that a friend asked specifically for these as a gift for his birthday. Love all your recipes.
Alex
Can oat milk be used or does it have to be cows milk? So excited to try this recipe out!
Emily @ Sugar Spun Run
Hi Alex! We haven’t tried this recipe with oat milk, so we can’t say for sure how it would go.
TT
This recipe didn’t call for milk only wet ingredients are eggs & vanilla, butter.😉
Eruu
LOVE ITT!! only thing i changed is the oven is 350 instead of 375 if not using those silicon baking sheets (the ones used for macarons) or else the bottom will be black and burned. Great overall!!
Jia
I tried these today and these are soooo good, the cornflour i think made them the perfect balance of crunchy and chewy. i love them!!
Melanie Seard
this recipe say 1 cookie is 200k calories, or am I mistaken 🤔 because this is terrifying 😨
Sam
Hi Melanie! The kcal measurement is used interchangeable with the regular calories you are used to see so it is not 200,000 calories per cookie. 🙂
VH
OMG. The BEST oatmeal raising cookie recipe: So soft, chewy, moist! I changed a few things : I
* Omitted additional 1/2 cup of white sugar as I added raisins.
* 1 tsp of salt (instead of 3/4 tsp) to boost that “salty-sweet” buttery taste
* I added a few more “warm spices” as I love that richness and smell of aromatic spices : 1/4 tsp of cloves, 1/4 tsp of nutmeg, 1/4 tsp of pumpkin spice to the cinnamon as specified in the recipe.
* Based on MyFitnessPal calculations, it yielded 17 large, fat cookies for me at 299 calories each with the ingredients that I used.
Tasted like those artisan, old-fashioned cookies that you will find in amazing bakeries. The chew on this cookie recipe is AMAZING! Very moist. I did as you recommended where you undercook and let cool on the baking pan. I wrapped them right away and put them in airtight container so that they release the moisture in the tupperware. OMG. Heavenly.
Harley
can I use coconut oil instead of butter in this recipe? I am out of butter but can get to a store today
Emily @ Sugar Spun Run
Hi Harley! We haven’t tried it, but others have substituted some or all of the butter with coconut oil successfully. If you do try it, please let us know how it goes for you!
Harley
it worked perfectly they’re lightly crispy on the edge and still chewy in the center itwas a very good substitution!!
Donna
Thank you!!! This oatmeal cookie is delicious – chewy and perfect. I followed the directions exactly. Very pleased. And definitely leave the cookies on the sheet to cool – I was skeptical about that but the cookies finished baking in the center perfectly. Up until now, my oatmeal cookies were always dry or ended up flattening out like pancakes. I added choc chips but next time I may just do oatmeal only. I really like oatmeal. 🙂 Thank you again for a great recipe.