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.
Zenada
I love your recipes, any time I need a recipe I check your page first!
The new way you’re writing these recipes including the measurements under each step is a convenience I didn’t know I needed! Instead of having to look back up at the measurements after each step it’s all there.
Thank you kindly for the lovely recipes and thoughtful layout!
Emily @ Sugar Spun Run
We are so happy it’s helpful, Zenada! 🩷
Carol Benson
Just tried this oatmeal recipe and it is perfect. Even my husband likes them. He is a die hard chocolate chip man and I never thought he would like oatmeal cookies.
Emily @ Sugar Spun Run
We are so happy our recipe was able to convert him, Carol 😉 Thanks for the 5-star rating!
K L
So disappointed that these didn’t work for me! I subbed in Bob’s All Purpose GF flour and used an egg substitute but otherwise followed the directions exactly. After 8 mins, I looked in the oven and the cookies had basically melted to cover the pan, all stuck together but still raw in the middle. No idea why this happened, I chilled the dough for 2+ hours. I will try again with smaller balls and freeze them on the pan before baking. Maybe without the substitutions this wouldn’t happen, but wanted to put it out there in case this also happens to anyone else!
Sherri
the flour shoukd be fine, but the egg substitute caused your problems. i have used this receipe several times, and never had an issue. i have them plain, with nuts, with raisins and with both! tey again with eggs, you will love them and they will come out perfect!
Diana
BEST OATMEAL COOKIES EVER!!!!!
Quranna Coley
I’m making these now. the flavor is good but I’m cooking them extra long because when I took them out at 12 minutes they were brown but totally raw on the inside. not sure if I should’ve just used instant oats? don’t know where I went wrong.
Sam
I’m so sorry to hear this! Is your oven temperature accurate? It sounds like it could be running too hot if the outsides are browning but the inside is not cooking. 🙁
Quranna Coley
I don’t know. I don’t usually have issues with it. I ended up putting them back in with foil loosely covering the top and baked them for another 10-12 minutes. Maybe I just made them too large? They taste amazing though! I’m clearly going to gain like 5 lbs in the next week eating all of them.
Savannah
These oatmeal cookies are SO good! I’d like to save some dough for a later time. Can I freeze it and if so, how should I do it? Thank you.
Sam
Hi Savannah! I’m so glad you enjoyed them so much! You can freeze the dough by rolling out the balls, wrapping them individually in plastic wrap and then storing in a freezer bag. 🙂
Julie
I have been searching for years for a soft chewy delicious flavorful oatmeal cookie and by God I found it. Thank you so much. my cookies came out absolutely perfect. I made half with raisins and half with cranberries, and a few plain for my picky dgtr. everyone ate them up. I used quick oats and it didn’t make them less chewy or dry. I added extra vanilla because I always do and extra cinnamon. and that’s it. Thank you again, this is a keeper! I wish I cld post pics!
beatrix :-)
I added more cinnamon powder on my recipe and it came out DELISH! Will be using this recipe again!!
Sam
That’s awesome! I’m so happy you enjoyed the recipe, Beatrix! 🙂
Ana Maria Arias
Love it thank you a month ago I made them my husband is very picky and he just asked me to make them again
Maria
Flavor is great! Refrigerated for 48 hours ( up to 72 hours per recipe), I had one big giant cookie that filled the cookie sheet. Cornstarch did not make them chewy or puffy as I thought. Fresh box of baking soda, so it wasn’t that. Two star for flavor, cannot give it a higher recipe rating. Anyone else encounter this?
Sam
Hi Maria! It definitely sounds like something was mis-measured unfortunately. I’d give the recipe another try… they should not spread like that at all…
Chelsea Reinhardt
I’m making these right now! the flavor is great, but mine are turning out a little more brown than I’d like. Have you tried baking these at 350?
Sam
Hi Chelsea! I would just pull them a minute earlier, or if you think your oven may be running a bit hot go ahead and adjust your temperature down a little bit. 🙂
Dawn
This is my “go-to” recipe for somewhat healthy and delicious cookies! I make a recipe per week, and they always turn out excellent! Thanks for the recipe!
Melysa T Haury
Can the refrigerator part of the recipe be skipped?
Sam
Hi Melysa! I wouldn’t recommend it as your cookies could spread a lot more than desired.
Hannah
Amazing and easy to make
Masha
For me and my family this is way too sweet so I followed the recipe exactly, only cut the sugar by a third (put 150 gr brown sugar and about 60-70 gr white sugar). Turned out very good, but the cookies didn’t spread out at all in the oven, I had to flatten them with a spatula. Is it because I put less sugar?
Sam
Hi Masha! Did you make any other substitutions? The sugar does help the cookies spread as well.
Susan
Very, very, very good cookies!
Sara
Can steel cut oats be used for this recipe?
Sam
Hi Sara! Steel cut oats will work but it will change the texture of the cookies. 🙂