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.
Hilda
I just came across your blog today and i must say you’re the real MVP, I made them for my toddler and i feel guilty because I’ve eaten 3 already but most importantly my little man loves it.thank so much from a first time baker.
Sam
Thank you so much Hilda!! I am glad you enjoyed them! The good news is you don’t have to tell him how many you made so you can enjoy as many as you want! 😂😃
Pam
I Love Oatmeal Raisin Cookies. I was wondering if I added a Cup of Raisins to the Oatmeal Cookies if that’s all needed to add to make a Awesome Oatmeal Raisin Cookies?
Sam
Hi Pam! That would work well!
Jodi
I had made your worst chocolate chip cookies and discovered the worst part about those is that everyone requests them nonstop!! They were wildly delicious! So tried these and they are amazing!! Made some plain, with chocolate chips and some with caramel bits.
Nonstop requests are now tied with variations of these and the chocolate chip cookies!
Sam
I hate when that happens!! 😂I’m glad everyone enjoyed them!!
Dana Peugh
I made these for my husband last night & he would not even let them cool! He said it was the best batch I had ever made. Thank You for sharing such GREAT recipe! Made the No Bake to take to a meeting tonight. And yes I had to sample one. (or was it three?) I lost count. LOL 😀
Sam
😂😂 My husband does the same thing and he burns himself doing it sometimes!!! Of course sampling is necessary. How else would you be sure they perfect?!
Pam Bryant
I am looking forward to trying quite a few of your recipes as they look and sound Delious.💜
Sam
I hope you enjoy everything you try! 😃
Gina Sloan
I replaced the cornstarch, baking soda, and all purpose flour with self rising flour and only had a wooden spoon to stir with but they still turned out great!! I love this recipe, making them to freeze and put in my hospital bag when I deliver my son ❤
Sam
I’m glad you enjoyed them Gina! 😃
Pat
Hi Sam- another winner – no surprise there!! My plan was to make your Oatmeal Choc Chip cookies but since my husband whined that he wanted plain oatmeal cookies (yep, he needs to go to the doctor to find out why he doesn’t like chocolate like I do), I opted for your Big Soft Oatmeal cookies. Anyhoo, I haven’t baked them off as yet (in the fridge chillin’) but I tasted the dough and it’s AWESOME!! I’m so excited and yes for sure, I am adding chocolate chips to my half before baking! Made exactly as written – no reason to deviate. Thank you for sharing!
P.S. I made your Taco Dip last weekend – very good! 🙂
Lorena
These were really good! My husband’s coworker who doesn’t normally like oatmeal cookies said he really enjoyed them. I had some baking trouble though in that the tops were golden brown, the bottoms were approaching dark brown, and the insides still were too undercooked. Any suggestions? I didn’t use parchment paper.
J
Looking for a plain but delicious recipe and this was anything but plain in yumminess department. They held their size and shape well and super easy to make and tasted fantastic. This will become my go to oatmeal recipe now! I think it also gave me some brownie points with a special someone! Lol
Sam
I’m glad that you enjoyed them!! Thank you for commenting 🙂
Trudy
I often bake ridiculously large batches of cookies and treats to share with my coworkers. I’m making these tomorrow morning! Some with raisins and some with chocolate drops. Can’t wait!
Sam
I hope you LOVE them, Trudy!!
Shellie
I made these last night and they really are THAT good! Perfect recipe! Now I have to try your worst chocolate chip recipe next!
Sam
Woohoo! So glad you enjoyed them! I bet you will love the Chocolate Chip Cookies too!
Saia
Awsome cookie, made it with Swedish ingredient such as potatostarch instead of cornstarch and it turned out great 🙂
Pam Boretz
Since I found your recipe my daughter (21) is always asking me to make her another batch. They are soft and chewy and oh so yummy. I make these at least three times a month for her, you can’t just eat one either…lol
Sam
I’m so happy to hear that she enjoys them so much, Pam!! 🙂
Mary Evans
I made these last night (my husband is doing a 100 mike bike ride, and he knows porridge is the best thing to have for breakfast but he hates the texture, so I thought this would be a good way to get some oats into him!). Mine were a little big, so I got 21 cookies out of this recipe, and there’s are 5 left! I need to not make these too frequently! They are absolutely the best oatmeal cookies I’ve ever eaten, never mind made!
Sam
I’m so happy to hear that you liked them! 🙂
Peg
Can your use regural salted butter and not add the salt to the receipe????