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.
Amazing! Loved the video!
Thank you so much, Peggy! 🙂
The cookies were amazing despite me forgetting the vanilla and mixing it in last. I added mini chocolate chips and I can’t think of a better oatmeal cookie I’ve had. The wife and kids love them. Excited to go with raisins next time. Thanks for making me look good!
I am so glad you enjoyed them, Jesse! 🙂
Why can’t the recipe be published plain and neat without long introductions and personal information?
Why can’t people just keep their negativity to themselves and endure a moment of scrolling (or hitting that big “Jump to Recipe” button at the top) rather than complaining in the comments? I just don’t know. It’s a mystery to me.
Kate, this is a BLOG and blogs have long introductions and lots of words. If the blog format doesn’t appeal, you have two choices: Don’t read it or create your own website with “plain, neat” recipes that you spent time and energy on for free, so people can post snarky unhelpful comments to you 😉
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Best cookie recipe ever! Thanks
Thank you so much, Ruth! 🙂
Hi Sam , I followed your recipe as I watched the video clip. But they didn’t spread. They look like little mountains. What happens? I ask? I think I left them too long in the refrigerator:( They are amazing! So will try again. Thank you for sharing.
Hi, Evy. There may have been too much flour in the dough if they didn’t spread enough for you. Even if you leave them in the refrigerator too long, they will just need an extra minute in the oven. I hope that helps. 🙂
Delicious cookies. Made some with raisins and some with chocolate chips. I just don’t know why they didn’t spread thinner. They stayed rather like slightly flattened balls. Followed the recipe exactly. Any thoughts?
Hi, Barbara. It sounds like there could have been a little too much flour, that would prevent the spreading of the cookies. The best way I have found to get the correct amount is to measure the flour out using a scale. Sometimes when you scoop it you can pack too much in the cup. I hope this helps. 🙂
I haven’t made them yet, but plan to. I was just wondering what the corn starch does? I have never seen a cookie recipe call for that.
Hi, Vicki! The cornstarch helps make the cookies soft and chewy. 🙂
I was just wondering if I could use these cookies to make oatmeal cream cookies like the little Debbie you buy in the store.
Hi, Jen! You can do that but the cookies are a lot thicker and less chewy as those oatmeal cream pies. 🙂
How do I store these cookies. I have a sick son several hundred miles away. I want them to still be good when he gets them.
If you store them in an air tight container, unrefrigerated, I would say they could last up to two weeks, but of course fresh is always better. ☺️
I just tried this recipe now and it is hilarious the mistakes I made.
I wasn’t sure I mixed the butter and sugar well, I skipped brown sugar because I was out of it, I halved the ingredients but still used two eggs (I forgot, not intentional); I moved on to dry ingredients and realized my rolled oats was finished. Dang, I would just have to use the quick oats like that. I mixed the oats in with the flour and stuffs then realized, oops! I was meant to add it after mixing the flour in with the wet ingredients. Bummer! At this point, I was just winging it because I was so far off from the instructions.
Surprise! The cookies came out quite great. I don’t know how it happened, it is just amazing. 30 mins out of the oven and it’s almost all gone.
Oh, and if you can’t tell, I am hopeless at baking, lol so this recipe is bomb for me to have gotten nice cookies out of it.
😂That was a good story! I am so glad you still enjoyed them Lola. ☺️
I made these today 11/22/2018.
Plan to take them with me to dinner but I may just keep them home. They taste EXACTLY like I like Oatmeal Cookies to taste. I have already eaten two…..YUMMY!!!
I am so glad you enjoyed them, Sandra! 😊
I just made these cookies to cheer up a friend who loves Oatmeal cookies without raisins. They are sublime! The only change I made was to make drop cookies without refrigerating the dough. They weren’t flattened out like yours in the picture, but they were super delicious! The edges were crisp and the center was soft and chewy. Perfection!
Thanks for sharing this recipe, Sam!
I am so glad you enjoyed them, Tina! 😊
Can you use regular oatmeal instead of the Old Fashioned rolled oats?
Do you mean instant oats? If so I think it should be ok the texture may turn out differently than intended.
Best recipe I’ve tried so far!! These cookies are the perfect blend of crisp outside but soft and chewy inside ! I followed the recipe as written and they are delicious!! 😊
I am so glad you enjoyed them, Rose! ☺️
I have a hankering for oatmeal cookies and using Google came across your recipe. My question is: can we use a mixture of your recommended old fashioned long cooking rolled oats and fast-cooking, thinner flakes as well? I do not have enough of either kind on hand and can’t wait to go to the city on Saturday to shop (we are in the sticks). Thanks.
Also, I am pleased to hear that you develop your own recipes and then test them a lot. Believe me, I don’t think everyone does that. They just copy Betty Crocker recipe or whatever it’s called and claim it’s their own. LOL.
I have not tried using instant oats for this recipe. I think it will work if you use a mixture the texture may just come out a little differently than if you just used all old fashioned oats. Enjoy! ☺️