These classic cookies radiate a soft and chewy texture, masterfully juxtaposing the wholesome goodness of oats with a subtle hint of spice. The true magic that makes this the best oatmeal cookie recipe, however, lies in its flexibility. Craving the addition of chocolate chips, nuts, or dried fruits? Sprinkle them right in! Each baking session offers endless possibilities for a delightful new rendition.
And for those of you who love a spontaneous bake, here’s the cherry on top: this particular recipe for oatmeal cookies hinges on ingredients most likely already gracing your pantry. Say goodbye to last-minute store runs or scouring shelves for rare ingredients. For more classic cookie recipes, check out my chewy oatmeal chocolate chip cookies, peanut butter cookies, and snickerdoodle recipe next!
What You Need To Make This Recipe
Baking soda & baking powder — you’ll need both types of raising agents to get the proper soft and chewy consistency we’re after. You can easily test whether they’re still good by adding a small spoonful of each to separate bowls. Top the baking soda with a splash of vinegar or lemon juice and the baking powder with a splash of hot water. If they bubble and foam, they’re still good!
Ground cinnamon — to me, this warming spice is synonymous with oatmeal cookies. Feel free to swap in another warm spice (e.g. ginger, cardamom, or pumpkin pie spice), but start slow and taste to make sure the flavor isn’t overpowering.
Unsalted butter & salt — always start with unsalted butter and add just the right amount of salt to taste.
Light brown sugar & granulated sugar — you’ll need both types of sweeteners here. You can use dark brown sugar for a more pronounced molasses taste, or swap in light or dark muscovado sugar instead. For the white sugar, cane sugar is an acceptable substitute.
Eggs — I use large eggs and set them out about 30 minutes before I plan to start making the dough so they can come to room temperature.
Vanilla extract — use a good quality or homemade vanilla extract, but you are welcome to swap in an equal amount of vanilla paste or powder if you prefer.
Old-fashioned oats — also known as “rolled oats,” this is the only variety that’ll give you the classic chewy oatmeal cookie experience.
How To Make Oatmeal Cookies
1. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
2. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, combine the butter with both sugars. Beat on medium speed until light and fluffy, about 3 minutes.
3. Reduce speed to low. Add the egg and vanilla, and beat until well mixed, about 1 minute.
4. Add the dry ingredients to the wet ingredients and beat until almost combined.
5. Stir in the oats.
6. Scoop the dough into 2 tablespoon balls, cover, and chill for 1 hour or up to 72 hours. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Place the dough balls about 2 inches apart on a prepared baking sheet. Bake for 8 to 10 minutes, or until the cookies are golden brown around the edges, but still soft in the center. Let the baked cookies cool on the pans for a few minutes, then transfer to a wire rack, and let cool completely.
Pro Tips For Making This Recipe
- Get creative! Feel free to add up to 1 cup of the mix-ins of your choice. Some of my favorites include M&Ms, raisins, chopped nuts, and chocolate chips.
- Patience is a virtue. While a long chill time isn’t required, refrigerating the dough balls for longer will make an even more delightfully chewy cookie. When time allows, I like to give the dough a full 72 hours in the fridge for the perfect chewy oatmeal cookies.
- Start with room temperature ingredients. Make sure your butter and eggs are at room temperature to ensure even mixing and a smoother, fluffier cookie dough.
- Don’t overmix. Once you add the oats and any mix-ins, stir just until combined to prevent your cookies from turning tough.
- Consistent size. Use a cookie scoop to ensure each cookie is the same size. This promotes even baking and ensures all cookies are done at the same time. If your cookie scoop has a number on it, look for #40 (2 tablespoon capacity) for this recipe.
- Monitor your cookies. Oatmeal cookies can go from perfectly baked to overbaked in a minute. Keep an eye out and remember they’ll continue to cook a bit on the bottom after being removed from the oven due to the residual heat.
- Mix-in magic. When adding mix-ins like chocolate chips, raisins, or nuts, try toasting the nuts first or soaking the raisins in warm water (or rum!), then draining very well, for a plump and juicy texture.
- Storage secret. Store your cooled cookies with a slice of bread in an airtight container. The cookies will absorb the moisture from the bread, keeping them soft longer.
Frequently Asked Questions
Always use old-fashioned rolled oats for the best chewy texture. Instant oats make the cookies more dense and less texturally interesting.
Technically yes, but they don’t yield my favorite cookies. It will change the texture a bit. While they will still be delicious if you use quick-cooking oats, it’s not my perfect classic oatmeal cookie.
Absolutely! If you’ve already baked them, let them cool down first. Then, pop them in an airtight container—just use parchment paper between layers to keep them from sticking. If you want to bake them later, scoop the dough onto a lined baking sheet, freeze until solid, and then toss the frozen dough balls into a container or bag. Let the baked cookies thaw out, or bake the dough straight from the freezer—just add a couple more minutes to the oven time. Enjoy!
This recipe doesn’t yield gluten-free oatmeal cookies, but you’re welcome to try swapping in a cup-for-cup all-purpose gluten-free flour mixture. Make sure to choose a blend with xanthan gum and give the dough a minimum of 30 minutes to rest before baking to prevent a chalky consistency.
If you’ve tried this Oatmeal Cookie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Oatmeal Cookies
Equipment
- Electric hand mixer or stand mixer
- Mixing Bowls
- Rimmed baking sheets
- Parchment paper or silicone baking mats
Ingredients
- 1½ cups all-purpose flour (180g)
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter room temperature (113g)
- 1 cup packed light brown sugar (220g)
- ½ cup granulated sugar (100g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats (336g)
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter with both sugars. Beat on medium speed until light and fluffy, about 3 minutes
- Reduce speed to low. Add the egg and vanilla, and beat until well mixed, about 1 minute. Add the flour mixture and beat until almost combined. Stir in the oats. Scoop the dough into 2 tablespoon balls, cover, and chill for 1 hour or up to 72 hours.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Place the dough balls about 2 inches apart on baking sheets.
- Bake for 8 to 10 minutes, or until the cookies are golden around the edges, but still soft in the center. Let cool on the pans for a few minutes, then transfer to a wire rack, and let cool completely.
Notes
- Get creative! Feel free to add up to 1 cup of the mix-ins of your choice. Some of my favorites include M&Ms, raisins, chopped nuts, and chocolate chips.
- Patience is a virtue. While a long chill time isn’t required, refrigerating the dough balls for longer will make an even more delightfully chewy cookie. When time allows, I like to give the dough a full 72 hours in the fridge for the perfect chewy oatmeal cookies.
- Start with room temperature ingredients. Make sure your butter and eggs are at room temperature to ensure even mixing and a smoother, fluffier cookie dough.
- Don’t overmix. Once you add the oats and any mix-ins, stir just until combined to prevent your cookies from turning tough.
- Consistent size. Use a cookie scoop to ensure each cookie is the same size. This promotes even baking and ensures all cookies are done at the same time. If your cookie scoop has a number on it, look for #40 (2 tablespoon capacity) for this recipe.
- Monitor your cookies. Oatmeal cookies can go from perfectly baked to overbaked in a minute. Keep an eye out and remember they’ll continue to cook a bit on the bottom after being removed from the oven due to the residual heat.
- Mix-in magic. When adding mix-ins like chocolate chips, raisins, or nuts, try toasting the nuts first or soaking the raisins in warm water (or rum!), then draining very well, for a plump and juicy texture.
- Storage secret. Store your cooled cookies with a slice of bread in an airtight container. The cookies will absorb the moisture from the bread, keeping them soft longer.