I think oatmeal cookies get a bad wrap from those lackluster packaged cookies foisted on unsuspecting children. Those ones were doughy and full of preservatives but homemade oatmeal cookies are actually AMAZING and such a crowd pleaser.
These chewy on the inside, crisp on the outside oatmeal cookies are so simple but just addictive! It doesn’t help that I think of oats as a health food so in my mind these are basically disk-shaped health snacks. Try my chewy oatmeal chocolate chip cookie recipe if you are craving something extra.
Pro Tips for Making Oatmeal Cookies
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well.
- Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts.
- Your cookies are done when the edges start to brown, The centers will not be raw but they aren’t fully set either.
- If you’re using salted butter, omit the extra salt in this recipe.
HOW TO SOFTEN BUTTER QUICKLY
If you forgot to leave your butter out on the counter for a few hours don’t worry! Pop it into the microwave for a 10 second burst at 50 percent power. Turn the sticks over and repeat once or twice until the butter has softened.
Frequently Asked Questions
Do you need to chill Oatmeal Cookie dough?
You can bake these cookies right after folding those oats in but chilling is never a bad idea!
Chilling the dough intensifies flavors and dehydrates the dough giving you a more flavorful cookie that will better hold it’s shape in the oven. The cookies spread less as the fats are hardened and take longer to melt in the oven.
HOW LONG CAN YOU STORE THE COOKIE DOUGH FOR?
If you’ve baking up a small batch of cookies and want to save dough for later use wrap well with no air pockets and it will keep for up to a week in the refrigerator and 2 months in the freezer.
When you’re ready to bake the refrigerated dough can get scooped up and placed right on the baking sheet. Frozen dough needs to warm up a bit so transfer to the fridge for a few hours to overnight before scooping.
How Long do Oatmeal Cookies Last?
Properly stored in an airtight container the cookies will keep for up to two weeks. If frozen the cookies will be good for two months. Like most cookies these taste best straight out of the oven though!
What Spices can I add to Oatmeal cookies?
Try adding some or all of these spices if you like cookies with a kick!
- Cardamom: 1/4 tsp
- Allspice 1/4 tsp
- Freshly grated nutmeg: dash
Can I make oatmeal cookies without a stand mixer?
You can definitely make these cookies with an electric hand mixer. Just fold the oats, and nuts if you’re using them, by hand with a spatula or wooden spoon at the end..
How to make Oatmeal Cookies
1. Whisk the dry ingredients together in a large bowl. If you’re a fan of sifting that never hurts!
2. Combine the butter and sugars in the bowl of your stand mixer and beat together until well mixed.
4. Add the egg and vanilla to the batter, mixing until combined. Always scrape that bowl down!
5. Add the flour mixture and mix on low until almost incorporated, then add the oats and mix until just combined.
5. Scrape the bowl down one final time and fold the oats in to make sure they’re evenly distributed.
6. Use a small ice cream scooper and place the cookies on a baking sheet lined with a silpat or parchment paper. Bake until just golden and the centers are almost set.
IF YOU LOVE THESE COOKIES TRY SOME OF THESE RECIPES OUT!
Oatmeal Chocolate Chip Cookies
If you’ve tried this oatmeal cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Oatmeal Cookies
Ingredients
INGREDIENTS
- 1 cup all-purpose flour 120g
- 1/2 tsp baking soda 3g
- 1/2 tsp salt 5g
- 1 tsp corn starch
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter room temperature, 113g
- 1/3 cup brown sugar 65g, packed
- 1/2 cup granulated sugar 100g
- 1 1/2 tsp vanilla extract 7mL
- 1 large egg
- 1 1/2 cups rolled oats 150g
Instructions
- In a medium bowl, whisk together the flour, cinnamon, corn starch, and baking soda; set aside.
- Combine the butter with both sugars; beat on medium speed until light and fluffy.
- Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
- Add flour mixture; mix until almost combined.
- Stir in the oats, cover and chill dough for one hour to overnight.
- Preheat oven to 375 degrees.
- Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well.
- Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts.
- Your cookies are done when the edges start to brown, The centers will not be raw but they aren't fully set either.
