Oatmeal Cookies Recipe

Multiple oatmeal cookies on a marble surface.

Old-fashioned oatmeal cookies are a timeless treat made with brown sugar, oats, cinnamon, and your favorite mix-ins. Soft, chewy, and simply delicious!

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 12

Chill Time 1

Total Time 1 27

Servings cookies

Calories 163kcal

Author John Kanell

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 (226g)
1 cup packed light brown sugar (220g)
½ cup granulated sugar (100g)
2 large eggs
2 teaspoons vanilla extract
2½ cups old-fashioned rolled oats (280g)
1 cup raisins (or other mixins) (160g)

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 eggs and vanilla, and beat until well mixed, about 1 minute. Add the flour mixture and beat until almost combined. Stir in the oats and the raisins. Scoop the dough into 2 tablespoon-sized balls, cover, and chill for 1 hour or up to 72 hours.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Place the dough balls about 2 inches apart on the parchment-lined baking sheets.
Bake for 12 to 14 minutes, or until the cookies are golden brown around the edges but still soft in the center. (The centers should still appear wet and shiny but will set up once cooled.) Let cool on the pans for a few minutes, then transfer to a wire rack and let cool completely.

Video

Notes

Weigh ingredients: Weighing the flour and oats is the best way to prevent accidentally using too much, which leads to dry cookies.
Use room temperature ingredients. Make sure your butter and eggs are at room temperature to make them easier to incorporate into a cohesive cookie dough. If you forget to set out the butter, just use my simple tutorial for how to soften butter quickly.
Don’t overmix the cookie dough to prevent the cookies from becoming tough when they bake. You can stir in the mix-ins by hand if desired.
Use a cookie scoop to ensure each cookie is the same size. This promotes even baking, so all the oatmeal cookies are done at the same time. If your cookie scoop has a number on it, look for #40, which has a 2-tablespoon capacity.

Nutrition