The best oatmeal cookie recipe! Soft and chewy oatmeal cookies with the perfect blend of cinnamon flavor are created. Try adding raisins or chocolate chips!
Complete soft and chewy oatmeal cookies with this oatmeal cookie recipe! Warmly spiced with cinnamon and packed with the rich flavors of butter, brown sugar, and vanilla. I often make this recipe with raisins, but they go well with a variety of mix-ins. Fold in walnuts, dried cranberries, or chocolate chips!
Another reason we love this oatmeal cookie recipe? You don’t need a mixer to make it. Whenever you’re craving cookies, mixing up the dough is easy with a spatula and basic pantry ingredients.
This recipe originally appeared in Sarah Copeland’s cookbook Every Day Is Saturday, which she first shared in 2019. I’ve made it countless times since then. So do our readers.We now have over 500 5-star reviews! Next time you crave soft and chewy oatmeal cookies, be sure to try them. I think you’ll like it!
Oatmeal Cookie Recipe Ingredients
This recipe has simple ingredients. You probably already have it in your pantry! Here’s what you need:
- All-purpose flour and whole oats – Makes up the base of the dough. Spoon and level the flour into the measuring cup, making sure not to overfill it.
- Baking powder and baking soda – Helps cookies grow.
- brown sugar – Adds the perfect caramelized sweetness. Both light and dark brown sugar work well.
- sea salt – Balances sweet sugar and raisins.
- cinnamon and vanilla extract – You want a warm, spicy depth of flavor.
- melted butter – This product is for moisture, richness, and buttery scent. If you want to make these cookies dairy-free, use melted coconut oil instead.
- 1 large egg + 1 egg yolk – Adding egg yolk makes the cookies more moist and chewy.
- Raisins or chocolate chips – The sweetness stands out.
- and walnut – For a crisis!
Find the full measured recipe below.
Can I use quick oats in oatmeal cookies?
Yes, you can use quick oats in this oatmeal cookie recipe. After testing it both ways, I recommend old fashioned oats for the best chewy texture, but quick oats will work in some situations too!
How to Make Oatmeal Cookies
Making this oatmeal cookie recipe couldn’t be easier. Here’s what you need to do:
First make the dough. Combine wet ingredients in one bowl and mix together flour, baking soda, baking powder, cinnamon, and salt in another bowl.
Add wet ingredients to dry ingredients and mix until combined. Then add the walnuts, oats and raisins. The mixture will thicken!
Then let the dough rest for 20 minutes. This allows the wet ingredients to hydrate the flour and oats, making kneading easier. The cookies also came out chewier!
Then shape and bake the cookies. Roll the dough into balls and place on a parchment-lined baking sheet. Lightly press the top to flatten it slightly. Bake at 350°F for 10 to 11 minutes or until golden brown.
Let the cookies cool on the baking sheet for 5 minutes. Before transferring to a wire rack to cool completely. take pleasure in!
Oatmeal Cookie Recipe Tips
- Use brown sugar. I tested this recipe using a mixture of granulated sugar and brown sugar. I haven’t found that white sugar improves it. For the best oatmeal cookies, use 100% brown sugar. They have a richer molasses flavor.
- Let the dough rest for 20 minutes before baking. The 20 minutes will allow you to more easily shape the dough into balls, so your cookies will hold their shape in the oven and develop a delicious, chewy texture.
- For best texture and flavor, let cookies cool completely. It may be painful, but letting these oatmeal cookies cool completely only makes them better. It will be more chewy and full of brown sugar flavor. Sarah likes this best a few hours to a day after baking. (But if you can’t wait that long, you can still prove it’s okay.)
Oatmeal Cookie Variations
- use raisin I’m going to make oatmeal raisin cookies. Or replace it with raisins. Dried cherries or cranberries.
- add chocolate chips I’m going to make oatmeal chocolate chip cookies. white chocolate chips It’s also a fun option.
- use pecan Instead of walnuts.
- Add dash cardamom or ginger On the dough.
- add Butterscotch Chips To add buttery flavor to cookies.
How about making oatmeal cookies? Let us know in the comments!
How to Store Oatmeal Cookies
To keep your oatmeal cookies soft and chewy, store them in an airtight container at room temperature for up to 4 days. It also freezes well for up to 3 months.
Pre-made oatmeal cookies
If you’re someone who likes to store cookie dough in the refrigerator or freezer, this oatmeal cookie recipe is for you. You can store cookie dough in the refrigerator for 7 to 10 days or freeze for up to a month.
To store the dough: Roll it into a ball and freeze it for a while. Then place the cookie dough balls in an airtight container or zip-top bag and refrigerate or freeze them. You can also roll the dough into a log shape, using an 8-by-12-inch piece of parchment paper as a guide. Wrap logs tightly in parchment paper, refrigerate or freeze, and cut into rounds before baking cookies.
Bake cookie dough right from the refrigerator. If frozen, let stand at room temperature for 15 minutes before placing in the oven.
More Favorite Cookie Recipes
If you love these easy oatmeal cookies, try one of these delicious cookie recipes:
Perfect Oatmeal Cookies
serve 20
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Combine flour, baking soda, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the melted butter, brown sugar, eggs, egg yolks, and vanilla until combined.
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Mix wet ingredients into dry ingredients. Stir in the oats, raisins, and walnuts, if using, and fold into a stiff dough. Set the dough aside for 20 minutes while the oven preheats. (Note: If the dough is too wet to scoop, place in the refrigerator for 20 minutes to firm up. If the dough is too crumbly, add 2 to 3 tablespoons of water and stir.)
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Preheat oven to 350°F and line two baking sheets with parchment paper.
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Using a 2-tablespoon cookie scoop, scoop out the dough, stacking the scoops slightly to form 20 to 22 balls of dough. Roll lightly with wet hands to form a round shape. Spread out on prepared baking sheet and lightly press top of dough ball.
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Bake for 10 to 11 minutes, until puffed, golden, and appearing slightly underbaked. Let pan cool for 5 minutes, then transfer to a wire rack to cool completely.
**Butter Substitute: Use melted coconut oil to make dairy-free cookies.
