These Oatmeal Cookies are soft and chewy with the perfect amount of sweetness. This old-fashioned recipe is ready in only 30 minutes, and is always a crowd favorite! I recommend using "quick oats" for the best texture, but any type of oats can work.
Looking for more cookie recipes? Try my classic chocolate chip cookies next!
About This Recipe
I was recently having a debate with friends on which cookies were better: oatmeal or chocolate chip. Surprisingly, everyone sided with the oatmeal cookies. The main reasons were that oatmeal cookies are less sweet, their texture is more interesting, and some people didn't like too many chocolate chips.
I agree with all those sentiments...well, maybe not the "less sweet" part. Oatmeal cookies actually have about the same amount of sugar as chocolate chip cookies. I think it's just that the oats themselves are kind of bland, which helps balance out the sweetness. What I'm saying is, if you think oatmeal cookies are some sort of low-sugar option, they are not. They have just as much sugar..
Anyways, this recipe is a certified keeper! The cookies come out wonderful, and they always get eaten up quickly whenever I bring them to a party. They're soft, chewy, and have just the perfect texture and flavor. Don't settle for mediocre oatmeal cookies. Try my recipe today!
Key Ingredients
Oats: I recommend using "quick" or "instant" oats. The reason is that they have already been pre-cooked, so they come out with a better texture after baking. Regular oats are fine, but the texture will be a little tougher and more chewy.
Butter: I recommend using unsalted butter so we can control the salt levels. If you use salted butter, you can omit the salt in the dry mixture.
White sugar + brown sugar: A combination of these sugars gives the cookie the perfect texture and flavor. Brown sugar gives the cookies a more chewy texture, but too much can be overpowering.
Eggs: Help bind the ingredients together.
Vanilla extract + cinnamon: For that warm and perfectly spiced flavor.
Flour: Make sure you spoon and level the flour so that you get the proper amount of flour. If you scoop the flour directly from the measuring cup, you will end up with too much flour, and your cookies will not melt properly in the oven.
Baking soda: These make the cookies less dense and also slow down the rate at which they stiffen in the oven, so you end up with the perfect cookie shape.
Salt: To bring out all the flavors!
Instructions
STEP 1: In a large bowl, beat the butter and sugars together until light and fluffy. They should become a slightly paler color (from air being incorporated into the butter).
STEP 2: Beat in the eggs one at a time, then the vanilla extract. Scrape down the bowl as needed.
STEP 3: In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
STEP 4: Add the dry ingredients to the wet mixture and mix on low speed until just combined.
STEP 5: Mix in the oats.
STEP 6: Form dough into balls about 1 to 1.5 tablespoons in size. Place them 2 inches apart on the baking sheets.
STEP 7: Bake one tray at a time on the middle rack for 10โ13 minutes, or until the tops look just set with golden brown borders.
๐ Recipe
Oatmeal Cookies
Ingredients
- 1 cup unsalted butter (softened; 225g)
- 1 cup sugar (200g)
- 1 cup firmly packed brown sugar (200g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned and levelled; 240g)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 3 cups oats
Instructions
- Preheat your oven to 350ยฐF and line 3 baking sheets with parchment paper.
- In a large bowl, beat the butter and sugars together until fluffy.
- Beat in the eggs one at a time, then the vanilla extract. Scrape down the bowl as needed.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet mixture and mix on low speed until just combined.
- Mix in the oats.
- Form dough into balls about 1 to 1.5 tablespoons in size. Place them 2 inches apart on the baking sheets.
- Bake one tray at a time on the middle rack for 10โ13 minutes, or until the tops look just set.
- Let cookies cool on the sheet for at least 10 minutes before transferring to a wire rack.
Nat
Great recipe I added toasted pecans to the mixture, theyโre slightly crunchy but very soft and chewy inside!
Grump
Yay, so glad you liked them!
Kelia
Can I freeze leftover dough?
Grump
Yes! Ive done it many times, not with this recipe, but it should be no different. Just scoop the dough into balls, freeze them on a tray until solid, then transfer to a freezer bag for longterm storage
Rose
First off great recipe. Family loved it so much I had to buy more oats to make more. I have a few questions though. Instead of vanilla can I use say lemon extract and if so how much? Can I add purses in it for more flavors?
Grump
Ive never tried it with lemon extract but I think it should work. But start off with less, cause lemon extract is way stronger than vanilla.
By "purses", did you mean "prunes"? Yes you can chop them up and add them. Or use raisins as well.
Rose
Ugh I hate typing it messes up words. Should say puree
Barbara Parker
I am diabetic. Could I replace the sugar with with a plant based sugar like Stevia? Would it make a big difference to the taste? Also I cannot understand why a recipe says unsalted butter but one still puts salt in it.?
Grump
We put unsalted butter and add salt because it lets us control the salt levels better.
I used sugar substitutes for baking cookies when I was younger (parents didnt want us eating too much sugar), and the cookies turn out a bit taller and cakey. The flavor is not bad though.
Patti A.
I added an extra cup of oatmeal to this recipe and they were amazing!
B. Dutra
These are definitely the BEST oatmeal cookie. I split the batch, add raisins and cinnamon to one half for me and I add chocolate chips to the other half (no cinnamon) for my husband. Golden with nice crispy edges and a tender, chewy centre. It really doesn't get much better than that. ๐๐
Isabel Lopez
Tried another recipe but Iโm gonna try this one this morning. Thank you.