These are the BEST oatmeal cookies! Crispy around the edges and soft and chewy in the center. So easy to make and even easier to eat!
Sometimes a good, classic oatmeal cookie just hits the spot! They’re one of my favorite cookie recipes that I crave especially during the colder, winter months. There’s something about them that is so warm and comforting.
These cookies are so easy to make and even easier to eat. Seriously, they taste amazing…I couldn’t stop eating the batter while making them! They are everything an oatmeal cookie should be…crispy around the edges and soft and chewy in the center.
The classic version is my favorite, however there are tons of optional mix-in’s that you can add – like white chocolate chips with cranberries, raisins, chocolate chips, bananas or even cinnamon chips. All are so delicious!
What kind of oats do you use for cookies?
I know it can get confusing knowing what kind of oats to use for cookies, so below is a quick breakdown. I used old fashioned oats in this recipe.
- Old-Fashioned Oats (or “Rolled Oats”): Old fashioned oats are whole rolled oats that have been steamed and flattened. When using them in baking, the oats remain whole in size, making the finished texture a little more chewy. That’s why I like to use old fashioned oats when making chewy oatmeal cookies. Plus I love how you can still see the whole oatmeal pieces once the cookies are cooked.
- Quick Oats: Quick oats are essentially old-fashioned oats that have been roughly chopped. When baking with quick oats, your cookies will have a finer consistency and will often cook faster. Once baked, the texture will look a little less “bumpy”. If you’d rather enjoy oatmeal cookies that are on the softer and less chewy side, I would use quick oats instead. You can make them yourself by pulsing old-fashioned oats in the blender or food processor about 2-3 times.
- Instant Oats: Instant oats have a super fine texture and aren’t usually used when making oatmeal cookies. The flavor still tastes like oatmeal, however they don’t have any of that classic oatmeal texture. The overall structure of the cookie will likely be compromised and won’t hold up the same as if you were to use old fashioned or quick oats.
- Steel-Cut Oats: These are whole oats that have not been steamed or flattened. The texture of the oats are hard and course, making the cooking time a lot longer. Steel-cut oats are not typically used for oatmeal cookies and are better to use when making oatmeal for breakfast.
How to make oatmeal cookies
- DOUGH. In a large mixing bowl, cream together butter and sugars. Then add eggs and vanilla. Stir until combined. Add in the flour, salt, baking soda, baking powder and cinnamon (if desired). Stir just until combined, then mix in the oats.
- SCOOP. Scoop dough onto baking sheet using medium cookie scoop.
- BAKE. Bake at 350°F until edges are just light golden brown, about 7 to 10 minutes. Allow to rest for about 2 minutes on baking sheet, then transfer to cooling rack.
TIP: When you take your oatmeal cookies out of the oven, the centers should look a little underdone (they will continue baking on sheet). For a softer cookie, take them out a little early. And for a crispier version, bake a little longer.
Why are my oatmeal cookies flat?
These do flatten out a little when baked, however the texture and consistency are spot on. They are soft, chewy and the edges are perfectly crispy. If your oatmeal cookies have flattened out way too much, it could be one of the main mistakes below:
- Your dough needs more flour. If the dough is too wet, you’ll end up with flat and greasy cookies that are too hard.
- Too much butter was used, or the butter was too warm. Both create a flat and greasy cookie.
- You forgot baking soda. This baking agent helps give the oatmeal cookies some height.
TIP: If making multiple batches, chill your remaining dough in the fridge until ready to use. This helps ensure that the butter in the dough doesn’t get too warm, especially if left out near the hot oven. Also, be sure to use a separate baking sheet for your next batch. Or allow baking sheet to cool before using again.
I prefer to freeze the dough (versus the whole baked cookies), so that the cookies taste more fresh. Simply scoop out the dough with a medium cookie scoop and place on a prepared baking sheet. Freeze for about 30 minutes, or until the dough has hardened. Then place in a zip top bag and store in the freezer for up to 3 months. When ready to enjoy, place on a baking sheet and let thaw while the oven warms up. The cookies may need to bake for a few minutes longer since the dough was hard and frozen.
Other delicious variations:
- Oatmeal chocolate chip cookies
- Oatmeal cream pies
- Banana oatmeal chocolate chip cookies
- Chewy monster cookies
- Neiman marcus cookies
- 1 cup unsalted butter
- 1 1/4 cups packed brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 cups old-fashioned oats
Optional: 1 teaspoon cinnamon
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone mat.
- Cream the butter and sugars in a large mixing bowl. Add eggs and vanilla and mix until combined.
- Add flour, salt, baking soda, baking powder (and cinnamon if desired). Stir just until combined. Then mix in the oats.
- Use a medium cookie scoop and scoop onto the prepared baking sheets. Bake for 7-10 minutes, or until the edges are just light golden brown (the centers should look a little underdone). Take them out a little early for softer cookies and bake a little longer for crispier cookies.
- Let cookies rest on pan for 2 minutes and then transfer to a cooling rack.