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Easy Oatmeal Cookies (One Bowl)

Looking for an effortless cookie recipe that comes together in just one bowl? These easy oatmeal cookies are perfect when you’re craving a quick dessert. Chewy in the centers and crisp around the edges.

Other oatmeal cookies variations we love include oatmeal chocolate chip cookies, coconut chocolate chip cookies and pumpkin oatmeal cookies.

Oatmeal cookies on the cake plate.
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These are the best oatmeal cookies! They’re one of my favorite classic cookie recipes because there something about them that is so comforting from their hearty texture to warm flavor that tastes like brown sugar, butter and vanilla.

These classic cookies are so easy to make and have the best crispy edges with a soft and chewy center. I love the oatmeal cookie plain but you can get make other variations like oatmeal raisin cookies or iced oatmeal cookies!

Why You’ll Love Homemade Oatmeal Cookies

I have been making these simple cookies for years! Our family just can’t get enough of the sweet and chewy texture.

  • Taste and texture. With a delicious combination of chewiness and subtle crunch, they are irresistible!
  • Warmth and comfort. Oatmeal cookies are a popular choice for holiday baking or when you want to create a cozy, comforting treat!
  • Perfect for gifting. These cookies make for a thoughtful gift or a homemade treat to share with loved ones at parties and gatherings.

Key Ingredients

These oatmeal cookies are made with common pantry staples!

Oatmeal cookie ingredients on counter.

Find the full printable recipe instructions with measurements below.

  • Old-fashioned oats (or “rolled oats”): I like to use old-fashioned oats in this recipe. When using them in baking, the oats remain whole in size, making the finished texture a little more chewy.
  • Butter: The creamy fat is an important element needed to achieve the perfect cookie.
  • Sugar: Granulated sugar gives sweetness but the brown sugar really makes the flavor shine in these cookies.
  • Baking staples: All-purpose flour, egg, vanilla, baking powder, baking soda, and salt.
  • Mix-Ins: Add a cup of chocolate chips, butterscotch chips, or raisins if desired.

Variations

While the classic version is most definitely delicious, it’s super easy to fold your favorite mix-ins into the dough. Chocolate chips, raisins, M&M’s, butterscotch chips, nuts, or white chocolate chips are just a few ideas.

My kids especially love it when we add chocolate chips or make oatmeal M&M cookies because you guessed it…chocolate! However, my personal favorite is these chewy oatmeal butterscotch cookies. So delicious!

How to Make Simple Oatmeal Cookies

Made in just one bowl in 20 minutes, this will be the most easiest oatmeal cookie recipe you will ever make! Not having to chill the dough saves so much time when the cookie craving strikes.

Showing how to make oatmeal cookies in a 4 step collage.
  1. Make dough. In a large mixing bowl, cream together butter and sugars. Use an electric mixer with a paddle attachment or a hand mixer. Then add eggs and vanilla. Stir until combined.
  2. Whisk dry ingredients. Add in the flour, salt, baking soda, baking powder, and cinnamon (if desired). Stir just until combined, then mix in the oats.
  3. Scoop. Scoop cookie dough balls onto the baking sheet or silicone baking mats using a medium cookie scoop.
  4. Bake. Bake at 350°F until edges are just light golden brown, about 8 minutes. Allow to rest for about 2 minutes on a baking sheet, then transfer to a cooling wire rack.

Baking Tip

When you take your cookies out of the oven, the centers should look a little underdone. The cookies will continue baking on the sheet. For a softer cookie, take them out a little early. And for a crispier version, bake a little longer.

Oatmeal cookies on a cooling rack.

How to Avoid Flat Oatmeal Cookies

These do flatten out a little when baked, however, the texture and consistency are spot on. If your cookies flatten too much, try the following:

  • More flour. Your dough needs more flour. If the dough is too wet, you’ll end up with flat and greasy cookies that are too hard.
  • Butter tip! Too much butter was used, or the butter was too warm. Both create a flat and greasy cookie.
  • Missed baking soda. You forgot baking soda. This baking agent helps give the oatmeal cookies some height.
  • Chill your dough. I know you don’t have to chill the dough, but if you are making multiple batches it is a good idea to chill the dough to prevent it from becoming too warm.
Chocolate chip oatmeal cookies on counter.

Recipe FAQs

What kind of oats do you use for cookies?

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.

Can you use quick oats in these cookies?

Yes, you can, although I prefer old-fashioned. 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”.

Can I use salted butter?

Yes you can, I just prefer to control the amount of salt I add. If you’re using salted butter, just take away 1/4 teaspoon.

Are oatmeal cookies healthy?

Yes and no. While they are on the healthier side using whole-grain oats and reducing the sugar content they are still a cookie with ingredients that contain fat in them. It is always a great alternative to cookies that are on the lighter side compared to other cookies like this soft sugar cookie recipe.

What can I add to oatmeal cookies for more flavor?

You can add a variety of ingredients for extra flavor! Add raisins, chocolate chips, nuts, dried fruits, coconut flakes, and spices like cinnamon or nutmeg for all the great variations. The variations are endless!

Stack of oatmeal cookies.

5 star review

“A perfect, simple, easy oatmeal cookie! Made half with and half without raisins. I thank you, and my husband thanks you.”

-Stacy

Freezer Instructions

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. You are going to flash-freeze the dough for about 30 minutes, or until the dough has hardened.

Then place the dough balls in a zip-top bag or airtight container and store them 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.

Miss the frosting? Turn these cookies into oatmeal cream pies by adding marshmallow frosting in the middle. Or spread powdered sugar icing on top!

More Oatmeal Cookie Recipes

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Oatmeal cookies on the cake plate.

Easy Oatmeal Cookies

4.97 from 256 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
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!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36

Video

Ingredients 

  • 1 cup unsalted butter
  • 1 ¼ cups (215 grams) light brown sugar , packed
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ⅓ cups (315 grams) all-purpose flour
  • 1 teaspoon salt , or 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 2 cups (200 grams) old-fashioned oats

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or a 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 8 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 them a little longer for crispier cookies. 
  • Let cookies rest on the pan for 2 minutes and then transfer to a cooling rack. 

Notes

Variations:
  • Mix in 1/2 teaspoon of ground cinnamon for a boost of flavor.
  • If I have molasses on hand I love adding 1-2 teaspoons. It really brings all the flavors together.
  • Mix in 1 cup of raisins, chocolate chips or butterscotch chips. 
Storage: Store in a covered container for 3 days. 
Freezer instructions: Allow to cool and then place in a freezer bag or container. Freezer up to 3 months. Remove from the freezer an hour before ready to serve, or eat frozen. You can also warm in the microwave for 10 – 15 seconds.

Nutrition

Serving: 1cookie | Calories: 140kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 176mg | Potassium: 45mg | Sugar: 11g | Vitamin A: 170IU | Calcium: 15mg | Iron: 0.6mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American
Diet: Vegetarian

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