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!
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Classic Oatmeal Cookie
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. 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 cranberry oatmeal cookies, oatmeal raisin cookies, chocolate chips, bananas or even cinnamon chips. All are so delicious!
These oatmeal cookies are made with common pantry staples. Check out the basic ingredients below. I bet you have them all on hand.
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-In’s: Add in a cup of chocolate chips, butterscotch chips or raisins if desired.
While the classic version is most definitely delicious, it’s super easy to fold your favorite mix-in’s 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 when we make oatmeal chocolate chip cookies or oatmeal M&M cookies because you guessed it…chocolate! However my personal favorite are these chewy oatmeal butterscotch cookies. So delicious!
How to Make Oatmeal Cookies
Made in just one bowl in 20 minutes, this will be the most easy oatmeal cookie recipe you’ll ever make! Check out the steps below to get started.
- Make 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 8 minutes. Allow to rest for about 2 minutes on baking sheet, then transfer to cooling rack.
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.
Chill Your Dough
If making multiple batches, chill the 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. You’re 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 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.
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.
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”.
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.
Other Delicious VariationsBrowse all
- 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 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 a little longer for crispier cookies.
- Let cookies rest on pan for 2 minutes and then transfer to a cooling rack.
- 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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