Easy Oatmeal Cookies (One Bowl)

These easy oatmeal cookies are a quick treat made in only one bowl. They turn perfectly every time with a buttery brown sugar taste, crisp edges and a soft, chewy center!

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The Best Oatmeal Cookie Recipe

These easy oatmeal cookies are a family favorite! It’s the best cookie recipe when I am craving something sweet but don’t have a lot of time. All you need are pantry staples, one bowl and 20 minutes! 

It’s a classic oatmeal cookie that tastes great plain but can also be packed with your favorite add-ins to make oatmeal raisin cookies or oatmeal chocolate chip cookies. Sometimes I drizzle it with powdered sugar icing and enjoy an iced oatmeal cookie. 

The comforting taste and texture of these simple cookies is pure perfection. They are soft and chewy with the right amount of sweet taste that satisfies any basic craving!

Easy Oatmeal Cookie Ingredients

Find the full printable recipe instructions with measurements below.

• Old fashioned oats
• All-purpose flour
• Light brown sugar
• Granulated Sugar
• Unsalted butter
• Eggs
• Vanilla extract
• Baking soda and baking powder
• Salt

In a large mixing bowl, use an electric mixer to cream together butter and sugars. Add eggs and vanilla. Stir until combined.

To the creamed mixture, stir in in the flour, salt, baking soda and baking powder. Stir just until combined, then mix in the oats.

Using a medium cookie scoop, scoop cookie dough balls onto a prepared baking sheet lined with parchment paper or silpat mat.

Bake cookies 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.

Recipe Tips

• Room temperature butter and egg will combine better with the cookie dough for a better cookie. If you forgot to set them out, add your eggs to a warm bowl of water for a few minutes and quickly soften butter in the microwave. 
• If you like softer cookies, take cookies out of the oven when the centers look slightly underdone. For crispier cookies, bake them a little longer.
• If you like your cookies fluffier than flatter, chill the dough so it is not too warm and helps prevent spreading. 
• I always use a cookie scoop so my cookies bake evenly and line my pans with parchment paper to prevent sticking.

What Oats Are Best to Use In Oatmeal Cookies?

I always use old-fashioned oats because it gives them that classic chewy texture. You can use quick oats but the texture will be different and cookies might turn out dry. If you like, you can also use a mixture of both old fashioned rolled oats and quick oats.

What Mix-Ins Can I Add To These Cookies?

These basic cookies are perfect to add your favorite mix-ins! Add up to 1 cup total of chocolate chips, raisins, nuts or try oatmeal M&M cookies and oatmeal butterscotch cookies.

Sometimes I add coconut similar to these coconut chocolate chip cookies. For a spiced cookie, add ½ teaspoon of cinnamon or a pinch of nutmeg. I also love to add up to 2 teaspoons of molasses when I have it on hand.

How Should I Store These So They Stay Soft?

These cookies are best when eaten within a day! You can store them in an airtight container with a piece of white bread to keep them softer if you do not plan to eat them all right away.

Can I Freeze The Oatmeal Cookie Dough?

Yes! While you can freeze the baked cookies, I prefer to freeze the dough balls so I can bake them fresh. Just scoop out the dough onto a parchment lined cookie sheet and flash freeze the dough balls until hard. Place in a freezer safe bag and store for up to 3 months. Bake as desired adding a few minutes to the baking time.