Easy Oatmeal Cookies

These oatmeal cookies are soft, chewy, buttery and so easy to make. They come together in one bowl and bake into perfect, golden cookies every time.

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The Best Oatmeal Cookie Recipe

If you’re craving classic oatmeal cookies, this soft and chewy version is the best one to make. They bake up with crisp edges, tender centers and perfect buttery brown sugar flavor in every bite. 

These easy oatmeal cookies come together in one bowl and turn out perfectly every time. Whether you turn this into oatmeal raisin cookies, oatmeal chocolate chip cookies or bake them plain, they’re a fast, reliable recipe to keep in your rotation.

Ingredient Notes

Find the full printable recipe instructions with measurements below.

• Butter: Unsalted works best so you can control the salt in the recipe. Make sure it’s softened for smooth creaming.
• Brown sugar: Packed light brown sugar gives that classic brown sugar oatmeal cookies flavor while adding chewy texture and warm caramel flavor.
• Granulated sugar: Balances the sweetness and helps the edges bake up lightly crisp.
• Eggs: An egg binds the dough and keep the cookies soft.
• Vanilla extract: Adds flavor and rounds out the sweetness.
• All-purpose flour: Provides structure while keeping the cookies tender.
• Salt: Enhances all the flavors. Reduce slightly if using salted butter.
• Baking soda and baking powder: Give the cookies lift and help them spread just the right amount.
• Old-fashioned oats: Rolled oats give the best chewy texture.
• Add-ins (optional): Add up to 1 cup raisins, chocolate chips or 1/2 teaspoon cinnamon.

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 the flour, salt, baking soda and baking powder. Stir just until combined, then mix in the oats. This one bowl cookie recipe comes together quickly, so avoid overmixing to keep the cookies soft and chewy.

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 let them cool on the rack and enjoy warm homemade oatmeal cookies.

Tips for Soft & Chewy Oatmeal Cookies

• Use room temperature butter and eggs: They mix more smoothly into the dough and help the cookies bake evenly. To quickly warm eggs, place them in a bowl of warm water for a few minutes. Soften butter in short microwave bursts if needed.
• For softer or crispier cookies: Pull them from the oven when the centers look slightly underdone for a soft, chewy texture. Bake a minute or two longer if you prefer crispier edges.
• Prevent spreading: If you like fluffier bakery-style cookies, chill the dough so it isn’t too warm before baking.
• Scoop for even baking: A cookie scoop keeps the cookies the same size, and lining the pan with parchment paper prevents sticking.
• Skip scooping. Make these oatmeal cookie bars instead!
• Salt adjustments: If using salted butter, reduce added salt to 3/4 teaspoon. For less salt, reduce by 1/4 teaspoon. For a sweet-salty finish, sprinkle flaky sea salt on top.

Variations

• Iced oatmeal cookies: Drizzle the cooled cookies with a simple powdered sugar icing for a sweet iced finish.
• Oatmeal butterscotch cookies: Fold in butterscotch chips for a warm, caramel-like flavor.
• Seasonal twists: Try gingerbread oatmeal cookies, oatmeal cranberry cookies or pumpkin oatmeal cookies for festive holiday variations.
• Frosting: Turn these into oatmeal cream pies by sandwiching two with marshmallow frosting!