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.
Table of Contents
Best Oatmeal Cookie
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!
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.
- 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.
- 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.
- Scoop. Scoop cookie dough balls onto the baking sheet or silicone baking mats using a 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 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.
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.
Recipe FAQs
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.
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.
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!
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
Browse allHUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Easy Oatmeal Cookies
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
- 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
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
I was a bit skeptical when I read you thought this was the best oatmeal cookie… And then I made them using a bit less sugar, and man… These are my favorite oatmeal cookie recipe!! Thanks for sharing!
Yay, so glad to hear that!!! Thank you for your comment and review, Debra :)
I made it with Splenda was awesome
Great! Thanks for sharing your substitution :)
Thank you for this! They turned out great! I added a little more flour to make them fluffier & they turned out perfect! My husband likes the fluffier cookies. Either way, I like them both. Just the right amount of sweetness! Something to go with my coffee. Excellent recipe! Yum!
I’m so glad both you and your hubby enjoyed them :)
Can you use salted buttee
If using salted butter, I would probably cut back on the additional salt added in.
Do you have Metric measurements
Hi Catherine – if you click the “jump to recipe” button at the top of the page, it will lead you to the recipe card where you can find the exact measurements :)
These cookies are amazing! I made them tonight and added a few chocolate chips and holy moly are they terrific!!!
I’m so glad you enjoyed them Amanda :) Thanks for your comment!
butter, unsalted or salted?
unsalted :D
Quick and easy with very little baking time. Delicious, my family loves them.
So glad these cookies are a hit with your family! Thanks for the comment, Anna!
So yummy. Thanks for recipe.
OMYGOODNESS GRACIOUS!
THESE ARE WONDERFUL! THANKS SO MUCH SHARING!
I’m so glad you love them, Kathy!
I have made these three times. Twice they were flat, the third time more “puffier” – hope you know what I mean! They were delicious each time, but what did I do differently to have a different texture. Thanks!
Hmm strange. Yes, these are supposed to be a flatter cookie. My guess is the amount of time you beat the eggs or it could have been from adding more flour as well.
Made the cookies today & they are good. I did have to add a little more flour because it being a little sticky. I also had to bake them about 11 minute total in my oven. ( all ovens vary). I was thinking the next time I bake these I think I will add some Butterscotch chips or Caramel Chips with a sprinkle of Sea Salt! Husband loved them, but said it seems like they were missing something, (I should have added the Cinnamon).
Butterscotch chips or caramel chips sound delicious! I’ll have to try adding one of those too :)
Seriously these are the BEST chewy oatmeal cookies ever . So glad I decided to go with this recipe ! They turned out perfect 😋
I’m so glad to hear you enjoyed them! :)
I just made them.
I went for the softer cookie. Had
to stop the girls from eating them all and myself of course, ha ha
I’m glad you enjoyed them! :)
Best ever also cookie dough is so good you really don’t need to make the cookies!
Can uh add some raisins
Of course!
Can these be made using gluten-free flour. If so would you change the amount or anything in the recipe.
Thank you
I have heard others having success using gluten free flour in this recipe!
I made it gf using bobs red mill 1 to 1 mix. Came out perfect.
HI! Super important question. Do these cookies stay chewy a day after baking them? Also, will chilling the dough overnight affect it in any way?
Hi Julia! Yes, they should stay chewy the day after baking. Chilling the dough overnight should be fine! I would just let the dough sit out for 15 minutes before baking.
Best recipe ever! They were sooo good! My grandson said “the best cookie” and at first he said I don’t like oatmeal cookies! Successful when my grandson loves them! So easy to make too. Thank you
I’m so happy to hear they were a hit! Thank you for your comment MaryAnn! :)