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.
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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
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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!
Five stars from my kids. They said they’re better than my chocolate chip cookies!
Super easy and turned out great. Would definitely make again
My daughter wanted oatmeal cookies . She just had carpal tunnel surgery and couldn’t make them herself so mom to the rescue. They were delicious
Absolutely delicious!
A perfect, simple, easy oatmeal cookie! Made half with and half without raisins. I thank you, and my husband thanks you.
Awe, I am so glad that both of you are loving these cookies. Thanks for sharing your review!
I’ve never made a better oatmeal cookie. Thank you for the recipe!
Wow! Thank you for the huge compliment and sharing that! I am so glad you loved these cookies so much!
Has anyone make them with quick oats I never buy old fashion??
Hi Virginia! 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”. Hope this helps :)
absolutely delicious 😋 soft and perfectly chewy . this recipe is definitely a keeper.
for a little twist guy added a little coconut white chocolate chips and cranberries
I’m thrilled that the recipe was a hit with you!
Can you pre-make dough into balls, then freeze until ready to bake?
Yes, that will perfect! Read my Freezer Instructions section in the post and you will see the best way to freezer the dough.
I read the freezer instructions, but to my understanding, you bake the cookies then cool and freeze. I was wondering about freezing the prepared dough.
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.
Love this recipe! My favorite oatmeal cookies ever! The whole family loves them!
Listen when I tell you that this recipe ever you are going to want to try these ASAP!!!
These were the best oatmeal cookies. I will be making them again. I used less sugars just because I don’t like too much sweetness otherwise everything was exactly as written. Thank you
These turned out fabulous
Great recipe
Thanks
That is great to hear! I am so glad that you enjoyed these cookies!
On my third batch of these, ‘nuff said!! 😋😍
I made these cookies yesterday and they turned out soooooo good. I added cinnamon, chopped walnuts, and Craisins to the mix and they were terrific. This is the best Oatmeal Cookies recipe I have found.
Just made these tonight. Added in the cinnamon. They are fantastic. My kids and husband keep going back for another. Thank you!
I made a double batch. The recipe is spot on. I did refrigerate the cookie dough while my first batch baked, 10 minutes, but I found the dough a bit hard and crumbly to scoop. After that, I just kept it out of the fridge.
Great flavor, a keeper!
We made these and they spread and flatended out. What causes that?
Hi Autumn, Every oven and altitude is so different, so it’s hard to say without being there. If the first batch falls flat, I would try mixing in 2 more Tablespoons of flour and refrigerating the dough for 30 minutes.
I like chopped walnuts in my plain oatmeal cookies. Have you tried that? And I’m wondering how much to use. Your recipe sounds like what I’m looking for. Paula
Yes you could add 1/2 cup chopped walnuts :)