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Soft and chewy, this is a classic recipe for Oatmeal Cookies. Filled with butter, sugar, lots of rolled oats, and a ton of sweet flavor. Enjoy them plain, add in raisins or chocolate chips or make them into Oatmeal Cream Pies. They are sweet perfection.
A Note About Oats Before We Begin
Can I use Steel Cut Oats?
No. Steel cut oats have the texture of a grain or rice. They require a much longer cook time and won’t work very well in baking cookies.
Oatmeal Cookie Variations
These Oatmeal Cookies are some of my favorites! I am a bit of a plain jane and thoroughly enjoy the unadulterated flavor of a plain oatmeal cookie (or really any plain cookie like these sugar cookies or these peanut butter cookies) mainly because when made well, you don’t need any extra add-ins PLUS I usually have all the ingredients on hand. Win-win!
Where’s the Cinnamon?!
Lots of classic oatmeal cookie recipes add cinnamon into their dough. I left it out because this recipe is a lot more versatile that way. BUT if you are missing that warm spice, simply mix in 1 teaspoon to the dough.
Oatmeal Raisin Cookies
Are you one of the many people on Instagram telling me I need to add raisins to my cookies? If that is you and you’d prefer an oatmeal raisin cookie, simply stir in 1 teaspoon of ground cinnamon and 1 cup of raisins to the cookie dough. Scoop and bake as usual.
For more details, see my Oatmeal Raisin Cookie recipe!
Oatmeal Chocolate Chip Cookies
My husband is a chocolate addict and requires chocolate/chocolate chips in just about every dessert. (See this chocolate chip cookie recipe that is my husband’s favorite!) To add chocolate chips to this recipe, simply stir in 1 cup of semi-sweet chocolate chips into the dough, after the dry ingredients have been incorporated. Then scoop and bake as usual. Feel free to add in that 1 teaspoon of cinnamon if you like that flavor combo of chocolate + cinnamon.
For more details, see my Oatmeal Chocolate Chip Cookies!
Of course, raisins and chocolate chips are two obvious additions you can add to this simple cookie dough to turn these into some new combinations. But, here are a few other tasty ideas:
- Mini M&Ms. This is a super fun option for kids because of all the colors. See my Monster Cookies!
- White Chocolate. I love adding white chocolate chips into any cookie dough for more of a vanilla/creamy flavor.
- Craisins. For a fancier twist, try craisins instead of raisins. Super festive for the holidays too.
- Walnuts or Pecans. To contrast, all the soft and chewy, walnuts are a great option for crunch.
- Combination! Mix and match with any of these ingredients. I’m dying to try a white chocolate, craisin and walnut oatmeal cookie.
How to Make Oatmeal Cookies
I use the creaming method for these cookies. It’s the classic method for just about any cookie dough out there. Keep in mind the ingredient increments and directions are in the recipe card at the bottom of this post. Also, note the oven temperature is 325 degrees. A lower oven temperature helps keeps these cookies soft.
Preheat + Prep
Preheat oven. Line two light-colored baking sheets with parchment paper and set aside. Of course silicone baking mats work well as do plain cookie sheets sprayed with nonstick cooking spray. For softer cookies, be sure to use light colored baking sheets, not the darker teflon ones (they darken the edges much quicker for a much crispier cookie).
Make the Cookie Dough
In a large bowl, cream butter and sugars together until light and fluffy. Stir in eggs and vanilla until well combined. Slowly incorporate the remaining ingredients until the dough has just come together.
Scoop into cookies and place on prepared sheets.
Bake + Cool
Bake until edges are golden brown and the centers are soft but not gooey.
Cool on the hot baking sheet before transferring to cooling racks.
Keeping Oatmeal Cookies Soft
Leftover oatmeal cookies should be stored in airtight containers for up to 3 days. This is so that the cookies maintain their softness and freshness. If after a day or two they are getting a little crispy or noticeably stale, add in a slice of plain white bread into the container to get them soft again. It won’t completely fix the problem, but it will certainly help them stay soft. As someone who has spent most of her adult life avoiding crispy cookies, trust me when I say this works like a charm.
Make Ahead to Freeze
Oatmeal cookies great to make ahead. Simply make and bake as normal, cool completely then store in an airtight freezer bag and store in the freezer for up to 2 months! Don’t forget to give them enough time to defrost before digging it. A quick 10 second zap in the microwave will do the trick.
More Oatmeal Cookies Recipes!
Why yes, I DO have a bunch of Oatmeal based cookie recipes. Here they are:
- Blueberry Oatmeal Cookies
- Stuffed Peanut Butter Oatmeal Chocolate Chip Cookies
- Apple Oatmeal Cookies with Brown Butter Frosting
- Absolutely Loaded Oatmeal Cookies (lots of different kinds of chocolate plus rice krispies!)
- Coconut Peanut Butter Oatmeal Scotchies
- Monster Cookies
Printable recipe card is below, friends. Print it, bookmark it or pin it to save it. Enjoy 🙂
- Preheat oven to 325 degrees. Line two light-colored baking sheets with parchment paper and set aside.
- In a large bowl, cream butter and sugars together until light and fluffy, about 3-4 minutes. Stir in eggs and vanilla until well combined.
- Slowly incorporate remaining ingredients until the dough has just come together. Scoop into cookies and place on prepared sheets. Bake 9-12 minutes or until edges are golden brown and the centers are soft but not gooey.
- Cool 5 minutes on the hot baking sheet before transferring to cooling racks. Store in airtight containers for up to 3 days.