Soft and chewy, this is a classic recipe for Oatmeal Cookies. Filled with butter, sugar, lots of oatmeal and a ton of sweet flavor. Enjoy them plain or add in raisins or chocolate chips.
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!
Oatmeal Cookie Recipe
To start making these Oatmeal Cookies you are going to want to gather up simple ingredients you probably already have in your pantry. I just love recipes like this, no extra shopping involved. Here’s what you’ll need.
- Salted Butter – I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon.
- Brown Sugar – to sweeten with that slight molasses taste.
- Granulated Sugar – to sweeten.
- Eggs – this helps add structure to the cookies.
- Vanilla – delicious flavor!
- Rolled Oats – it wouldn’t be an oatmeal cookie without oats! I recommend using old fashioned rolled oats.
- All-Purpose Flour – this fills out the cookies.
- Baking Soda + Powder – the leavening for the dough.
- Salt – to balance out all the flavors.
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 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.
Oatmeal Raisin Cookies
Are you one of the many people on instagram telling me I need to add in 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.
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 are my husband’s favorites!) 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.
Add-Ins
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.
- 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.
Leftover Oatmeal Cookies
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. This isn’t to say you can’t make these ahead of time.
Make-Ahead
Oatmeal cookies are a great make-ahead recipe, simple make, and bake as normal, cool completely then store in an airtight freezer bag for up to 2 months! Don’t forget to give them enough time to defrost before digging it.
More Oatmeal Cookies Recipes!
- Blueberry White Chocolate Chunk Oatmeal Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies Stuffed with Caramel Apple Milky Ways
- Apple Oatmeal Cookies with Brown Butter Frosting
- Snickers Stuffed Loaded Peanut Butter Oatmeal Cookies
Printable recipe card is below, print it, bookmark it or pin it to save it. Enjoy 🙂
Oatmeal Cookies
Soft and chewy, this is a classic Oatmeal Cookies recipe. No raisins and no chocolate chips, just oatmeal and a ton of sweet flavor.
Ingredients
- 1 cup salted butter softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/4 cups rolled oats
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
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.
Recipe Notes
I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon.
For oatmeal raisin cookies, add in 1 cup raisins and 1 teaspoon ground cinnamon to cookie dough before scooping.
For oatmeal chocolate chip cookies, add in 1-1 1/2 cups chocolate chips to cookie dough before scooping.
Bethany says
When a recipe starts with a cup of butter you know it’s going to be good. These cookies didn’t disappoint. I made these this morning and threw in the chocolate chips because it’s Valentine’s Day and oh boy, they’re good. It’s a good thing I brought them to work because I don’t think I could stop at just 1 if they stuck around my house.
Annette says
Can you substitute self rising flour for all purpose flour?
the wild one says
No. Self rising flour can only safely be substituted if there is 1/2 teaspoon to 1 teaspoon of baking soda for EACH cup of regular flour used in the recipe. This recipe does not have enough baking soda used per cup of flour.