The Best Oatmeal Cookies

5 from 2 votes

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These Oatmeal Cookies are one of my most popular recipes! And for good reason. They are so simple to make and use every day ingredients you probably already have on hand. Don’t take my word for it though, just read through all of the 5-star reviews in the comments below and feel free to make them your own with the suggested add-ins.

oatmeal cookie

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 the cookies plain, add in raisins or chocolate chips or make them into Oatmeal Cream Pies. They are sweet perfection.

Best Oatmeal Cookies Ingredients

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 than old-fashioned oats and won’t work very well in baking cookies.

Variations of Easy Oatmeal Cookies

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 to 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 1 teaspoon into 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 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 1 teaspoon of cinnamon if you like the chocolate + cinnamon flavor combo.

For more details, see my Oatmeal Chocolate Chip Cookies!

Mix-in Ideas for Oatmeal 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!
  • Butterscotch chips. We all love classic milk or dark chocolate chips in our cookies, but how about experimenting with other varieties? Give your cookies a delightfully buttery flavor by adding butterscotch chips. You won’t regret it!
  • 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.
  • Chopped nuts. To contrast the soft and chewy texture, chopped walnuts or pecans will be great optional ingredients you can add for some extra crunch.
  • Dried fruit. If you like your oatmeal cookies with added raisins, you are going to love them with dried cherries or dried cranberries instead! They are a fantastic alternative that will also give your classic cookies a sweet and fruity vibe.
  • Combination! Why limit yourself to only one add-in if you can have a few? Mix and match with any of these ingredients! I’m dying to try a white chocolate, craisin, and walnut oatmeal cookie.

How to make the Best Oatmeal Cookies

I use the creaming method for these chewy oatmeal cookies. It’s the classic method for just about any cookie dough out there. Keep in mind that 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 keep these cookies soft.

1. Preheat + Prep

Preheat the 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).

2. Make the Cookie Dough

In a large bowl, cream butter with white and brown sugar until light and fluffy. Stir in eggs and pure vanilla extract until well combined. Slowly incorporate the remaining ingredients until the dough has just come together.

Scoop into cookies and place on prepared sheets.

3. Bake + Cool

Bake until the cookies spread evenly, and the edges are golden brown with the centers of the cookies soft but not gooey.

Cool shortly on the hot baking sheet before transferring them to a wire rack.

How to store Oatmeal Cookies

Once your baked cookies are completely cooled, you can store them in an airtight container and keep them 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 a slice of plain white bread into the container to make 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 their adult life avoiding crispy cookies, trust me when I say this works like a charm.

How to freeze Soft Oatmeal Cookies

These old-fashioned oatmeal cookies are great to make ahead so that you can always have a chewy cookie on hand when your sweet tooth calls. Simply make and bake the cookies as normal and cool completely. Then store oatmeal cookies in an airtight freezer bag and keep them in the freezer for up to 2 months!

Don’t forget to give them enough time to defrost before digging in. A quick 10-second zap in the microwave will do the trick.

oatmeal cookies on a parchment paper lined baking sheet

More Oatmeal Cookies Recipes!

If you’re craving some more mouthwatering sweet treat ideas, I have a bunch of other recipes similar to this all-time favorite oatmeal cookie recipe. Check out more classic cookie recipes down below:

Printable recipe card is below, friends. Print it, bookmark it or pin it to save it. Enjoy 🙂

hand holding an oatmeal cookie
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5 from 2 votes

Easy Oatmeal Cookie Recipe

Soft and chewy, this is a classic yet great recipe for oatmeal cookies. No raisins and no chocolate chips, just oatmeal and a ton of sweet flavor.
servings 36 small cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

Instructions

  • Preheat the oven to 325° F. Line two light-colored baking sheets with parchment paper and set aside.
  • In a large bowl, cream room temperature butter, light brown sugar, and granulated sugar together until light and fluffy (about 3-4 minutes). Stir in eggs and vanilla until well combined.
    butter and sugars
  • Slowly incorporate the remaining ingredients, including rolled oats, flour, baking soda, baking powder, and salt, and combine until the dough has just come together.
    oatmeal cookie dough
  • Scoop into cookies, place on prepared sheets, and put in the preheated oven. Bake for 9-12 minutes or until the edges are golden brown and the centers are soft but not gooey.
  • Cool for 5 minutes on the hot baking sheet before transferring to cooling racks. Store in airtight containers for up to 3 days.
    oatmeal cookies

Video

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 1 cup of raisins and 1 teaspoon of ground cinnamon to the cookie dough before scooping.
For oatmeal chocolate chip cookies, add 1-1 1/2 cups of chocolate chips to the cookie dough before scooping.

Nutrition

Calories: 119kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 94mg | Potassium: 38mg | Fiber: 1g | Sugar: 7g | Vitamin A: 173IU | Calcium: 11mg | Iron: 1mg
Course: Cookies, Dessert
Cuisine: American
Keyword: how to make oatmeal cookies, oatmeal cookie recipe, oatmeal cookies

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Recipe Rating




74 Responses
  1. S Jones

    3 stars
    Unfortunately these did not turn out as expected, but don’t you fear they were all eaten within the hour! All cookies spread into each other, tried a batch after refrigerating for 2 hours with same result. Taste was great, just a little messy and crumbly !

  2. Charlene

    5 stars
    First of all, let me tell you I have been a “make oatmeal cookies from the Quaker, Oats container“ since I was a little girl. (I am 75 now). Secondly, my husband is what you might call an “oatmeal cookie snob”. But I’m not above trying new recipes to see what’s going on. I am writing this to tell everyone that I am now a Lauren’slatest.com fan.
    These cookies are so delicious that I had to catch myself from just eating the dough before it went into the oven. I did add 1/2 C chopped pecans and a tsp. of cinnamon to the recipe but other than that it was exactly as shown. I have to say the wonderful softness of the cookies I has something to do with the 325° temperature as opposed to 350°
    Best oatmeal cookies ever!

  3. Caroline

    So good I added 3 large tbsp of freeze dried strawberry powder and wow ! Next time I’ll probably add 1 tbsp of strawberry powder but there will def be a next time. Oh and I froze half the mix for later!

  4. Debbie

    5 stars
    I have been using this recipe for more than a year. It’s very popular with my family. This is my ‘go to’ recipe. I make chocolate chip cookies, craisin white chocolate, pistachio and coconut varieties. I start with this recipe and then throw in what I have or what sounds good.

    1. Deb

      5 stars
      Great great recipe ! Love thes .. could have eaten the whole bowl ! I’m a cookie dough eater… and boy o boy this is a great recipe . I did cut the butter in half and added the equivalent of apple butter to recipe and added cinnamon , just because I LOVE CINNAMON 💕💕

    1. Bea

      5 stars
      Kim, I wanted to answer your question..Yes, you can use steel cut oats & they actually taste better BUT..if you use quick cooking or an instant steel cut it’s ok if you use traditional steel cut they have to be cooked or you’ll have to chew like crazy! Enjoy!

  5. Bluegirl

    5 stars
    Totally Awesome, made yesterday Saturday and today Sunday Oatmeal cookies are just about all gone. Thanks Lauren for The Best recipe.

  6. Christal

    5 stars
    Cookies came out perfect and delicious! I had to keep myself from eating the dough lol but the flavor of the cookies were just as good

  7. Debra Kerney

    I added 1tsp cinnamon and 1/2 tsp nutmeg to the recipe. The dough was too wet and the cookies ran together. Maybe I measured something wrong, but they tasted ohh so good.
    I will try again.

  8. Mary A.

    5 stars
    These are the best cookies I’ve ever made. Just added a tsp. of cinnamon. Soft, chewy and delicious! Will be baking another batch soon.

  9. Julissa

    5 stars
    OMG, I cannot stop eating these cookies! Thank you for this recipe! I don’t care for raisins normally so this was perfect. But I decided the batter and added raisins to half and they were delicious. I also added Hersheys cinnamon chips (no raisins) and that became my new favorite cookie!

  10. Tildawa

    I made these tonight and love them. I used your subjection and sift the flour to make it light and added walnuts. This will be my new go to for oatmeal cookies. Think I’m going to try the blueberry the next time.

    Thank you for sharing

  11. Michelle

    2 stars
    I followed the recipe exactly using a scale. Including a cup of raisins, a tsp of cinnamon and a cup of walnuts. I made this because of the many great reviews. This is bland and boring with a bad texture.

  12. Ana

    5 stars
    I found the recipe a while ago and I’ve made them thousands of times since. My family loves them, i cut half the sugar out and add 1/2 a cup of chocolate chips, 1/2 a cup of raisins and 1/2 a cup of pecans or almonds and they come out delicious. %100 recommend

  13. Karen Marschel

    5 stars
    Was looking for a good oatmeal cookie recipe. I made these twice now, adding 1 cup chocolate chips and they are everybody’s new favorite cookie!

  14. Jessica

    5 stars
    These are absolutely amazing!! So buttery and flavorful . I used vegan butter and substituted 3Tbs Just egg and 1/4 cup unsweetened applesauce for the eggs and added a sprinkle of cinnamon. I’ll try adding cranberries and chocolate chips next time 🙂

  15. Laura

    5 stars
    I made these for a friend with out raisins. Made them again with raisins. They turned out chewy, on the inside, and lightly crisp on the outside.they are so good.

  16. Julia

    1 star
    I followed the recipe exactly, cookies didn’t come out good. I can taste the flour flavor in them, also they didn’t get flat in the oven kept almost same shape as the ball. What did I do
    Wrong?

    1. Lauren

      Sounds like you added too much flour! If they didn’t spread and tasted too much like flour, then that was probably the problem. How do you measure your flour? I like to ‘fluff’ my flour before measuring. I just stick a whisk into my flour bag and stir it, then measure and level the tops.

  17. Kathleen

    5 stars
    This is a great recipe! Thank you for sharing it. The kids and I were brainstorming all the extra yummy things we could add to them next time, like chocolate chips, some pecans, maybe a little cinnamon. They were a hit! Will definitely be using this recipe in the future.

  18. connie munoz

    5 stars
    yep, great recipe, i did add the cinnamon, cookie wasnt dry, had the right amount of sweetness, thank you.

  19. Jeff

    These are Not chewey, they are cakey nasty, don’t be fooled by the pictures, find another recipe, I threw half the dough away, yuck!!!!!!

  20. Carolea

    5 stars
    Oatmeal is one of my most favourite foods. Was looking for a new good cookie recipe. Made these today. I made the plain version. Absolutely delicious. This is my new, go-to oatmeal cookie recipe. Thank you so much!! 😊

  21. George LaMuth

    4 stars
    I wasn’t sure how big to make these so I used a Tbs. and they came out pretty good but I wish they would’ve came out darker. If I make them again I am going to add dried cranberries.

  22. Theresa

    5 stars
    So I made these couple days ago and instead of flour I used almond flour, sugar / substitute sugar, brown sugar/ substitute brown sugar. They turned out delicious, my husband loved them and that’s saying a lot. Thank you

    1. Alicia

      3 stars
      This is a quick and easy to follow recipe. The cookies came out super soft and chewy like you would want a cookie to be, however, they are salty. The next time I make them I will leave the salt out completely like I usually do when baking.

  23. Marion BRYANT`

    5 stars
    I loved these cookies! Great tips as I always over bake and my cookies are too hard. Baking at a lower temp was a great idea, I added however a teaspoon of cinnamon as I didn’t have the other ingredients and they were lovely, again the best cookies I’ve had with the great tips.

  24. Sue

    5 stars
    I followed recipe,making sure that the butter,sugars were fluffy before adding the rest of ingredients. I added raisins,tsp.cinnamon and chopped pecans. Turned out great nice and big fluffy cookies. Next time I will add choc.chips and coconut for a different cookie.

  25. Renate

    5 stars
    This recipe popped up today on my Instagram feed. It’s the perfect cookie to fill up our cookie box again. They are easy to make and taste delicious. I guess the cookie box will be empty in 3 days.

  26. Cherryl Perez

    I’m going to bake these this morning. My son in law is sick with the pneumonia and has no appetite. I’m hopeful and praying that once he smells these cookies, as he loves plain oatmeal cookies, that he’ll eat a little bit. Thank you for sharing your recipe, I’ll let you know if they did the trick. Blessings to you and your family this holy season.

  27. Ashley

    These look amazing and I am planning to make them to surprise my father. I am curious about the missing cinnamon though. Every other recipe I have looked at includes it and I wonder if these have the traditional oatmeal cookie taste without it? Since my father loves oatmeal cookies I don’t want to make him something that doesn’t hit the spot.

  28. Diane

    5 stars
    Absolutely loved this recipe. Making again for my in-laws! Was a hit!! Very moist with really good flavor!! Thank you!!

  29. Pam

    How did you know I was looking for a new oatmeal chocolate chip cookie recipe? Going to try these tomorrow! A million thanks!

    1. the wild one

      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.

      1. Jill

        No, self-rising flour already contains leavening agents. Read your package and adjust recipe to reduce the appropriate item. I thought SR flour had baking powder and salt, but the above poster said it was baking soda. Verify what yours contains and adjust accordingly. Or just get AP flour. Much handier.

  30. Bethany

    5 stars
    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.

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