Customizable with mix-ins like raisins, chocolate chips, or nuts
No chilling required
Quick and easy to make
Kid-friendly and lunchbox-ready
Naturally satisfying from oats
Freezer-friendly
Bakes in under 15 minutes
Delicious warm or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Ground cinnamon
Salt
Old-fashioned rolled oats
Optional: raisins, chocolate chips, or chopped nuts
Directions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the oats and any optional mix-ins like raisins or chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until edges are lightly golden and centers are just set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies. Preparation time: 15 minutes Baking time: 10–12 minutes Cooling time: 10–15 minutes
Variations
Raisin oatmeal cookies: Add 1 cup of raisins for a classic twist.
Chocolate chip oatmeal cookies: Use semi-sweet or dark chocolate chips for a richer flavor.
Nutty oatmeal cookies: Fold in ½ cup chopped walnuts or pecans for crunch.
Coconut oatmeal cookies: Add shredded coconut for a tropical twist.
Spiced version: Add a pinch of nutmeg or cloves for a warmer spice profile.
Gluten-free: Use a gluten-free flour blend and certified gluten-free oats.
Vegan option: Use vegan butter and egg replacers like flax eggs.
Storage/Reheating
Store oatmeal cookies in an airtight container at room temperature for up to 5 days. Refrigerate to keep them fresher for up to 7 days. Freeze baked cookies for up to 2 months. Thaw at room temperature. To reheat, microwave for 10–15 seconds for a warm, just-baked texture.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly softer. Old-fashioned rolled oats give a chewier bite.
Why are my oatmeal cookies flat?
This could be due to overly soft butter or not enough flour. Chill the dough briefly if needed, or ensure your measurements are accurate.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for a few minutes before scooping.
How do I keep oatmeal cookies soft?
Store them in an airtight container with a slice of bread to retain moisture.
Can I freeze the cookie dough?
Yes, scoop the dough onto a tray and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the bake time.
What kind of sugar is best for oatmeal cookies?
A mix of brown and granulated sugar gives the best flavor and texture—chewy and slightly crisp at the edges.
Can I reduce the sugar?
You can reduce it slightly, but it may affect texture and spread. Try cutting ¼ cup at most for best results.
How can I make oatmeal cookies healthier?
Use whole wheat flour, reduce sugar, or add ingredients like flaxseed or chia seeds.
Are oatmeal cookies good for breakfast?
While they’re still a treat, oatmeal cookies with wholesome add-ins like nuts and dried fruit can be a fun occasional breakfast option.
Do oatmeal cookies need to be refrigerated?
No, they’re best stored at room temperature in an airtight container. Only refrigerate for longer storage.
Conclusion
These easy oatmeal cookies are a timeless favorite for a reason—soft, chewy, and endlessly adaptable to your taste. Whether you enjoy them with raisins, chocolate chips, or just plain, they’re a quick, comforting bake you’ll come back to again and again. Perfect for snacking, sharing, or pairing with a warm drink, this recipe is a keeper.
These easy oatmeal cookies are soft, chewy, and full of warm, comforting flavor. With no chilling required and simple pantry ingredients, they’re quick to make and perfect for any time of day.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:30 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
Optional: 1 cup raisins, chocolate chips, or chopped nuts
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream together butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Gradually mix dry ingredients into the wet mixture until just combined.
Fold in oats and any optional mix-ins like raisins, chocolate chips, or nuts.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes or until edges are golden and centers are just set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use old-fashioned oats for the best chewy texture.No need to chill the dough, but you can for thicker cookies.Customize with your favorite mix-ins like coconut, nuts, or dried fruit.Store with a slice of bread in the container to keep cookies soft.Freeze cookie dough balls for a quick treat later.
