Home > Holidays > Christmas > Oatmeal Cookies Oatmeal Cookies October 31, 2018 | 77 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Soft, chewy, and flavorful Oatmeal Cookies — enjoy these cookies as is, or read on to add in raisins, nuts, and/or chocolate chips! Once you’re totally in love with these cookies, don’t stop there—give our Snickerdoodle, Costco Raspberry Crumble Cookies, or Peanut Butter Cookies a try! Oatmeal Cookies While I’m ALL about chocolate, sometimes an old-fashioned oatmeal cookie is exactly the treat I’m craving. Soft, buttery, chewy, and flavorful–this is the recipe! I’ve been working on this recipe for months, and am finally ready for the big reveal. Are you ready?? If you’re looking for chocolate chips, raisins, or nuts in your cookies, you can add them to this base recipe OR, try these Oatmeal Chocolate Chip Cookies or these Oatmeal Pecan Cookies. And for something even better than oatmeal raisin cookies, try this recipe using dried cranberries in place of raisins! What ingredients do you need for oatmeal cookies? The main ingredients in a classic, simple Oatmeal Cookie recipe are sugar, butter, flour, eggs, and of course, the old-fashioned oats. In addition to these basic ingredients, we also use a few unique products to get these Oatmeal Cookies to taste their very best! Those ingredients are: Cornstarch: This keeps the cookies nice and soft. Oat flour: This gives the cookies a more intense oat-y flavor. Dark brown sugar: Gives these cookies a chewy consistency as well as a deeper molasses flavor. Don’t worry — light brown sugar also works!) Now that we’ve talked ingredients, let’s talk process and tips! Tips for making perfect oatmeal cookies: Precise measuring: Too much flour will give you dense cookies. Spoon your flour into the measuring cup (if you scoop it into a measuring cup, it usually gets packed in too tightly) and level it off with the flat edge of a butter knife. Slightly under-bake: This ensures the soft and chewy texture we all love! Over-baked Oatmeal Cookies lose their delicious chewy texture and a lot of flavor. Don’t over-mix: If you over-mix the batter, the cookies will become denser and less soft and chewy. Properly chill the dough: Chilling the dough makes a huge difference in both the flavor and the texture of the cookies. It allows the sugar and flavors to absorb and meld together. I’ve talked a lot about how to make these Oatmeal Cookies chewy. But what makes a cookie chewy anyway? This is determined by the amount of moisture in the cookie. The extra butter and the dark brown sugar add moisture to the oatmeal cookie mixture in this chewy cookie recipe. The number one tip to keeping a cookie chewy: Do not over-bake the cookies (because this dries the cookies out)! A common question I get is “Can you use quick oats in cookies?” And the answer is generally no. When you use quick oats, the cookies are much drier and become cake-like. Definitely NOT what we’re going for with these Oatmeal Cookies:) ENJOY! More Amazing Cookie Recipes: The Best Snickerdoodle Recipe (all five-star tar reviews) Oatmeal Creme Pie Toffee-Pecan Chocolate Chip Cookies Oreo Truffle Cookies (No-Bake) Soft and Chewy Peanut Butter Cookies Edible Cookie Dough FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Oatmeal Cookies 4.82 from 32 votes - Review this recipe Soft, chewy, and flavorful Oatmeal Cookies -- enjoy these cookies as is, or read on to add in raisins, nuts, and/or chocolate chips! SAVE TO RECIPE BOX Print Recipe Oatmeal Cookies 4.82 from 32 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Soft, chewy, and flavorful Oatmeal Cookies -- enjoy these cookies as is, or read on to add in raisins, nuts, and/or chocolate chips! Course Dessert, Snack Cuisine American, Vegetarian Keyword oatmeal cookies Prep Time 15 minutes minutes Cook Time 8 minutes minutes Chilling Time 1 hour hour Total Time 23 minutes minutes Servings 15 -18 cookies Chelsea Lords Calories 196kcal Author Chelsea Lords Ingredients▢ ½ cup (equivalent to 8 tablespoons) unsalted butter at room temperature, NOT melted▢ ½ cup dark brown sugar, packed (light brown sugar also works)▢ ½ cup white sugar▢ 1 large egg▢ 2 teaspoons vanilla extract▢ ¼ cup oat flour, Note 1▢ ½ teaspoon baking soda▢ ½ teaspoon salt (I use fine sea salt)▢ ½ tablespoon cornstarch▢ ½ teaspoon ground cinnamon, optional* (Note 1)▢ 1 ½ cups old-fashioned oats, ( Note 2) not quick oats▢ ½ cup + 3 tablespoons white all-purpose flour,▢ Optional: flaky sea salt for topping cookies InstructionsBUTTER: Remove butter from refrigerator 30 minutes in advance so it reaches room temperature.MIX: Using a hand mixer, cream together the butter, brown sugar, and white sugar until light and creamy, at least 3 minutes. Beat in the egg and vanilla extract until smooth.OATS: To make oat flour, blend up regular oats in a blender or food processor until they resemble flour. Measure to get a leveled 1/4 cup. Add to the same bowl on top of the wet ingredients: oat flour, baking soda, sea salt, cornstarch, cinnamon, and old-fashioned oats. Beat until ingredients are well combined.fLOUR: Add the flour (measure by spooning the flour in the measuring cups and then leveling). Mix until JUST combined. Cover dough tightly and chill for 1 hour. These cookies will spread without being chilled.DOUGH BALLS: Preheat the oven to 350 degrees F. Scoop out balls of dough (if you have a food scale, do cookie balls about 1.7 ounces in size; this will yield exactly 15 cookies)CHILL: Line a cookie sheet with parchment paper or a baking liner. Place balls of dough (no more than 9 cookies at a time) on the cookie sheet. Return the tray of cookies to the fridge for 10 minutes.BAKE: Bake for 7-9 minutes or until lightly browned at the edges (even if the center looks a little under-done -- they cook a bit more after being pulled out of the oven). These cookies set up and become extremely delicious and chewy if they're slightly underbaked. Err on the side of slightly under-baking these cookies for soft, chewy, and tender cookies! Add a sprinkle of sea salt if desired to the cookies. Cookies are best enjoyed within 2-3 days Recipe NotesNote 1: Cinnamon: We love the hint of cinnamon in these cookies, but you can leave it out if you prefer. For more of a spiced cookie, add 1/8 teaspoon of ground nutmeg and ground cloves in addition to the cinnamon. Note 2: Oat flour: It's easy to make your own oat flour. Just add old-fashioned oats to a blender jar and process until it's the texture of flour. Stir it around to be sure all the oats are ground. Nutrition FactsCalories: 196kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 45mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 215IU | Vitamin C: 0.003mg | Calcium: 18mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
The SECRET IS OFFICIALLY OUT! This iIS the BEST OATMEAL COOKIE RECIPE ! Flavorful ✅ Soft ✅ Chewy ✅ WARNING: THESE COOKIES DISAPPEAR FAST. Reply
These cookies were the best I’ve had (and I’ve made hundreds of dozens in my 65 years). I added the cinnamon, cloves and nutmeg. I just had one concern. The recipe says “this will yield exactly 15 cookies), but the Nutrition Facts say it “Serves 18”. How do you decide which people get only half a great cookie? Reply
Hi Cindy, I am soooo happy you love these cookies! 🙂 Thanks for your sweet comment! So it makes up 15-18 cookies depending on how small/big you roll your balls. Reply
I made these last night and they turned out wonderfully! I found that forming the balls first and then refrigerating them yielded a better result once baked. I was handling them too much at first when forming the balls and the dough was getting quite warm causing A LOT of spreading. Thanks for the great recipe! Reply
I never leave comments on recipes but these cookies were too good ! Everyone absolutely loved them Reply
Love these with the oatmeal and little salt sprinkled on top – all the tricks to a perfect cookie! Reply
Delicious recipe! Will they still turn out great if I refrigerate them overnight and bake in the morning, or would that be too much chilling? Reply
I find overnight chills makes the cookies not flatten enough (so they’re like thick balls), so I wouldn’t recommend overnight chilling. Enjoy Grace! 🙂 Reply
For the butter it says “NOT melted”. Have you tried making this with melted butter? Did it not work as well? Thank you! Reply
When I searched the internet for “Best Oatmeal Cookie Recipe”, I was hoping to find something tasty. But – wow! – I didn’t REALLY expect to find the best oatmeal cookie recipe!! This cookie is chewy and crispy at the same time. Almost reminds me of a lace cookie. I will absolutely be making these again – and again – and again! Reply
Subbed coconut oil for butter (1:1, @ room temp) and 1/4 cup applesauce for the egg! Came out DELISH! Also added in some pumpkin pie spice for some fall flair. WILL MAKE AGAIN *<|:-) Reply
Hi…. is it normal for the dough to be really soft ? I just stuck it in the fridge to firm up….. but I was worried I didn’t put enough flour in. Reply
Yeah they definitely didn’t turn out like I was expecting. They were really thin and I wasn’t able to lift them off the foil. Not sure what I did differently than everyone else. They taste good I won’t bake the remaining dough like it is. I think I’ll add more flour once my dough is room temp Reply
I wouldn’t recommend baking them on foil, that would definitely have something to do with it. And maybe a bit more flour is needed 🙂 Are you at a high altitude? Reply
WOW… I mean… WOW!!! I just tasted a warm cookie and it is absolutely divine!! Unfortunately I did not have dark brown sugar but I’ll try that next time. I used chopped semi-sweet and bittersweet chocolates. Also a touch of Vietnamese cinnamon along with regular gave it a little kick. The sea salt on top was a great addition. Such a balanced flavor in this cookie and wonderful texture too! This is now my go-to recipe!! Thank you!! Reply
So happy to hear these were a hit! Thanks so much for the comment and the cinnamon sounds delicious 🙂 Reply
I followed the recipe and added dried cherries the cinnamon and nutmeg. Chilled dough for a couple of hours. I preheated my oven to 350 degrees Made the balls small I guess because I got 15 cookies and still have 1/2 the dough left to bake tomorrow. I took them out of the oven after 8 minutes and I felt they looked raw and baked them another 3 minutes. They are nice textured , chewy as we like our cookies to be. But i like more spice and less sweetness. So I’m going to adjust the ingredients a tiny bit next time. I’m thinking maybe oven temperature could have been a bit higher as well since I had to bake them for 11 minutes but, maybe not. I still like the Quaker Oats Oatmeal recipe I’ll use the do not over bake tip for that recipe when I use it though because it was a good one! Thanks Reply
Thanks for the feedback Shelley! Glad you enjoyed the recipe and good luck as you tweak it to be perfect for you 🙂 Reply
I absolutely love love love these cookies. Chewy and full of flavour. However, I reduced the amount of sugar to 1/3 cup each, but they still turned out too sweet for my taste. But that is just my semi-sweet tooth. 🙂 I took the liberty and amp the recipe up with raisins and fleur de sel (instead of normal sea salt). Just one question: Can I use more oat flour and less white flour to get even a more oaty flavour? Reply
So happy to hear that!! Thanks for the comment and review 🙂 You can definitely try changing the amounts, but I am not sure what the results will be without personally testing. Wish I could be of more help! Reply
I was really hesitant making these because I always seem to mess up cookie recipes. I did have to extend my baking time by 3 minutes. But, once they were done, they came out perfect. These are hands down the best oatmeal cookies I’ve ever had. Reply
When you mix the flour into the other ingredients, should the beater be used, or just mix in by hand. Reply
The taste of these cookies is fabulous. However, I’m having a hard time with them not flattening and they are waaaay under done with the time given. What am I doing wrong? I’m following directions completely and twice they’ve ended up exactly the same. And both times I’ve gotten 12 cookies at 1.7 oz each. I’ve got to be doing something wrong…right? Reply
It could just be differences in oven, altitude, humidity, etc. or you may like your cookies more well done than I prefer 🙂 Doesn’t mean you’re doing anything wrong if you love the taste! Reply
I am not sure where these went wrong, but they were not chewy. After refrigeration they stayed in the ball shape and never flattened when baking. They were crunchy and not much flavor. I did use a little less white sugar. I am kind of suspecting it had something to do with the ‘oatmeal flour’. I guess it is a trial and error with these random recipe blogs. Reply
If they never flattened, they likely had too much flour in them. And if they were crunchy, probably over baked. And if you reduce the sugar, that will definitely make them less flavorful and change the end result in other ways. Reply
I made these yesterday and they were excellent. I didn’t have any cinnamon or cornflour in hand as we are social distancing but they still turned out great. I rolled the dough balls in advance to save time and it seemed to work well! Reply
Just made these and they were excellent, nice and chewy but not too sweet. I didn’t have cinnamon or cornflour but they still turned out great. I rolled the dough into balls before refrigerating and sprinkled with sea salt before cooking. Reply
I’m so glad you enjoyed them and were able to work with what you had! Thanks for your comment! 🙂 Reply
Hello.. i made this recipe for the third time now this time doubling the measurements…to my dismay . it did not flattened as compared to the first two times i made this recipe.. But upon mixing i really noticed that the dough was too dry making the oats fall apart during scooping…i followed every measurement , but what have gone wrong? Thanks Reply
I’m not sure, but for whatever reason, sometimes doubling a recipe just doesn’t come out the same! I’m sorry the doubled version didn’t work for you Florence! Reply
This is my most favorite recipe I’ve ever found on the internet. It’s so versatile I can add pretty much anything I want to it. Hemp seeds, flaxseed, any kind of nuts any kind of berries. And of course cinnamon and allspice. I am going to be saving this recipe and using it every single time. Thank you! Reply
fantastic recipe!!! I used oat flour in place of the rolled oats. Cut back a bit on sugar. Added a few semi sweet chocolate chips and turned out yummy!! Although my baking time was longer. Reply
This was the most A+MAZING Oatmeal Cookie I ever made! They were beyond soft & so moist. My family went crazy! One of my daughter is a professional baker & gave it the best review! I’m getting ready to make a triple batch for others. This time I’m making some raisin, cranberry & pecan. Reply
If I had more stars for you they would be infinite! My daughter has been a professional baker for 20 yrs. & when I made your cookie she said it felt like someone wrapped her in a warm blanket. The only thing I did different I added 2 eggs, a pinch of nutmeg with the cinnamon & I folded the dry ingredients including the different ingredients for types. So far I have made cranberry-pecan, raisin-pecan & plain-pecan. Next chocolate chips. O yea! Reply
You made my day!! That is so fun to hear and glad she enjoyed the cookie! 🙂 Thank you so much for the comment Sheila! Reply
Very delicious! I added some more spices e.g. ginger and cloves, and omitted the all-purpose flour, using solely oat flour! They are, again, very delicious and I will be making more in the future. Thank you for sharing! Reply
I think something was off in my measurements….their was WAYYYYY too much butter to oats in this recipe. I had to covert a 16oz block of butter to Tbs which came out to 32. This meant i would have to quadruple the recipe to follow the 8 Tbs butter per recipe direction. This was not the case! I’m crossing my fingers my addition of oats will help but I know if I put the mix in on as is, it would have been a buttery ( and delicious) mess!!! Reply
I’m not sure how you came up with adding 32 tablespoons; the recipe says to add 8 tablespoons. I can’t imagine it working with 32 either, sorry! Reply
Delicious! I substituted almond flour for white flour to make the GF. Added nuts and raisins and extra cinnamon too. Reply
