I’m so excited to share this Oatmeal Cookies Recipe with you because it’s one of those comforting classics that never goes out of style. Whether you’re baking for a cozy afternoon treat or a family gathering, these cookies hit that perfect balance of chewy with a slight crisp around the edges. I absolutely love how this recipe turns out every single time—with soft oats, warm cinnamon, and just the right sweetness, it feels like a hug in cookie form.
When I first tried this oatmeal cookies recipe, what really stood out to me was how well it lends itself to customization. You can toss in chocolate chips, nuts, or even colorful M&Ms, making it as simple or as fun as you like. Plus, the trick of chilling the dough really does wonders to keep them thick and chewy, so you’ll want to plan ahead to get that perfect texture.
Why You’ll Love This Recipe
- Perfect Texture: Chilling the dough makes the cookies delightfully chewy and puffy rather than flat.
- Customizable Mix-Ins: Whether you prefer chocolate chips, nuts, or something fruity, this recipe welcomes all your favorites.
- Easy to Follow: Simple steps and common kitchen ingredients mean you’ll have these in the oven in no time.
- Reliable Results: I’ve made these dozens of times and they never disappoint, perfect for any occasion.
Ingredients You’ll Need
Every ingredient here plays a key role in creating that classic oatmeal cookie flavor and texture. You’ll want to use fresh cinnamon and good-quality oats to really make them sing. Here’s a quick rundown with my personal tips on the essentials.
- All-purpose flour: The backbone of the cookie; I sometimes mix in whole wheat for a nuttier flavor.
- Ground cinnamon: Adds warmth and depth—don’t skip it; it really makes these cookies special.
- Salt: Balances the sweetness perfectly, so use the full teaspoon as called for.
- Baking soda: Helps the cookies puff up; be sure you don’t substitute baking powder here.
- Unsalted butter: Soft but not melted; creaming the butter with sugar sets the stage for tender cookies.
- Brown sugar: Packed for that rich, caramel-y sweetness and moisture.
- Eggs: They bind everything together and add softness.
- Vanilla extract: A splash elevates all the flavors beautifully.
- Quick cooking oats: For that chewy, hearty texture. I’ve tried old-fashioned oats too, and quick oats yield a softer cookie.
- Mix-ins (optional): From chocolate chips to raisins, these add your personal touch; I always keep a stash of mini M&Ms for a fun twist.
Variations
I love how versatile this oatmeal cookies recipe is; once you master the base, the sky’s the limit for mix-ins and tweaks. Feel free to experiment—you might just discover your new favorite version!
- Chocolate Chip Oatmeal Cookies: I swap out the mix-ins for 1 ½ cups chocolate chips, and my kids absolutely go crazy for this classic twist.
- Nutty Version: Add chopped walnuts or pecans for a satisfying crunch—I find this one especially great with a cup of coffee.
- Gluten-Free Option: I use a 1:1 gluten-free flour blend and the cookies still turn out soft and delicious.
- Vegan Adaptation: Using vegan butter sticks and egg replacer works well; I tested this for a friend and no one could tell the difference.
- Cookie Cake: Instead of balls, spread the dough evenly in a 9-inch pan and bake longer for a rustic cookie cake that everyone loves.
How to Make Oatmeal Cookies Recipe
Step 1: Whisk Together Dry Ingredients
Start by combining your flour, cinnamon, salt, and baking soda in a medium bowl. I like to whisk them well to evenly distribute the baking soda, which is key for getting that perfect rise. Setting this aside lets you focus on the wet ingredients without a mess.
Step 2: Cream Butter and Sugar
Using a stand mixer with the paddle attachment (or a hand mixer if you’re keeping it casual), beat the softened butter and brown sugar together until smooth and creamy. This usually takes about 1-2 minutes and is one of those steps you don’t want to skip because it helps the cookies get beautifully tender and moist.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract until the mixture is smooth. I like to scrape down the sides of the bowl here to make sure everything blends perfectly—the smell at this point is pretty amazing!
Step 4: Incorporate Dry Ingredients and Oats
Gradually add the flour mixture to the wet ingredients. Be gentle here—mix until just combined to avoid tough cookies. Then fold in the oats, and finally, your choice of mix-ins if you’re using any. I like to give it a few stirs by hand to be sure the mix-ins are evenly spread out.
Step 5: Chill the Dough
Scoop out 2-tablespoon-sized balls of dough onto a lined baking sheet, cover with plastic wrap, and chill for at least 30 minutes. I discovered this trick after many flat cookies—chilling helps the dough firm up and prevents them from spreading too thin when baking.
Step 6: Bake Until Golden
Preheat your oven to 350°F and line your baking sheets with parchment paper or silicone mats. Space the dough balls about 2 inches apart. Bake for 10-12 minutes until the bottoms turn a lovely golden color and the tops lose their glossy sheen. Let them cool on the sheet for 10 minutes before moving to a wire rack to cool completely—patience here pays off in delicious texture!
Pro Tips for Making Oatmeal Cookies Recipe
- Chill for Chewiness: Don’t skip the dough chill—it’s the secret to thicker, chewier cookies.
- Mix-Ins Last: Add any chocolate chips or nuts last to prevent over-mixing and soggy textures.
- Parchment or Silpat: Baking on silicone mats ensures even heat and prevents sticking without extra grease.
- Know Your Doneness: Cookies look done when edges are golden and tops lose shine but are still soft to the touch.
How to Serve Oatmeal Cookies Recipe
Garnishes
I usually keep things simple with these cookies, but a light dusting of cinnamon sugar right after baking adds a lovely extra touch. Sometimes I top warm cookies with a tiny bit of melted butter or a sprinkle of flaky sea salt for contrast—it’s a game-changer that I highly recommend trying at least once!
Side Dishes
These oatmeal cookies go great with a glass of cold milk or my favorite chai tea for a cozy afternoon snack. If I’m serving them at a party, I like pairing them with fresh fruit platters or light vanilla ice cream for a simple dessert.
Creative Ways to Present
For birthdays or holiday gatherings, I’ve arranged oatmeal cookies in fun cookie stacks tied with ribbon or layered between parchment circles in pretty boxes as homemade gifts. You can also sandwich two cookies around a scoop of ice cream for an irresistible twist that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store any leftover cookies in an airtight container at room temperature for up to 4 days, and they pretty much stay soft and chewy. Adding a slice of bread to the container helps maintain moisture—the classic baker’s trick I swear by!
Freezing
If I want to keep these for longer, freezing baked cookies in a sealed container or zip-top bag works beautifully for up to 2 months. Alternatively, I sometimes freeze the dough balls so I can bake fresh cookies on demand, which makes hosting so much easier.
Reheating
When reheating, I like popping cookies in a 300°F oven for about 5 minutes to refresh that just-baked warmth and softness. A quick microwave zap works in a pinch but I find the oven method gives a better texture overall.
FAQs
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Can I use old-fashioned oats instead of quick-cooking oats?
Yes, you can substitute old-fashioned oats, but the cookies will be chewier and a bit heartier in texture. Quick oats give a softer cookie, so whichever you choose depends on your preference.
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Why do I need to chill the cookie dough?
Chilling firms up the dough, which stops the cookies from spreading too much and helps them stay thick and chewy. If you skip chilling, your cookies might turn out flat and crispier—both tasty but different experiences.
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Can I make these cookies vegan?
Definitely! I’ve successfully swapped in vegan butter sticks and egg replacers and still ended up with delicious chewy cookies that no one could tell were dairy- or egg-free.
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How do I know when the cookies are done baking?
Look for golden edges and a loss of the glossy shine on top. The cookies will still feel soft but won’t be wet or sticky in the center. Cooling on the baking sheet also helps finish the cooking gently.
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Can I freeze the cookie dough before baking?
You sure can! Freezing dough balls lets you bake fresh cookies anytime and works great if you want to prep ahead. Just thaw slightly before baking and adjust the time a bit if needed.
Final Thoughts
I honestly can’t say enough good things about this oatmeal cookies recipe—it’s become my go-to for everything from weekday snacks to holiday treats. I hope you enjoy baking and sharing these as much as I do; they bring a little bit of joy and comfort wherever they go. Trust me, once you try it, this recipe is going to be a staple in your kitchen, just like it is in mine!
Print
Oatmeal Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic homemade oatmeal cookies featuring a chewy texture and rich flavor with cinnamon and optional mix-ins like chocolate chips or nuts. This recipe produces soft, puffy cookies perfect for snacking or dessert, with easy-to-follow steps including dough chilling for optimal texture.
Ingredients
Dry Ingredients
- 1 1/2 cups (186g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredient
- 3 1/4 cups quick cooking oats
Optional Mix-ins
- 1 1/2 cups mix-ins (M&Ms, chocolate chips, chopped nuts, raisins, or other candy)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking soda until combined. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer in a large bowl, cream the softened unsalted butter and packed brown sugar for about 1-2 minutes until the mixture is smooth and creamy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, and then add the vanilla extract. Mix until smooth and fully incorporated.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain cookie texture.
- Add Oats and Mix-ins: Stir in the quick cooking oats until evenly distributed in the dough. Fold in any desired mix-ins like chocolate chips or nuts.
- Chill Dough: Scoop 2-tablespoon-sized balls of dough onto a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up the dough, which helps produce a soft and chewy cookie.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (177°C). Line two cookie sheets with parchment paper or silicone baking mats (Silpats).
- Arrange Dough Balls: Place chilled dough balls 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the bottoms are slightly golden and edges are turning golden. The tops will lose their glossy sheen indicating doneness.
- Cool: Allow cookies to cool on the cookie sheets for 10 minutes to firm up, then transfer to a wire rack to cool completely.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze in airtight containers or ziplock bags for up to 2 months.
Notes
- Mix-in options: Use 1 ½ cups of M&Ms, chocolate chips, chopped nuts, raisins, or other candies.
- Baking variations: For 1 tablespoon cookies bake 8-10 minutes; for two 9-inch cookie cakes bake 18-25 minutes; for a 9×13-inch pan bake 20-28 minutes.
- Dietary substitutions: Substitute Earth’s Balance Vegan Butter Sticks for butter to make vegan version.
- Flour substitutions: Use bread flour or gluten-free 1:1 all-purpose flour instead of regular flour; or substitute half whole wheat flour mixed with all-purpose flour.
- Sugar substitute: Use 1 ¼ cups Swerve Sweetener Brown Sugar for sugar-free cookies.
- This recipe can be doubled or halved easily.
- Always cream butter and sugar well before adding other ingredients.
- Be sure to whisk dry ingredients before mixing into wet ingredients.
- Using baking soda (not baking powder) is critical for proper rise and texture.
- Chilling the dough ensures cookies come out soft and chewy.
- For best results, use silicone baking mats (Silpats) or parchment paper to prevent sticking.
- Cookies are done when the edges are golden and tops have lost their glossy appearance.
Nutrition
- Serving Size: 1 cookie
- Calories: 196
- Sugar: 14g
- Sodium: 153mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 34mg
