If you’re searching for a treat that whisks you right back to comforting childhood moments, look no further than this Oatmeal Cookie Recipe. These cookies are everything you want in a classic: golden edges, soft centers, a cozy perfume of cinnamon wafting from the oven, and just the right amount of sweetness. Whether you prefer them plain, studded with raisins, or loaded with chocolate chips and nuts, they’re guaranteed to become a staple in your baking repertoire. Get ready for a cookie that checks every box—the ultimate blend of nostalgia and irresistible flavor!
Ingredients You’ll Need
This Oatmeal Cookie Recipe is delightfully simple yet loaded with ingredients that each play a starring role. Every element is thoughtfully selected for the best texture, flavor, and just the right touch of indulgence. Here’s what you’ll need—and why they matter:
- Unsalted butter (1 cup, softened): Butter is the backbone of these cookies and gives them a rich, melt-in-your-mouth texture—make sure it’s at room temperature for easy creaming.
- Brown sugar (1 cup, packed): Adds depth and chewiness thanks to its molasses content—don’t skimp on this for that classic oatmeal cookie finish.
- Granulated sugar (½ cup): Brings sweetness and a little snap to balance out the cookie’s chew.
- Eggs (2 large): Bind everything together and add richness, helping create that soft center we all crave.
- Vanilla extract (1 teaspoon): A dash of vanilla brightens all the warm flavors and makes the cookies feel extra homey.
- All-purpose flour (1½ cups): Flour provides the structure—don’t over-mix or your cookies will turn out tough instead of tender.
- Baking soda (1 teaspoon): This little bit of leavening ensures the cookies spread and rise just enough.
- Ground cinnamon (1 teaspoon): Cinnamon is the cozy secret behind the addictive aroma and flavor in every bite.
- Salt (½ teaspoon): Just a touch elevates the other flavors and keeps the cookies from tasting overly sweet.
- Old-fashioned rolled oats (3 cups): The real stars—oats create the hearty texture and signature nubbly look of oatmeal cookies!
- Raisins or chocolate chips (1 cup, optional): Add chew or gooey pops of chocolate—choose whichever makes you happiest (or use both!).
- Chopped walnuts or pecans (½ cup, optional): For crunch and a nutty depth, toss some in—but feel free to skip if you’re nut-free or keeping things classic.
How to Make Oatmeal Cookie Recipe
Step 1: Prep the Oven and Baking Sheets
First things first, crank your oven up to 350°F (175°C) so it’s hot and ready. Line two baking sheets with parchment paper—this saves you scrubbing later and helps ensure perfectly golden bottoms on every cookie.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together your softened butter, brown sugar, and granulated sugar until the mix looks light and fluffy. This aeration is key for a tender texture. Using room-temperature butter here makes all the difference—it’s the secret to that creamy, dreamy start!
Step 3: Add Eggs and Vanilla
Crack in your eggs, one at a time, mixing well after each. Then pour in the vanilla extract. Make sure everything is smoothly combined at this stage because your wet ingredients set the tone for the whole Oatmeal Cookie Recipe.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. This step evenly distributes the leavening and spices—no one wants a bite full of cinnamon or flour clumps!
Step 5: Combine Wet and Dry Mixes
Slowly add the flour mixture to the wet ingredients, stirring just until everything comes together. Over-mixing can toughen the cookies, so stop once you no longer see streaks of flour.
Step 6: Fold in Oats and Add-ins
Now, tip in the rolled oats and, if you like, stir in your raisins or chocolate chips and nuts. A gentle hand is best—fold everything so it’s evenly distributed but the dough’s not overworked. This is where it transforms into the nostalgic dough you remember.
Step 7: Scoop and Bake
Drop heaping tablespoons of dough onto your lined sheets, spacing them about 2 inches apart. Pop them in the oven and bake for 10 to 12 minutes until the edges are golden but the centers look just set. If you love chewier cookies, pull them out right as they firm up—they’ll finish baking on the hot tray!
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for five minutes before gently transferring to a wire rack. This rest time ensures the Oatmeal Cookie Recipe gets its perfectly chewy interior with crisp edges—wait just a tad, and you’ll be rewarded with cookies that hold together beautifully.
How to Serve Oatmeal Cookie Recipe
Garnishes
Take your Oatmeal Cookie Recipe to the next level with a dusting of powdered sugar or a delicate drizzle of melted white or dark chocolate. For a homey touch, sprinkle an extra pinch of flaky sea salt right after baking—it accentuates all those warm flavors!
Side Dishes
A tall glass of cold milk is the quintessential partner, but don’t stop there. Serve your cookies alongside a hot cup of coffee, a scoop of vanilla ice cream, or pair with tangy Greek yogurt for a sweet breakfast treat. The oats and cinnamon play so well with creamy or tangy sides!
Creative Ways to Present
Get playful: stack the cookies and wrap with baker’s twine for edible gifts, or arrange them on a vintage cake stand at your next gathering. You could even sandwich a scoop of ice cream between two cookies for homemade ice cream sandwiches—trust me, everyone will swoon over this Oatmeal Cookie Recipe twist!
Make Ahead and Storage
Storing Leftovers
After baking, let the cookies cool completely. Then, stash any extras in an airtight container at room temperature. They’ll stay fresh and chewy for up to 5 days, letting you treat yourself all week long.
Freezing
For long-term planning, flash freeze scooped dough balls on a tray, then transfer to a freezer-safe bag for up to 3 months. Baked cookies freeze well, too—just cool them first and layer with parchment in a container. Thaw at room temp when the cookie craving strikes!
Reheating
If you love that just-baked feel, pop a cookie in the microwave for 10–15 seconds or warm a batch in a 300°F oven for a few minutes. The centers will get soft and the aroma will make your kitchen feel bakery-fresh once more.
FAQs
Can I use quick oats instead of rolled oats?
You can, but rolled oats give the cookies their signature chew and texture. Quick oats will make the cookies a bit softer and may affect their appearance, but they’ll still taste great in this Oatmeal Cookie Recipe.
What can I substitute for raisins or nuts?
This recipe is super versatile! Swap raisins for dried cranberries, chopped dates, or leave them out entirely. If you aren’t a fan of nuts, simply omit them or add your favorite seeds or chocolate chips for a fun twist.
Do I need to chill the dough before baking?
Chilling isn’t required, but if you prefer a slightly thicker cookie that spreads less, give the dough a quick 30-minute chill in the fridge. It’s a handy trick for extra chewy results in your Oatmeal Cookie Recipe.
How do I make these cookies gluten-free?
Simply swap the all-purpose flour for a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free. The cookies will turn out just as hearty and satisfying!
Can I double the Oatmeal Cookie Recipe for a crowd?
Absolutely! This Oatmeal Cookie Recipe easily doubles—just use a larger mixing bowl and rotate your baking sheets halfway through. It’s perfect for potlucks, parties, or anytime you need a big batch for sharing.
Final Thoughts
Few things compare to the joy of pulling a tray of homemade oatmeal cookies from the oven and watching them disappear, one by one. I hope you bake up a batch of this Oatmeal Cookie Recipe and share the sweet comfort with friends and family—or just treat yourself. Happy baking, and enjoy every chewy, cinnamon-kissed bite!
Print
Oatmeal Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these classic oatmeal cookies that are chewy, sweet, and perfect with a glass of milk. Customize with your favorite mix-ins for a personalized treat.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins or chocolate chips (optional)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter & Sugars: In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
- Add Eggs & Vanilla: Beat in eggs one at a time, then mix in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
- Mix Wet & Dry: Gradually add dry ingredients to wet mixture until just combined.
- Add Oats & Extras: Fold in oats, and if desired, mix in raisins, chocolate chips, and nuts.
- Bake: Drop dough onto sheets and bake for 10–12 minutes until edges are golden.
- Cool & Enjoy: Let cookies cool on sheet before transferring to a wire rack.
Notes
- For chewier cookies, slightly underbake and finish on the tray.
- Swap raisins for dried cranberries or omit nuts if preferred.
- Cookies freeze well after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 11 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
