Oatmeal cookies may not be flashy but their delicious oats and sweet sugar flavors make it hard to stop eating these tried and true treats!
Sweet and comforting, Oatmeal Cookies are a hit generation after generation with their simple ingredients and craveable flavors. Bring out your pantry staples of flour, sugar, oats, and cinnamon, as well as eggs and butter to make everyone’s favorite cookie!
An Oldie but a Goodie
The classic oatmeal cookie is one of everyone’s favorite treats to eat. The comforting oats, sweetness, and light cinnamon flavors make this a cookie we can’t stop eating and my kids love helping to make these. Oatmeal cookies are perfect any time of the year so whether you make them during a long summer day or for holiday treats, they are sure to be gobbled up before you know it!
Other Recipes to Serve with Oatmeal Cookies
- While you’re on an oatmeal baking spree, you have to try these Apple Pie Oatmeal Bars– they’re the perfect combination of apple pie and sweet oats that are amazing for breakfast or just because!
- Need a power-up to get you through the afternoon or just something sweet? Chocolate Chip Energy Bites have you covered! They’re really easy to put together and don’t require baking.
Pantry items: To make these cookies you will need old-fashioned oats, all-purpose flour, light brown sugar, granulated sugar, baking soda, and vanilla extract.
Refrigerated items: You will need unsalted butter and a couple of large eggs.
Spices: Cinnamon and salt are both needed for these cookies.
How to Make Oatmeal Cookies
STEP ONE: Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
STEP TWO: Using a stand mixer or bowl with beaters, cream together the butter, brown sugar, and granulated sugar. Add the eggs and vanilla extract and mix. Mix in the dry ingredients one half at a time, until everything is well mixed. Now the oats can be added and mixed.
STEP THREE: Scoop 1.5 Tablespoons of the dough and place it on the prepared cookie sheets, making sure to give the cookies a little space to spread.
STEP FOUR: Bake the cookies for 11 minutes, remove them from the oven, and let them cool for a minute before transferring them to a rack to finish cooling.
Tips for Success
- The oatmeal cookie dough may be a little sticky when you go to put them on the cookie sheets and that’s ok, just lightly flour your fingers to make the dough not stick to you.
- You can make this dough up to a week ahead of time and refrigerate or freeze it. Make up the dough and then, using plastic wrap, roll the dough into a log shape and make sure the ends of the plastic wrap are well sealed. The dough can then be refrigerated or frozen. When you’re ready to bake, unwrap the dough, cut slices of dough, and cook them as the recipe indicates. If your dough was frozen, allow the dough to warm up for around 15 minutes before baking.
- Want to add some extra goodies to these awesome cookies? Go for it! Chocolate chips, raisins, dried cranberries, walnuts, pecans, and so on, there are too many good options! Start by adding one cup of your favorite mix-in and then add more if you think the cookies (or you) need it.
Why are oatmeal cookies so hard?
For those of us who really love biting into a super soft, perfectly sweet oatmeal cookie, a hard oatmeal cookie can be a huge bummer. Some people love them and that’s great but let’s talk about how not to make hard cookies. First, tough cookies are usually the result of overmixing. Too much stirring really gets the gluten working in the flour and the more activated the gluten is, the tougher the cookie. The key is to stir the ingredients until everything is just mixed. Secondly, some recipes only call for granulated sugar and this can make for a dryer cookie. The moisture from the brown sugar in the recipe above helps keep the oatmeal cookie nice and soft. So, keep the mixing to a minimum, and don’t forget the brown sugar and you’ll be in store for some excellent soft and chewy cookies!
Can I use quick oats instead of old fashioned rolled oats?
The short answer is yes, you could use quick oats instead of old-fashioned oats in this oatmeal cookie recipe. Will you love it as much? Maybe not but it depends on what you like as far as texture. Quick oats still have that oat flavor but they have been broken and pressed so they are very flat and can therefore cook quickly or be used in no-bake recipes because they are less chewy. Old-fashioned oats bring hearty chewiness to oatmeal cookies that provide a really comforting and satisfying texture. Go with what you have but maybe stock up on both kinds of oats when cookie season comes around so you’re really prepared!
A cookie for every occasion and just because!
- Chocolate Chip Butter Pecan Cookies
- Pumpkin Cookies with Maple Frosting
- No Bake Oatmeal Cookies
- Chewy Monster Cookies
- Chocolate Chip Snowball Cookies
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. (Using a silicone baking mat will cause the cookies will spread more than parchment.)
- In a medium mixing bowl whisk together the flour, cinnamon, baking soda, and salt until well combined.
- In a large mixing bowl, beat together the butter, brown sugar, and sugar until smooth and fluffy, about 1 minute. (You can also do this in a stand mixer with the paddle attachment.) Add the eggs and vanilla to the bowl and mix.
- Add the dry ingredients in two additions mixing until just combined after each addition. Scrape the sides of the bowl as needed. Add the oats to the bowl and mix everything together.
- Using a small cookie scoop (about 1 1/2 tablespoons) to portion the cookie dough. Then use your hands to roll the scoops into round dough balls before placing them on the cookie sheet. The dough will be sticky so you may want to lightly flour your hands.
- Bake the cookies for 11 minutes. Remove them from the oven and allow the cookies to cool on the baking sheet for about 1 minute before transferring to a wire rack to cool completely.