If you’re searching for a cozy, irresistibly chewy treat that feels like a warm hug in cookie form, this Oatmeal Cookie Recipe is your new best friend. Combining the hearty texture of rolled oats with a perfect balance of sweet and spice, these cookies deliver a classic flavor that never goes out of style. Whether you’re baking for a family gathering, packing some snacks for school, or simply craving a comforting homemade indulgence, this recipe offers a delightfully simple way to create cookies with a golden-brown crust and tender, chewy centers every single time.
Ingredients You’ll Need
This Oatmeal Cookie Recipe calls for straightforward, pantry-friendly ingredients that work harmoniously to create those perfect cookies. Each component plays an important role, from the oats that provide chew and texture to the cinnamon that adds just the right hint of warmth and spice.
- All-purpose flour: 1 ½ cups (180 grams) to give structure and lightness to the cookies.
- Old-fashioned rolled oats: 3 cups for that classic chewy texture and wholesome flavor.
- Baking powder: 1 ½ teaspoons to help the cookies rise gently.
- Baking soda: 1 ½ teaspoons to add just enough lift and slight crispness on the edges.
- Cinnamon: 1 teaspoon to impart warm, aromatic spice.
- Salt: ½ teaspoon to balance sweetness and enhance flavors.
- Unsalted butter: 2 sticks (1 cup), softened, for richness and tender crumb.
- Large eggs: 2 to bind everything together and add moisture.
- Brown sugar: 1 cup to bring deep caramel notes and chewy texture.
- Granulated sugar: ½ cup for balanced sweetness and subtle crisp edges.
- Vanilla extract: 1 teaspoon for that lovely aromatic finish.
How to Make Oatmeal Cookie Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the all-purpose flour, old-fashioned rolled oats, baking powder, baking soda, cinnamon, and salt in a mixing bowl. This ensures your leavening agents and spices are evenly distributed, setting the stage for perfectly textured cookies.
Step 2: Cream Butter and Sugars
In a separate bowl, cream the softened butter with both the brown and granulated sugars using a mixer on medium speed. This process traps air and creates a fluffy base, essential for cookies that are tender yet hold their shape beautifully.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract, which will brighten the flavor and add depth to your oatmeal cookie dough.
Step 4: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture on low speed or fold in by hand carefully to preserve those lovely oats. The dough will turn thick and slightly sticky, a good sign that the cookies will be just right.
Step 5: Chill and Portion Dough
Scoop the dough into rounded tablespoons onto a baking sheet lined with a silicone mat, spacing them about three inches apart to allow proper spreading. Refrigerate the dough-covered tray for 15 minutes, a step that helps maintain the cookies’ shape and texture during baking. Meanwhile, preheat your oven to 350°F.
Step 6: Bake to Perfection
Bake the cookies for 11 to 12 minutes. They might appear just a touch underbaked when you take them out, but don’t worry—their residual heat finishes the job. This helps ensure soft centers with lightly crisp edges, true to an amazing oatmeal cookie.
Step 7: Cool Fully
Let your freshly baked cookies rest on the baking sheet for a few minutes before transferring them to a wire rack. Cooling completely allows them to set perfectly so every bite delivers that classic chewy texture without crumbling.
How to Serve Oatmeal Cookie Recipe
Garnishes
A sprinkle of flaky sea salt right after baking adds a sophisticated contrast to the sweetness. You can also press a few raisins or bits of dark chocolate onto the cookies before baking for a fun twist.
Side Dishes
Pair these oatmeal cookies with a tall glass of cold milk, a steaming cup of coffee, or even a creamy chai latte. The cozy combination will elevate your snack or dessert to a full comforting experience.
Creative Ways to Present
Try serving your oatmeal cookies stacked with a scoop of vanilla ice cream in between for an instant homemade ice cream sandwich. You can also crumble the cookies over yogurt or ice cream bowls for added texture and flavor.
Make Ahead and Storage
Storing Leftovers
Keep leftover oatmeal cookies in an airtight container at room temperature for up to a week. Place a slice of bread in the container to keep the cookies soft by absorbing excess moisture—it’s an old baking trick that really works.
Freezing
These cookies freeze beautifully. Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to three months and thaw quickly at room temperature.
Reheating
For that freshly baked feel, warm the cookies in a preheated oven at 300°F for 5 minutes or pop them into the microwave for 10-15 seconds. This revives their softness and enhances their wonderful aroma.
FAQs
Can I substitute quick oats for rolled oats in this Oatmeal Cookie Recipe?
While quick oats can be used in a pinch, rolled oats give the best texture and chewiness. Quick oats may result in softer, less textured cookies, so stick with rolled oats when possible.
Is it necessary to chill the dough before baking?
Chilling the dough helps the cookies maintain their shape and develop a better texture. Skipping this step might cause them to spread too much and become thin.
Can I add nuts or raisins to this cookie recipe?
Absolutely! Chopped walnuts, pecans, or raisins make delicious additions and add extra texture and flavor, making the cookies even more delightful.
How long will the cookies stay fresh?
Stored properly in an airtight container at room temperature, these oatmeal cookies stay fresh for up to one week. Beyond that, freezing is a great option to extend their shelf life.
Are these cookies gluten-free?
This classic recipe uses all-purpose flour, which is not gluten-free. However, you can experiment by substituting with a gluten-free flour blend, but results may vary slightly in texture.
Final Thoughts
I can’t recommend this Oatmeal Cookie Recipe enough for anyone craving a warm, nostalgic treat with wholesome ingredients and unbeatable flavor. It’s easy to make, easy to love, and perfect for sharing with those you care about. So grab your ingredients, get baking, and watch these cookies disappear fast—they’re simply that good!
Print
Oatmeal Cookie Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic oatmeal cookie recipe featuring a delightful combination of rolled oats, warm cinnamon, and a perfect balance of brown and granulated sugars. These cookies are soft, chewy, and slightly crispy on the edges, ideal for enjoying as a comforting snack or dessert.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour (180 grams)
- 3 cups old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients
- 2 sticks unsalted butter, room temperature (1 cup)
- 2 large eggs
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, and salt until well combined.
- Cream Butter and Sugars: In a separate mixing bowl, use a mixer on medium speed to cream the unsalted butter, brown sugar, and granulated sugar for 1-2 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter and sugar mixture, followed by stirring in the vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand just until combined. The dough should be thick but cohesive.
- Chill Dough: Drop rounded tablespoons of the dough onto a silicone mat-lined baking sheet spaced about 3 inches apart. Refrigerate the dough on the baking sheet for 15 minutes. Meanwhile, preheat your oven to 350°F (175°C).
- Bake: Bake the cookies for 11-12 minutes. They may look slightly underbaked when removed, but will continue to firm up on the hot baking sheet.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring perfect texture.
Notes
- Refrigerating the dough helps prevent spreading and maintains cookie shape during baking.
- Using a silicone mat or parchment paper on the baking sheet prevents sticking and promotes even baking.
- For extra texture and flavor, optional add-ins like raisins, chocolate chips, or nuts can be mixed into the dough before chilling.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
