Oatmeal Cookie Recipe
If there’s ever a time to cozy up in your kitchen and bake a batch of hugs disguised as cookies, the beloved Oatmeal Cookie Recipe is up to the task. These chewy morsels are brimming with warmth, buttery goodness, and that nostalgic blend of cinnamon and oats that makes every bite feel like home. Whether you love yours plain, studded with raisins, or jazzed up with chocolate and nuts, this recipe is your invitation to create comfort food magic—totally from scratch!
Ingredients You’ll Need
The magic of this Oatmeal Cookie Recipe is in how straightforward the ingredients list is, but don’t be fooled—each item brings its own personality. The combination creates that unmistakable chew, golden edges, and the soft center we all love in a classic oatmeal cookie.
- Unsalted butter (1 cup, softened): Softened butter is key for creaming; it locks in richness and gives cookies their tender texture.
- Brown sugar (1 cup, packed): Adds moistness and a hint of caramel depth that sets these cookies apart.
- Granulated sugar (1/2 cup): Balances the brown sugar’s intensity with a sweet, crisp finish.
- Large eggs (2): These bind everything together and add just the right amount of chewiness.
- Vanilla extract (1 teaspoon): A splash of vanilla deepens flavors and adds a subtle floral note.
- All-purpose flour (1 1/2 cups): The backbone of the cookie, this gives structure while keeping things soft.
- Baking soda (1 teaspoon): Promotes that gentle rise, ensuring cookies don’t stay flat.
- Baking powder (1/2 teaspoon): Adds a touch more lift, creating a light, airy crumb.
- Salt (1/2 teaspoon): Balances sweetness and unlocks all those complex flavors.
- Ground cinnamon (1 teaspoon): Infuses each bite with cozy, comforting spice.
- Old-fashioned rolled oats (3 cups): The star—rolled oats give substance and signature chew to every cookie.
- Raisins or chocolate chips (1 cup, optional): For extra bursts of sweetness—choose your adventure, or split the dough and have both!
- Chopped walnuts or pecans (1/2 cup, optional): Adds crunch and a nutty richness that pairs beautifully with oats and cinnamon.
How to Make Oatmeal Cookie Recipe
Step 1: Prep Your Oven and Baking Sheet
Let’s start by getting your oven nice and toasty—preheat to 350°F (175°C). While it warms, line a baking sheet with parchment paper to ensure your cookies don’t stick and cleanup stays a breeze. This simple prep sets you up for golden, evenly baked treats.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This important step helps trap air and makes for that irresistible soft chew in every bite. Don’t rush—creaming should take about 3 minutes for best results.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, blending well after each addition, then stir in the vanilla extract. The eggs bring moisture and structure, while vanilla weaves in that signature home-baked aroma that makes the Oatmeal Cookie Recipe unmistakably special.
Step 4: Mix Your Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This prevents any leavening clumps and ensures cinnamon is evenly sprinkled throughout—so every cookie sings with warmth.
Step 5: Combine Wet and Dry Mixtures
Gently blend the dry ingredients into the buttery sugar mixture, stirring just until combined. Over-mixing at this stage is a no-go; a few streaks of flour are better than tough cookies. This is where your dough starts to take shape!
Step 6: Add Oats and Optional Goodies
Fold in the rolled oats. If you’re in the mood for extras like raisins, chocolate chips, or nuts, add them now. These turn every bite into a delightful flavor adventure, tailored just for you.
Step 7: Portion and Bake
Scoop heaping tablespoons of dough onto your lined baking sheet, leaving about 2 inches between—these cookies do spread a little as they bake. Pop them into the oven for 10 to 12 minutes, just until the edges are golden and the centers look set but still soft. They’ll finish cooking as they cool, delivering a perfectly chewy center.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. It might be the hardest step, but this patience pays off—your Oatmeal Cookie Recipe cookies firm up just right and are ready for devouring!
How to Serve Oatmeal Cookie Recipe
Garnishes
For a pretty touch, try a light dusting of powdered sugar or even a drizzle of melted chocolate on your cooled cookies. If you’ve made yours with nuts, a scattering of extra finely chopped walnuts adds both flair and crunch. A little pinch of flaky salt before serving brings out the flavors beautifully, too!
Side Dishes
The classic partner for oatmeal cookies has to be a cold glass of milk—dunking is wholeheartedly encouraged. If you’re after variety, pair your cookies with fruit salad or a scoop of vanilla ice cream for a fun dessert duo. For a laid-back brunch, serve them alongside hot coffee or chai, letting the cinnamon and oat flavors shine.
Creative Ways to Present
Consider stacking a few cookies and tying them with twine as edible gifts, or building an impressive cookie platter for parties. Sandwich a layer of ice cream or cream cheese frosting between two cookies for a decadent treat. For a crowd, crumble cookies over baked fruit or yogurt parfaits—every bite transforms into a rustic, heartwarming celebration of your Oatmeal Cookie Recipe success.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature. They stay perfectly chewy for about four days, making this Oatmeal Cookie Recipe ideal for baking ahead. Add a slice of bread to the container if you like—this handy trick keeps cookies soft even longer!
Freezing
You can freeze both baked cookies and unbaked dough balls. Lay cooled cookies in a single layer in a freezer bag, or freeze scooped dough balls on a tray, then transfer to a bag when solid. This way, you’re never more than minutes away from enjoying a fresh batch.
Reheating
Want that just-baked taste? Refresh a cookie (or two) with a quick zap in the microwave for about 10 seconds, or warm several on a tray in a 300°F oven for about 5 minutes. The aroma and texture will be as blissful as when they first emerged from the oven.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
Absolutely! Quick oats give the Oatmeal Cookie Recipe a slightly softer, smoother texture. If you love a chewy bite, stick with traditional rolled oats. Both work beautifully, so choose based on your cookie preferences.
What’s the best way to avoid dry or crumbly oatmeal cookies?
Watch your baking time carefully—overbaking is the main culprit for dry cookies. Take them out when they look slightly underdone in the middle, let them finish on the baking sheet, and always measure flour carefully.
Can I substitute butter with oil or margarine?
Butter brings the best flavor and texture to the Oatmeal Cookie Recipe, but you can substitute margarine if needed. Avoid oil, as it changes the cookie’s structure and chew. For plant-based needs, use a vegan butter alternative.
How do I make smaller or larger cookies?
Simply adjust the amount of dough you scoop. Smaller cookies bake faster, so decrease the time; larger ones may need an extra minute or two. Keep an eye on those golden edges for your perfect bake.
Is it possible to freeze the cookie dough in advance?
Yes! Portion the dough onto a baking sheet and freeze until solid, then transfer to a resealable bag. You can bake straight from frozen; just add a minute or so to the baking time for freshly baked cookies anytime.
Final Thoughts
There’s just something about a homemade Oatmeal Cookie Recipe that feels like a warm welcome, every single time. I hope you dive in and put your own spin on these classic cookies—the love and laughter that come from baking (and sharing) them are truly unmatched. Give it a try and let the joy of homemade cookies fill your kitchen, too!
Print
Oatmeal Cookie Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delicious oatmeal cookies that are soft, chewy, and packed with wholesome oats, raisins, and nuts. Perfect for a sweet treat any time of day!
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-Ins:
- 1 cup raisins or chocolate chips
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Mix Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until combined.
- Add Oats and Optional Ingredients: Fold in oats and optional raisins or chocolate chips and nuts if desired.
- Bake: Scoop rounded tablespoons of dough onto the prepared baking sheet and bake for 10 to 12 minutes until golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For softer cookies, bake slightly less time and store in an airtight container.
- Chilling the dough for 30 minutes can help reduce spreading.
- Quick oats can be used for a slightly finer texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
