Homemade Oatmeal Cookies
Homemade Oatmeal Cookies
These Homemade Oatmeal Cookies are soft and chewy in the center, lightly crisp around the edges, and packed with old-fashioned oats and warm cinnamon flavor. They’re the kind of classic cookie that doesn’t need anything fancy to be absolutely delicious.
There is something so comforting about a homemade oatmeal cookie. They’re buttery, chewy, a little rustic, and perfect with a cold glass of milk or a hot cup of coffee.
This is also a wonderful basic oatmeal cookie recipe to keep because you can make them exactly as they are or add raisins, chocolate chips, nuts, dried cranberries, or just about anything else you love.
Why You’ll Love These Homemade Oatmeal Cookies
- Soft and chewy centers
- Lightly crisp edges
- Lots of old-fashioned oats
- Warm cinnamon flavor
- Easy everyday cookie recipe
- Simple pantry ingredients
- No complicated decorating
- Easy to customize
- Perfect for cookie jars and lunchboxes
Ingredients
You’ll need:
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 3 1/2 cups old-fashioned rolled oats
Optional Add-Ins
If you’d like, add approximately 1 cup of:
- Raisins
- Chocolate chips
- White chocolate chips
- Dried cranberries
- Chopped pecans
- Chopped walnuts
How to Make Homemade Oatmeal Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Line baking sheets with parchment paper.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
Set the bowl aside.
Step 3: Cream the Butter and Sugars
Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl.
Using an electric mixer, beat until the mixture is light and fluffy.
Don’t rush this step. Creaming the butter and sugar well helps create a better cookie texture.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time.
Add the vanilla and mix until everything is smooth and well combined.
Scrape down the sides of the bowl as needed.
Step 5: Add the Dry Ingredients
Gradually add the flour mixture to the butter mixture.
Mix on low speed just until the flour disappears.
Avoid overmixing once the flour has been added.
Step 6: Add the Oats
Stir in the old-fashioned oats until they’re evenly distributed throughout the cookie dough.
If you’re adding raisins, chocolate chips, nuts, or another mix-in, fold them in now.
Step 7: Scoop the Cookies
Scoop rounded tablespoons of cookie dough onto the prepared baking sheets.
Leave approximately 2 inches between each cookie so they have room to spread.
For larger bakery-style cookies, use a larger cookie scoop and add a little extra baking time.
Step 8: Bake
Bake at 350°F for approximately 10–12 minutes.
The edges should look lightly golden and set, while the centers may still look slightly soft.
That’s exactly what you want.
Don’t wait for the entire cookie to look completely baked before removing the pan. The cookies will continue to set as they cool.
Step 9: Cool
Let the oatmeal cookies cool on the baking sheet for about 5 minutes.
Transfer them to a wire rack to finish cooling.
The Secret to Soft and Chewy Oatmeal Cookies
The biggest secret is not overbaking them.
Take the cookies out when the edges are set but the centers still look slightly underdone.
The residual heat from the baking sheet continues cooking them for several minutes after they leave the oven.
This gives you those wonderfully chewy centers instead of dry, hard oatmeal cookies.
Old-Fashioned Oats vs. Quick Oats
I prefer old-fashioned rolled oats for homemade oatmeal cookies.
They give the cookies a heartier texture and that classic chewy oatmeal-cookie bite.
Quick oats are cut into smaller pieces and absorb moisture differently, so they can produce a softer, less textured cookie.
For this recipe, stick with old-fashioned oats for the best results.
Can I Add Raisins?
Absolutely.
Add approximately 1 cup of raisins when you stir in the oats.
If your raisins are particularly dry, you can soak them in warm water for about 10 minutes first. Drain them thoroughly and pat them dry before adding them to the cookie dough.
Can I Add Chocolate Chips?
Yes!
Oatmeal chocolate chip cookies are one of the easiest variations.
Fold about 1 cup of semisweet or milk chocolate chips into the finished dough.
You could also use a combination of chocolate chips and chopped pecans.
How to Make Thick Oatmeal Cookies
If you prefer thicker cookies, refrigerate the finished cookie dough for about 30 minutes before baking.
Chilled butter takes longer to melt in the oven, which can help prevent the cookies from spreading as quickly.
You can also scoop the dough slightly taller rather than flattening it.
How Do I Know When Oatmeal Cookies Are Done?
Look at the edges rather than the center.
The edges should be lightly golden and appear set.
The middle should look soft but not wet or completely raw.
If you bake them until the centers look firm in the oven, there’s a good chance they’ll be overbaked once they cool.
Why Did My Oatmeal Cookies Spread?
There are several possible reasons.
Your butter may have been too warm, the baking sheet may have been warm before the dough was added, or the flour may have been measured too lightly.
If your first batch spreads more than you’d like, refrigerate the remaining dough for 20–30 minutes before baking the next batch.
Always start with a cool baking sheet.
Can I Make the Dough Ahead of Time?
Yes.
Prepare the cookie dough, cover it tightly, and refrigerate it for up to 2 days.
Let refrigerated dough sit at room temperature briefly if it becomes too firm to scoop.
You can also scoop the dough before refrigerating it so the cookies are ready to put directly onto a baking sheet.
How to Freeze Oatmeal Cookie Dough
Oatmeal cookie dough freezes beautifully.
Scoop the dough into individual portions and place them on a parchment-lined baking sheet.
Freeze until firm, then transfer the frozen cookie dough balls to a freezer-safe container or bag.
Freeze for up to 3 months.
You can bake them from frozen; just add an extra minute or two to the baking time as needed.
How to Store Homemade Oatmeal Cookies
Store completely cooled cookies in an airtight container at room temperature for approximately 4–5 days.
To help keep them soft, make sure the container is tightly sealed.
The baked cookies can also be frozen.
Place them in a freezer-safe container with parchment between the layers and freeze for up to 3 months.
Easy Oatmeal Cookie Variations
Once you have a good basic oatmeal cookie recipe, there are so many ways to change it.
Oatmeal Raisin Cookies
Add 1 cup raisins.
Oatmeal Chocolate Chip Cookies
Add 1 cup chocolate chips.
Oatmeal Cranberry Cookies
Add 1 cup dried cranberries.
Oatmeal White Chocolate Cranberry Cookies
Add 1/2 cup dried cranberries and 1/2 cup white chocolate chips.
Oatmeal Pecan Cookies
Add 3/4 to 1 cup chopped pecans.
Oatmeal Cinnamon Cookies
Add an additional 1/2 teaspoon cinnamon for an extra-warm cinnamon flavor.
Jennie’s Thoughts
Sometimes the simplest cookies are the ones I want the most.
I love all of the over-the-top cookies with fillings, frostings, candies, and toppings, but there is something about a warm homemade oatmeal cookie that feels completely different.
These are exactly what I want an oatmeal cookie to be—soft and chewy in the middle with just a little crispness around the edges.
And honestly, I love them plain.
You can absolutely add raisins or chocolate chips, but a really good oatmeal cookie doesn’t need either one. The brown sugar, butter, cinnamon, vanilla, and oats give them plenty of flavor all on their own.
They’re especially good when they’re still slightly warm from the oven.
Pour a cup of coffee, put a few cookies on a pretty plate, and you have one of those simple homemade treats that never really goes out of style.
The Best Homemade Oatmeal Cookies
If you’ve been looking for a classic Homemade Oatmeal Cookies recipe, this is one you’ll want to keep.
They’re buttery, chewy, warmly spiced, and incredibly easy to customize with your favorite mix-ins.
The most important thing is to pull them out of the oven while those centers are still soft.
Let them finish setting on the baking sheet, and you’ll have wonderfully chewy oatmeal cookies that taste just as good the next day—assuming there are any left.
