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We LOVE cookies, and oatmeal cookies are a classic favorite at our house.
Our family has been making them for as long as we can remember, which is why they are one of our favorite cookies. They are super chewy, great with mix ins, and are SO easy (no need to chill the dough)!
They are especially delicious straight from the oven when they are warm. Serve them up with a glass of milk. YUM!
If you love oatmeal cookies like we do, try our oatmeal raisin and coconut oatmeal versions, too!
Why we think you’ll love it:
- So simple. These cookies are easy to make and require common ingredients.
- A fabulous texture! Not, only are they soft and chewy, but they’re delicious and taste amazing too!
- Great for parties and gifting. This cookie is one everybody enjoys and is great for get togethers, gifting and holidays like Christmas and Easter.
Oatmeal Cookie Ingredients And Substitutions
- ¾ cups unsalted butter – room temperature (see How to Soften Butter Quickly)
- 1½ cups brown sugar – We used light brown sugar, but dark brown sugar can also be used.
- 1 egg – room temperature eggs combine better with the other ingredients.
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour – be sure to Measure Flour Correctly
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2¼ cups old-fashioned oats (rolled oats) – For a less chewy cookie, use quick oats.
- optional mix-ins – Add up to 1 cup of chocolate chips, peanut butter chips, butterscotch chips, white chocolate chips, cinnamon chips, walnuts, pecans, chopped candy bars or M&M’s, raisins, or dried cranberries.
How to Make Easy Oatmeal Cookies
- PREP. Preheat the oven to 325°F and line your baking sheets with parchment paper or silicone baking mats.
- BATTER. Using a stand mixer on medium speed, beat the butter and brown sugar until light and fluffy, around 2 minutes. Add egg and vanilla and beat for another minute.
- Add flour and sprinkle on baking soda, baking powder, and salt. Mix in the dry ingredients until combined. Add oats and combine. The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon flour at a time until the mixture can be handled.
- BAKE. Roll the dough into 1 to 1½ inch balls, using your hands, and place the balls on the prepared cookie sheet 2 inches apart.
- Bake for 10 to 14 minutes until the edges brown slightly and the centers are set. Transfer to a wire rack and let them cool completely.
Kristyn’s Recipe Tips
- We use old-fashioned oats for the classic chewy texture, but quick oats can be used and will produce a softer cookie.
- While plain oatmeal cookies are divine, we often add chopped nuts, raisins, or chocolate chips to the dough.
- The butter needs to be at room temperature. Too cold, and it won’t mix in well. Too warm, and the cookies will spread flat in the oven.
Easy Oatmeal Cookies
Irresistibly easy oatmeal cookies are a family favorite because they are chewy, soft, and always gone in minutes!!
Equipment
Ingredients
- ¾ cups unsalted butter, room temperature
- 1½ cups brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2¼ cups old-fashioned oats
Instructions
- Preheat the oven to 325°F and line your baking sheets with parchment paper.
- Add butter and brown sugar to the bowl of your stand mixer and beat at medium speed until the mixture is light and fluffy, around 2 minutes. Add the egg and vanilla and beat for another minute.
- Add flour, baking soda, baking powder, and salt. Mix until combined. Add the oats and combine. The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon of flour at a time until the mixture can be handled.
- Roll the dough into 1 to 1½ inch balls, using your hands, and place the balls on the prepared cookie sheet 2 inches apart.
- Bake for 10 to 14 minutes until the edges begin to brown and the centers are set. Transfer to a wire rack and let them cool completely.
Video
Notes
Recipe Tips.
- We use old-fashioned oats for the classic chewy texture, but quick oats can be used and will produce a softer cookie.
- While plain oatmeal cookies are divine, we often add chopped nuts, raisins, or chocolate chips to the dough.
- The butter needs to be at room temperature. Too cold, and it won’t mix in well. Too warm, and the cookies will spread flat in the oven.
Nutrition
Calories: 131kcal, Carbohydrates: 19g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 106mg, Potassium: 55mg, Sugar: 10g, Vitamin A: 150IU, Calcium: 19mg, Iron: 0.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make ahead of time?
Cover and refrigerate the dough for 1-2 days before baking. You can also form cookie dough balls and freeze them for 3-6 months. See How to Store Cookie Dough for tips.
How to store?
Store baked cookies in an airtight container for 2-3 days or in the freezer for 3-4 months.
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This recipe was originally published August 2013.
I love ur recipes but it won’t allow me to print
I’m a baker. Cheesecakes are my superpower. I enjoy making cookies so so however when I discovered this recipe I can’t make enough. My mother is 88 and begs for them. My husband says they’re the best I’ve ever made and like I said I know how to bake. My niece and nephew are visiting from Honduras and my nieces asked me to make them to send home. This is the best cookie recipe I have ever found!
Oh thank you!! This makes me so so happy to hear!