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Irresistible Oatmeal Cookies are a family favorite because they are chewy, soft, and always gone in minutes!!
We also love making variations of these easy oatmeal cookies, like Oatmeal Chocolate Chip Cookies, Old-Fashioned Iced Oatmeal Cookies, or Coconut Oatmeal Cookies!
Who DOESN’t LOVE THEM?
Oatmeal Cookies are one of the most classic cookie recipes!
Our family has been making them for as long as I can remember, which is why they are one of our favorite cookies, but here are more reasons why we love them:
- Simple. These cookies are easy to make and require simple ingredients.
- Versatile. Change up the flavor. In the mood for chocolate, then throw some in! You can also add nuts, ground cinnamon, coconut… Try adding in some raisins.
- Delicious! 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.
Ingredients
- unsalted butter- room temperature Check out this post about How to Soften Butter Quickly.
- brown sugar
- Egg- room temperature eggs combine better with the other ingredients.
- vanilla extract- or use an equal amount of almond extract.
- all-purpose flour- Spoon the flour into the measuring cup and then level it off to get the most accurate amount.
- baking soda
- baking powder
- salt
- old-fashioned oats- use old-fashioned oats, also known as rolled oats produce a chewy cookie. Quick oats may be used, but they will produce a softer cookie.
How to Make Oatmeal Cookies
- PREP. Preheat the oven to 325°F and line the baking sheets with parchment paper.
- WET INGREDIENTS. Add the butter and the brown sugar to the bowl of your stand mixer (or use an electric mixer) and beat on medium speed until the mixture is light and fluffy; around 2 minutes. Add the egg and vanilla extract and beat for another minute.
- DRY INGREDIENTS. Add the flour, sprinkle on the 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.
- BAKE. Roll the dough into 1 to 1½-inch balls and place the dough ball on the prepared cookie sheet 2 inches apart. Bake for 10 to 14 minutes until the edges begin to be a golden brown and the centers are set. Transfer to a wire rack and let them cool completely.
Oatmeal cookie Additions
This oatmeal cookie recipe is just begging you to add your own touches. Add between 1 and 1½ cups (total) of just about anything you’d like. Try adding:
- chocolate chips, peanut butter chips, butterscotch chips, white chocolate chips, or cinnamon chips
- walnuts or pecans
- chopped candy bars or M&M’s
- raisins or dried cranberries
Sandwich cookie. Put a layer of frosting, Ice Cream, or peanut butter in between two baked and cooled cookies to make a sandwich cookie. The possibilities are endless!
Storing info
- STORE. These Oatmeal Cookies will keep in an airtight container for a couple of days.
- FREEZE BAKED. Keep baked cookies in a Ziploc or airtight container in the freezer for 6-9 months.
- FREEZE UNBAKED. Prepare the cookie dough as directed. Roll it into a log or big ball, cover it with plastic wrap, and put it into an airtight Ziploc. Store in the freezer for 6-9 months.
- To bake, take the dough out of the freezer and let it thaw before shaping it into cookies and baking them in the oven.
For more Oatmeal Cookies:
Oatmeal Cookies
Irresistible easy oatmeal cookies are a family favorite because they are chewy, soft, and always gone in minutes!!
Equipment
Ingredients
- ¾ cups unsalted butter, room temp
- 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 on 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
- STORE. These Oatmeal Cookies will keep in an airtight container for a couple of days.
- FREEZE BAKED. Keep baked cookies in a Ziploc or airtight container in the freezer for 6-9 months.
- FREEZE UNBAKED. Prepare the cookie dough as directed. Roll it into a log or big ball, cover it with plastic wrap, and put it into an airtight Ziploc. Store in the freezer for 6-9 months.
- To bake, take the dough out of the freezer and let it thaw before shaping it into cookies and baking them 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.
Made these cookies followed the directions to the letter cookies came out great. Had no problem w spreading as mentioned in other reviews. Will keep recipe. Next time I’ll try some add ons.
I made these cookies last night as a treat for my son. They were indeed soft and tasty. I flattened them with my hand instead of leaving them as balls. It worked better for me and my nerves. Lol
The only problem I had with the receipe was the amount of oatmeal being used. It was entirely too much and all of the oats didn’t mix or stick to the rest of the ingredients. Even when baked. Next time I make these cookies, I will not use 2 1/4 cups of oats instead I will modify it down to just 1 cup to get a better mixture.
Thanks for the feedback! I’m glad you enjoyed these cookies and you can certainly adapt to your preference.
Followed to a T. These were so easy and delicious!
Yum!
These cookies were not even eatable. They never flattened, took a longer time to bake, and tasted like under cooked oats.
Thanks for the feedback and giving the recipe a try.
This recipe came together easily and the cookies were delicious! I used 1 cup of all purpose flour and 1/2 cup whole wheat flour, added macadamia nuts and white chocolate chips to half the batch and walnuts and cranberries to the other. My husband said they were the best cookies ever! I have to agree. Thank you so much for the recipe.
Cookies are good but web site might have me never using Lil Luna again! Absolutely agro
This is the second time I’ve made your cookies lately. I add a cup dried cranberries too. My husband and family LOVE them! Thank you!💕
Ooh yum! That sounds tasty! So glad you enjoy the cookie recipe!
Mine didn’t flatten at all. Oat ratio is way too high! So dry it’s like eating oats right out of the pack..had to throw it all away.
Sorry to hear the cookies didn’t turn out for you. Thanks for the feedback and for giving the recipe a try.
I made these cookies tonight . The only thing not room temp was the egg . The cookies didn’t flatten as shown . They tasted good but what did I do wrong ??
I’m not sure! You could always try pressing the cookie dough ball down just a bit before putting into the oven.
Good but mine didn’t flatten either I just pressed them down with a spatula. 10/10
Made them three weeks in a row. Best oatmeal cookies I’ve ever made and eaten.
Love this recipe, so easy and delicious.
Thank you.