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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
Video
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.
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.
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.