Oatmeal Cookies
Updated March 27, 2025
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Quick Summary
These oatmeal cookies are soft, chewy, with slightly crisp edges, and a hint of cinnamon, delivering a delightful balance of sweetness and hearty texture. A timeless favorite for any cookie lover!
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Oatmeal cookies are nostalgic and one of my all-time favorite cookies. I’ve been making this classic recipe for years. You can’t go wrong with a classic!
The cookies are soft, chewy, and have slightly crisp edges, making each bite a true delight. Bonus, they are made with simple pantry ingredients and come together in just about 30 minutes.
I love that you can easily tweak the recipe to include your favorite add-ins like raisins, chocolate chips, or nuts.
There is nothing better than eating a warm cookie, right out of the oven, with a glass of cold milk! So comforting and satisfying! Bake a batch to share with your loved ones!
How to Make Oatmeal Cookies
- Preheat oven. Start by preheating your oven to 350°F and lining a baking sheet with parchment paper.
- Mix dry ingredients. In a medium bowl, whisk together the dry ingredients. Don’t skip the cinnamon, it adds a warm, sweetness to the oatmeal cookies. If you like nutmeg, you can also add a pinch of nutmeg to increase the nutty flavor.
- Cream butter and sugars. Use a stand mixer or hand mixer to cream the softened butter and sugars together until creamy and smooth. Scrape down the sides of the bowl with a spatula, if necessary.
- Add the eggs and vanilla. I use an egg and egg yolk to create super chewy oatmeal cookies. Make sure you use pure vanilla extract for maximum vanilla flavor.
- Add the dry ingredients. When you add the dry ingredients, don’t over mix. It’s ok if there are still a few streaks of flour left.
- Stir in the oats. Use a spatula to gently stir in the oats. If you want to add extra mix-ins like chocolate chips, raisins, or chopped nuts, add them in this step.
- Scoop and bake. Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the lined baking sheets, about 2-inches apart. Bake for 10 to 12 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft. Don’t over bake!
- Cool and enjoy! Remove from the oven and sprinkle the cookies with a little flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.
Oatmeal Cookie Recipe
These soft and chewy oatmeal cookies are easy to make, deliciously satisfying, and perfect for any occasion. Whether you're baking for a family gathering, a cookie jar treat, or just indulging in something sweet, oatmeal cookies should be your go-to dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- Pinch of nutmeg, optional
- 1 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 3 cups old fashioned oats
- Flaked sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg, if using. Set aside.
- In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary. This should take 1 to 2 minutes.
- Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.
- With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the oats.
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the lined baking sheets, about 2-inches apart.
- Bake for 10 to 12 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft.
- Remove from the oven and sprinkle the cookies with flaked sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.
Video
Notes
Oats: I don’t recommend using quick oats because they don’t have as much texture and absorb liquid differently. Quick oats will result in a drier cookie.
Variations: Stir in up to 2 cups of any of the following. Chocolate Chips: You can add chocolate chips or chunks (semisweet, milk, or dark), butterscotch chips, white chocolate chips. Nuts or Toffee: For a crunch, add chopped walnuts, pecans, almonds, or toffee bits. Dried fruit: For added sweetness, stir in raisins or dried cranberries. M&M’s: Add M&M’s for a pop of color! Coconut: Stir in coconut or toasted coconut.
Storing: Store the cookies in an airtight container on the counter for up to 3 days or freeze for up to 3 months. You can also freeze the cookie dough. Scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.You can easily double this recipe for more cookies!
Nutrition
Calories: 226kcal, Carbohydrates: 32g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 36mg, Sodium: 143mg, Potassium: 70mg, Fiber: 1g, Sugar: 14g, Vitamin A: 265IU, Calcium: 21mg, Iron: 1.2mg
Have you tried this recipe?
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More Oatmeal Cookie Recipes
- Peanut Butter Oatmeal Cookies
- Oatmeal Chocolate Chip Cookies
- Iced Oatmeal Cookies
- Monster Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Oatmeal Scotchies
- Oatmeal Raisin Cookies
- Cowboy Cookies
Discover MORE COOKIE RECIPES! I have LOTS to choose from!
I’ve made this recipe multiple times now and every time they come out great love this as a basic Oatmeal cookies they’re even better with chocolate chips in it.
A classic!
Hi! Can you use regular table salt instead of sea salt? Thank you!
I recommend kosher or sea salt for the cookie dough. I only use flaky sea salt for sprinkling on top of cookies.
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These are so good! I used pumpkin spice in place of the nutmeg. Since Maria mentioned that quick oats will make the cookies dry (if I rem Correctly) I used 2 1/2 cups of quick oats instead of 3cups mentioned in the recipe. I only had quick oats. These turned out pretty good. Love how chewy the texture was. I’ve been trying to make chewy cookies but every other recipe that said chewy were not, but this is definitely IT! This will be my go to from now on for chewy cookies ❤️ Thank you for sharing your recipe!!!
I am so glad you loved the cookies!
I made these cookies today and they are outstanding. The following are minor changes: I used Gluten free Measure for Measure flour. I used salted butter, so reduced the added salt to 1/2 teaspoon. I added 1/2 cup chopped walnuts and 1/3 cup of flaked sweetened coconut. I dipped with a #40 scoop, which is about 2 tablespoons. It was not necessary to use parchment paper. They crisped better on a pebbly surfaced bake sheet. Yield was exactly 48 cookies. They crisped nicely after baking for 12 minutes in a 350 degree oven. I did not sprinkle with more salt. Thank you for a cookie that’s sure to delight my gluten free friends (if they eat oats.)
Thank you for sharing!