If you’re looking for a cozy, classic treat that feels like a warm hug in cookie form, I can’t recommend this Oatmeal Cookies Recipe enough. I absolutely love how these come out soft and chewy with just the right amount of cinnamon and vanilla to make every bite feel like pure comfort. Whether you’re baking for a weekend treat, a lunchbox surprise, or just because you need a pick-me-up, these cookies fit the plan perfectly.
When I first tried this recipe, I was hooked by how versatile it is—you can easily mix in anything you love, from chocolate chips to nuts or raisins, making each batch unique. Plus, the trick of chilling the dough makes all the difference in texture, giving you cookies that are puffy and tender every single time. Trust me, once you make these, you’ll understand why I keep coming back to this oatmeal cookies recipe again and again.
Why You’ll Love This Recipe
- Perfect Texture: Chilling the dough ensures your cookies stay soft and chewy, never flat or crunchy.
- Versatile Mix-ins: Customize with your favorite add-ins like chocolate chips or nuts to make it your own.
- Easy to Make: Straightforward steps mean even beginners can nail this oatmeal cookies recipe with ease.
- Great for Any Occasion: Whether it’s snack time or a holiday party, these cookies always impress and satisfy.
Ingredients You’ll Need
These simple ingredients work hand-in-hand to deliver the ultimate oatmeal cookie experience — warm, lightly spiced, and chewy with just enough sweetness. When you shop, pick fresh cinnamon and good-quality butter for that rich flavor.
- All-purpose flour: Provides the structure your cookies need to hold everything together perfectly.
- Ground cinnamon: Adds that signature warmth and depth, elevating each bite.
- Salt: Balances the sweetness and enhances all the other flavors.
- Baking soda: The leavening agent that gives your cookies a lovely lift and soft crumb.
- Unsalted butter: Use softened butter to cream easily with sugars, creating a light texture.
- Brown sugar: Packed brown sugar keeps the cookies moist and adds a subtle caramel note.
- Eggs: Act as a binder while adding richness.
- Vanilla extract: Brings out the flavor dimension that makes these cookies irresistible.
- Quick cooking oats: Provide chewy texture and heartiness, the star of this recipe.
- Mix-ins (optional): Chocolate chips, nuts, raisins—you name it. Pick what you love!
Variations
I love that this oatmeal cookies recipe is like a blank canvas—you can add your favorite flavors and mix-ins to create your perfect cookie. Over the years, I’ve also swapped flours and sweeteners to fit different dietary preferences, and it still turns out fantastic.
- Chocolate lover’s twist: Add M&Ms or chocolate chips for a sweeter, more indulgent cookie that my kids go crazy for.
- Nutty delight: Chopped walnuts or pecans give a great crunch and extra depth—it’s a variation I keep coming back to for snack plates.
- Gluten-free option: Substitute a cup-for-cup gluten-free all-purpose flour blend to keep it just as tasty.
- Sugar-free version: I’ve used Swerve Sweetener Brown Sugar instead of regular sugar when cutting back; just as delicious without the guilt.
How to Make Oatmeal Cookies Recipe
Step 1: Mix Your Dry Ingredients
Start by whisking together the all-purpose flour, ground cinnamon, salt, and baking soda in a medium bowl. Doing this ahead helps evenly distribute everything later, so your cookies bake consistently soft with a nice cinnamon kick in every bite.
Step 2: Cream Butter and Sugar
Using a stand mixer or hand mixer, cream the softened butter and brown sugar together until smooth and fluffy—this usually takes about 1 to 2 minutes. I used to rush this step, but I learned it really helps create that tender, chewy texture you want in oatmeal cookies.
Step 3: Add the Wet Ingredients
Mix in the eggs one at a time, followed by the vanilla extract, beating until the mixture looks smooth and glossy. This is when your batter starts smelling like heaven, and I can’t help but sneak a tiny taste here!
Step 4: Combine Dry and Wet
Gradually add your dry flour mixture to the wet ingredients, stirring just until combined. Don’t overmix here—overworking the dough can make your cookies tough, and that’s the last thing we want.
Step 5: Add the Oats and Mix-ins
Fold in your quick cooking oats, then gently stir in any mix-ins you’re using—whether it’s nuts, chocolate chips, or dried fruit. This part is when the dough really starts looking like those classic oatmeal cookies you love.
Step 6: Chill the Dough
This step is a game-changer! Scoop dough balls about 2 tablespoons each onto a parchment-lined baking sheet, then cover and chill in the fridge for at least 30 minutes. Chilling helps the cookies bake evenly and keeps them nice and puffy.
Step 7: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Arrange chilled dough balls 2 inches apart on lined baking sheets, then bake for 10-12 minutes until the edges are lightly golden and the tops lose their glossy sheen. Let them cool on the sheet for 10 minutes before moving to a wire rack for complete cooling—it helps them finish setting without getting dry.
Pro Tips for Making Oatmeal Cookies Recipe
- Chill Your Dough: Don’t skip this! It’s the secret to achieving that perfect soft, chewy texture with well-defined cookies.
- Don’t Overmix: Once you add the flour, stir just until combined to avoid tough cookies.
- Use Baking Soda, Not Powder: I learned this the hard way—soda gives great lift to oatmeal cookies, while powder can flatten them.
- Watch the Bake Time: Take them out as soon as the edges turn golden and tops lose shine—even if they look slightly underbaked, they’ll set up beautifully while cooling.
How to Serve Oatmeal Cookies Recipe
Garnishes
I like sprinkling a tiny pinch of flaky sea salt right on top before baking a batch with chocolate chips—it gives a lovely contrast that wakes up your taste buds. Sometimes I’ll dust the cooled cookies with a little cinnamon sugar for an extra cozy touch.
Side Dishes
These oatmeal cookies pair wonderfully with a cold glass of milk or your morning coffee. For a grown-up twist, I’ve even served them alongside a small bowl of fresh berries and a scoop of vanilla ice cream for dessert.
Creative Ways to Present
One time for a holiday party, I arranged these cookies stacked in a tiered stand with edible flowers and ribbons around the plates. It made such a cute display and everyone was asking for my oatmeal cookies recipe by the end of the night!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container at room temperature for up to four days. If you stack them, I recommend placing parchment paper between layers to keep them from sticking together, which has saved me from crumbly messes more than once!
Freezing
For longer storage, I freeze baked cookies in zip-top bags or airtight containers for up to two months. You can also freeze the cookie dough balls before baking—just pop them in the oven straight from the freezer, adding a couple of extra minutes to the bake time.
Reheating
To reheat frozen or leftover cookies, I microwave them for 10-15 seconds or warm them in a 300°F oven for about 5 minutes. This brings back that freshly baked softness and slight gooeyness I love so much.
FAQs
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Can I use old-fashioned oats instead of quick oats for this oatmeal cookies recipe?
Yes, you can swap in old-fashioned oats, but the texture will be a bit heartier and less soft. If you like a chewier, more substantial cookie, old-fashioned oats work well—just keep in mind the baking time might need a tiny bump.
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Why do you chill the cookie dough before baking?
Chilling the dough firms it up, preventing the cookies from spreading too much during baking. This results in thicker, softer cookies with a perfect chewy center. It also helps the flavors meld, giving you a more complex taste.
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Can I make this oatmeal cookies recipe vegan?
Absolutely! Replace the butter with a vegan butter substitute like Earth Balance and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of regular eggs. The texture might be a little different but still tasty and satisfying.
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How do I know when my oatmeal cookies are done baking?
They’re ready when the edges turn lightly golden and the tops lose that shiny, glossy look. The centers may seem a bit soft but will firm up as the cookies cool—overbaking leads to crunchiness, so it’s better to underbake slightly.
Final Thoughts
This oatmeal cookies recipe is one I keep coming back to because it strikes the perfect balance between ease, taste, and that nostalgic comfort we all crave. It’s a recipe that welcomes your personal twist but also stands strong on its own with buttery, cinnamon-kissed goodness. Honestly, it feels like sharing a little piece of happiness every time I bake it—and I hope you love it just as much as I do. So grab your mixing bowl, chill that dough, and treat yourself to some seriously good cookies!
Print
Oatmeal Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously soft and chewy oatmeal cookies made from scratch with a perfect blend of cinnamon, brown sugar, and quick cooking oats. This versatile recipe allows for a variety of mix-ins like chocolate chips, nuts, or raisins and requires chilling the dough for optimal texture. Perfect as a classic homemade treat with easy-to-follow steps and customizable options.
Ingredients
Dry Ingredients
- 1 1/2 cups (186g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Other Ingredients
- 3 1/4 cups quick cooking oats
- 1 1/2 cups mix-ins (optional: M&Ms, chocolate chips, chopped nuts, raisins, or other candy)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking soda until well combined. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter and packed brown sugar until smooth and fluffy, about 1 to 2 minutes. Alternatively, use a large bowl and hand mixer.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract into the creamed mixture until smooth and fully incorporated.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until smooth, taking care not to overmix, to keep the cookies tender.
- Add Oats and Mix-ins: Stir in the quick cooking oats, then fold in your chosen mix-ins such as chocolate chips or nuts.
- Chill Dough: Scoop 2-tablespoon-sized balls of dough onto a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 30 minutes to firm up the dough and improve texture.
- Preheat and Prepare for Baking: When ready to bake, preheat the oven to 350°F (177°C). Line two cookie sheets with parchment paper or silicone baking mats and arrange the cookie dough balls about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the bottoms are slightly golden and the edges are golden with the top losing its glossy sheen.
- Cool: Allow cookies to cool on the cookie sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Store: Store baked cookies in an airtight container for up to 4 days or freeze in an airtight container or zip-top bag for up to 2 months.
Notes
- Mix-in options: Use 1 ½ cups of M&Ms, chocolate chips, chopped nuts, raisins, or other candies.
- Baking variations: For smaller cookies (1 tablespoon each), bake 8-10 minutes; for two 9-inch cookie cakes, bake 18-25 minutes; or bake in a 9×13-inch pan for 20-28 minutes.
- Dietary substitutions: Use Earth Balance Vegan Butter sticks for a vegan option; substitute bread flour or gluten-free 1:1 all-purpose flour; substitute half whole wheat flour and half all-purpose flour; use 1 ¼ cups Swerve Sweetener Brown Sugar for a sugar-free version.
- Ensure to cream butter and sugar thoroughly before adding other ingredients for best texture.
- Whisk dry ingredients before adding to wet to avoid lumps and ensure even mixing.
- Chilling the dough is essential for a soft and chewy cookie that holds its shape during baking.
- Baking cookies on silicone mats like Silpats is preferred but parchment paper works well too.
- Cookies are done when edges are golden and the top is no longer glossy.
- This recipe can easily be doubled or halved to adjust yield.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
