My oatmeal cookies recipe yields soft, chewy, bakery-style cookies. This old-fashioned classic is an all-time favorite, and I think you’ll love the incredible flavors, perfectly balanced texture and sweetness, and ease of this recipe! Includes a how-to video!
Truly the Best Oatmeal Cookies
Despite their humble appearance, my oatmeal cookies are always the very first cookies to disappear from their cookie tins each Christmas.
While they may not look as exciting as chocolate chip cookies, snickerdoodles, or flashy iced sugar cookies, they have a classic hearty texture and incredible depth of flavor that’s rich with brown sugar, vanilla, and butter. They’re also easy to prepare, are made with basic, easy to find ingredients, and are perfect for beginner and advanced bakers alike.
Why You Should Try THIS Oatmeal Cookie Recipe
- Incredible flavor. A blend of brown and white sugar, a healthy splash of real vanilla, a subtle sprinkling of cinnamon, this recipe checks all the boxes for a satisfying cookie.
- The *perfect* texture. Hearty and satisfying, the oats make for a sturdy cookie with perfectly balanced sweetness.
- Easy to make! This recipe is perfect for bakers of any level of expertise.
- Over 250 five-star reviews ⭐️⭐️⭐️⭐️⭐️! Since I first published this recipe in 2017, it’s garnered hundreds of rave reviews and has become a new staple in households across the world. So don’t just take my word for it, check out the comments!
I know there are literally hundreds of thousands of other oatmeal cookies out there, but give this one a try and I strongly suspect it will become your new go-to, too.
What You Need
Oatmeal cookies are made with pantry staples, which is one of the many reasons they’ve been so popular over the years! Let’s go over a few key ingredients.
- Oats. I recommend and prefer old-fashioned oats in my oatmeal cookies, but discuss alternatives in the FAQ section below.
- Sugar. My oatmeal cookies use a blend of white granulated and light brown. The brown sugar adds moisture and flavor, helping to make these cookies nice and soft.
- Softened butter. Perfectly softened butter should be slightly cooler than room temperature; 65°F is ideal, if you want to get technical (it does not need to be exact!).
- Vanilla extract. I use a healthy pour of vanilla in my recipe, which gives the cookies incredible depth of flavor. Now is a great time to whip out your homemade vanilla, if you have any!
- Flour. Use all-purpose flour. Bleached or unbleached will work, I personally use unbleached. Do not use self-rising flour which contains baking powder, which this recipe does not use, and salt, which we have already accounted for.
- Corn starch. As I mentioned, this is one of my favorite ingredients to use in my cookies (it makes an appearance in my peanut butter blossoms, too). It makes them nice and soft and chewy without making them cakey. You could alternatively substitute arrowroot starch.
- Baking soda. This leavening agent gives the cookies the perfect chewy texture and just the right amount of spread. It also helps cause some of that golden caramelization that gives the cookies their beautiful coloring (and rich flavor). No baking powder is needed in this recipe
- Ground cinnamon. You can leave this out if you have allergies, but the flavor of these oatmeal cookies is so perfectly enhanced by a dash of cinnamon.
SAM’S TIP: If you don’t have cornstarch and can’t find arrowroot, you can substitute the cornstarch with an equal amount of flour. The oatmeal cookies will be a tad flatter and they won’t be quite as soft and chewy, but they’ll still be very good!
This is just an overview of the ingredients I use in my oatmeal cookie recipe and why I do so. For the full recipe with measurements, please scroll down to the bottom of the post!
Tips for Perfect Cookies, Every Time
I love these oatmeal cookies (and really all cookie recipes) because I think they’re the perfect recipe for beginner bakers and seasoned pros alike. I wanted to share a few tips that helped me level up my own cookie game, hopefully they help you, too!
- Cream the butter and sugar well. Creaming, or thoroughly beating together the butter and sugars, is necessary in this recipe because it helps incorporate air into the batter and helps the cookies achieve the proper texture. This means going beyond simply stirring together the butter and sugar until just combined; you want the mixture to appear light and fluffy, and an electric or stand mixer is best for easily achieving this.
- Weigh your ingredients! A kitchen scale (⬅️ that one is my favorite!) is a game changer when it comes to baking anything, from cakes to macarons and oatmeal cookies. It will also save you on dishes, no more measuring cups to wash. Here is my guide on using a kitchen scale to get you started. If you don’t have a scale, don’t worry, you can still make great cookies, just make sure you are measuring your flour properly (don’t scoop it into your measuring cup!).
- Roll your cookies. Most drop cookies (like these) can simply be, well, dropped on the baking pan and baked. No problem! But if you want your cookies to look more uniform and round, roll the dough between your palms to make a round ball before baking.
- Know your oven temperature. Many ovens run hotter or cooler than they let on (I once had an oven that was 25 degrees hotter than it told me it was!). I highly recommend keeping an oven thermometer in the center of your oven to monitor the temperature. Also make sure you bake in the center rack, unless otherwise noted.
- Underbake slightly. Remove the oatmeal cookies from the oven before they’re baked all the way through! The edges should look set/slightly golden but the centers will appear slightly underdone (but not raw!). Let your cookies cool completely on the baking sheet, where they’ll finish cooking to perfection. This will give you cookies that stay soft and chewy for days.
Frequently Asked Questions
Yes you can! Any of these may be added to the dough without having to make any other alterations to the recipe. I recommend adding about 1 ½ cups of your favorite add-ins, stir them in with a wooden spoon or spatula after adding your oats.
I also do have a standalone oatmeal chocolate chip cookie recipe and an oatmeal raisin cookie recipe, both of which are different from this recipe.
I used to recommend against using quick oats (also sometimes called “instant oats”), but after a series of recent tests I’ve concluded that it’s fine to use quick oats instead. Note that your oatmeal cookies will be less chewy, less hearty, and may be a tad more dry.
Substitute an equal amount.
This recipe is specifically designed to yield soft, chewy cookies. You can help ensure your cookies stay soft by following my instructions for not over-baking the cookies. When storing, keep them in an airtight container at room temperature, they’re best when enjoyed within 5 days of baking.
I hope you love this oatmeal cookie recipe every bit as my family does!
Enjoy!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
Oatmeal Cookies
Ingredients
- 1 cup (226 g) unsalted butter softened
- 1 cup (200 g) light brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 1 ¾ cup (215 g) all-purpose flour
- 2 teaspoons cornstarch (cornflour in UK)
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- ¾ teaspoon ground cinnamon
- 3 cups (285 g) old-fashioned rolled oats
- 1 ½ cups chocolate chips, chopped nuts, or raisins optional!
Recommended Equipment
Instructions
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds.1 cup (226 g) unsalted butter
- Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar
- Add eggs, one at a time, beating until combined.2 large eggs
- Stir in vanilla extract.1 ½ teaspoon vanilla extract
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.1 ¾ cup (215 g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ¾ teaspoon table salt, ¾ teaspoon ground cinnamon
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.3 cups (285 g) old-fashioned rolled oats
- Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.1 ½ cups chocolate chips, chopped nuts, or raisins
- Cover dough with plastic wrap and place in the refrigerator to chill for at least 30 minutes and up to 3 days.
- Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie dough by rounded 2 Tablespoon-sized balls onto parchment paper, spacing at least 2" apart. If desired, roll cookies between your palms to make a smooth ball, which will give you more uniform cookies.
- Bake on 375F (190C) for 10-12 minutes (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
- Allow cookies to cool completely on cookie sheet before serving and enjoying.
Notes
Brown sugar
You may substitute dark brown sugar for an even softer and more chewy oatmeal cookie!Oats
You may substitute an equal amount of instant oats for the old-fashioned.Storing
Store in an airtight container at room temperature for up to 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This oatmeal cookie recipe was originally published April of 2017. Photos have been updated, additional tips have been added, and a video has been added. Recipe remains the same.
Lyn Weber
Hi –
I was wondering if adding English Toffee Bits would be good with this recipe. I use to have a oatmeal toffee cookie recipe which has disappeared. I thought this recipe might work and with chocolate chips would be even better. What do you think?
Thanks,
Lyn
Sam
Hi Lyn! I think this recipe would be delicious with the toffee, stir it in at the end with the chocolate chips. How much you use is really a personal preference (I usually average around 2 cups of add-ins total, but it’s up to your discretion).
Lisa Bell
Can I add 3 bananas?
Sam
I’m not sure, I’ve never tried it, let me know how it turns out! 🙂
Tiffany
Can I use quick oats instead of rolled?
Sam
Hi Tiffany! Quick oats tend to dry out the cookies and make them crumbly so I don’t recommend them here.
Lauren
Can anyone tell me if they have had success doubling or tripling this recipe? I know some cookie recipes don’t yield quite the same results when scaled up. I can’t wait to make them! Every recipe from this site is a winner!
Sam
Hi Lauren! You shouldn’t have any issue doubling this recipe, my mom does it all the time. 🙂
Faria
These were so amazingggg Sam! I sent some to my neighbors and they said these reminded them of oat meal cookies served at Tim Hortons. I’m super pleased! Thank you for such a perfect recipe!
Sam
I am so glad everyone enjoyed them so much, Faria! 🙂
Maegan
Another great recipe! These are absolutely delicious! I added raisins (please don’t judge me, ha ha). I might add slightly less sugar next time because they were just a tad too sweet for me. But 10/10 will make again!
Sugar Spun Run
No judgment here! Raisins are a perfect mixin for these cookies. I am so glad that you enjoyed them, Maegan. 🙂
Nancy
What’s the best way to freeze these? I need to make a lot ahead of time for a party. Thanks!
Sam
Hi Nancy! I like to wrap the dough balls individually and store them in the freezer that way. They just need to cook for a minute or two longer from frozen. If that is not an option, they are typically good at room temperature in an air tight container for about a week. 🙂
Agatha Fabricante
Hi! I’ve been enjoying your recipes and actually made some of them and they tasted so deliciously! I’m planning to try baking this but my question is should I let it cool on the baking sheet with the baking pan or just the baking sheet alone? Thank you!!
Sam
Hi Agatha! I am so glad you enjoyed the cookies! I typically place the cookies on the baking sheet, place that baking sheet in the oven, and when the timer goes off, remove the baking sheet from the oven and place it on a few pot holders to allow the cookies to finish baking from the heat of the baking sheet. 🙂
Candance Widner
These are the best cookies,, even my 94 year old mother thinks they are really good. I also made your banana bread today. I trust your recipes. I also made your no bake cookies.
Thanks for sharing your tips and recipes.
Sam
Thank you so much, Candance!!! I am so glad you have enjoyed all of the recipes. 🙂
Lene
These were absolutely wonderful! I had demarara sugar on hand so I replaced the light brown sugar in your recipe with it and then instead of white sugar, I placed light brown sugar. And also, I only had quick oats on hand but I followed the baking time (350F for 9-10 minutes) on the back of the Quaker Oats lid and it turned really well! And when I put them in a cookie jar, they were super soft the next day! So good! I love this recipe! Oh, and I added a dash of grated nutmeg in with the cinnamon.
Thank you for a wonderful oatmeal cookie recipe!
Sam
I am so glad you enjoyed them so much, Lene! 🙂
Faria
Hey Sam, I’m going to try these soon. I have quacker white oats. Will they work?
Sam
Hi Faria! I’m not sure whether Quaker white oats are old fashioned oats or instant oats. I don’t really recommend using instant oats because they tend to dry out the cookies and make them crumbly. 🙂
Kensley Glenn
Hey, Sam. I’m only 13 years old, and I just finished making these cookies and they were so easy to make, simple, and SOOOO delicious! Thank you so much for the recipe. I actually ended up making more than 24 cookies, but they were absolutely delicious. My mom normally doesn’t like oats but once she ate one of my cookies, she loved it! Thank you so much, Sam. They turned out great!
Sam
I am so glad everyone enjoyed them so much, Kensley! 🙂
Jody Friedman
Hi Sam,
These cookies are absolutely delicious. We have made them with the butter scotch morsels, chocolate chips, and plain. And the plain are our absolute favorite. Especially, my daughter’s. We also made your oatmeal cookie with the icing, and oh my goodness, they are absolutely delicious too. I try to get my family to rate their favorite recipes of yours and no one can make up their minds. Thank you for all your recipes. You are definitely my good to recipe girl. Thank you again!!!1
Thanks, Jody
Sugar Spun Run
Thank you so much, Jody! I am so happy to hear that you and your family have enjoyed the recipes that you have tried so far. I greatly appreciate your feedback and support. Thank you for commenting. 🙂
Sandra Jones
I only have salted butter on hand. How much salt should I delete from recipe?
Sam
Hi Sandra! You will want to cut 1/2 teaspoon from the cookies. I have a post on using salted or unsalted butter that you can reference for any future substitutions so you don’t have to wait for an answer. 🙂
Barbara
Really love this cookie! I’ve made it twice now and will make some more tonight. It’s my favorite!
Sam
I’m so glad to hear this! Thank you for commenting, Barbara, I’m so glad you enjoyed! 🙂
Cathie Ann HAWA
Only one observation is that the flour conversion to grams are incorrect…shouldn’t it be 275 grams? Otherwise, they are delicious.
Sam
Hi Cathie! I have a standard measurement of 125g for a cup of flour so no 275 grams would be way too much flour here. 🙂