These classic oatmeal cookies are soft in the center, lightly crisp around the edges, and full of hearty oat flavor.
Ingredients (24–30 cookies)
Dry Ingredients
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
Wet Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Main Ingredient
- 3 cups Rolled oats (old-fashioned oats)
Optional Add-ins
Choose one or combine:
- 1 cup raisins
- 1 cup chocolate chips
- 1 cup chopped walnuts
- 1 cup chopped pecans
- ½ cup dried cranberries
- ½ cup shredded coconut
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheets
- Parchment paper
- Cooling rack
Step-by-Step Instructions
Step 1: Prepare the Oven
Preheat your oven to 180°C (350°F).
Line baking trays with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl combine:
- Flour
- Baking soda
- Salt
- Cinnamon
- Nutmeg (if using)
Whisk until evenly distributed.
Step 3: Cream Butter and Sugars
In a large bowl beat:
- Softened butter
- Brown sugar
- White sugar
Mix for 2–3 minutes until light and fluffy.
This step helps create a tender texture.
Step 4: Add Eggs and Vanilla
Beat in:
- Eggs, one at a time
- Vanilla extract
Mix until smooth.
Step 5: Combine Wet and Dry Mixtures
Gradually add the flour mixture to the butter mixture.
Mix only until combined.
Overmixing can make cookies tougher.
Step 6: Add Oats and Extras
Fold in:
- Rolled oats
- Any raisins, nuts, chocolate chips, or other additions
The dough will be thick.
Step 7: Chill (Recommended)
Cover and refrigerate for 30–60 minutes.
Benefits:
- Prevents excessive spreading
- Improves flavor
- Produces chewier cookies
Step 8: Shape the Cookies
Scoop about 1½ tablespoons of dough per cookie.
Place them 5 cm (2 inches) apart on baking sheets.
Step 9: Bake
Bake for:
- 10–12 minutes for soft cookies
- 13–15 minutes for firmer cookies
The centers should look slightly underdone when removed.
Step 10: Cool
Allow cookies to cool on the tray for 5 minutes.
Transfer to a wire rack to cool completely.
Texture Variations
Soft and Chewy
- Use all brown sugar
- Chill the dough
- Bake for 10 minutes
Crisp and Crunchy
- Use more white sugar
- Flatten dough before baking
- Bake for 14–15 minutes
Bakery-Style Thick Cookies
- Chill dough overnight
- Use large scoops
- Bake at 190°C (375°F)
Flavor Variations
Raisin Cinnamon
Add:
- 1 cup raisins
- Extra ½ teaspoon cinnamon
Chocolate Chip Oatmeal
Add:
- 1 cup chocolate chips
Cranberry Walnut
Add:
- ½ cup dried cranberries
- ½ cup chopped walnuts
Peanut Butter Oatmeal
Replace ¼ cup butter with:
- ¼ cup Peanut butter
Storage
Room Temperature
Store in an airtight container for up to 5 days.
Freezer
Freeze baked cookies for up to 3 months.
Freezing Dough
Portion cookie dough into balls and freeze. Bake directly from frozen, adding 1–2 minutes to the baking time.
Nutrition (Approximate, per cookie)
Without add-ins:
- Calories: 140–170
- Carbohydrates: 20–24 g
- Protein: 2–3 g
- Fat: 6–8 g
- Fiber: 1–2 g
Common Mistakes to Avoid
- Using melted butter instead of softened butter, which can cause excessive spreading.
- Overbaking, leading to dry cookies.
- Skipping the salt, which balances sweetness.
- Overmixing after adding flour, resulting in tougher cookies.
- Crowding the baking sheet, causing cookies to merge.
A well-made oatmeal cookie should have a lightly crisp edge, a soft chewy center, and a rich buttery oat flavor with hints of caramel from the brown sugar.