Oatmeal Cookies
These oatmeal cookies are chewy in the middle, lightly crisp at the edges, and full of warm cinnamon. They are simple enough for a weeknight bake and flexible enough for raisins, chocolate chips, or nuts.
At a glance
- Total time
- 32 min
- Yield
- About 24 cookies
- Prep
- 20 min
- Cook
- 12 min
- Difficulty
- Easy
- Cuisine
- American
- Category
- Desserts
Oatmeal cookies are the kind of bake that fits many moods. They can be plain and cozy, packed with raisins, or dotted with chocolate chips for a sweeter batch.
This recipe uses old-fashioned rolled oats for a chewy texture and a little brown sugar for softness. Chilling the dough for a short time helps the cookies spread less and taste a bit richer.
You do not need special equipment beyond a bowl, a whisk, and a baking sheet. A hand mixer makes the job easier, but you can mix the dough by hand with a sturdy spoon.
01What you'll need
Ingredients
11 items · About 24 cookies
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature if possible
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup raisins, chocolate chips, chopped walnuts, or a mix, optional
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 350°F. Line two baking sheets with parchment paper, which helps prevent sticking and makes cleanup easier.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Whisking spreads the baking soda evenly so the cookies rise and brown properly.
3. Cream the butter and sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until smooth and creamy, about 1 to 2 minutes. To cream means to mix fat and sugar together until lighter and soft. You can use a hand mixer or a sturdy spoon.
4. Add the egg and vanilla
Beat in the egg and vanilla until the mixture looks smooth. Scrape the sides of the bowl with a spatula so everything mixes evenly.
5. Stir in the oats
Add the flour mixture to the butter mixture and stir just until no dry streaks remain. Stir in the rolled oats, then fold in raisins, chocolate chips, or nuts if using. The dough will be thick.
6. Chill the dough
Cover the bowl and chill the dough for 20 to 30 minutes. This step is short, but useful. It firms the butter so the cookies bake up thicker and less greasy.
7. Scoop the cookies
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For even cookies, use a small cookie scoop if you have one.
8. Bake until set
Bake for 10 to 12 minutes, one sheet at a time, until the edges are lightly golden and the centers still look a little soft. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
03From our kitchen
Cook's tips
- Make-ahead dough: The dough can be covered and refrigerated for up to 2 days. If it becomes very firm, let it sit at room temperature for 10 to 15 minutes before scooping.
- Freeze the dough: Scoop dough balls onto a tray and freeze until solid, then transfer to a freezer bag. Bake from frozen at 350°F, adding 1 to 2 minutes to the baking time.
- Storage: Keep baked cookies in an airtight container at room temperature for up to 5 days. Add a small piece of bread to the container if you want them to stay softer; replace it if it dries out.
- Oat swap: Use old-fashioned rolled oats for the chewiest texture. Quick oats will work, but the cookies will be softer and less textured. Do not use steel-cut oats because they stay too firm in this recipe.
- Add-in ideas: Raisins are classic, but dried cranberries, chopped dates, chocolate chips, pecans, or walnuts all work well. Keep the total add-ins to about 3/4 cup so the dough holds together.
- If the cookies spread too much: Chill the dough longer, make sure the butter is softened but not melted, and let the baking sheet cool before adding the next batch.
Cook's note
For a slightly deeper flavor, toast the oats on a dry baking sheet at 350°F for 6 to 8 minutes, then let them cool before adding them to the dough. This is optional, but it gives the cookies a nuttier taste.
04Frequently asked
Questions & answers
Can I make oatmeal cookies without raisins?
Yes. Leave them out, or replace them with chocolate chips, chopped nuts, dried cranberries, or another mix-in you like. The cookie base stays the same.
Why did my oatmeal cookies turn out dry?
Dry cookies are often caused by too much flour or overbaking. Spoon the flour into the measuring cup and level it off instead of packing it in. Pull the cookies from the oven when the centers still look slightly soft.
Can I use quick oats instead of rolled oats?
Yes, but the texture will change. Quick oats absorb moisture faster and make a softer, less chewy cookie. Rolled oats give the classic oatmeal cookie bite.
Can I freeze baked oatmeal cookies?
Yes. Let the cookies cool completely, then freeze them in an airtight container for up to 2 months. Thaw at room temperature, or warm briefly in a low oven.
How do I make the cookies thicker?
Chill the dough for at least 30 minutes, use cool baking sheets, and avoid flattening the dough balls before baking. A little extra chill time helps the cookies hold their shape.
05Per serving
Nutrition facts
Nutrition Facts
About 24 cookies
Amount per serving
% Daily Value*
- Total Fat4.5 g
- 6%
- Saturated Fat2.6 g
- 13%
- Cholesterol18 mg
- 6%
- Sodium77 mg
- 3%
- Total Carbohydrate18 g
- 7%
- Dietary Fiber0.9 g
- 3%
- Total Sugars9.7 g
- Protein1.9 g
- 4%
- Vitamin D0.1 mcg
- 1%
- Calcium12 mg
- 1%
- Iron0.6 mg
- 3%
- Potassium76 mg
- 2%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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