Easy Oatmeal Cookies

A classic, old-fashioned easy oatmeal cookies recipe that is soft and chewy on the inside with a little crispiness on the edges.

Quick easy oatmeal cookies, using a vintage recipe that is ready to bake in 10 minutes, using one bowl and has been tested until perfect!


Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

Family favorite old fashioned oatmeal cookies

Our family loves oatmeal cookies and making all the awesome oatmeal cookie variations. Which one is our favorite? Who knows we like them all, like our easy Apple Oatmeal Cookies they are just so good and always disappear so fast!

If I did not come home to my mom making peanut butter cookies, soft oatmeal cookies were always in the oven baking when we got home from school. The aroma of oatmeal, butter and brown sugar baking in the oven is delightful.

Easy oatmeal cranberry cookies and easy Oatmeal cookies filled with dates were other easy oatmeal cookies popping out of my mom’s oven quite often. I think my dad must have love oatmeal cookies!!

Do you love homemade oatmeal cookies? We sure love them, so soft and chewy, delicious dunked into hot coffee or a tall glass of milk!

Over the years, I’ve tried dozens of easy soft oatmeal cookies recipes and this one continues to be at the top of the list. I used quick oats in this oat recipe and they will not be as chewy as using old fashioned oats.

This oat recipe is more of a cross between sugar cookies and an oatmeal cookie. If you want more of a chewy oatmeal cookie I make them with old fashioned oats in this recipe.

Try my easy oatmeal cookies 3 ingredients, that are such an easy banana oatmeal cookie with no butter to enjoy for a quick breakfast. Also my easy oatmeal cookies (no flour) are an easy gluten free oatmeal cookie.

  • Easy to bake oatmeal cookies with tried and true great results
  • No chilling required
  • Simple basic pantry ingredients able to make ahead recipe
  • No fancy equipment required – simply use a hand mixer or stand mixer with paddle attachment and you’re set to go!
  • Easy to customize classic oatmeal cookie recipe
Labelled ingredients for oatmeal cookies.
  • Oats – I used quick oats
  • Buttertake the butter out of the refrigerator about 30-60 minutes before baking to soften it at room temperature
  • Eggs – should be at room temperature as well
  • Vanilla extract – pure will give the best flavor to oatmeal cookies

Substitutions for oatmeal cookies easy

Almond extract can be substituted for vanilla extract if you enjoy almond extract in your cookies. Also if you have artificial vanilla extract on hand that can be used in this cookie recipe.

You can use old-fashioned oats or instant oats in this oatmeal recipe for cookies. The old fashioned oats provide more a chewy flavor which will work in this recipe as well.

How to Make Oatmeal Cookies -Step by Step Instructions

You can find a full printable recipe card by scrolling to the bottom of this page.

Steps one to three for making oatmeal cookies.

STEP ONE – Start by creaming together the butter and both sugars, then add in egg and vanilla and beat until well-combined.

STEP TWO – Add in the egg and vanilla and beat until well combined.

STEP THREE – In a separate bowl, combine flour, baking powder, baking soda and cinnamon (optional but good).

STEP FOUR – Gradually add to the butter mixture, mixing slowly after each addition.

STEP FIVE – Stir in the rolled oats. I find this step is easier to do by hand with a wooden spoon (or with clean hands). Mix just until combined.

STEP SIX – Gather the dough into a ball.

STEP SEVEN – Roll into 1 and 1/2 inch balls. Dip into granulated sugar, then flatten slightly and place on parchment paper-lined or (silpat sheet) baking sheet.

Bake in 375F oven for 8 to 10 minutes until edges are golden. Cookies will still appear soft in the middle.

NOTE: If you have no parchment paper or silpat liner, simply leave the baking sheet ungreased.

STEP EIGHT – Take them out of the oven and let them cool on the baking sheet for one minute, then transfer to a wire cooling rack. ENJOY!

Cookies cooling on wire rack once they have been Remo red from the oven.

Variations for oatmeal cookies recipe easy

Making a sandwich cookie with oatmeal cookies is always fun to do. You can sandwich the oatmeal cookies between your favorite ice cream or even a buttercream icing.

You could even add some icing like my iced oatmeal cookies. We love this variation and cannot get enough of these delicious cookies.

These terrific oatmeal cookie variations to try with raisins, nuts like pecans, pistachios or walnuts, your favorite chocolate chips, Reese’s, and M&M’s. Of course pieces of your favorite chocolate candy bar really gives the oatmeal a chocolate punch. We enjoy oat cookies with Raisinets!

Also for a favorite fun festive holiday oatmeal cookie with holiday M&M’s you could try our Holiday Oatmeal Cowboy Cookies.

Top tips for making the best oatmeal cookies

  • Using room temperature butter and eggs is always best for baking cookies
  • Use the best quality freshest ingredients will make a big difference in the flavor of these oatmeal cookies
  • Measure flour using the scoop and level method
  • Do not over mix or over handle the dough
  • Know your oven and do not over bake the oatmeal cookies
  • If you want softer oatmeal cookies, take them out a couple of minutes early

Which oats are best to use making oatmeal cookies?

I used quick oats and as we have described above they will not make as chewy of an oatmeal cookie as using old fashioned oats will. Quick oats are a little smoother and creamier for cookie recipes and can often cook a bit quicker as well.

We like to use quick oats in this vintage oatmeal cookie recipe as it is meant to be more of a cross between sugar cookies and oatmeal cookies.

If you wanted a more chewy old fashioned oatmeal cookie you would use old fashioned oats or rolled oats as they are also called to make a chewier oatmeal cookie. Old fashioned oats have more of a chewier texture that they pass along to the cookies.

We like both versions of oatmeal cookies, let us know which one your prefer?

(Alt="")

What happens if I use too much butter or flour in my oatmeal cookies recipe?

The ingredient ratios in a recipe are there for a reason, once you start changing any of the ingredient ratios the cookies will not be as good.

If you use too much butter, your oatmeal cookies will come out greasy and flat which is not what we want to enjoy them.

If you use too much flour it can dry out the cookies causing them to fall apart or crumble and not have the texture we are looking for. Always measure flour by using a spoon to “scoop” the flour into the measuring cup and then “level” off the measuring cup with a knife.

How many calories in oatmeal cookies?

This oatmeal cookie recipe will have 113 calories per cookie. That number can vary according to the size or thickness of cookie that you make and any variations that were added.

Can you make oatmeal cookies ahead of time to freeze and enjoy later?

Yes you can! When you have the oatmeal cookies balls made, place them on the baking sheet with parchment paper. Put the baking sheet with cookie balls in the freezer to flash freeze them completely.

Store in freezer zippered bags or freezer-safe container for 2 to 3 months.

Thaw in the fridge overnight or at room temperature, dip in the granulated sugar. Then press the cookies down to flatten slightly on a baking sheet with parchment paper and bake and serve.

Storage and freezing instructions for easy oatmeal cookies with few ingredients

How best to store my oatmeal cookies so they stay soft, moist and fresh?

Store in an airtight container at room temperature for 7 to 10 days. An old trick is to place a piece of white bread in the container with the cookies (not directly on top of cookies) will help them stay moist, soft and fresh.

Can you freeze oatmeal cookies?

Yes you can they freeze well. Freeze using a freezer-safe container for 2 to 3 months.

Thaw at room temperature before serving.

If you want to use icing as a variation on oatmeal cookies we recommend freezing the cookies not iced and thaw at room temperature, then ice before serving. The icing can lose its consistency in the freezer.

Easy Oatmeal Apple Cookies

Easy Oatmeal chocolate Chip Cookies with Banana

Easy Peanut Butter Cookies with Oatmeal Almond Flour

Easy No Butter Chocolate Chip Cookies

Easy Butter Cookies

Easy Snickerdoodle Cookie without Cream Of Tartar

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Oatmeal cookies on a white plate.

Easy Oatmeal Cookies


  • Author: Sandra Flegg
  • Total Time: 23 minutes
  • Yield: 48 cookies

Ingredients

3/4 cup butter, softened at room temperature

1 cup brown sugar

1/2 cup granulated sugar

2 large egg

1 teaspoon vanilla extract

1 and 3/4 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon cinnamon (optional but good)

2 cups rolled oats

3 Tablespoons granulated sugar for rolling the unbaked cookie dough balls


Instructions

  1. Start by creaming together the butter and both sugars, then add in egg and vanilla and beat until well-combined.

  2. Add in the egg and vanilla and beat until well combined.

  3. In a separate bowl, combine flour, baking powder, baking soda and cinnamon (optional but good). 

  4. Gradually add to the butter mixture, mixing slowly after each addition.

  5. Stir in the rolled oats. I find this step is easier to do by hand with a wooden spoon (or with clean hands). Mix just until combined.

  6. Gather the dough into a ball. 

  7. Roll into 1 and 1/2 inch balls. Dip into granulated sugar, then flatten slightly and place on parchment paper-lined or (silpat sheet) baking sheet. 

    Bake in 375F oven for 8 to 10 minutes until edges are golden. Cookies will still appear soft in the middle. 

  8. Take them out of the oven and let them cool on the baking sheet for one minute, then transfer to a wire cooling rack. ENJOY!

Notes

Storage: Store in an airtight container at room temperature for 7 to 10 days. An old trick is to place a piece of white bread in the container with the cookies (not directly on top of cookies) will help them stay moist, soft and fresh.

Freezing: Freeze using a freezer-safe container for 2 to 3 months.

Thaw at room temperature before serving.

  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 113
  • Sugar: 8.2 g
  • Sodium: 15.2 mg
  • Fat: 4.2 g
  • Saturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.6 g
  • Fiber: 0.7 g
  • Protein: 1.7 g
  • Cholesterol: 20.5 mg

Keywords: Oatmeal cookies

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star