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, just like Grandma used to make. They are quick using a vintage recipe that is ready to bake in 10 minutes, using one bowl and has been tested until deliciously perfect!

Try my iced oatmeal cookies, Laura Bush Cowboy cookies, Monster cookies with oatmeal next!

this recipe!

Quick Old-Fashioned Oatmeal Cookies – Ready in 10 Minutes

This Easy One Bowl Oatmeal Cookies Recipe is quick to make using a Vintage Soft & Chewy Oatmeal Cookies method, ready in just 10 minutes for a delicious, hassle-free treat.

Our family loves oatmeal cookies and making all the awesome oatmeal cookie variations. The aroma of oatmeal, butter and brown sugar baking in the oven is delightful.

Why you will love this cookie recipe

• 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

Ingredients

• Oats – I used quick oats
• Butter – take 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

Almond extract can be substituted for vanilla extract if you enjoy almond extract in your cookies.

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.

Step by Step Instructions

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

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!

Variations

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.

Add in some raisins, nuts, or your favorite chocolate chips.

Sandra’s 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.

Old fashioned oats have more of a chewier texture that they pass along to the cookies.

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.

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.

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

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.

Freeze using a freezer-safe container for 2 to 3 months. Thaw at room temperature before serving.