Classic Oatmeal Cookies
Updated Dec 07, 2025
This classic oatmeal cookie recipe is made with rolled oats, cinnamon and brown sugar. It's the best, simple oatmeal cookie recipe!
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Oatmeal Cookies are my go-to cookie!
In this guide, I’ll show you how to make the best classic oatmeal cookies from scratch. You know, by now, I’m obsessed with oatmeal and even started my own oats company because of how versatile oats are in all kinds of recipes. I especially love adding them to cookies to boost their nutrition and texture. This easy oatmeal cookie recipe is simple and straightforward, great for beginner bakers or for anyone who’s just looking for a reliable, foolproof recipe that delivers every time. And the best part? It uses rolled oats, which are not only delicious but also full of fiber. Check out all my oatmeal cookie recipes.
Happy Cooking!
– Yumna
Classic Oatmeal Cookie Ingredients
- All-Purpose Flour: All-purpose is best for a classic chewy oatmeal cookie texture. If you want to make these cookies gluten-free, you could try using a gluten-free flour blend. Just make sure to look for one that can be substituted at a 1:1 ratio for regular flour.
- Cinnamon, Baking Soda and Salt: This trio adds flavor to the cookies and gives them a little lift in the oven. Feel free to experiment with the spices. A little ground nutmeg and ground ginger works well here, too.
- Unsalted Butter: Make sure it’s softened. If you’re vegan or dairy-free, you could try substituting the butter with a plant-based butter or coconut oil.
- Dark Brown Sugar & Granulated Sugar: Using a mix of sugars is important for the proper flavor and texture. You could swap the dark brown sugar for light brown sugar if needed.
- Egg: If you’re out of eggs or have an egg allergy, you can substitute the egg with a flax egg.
- Vanilla Extract: Try swapping it with almond extract for a nuttier flavor.
- Old-Fashioned Rolled Oats: Old-fashioned rolled oats give these oatmeal cookies the best texture. If you prefer not to have the large chunks of oats in the cookies, you can swap the rolled oats for quick oats. Just don’t use steel cut oats.
How to Make Classic Oatmeal Cookies
Classic Oatmeal Cookie Recipe
Ingredients
- ½ cup unsalted butter softened to room temperature
- ¾ cup dark brown sugar packed
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rolled oats
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg and vanilla extract and mix until incorporated.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the oats using a spatula or wooden spoon.
- Cover and place in the refrigerator for at least 1 hour or overnight.
- When ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper.
- Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers should be slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- My Top Tip: Don’t skip the chilling. If you don’t have time, the cookies will still turn out great but they will spread more and create a different texture. Chilling the dough ensures you have crisp edges with thick chewy centers.
- Storage: Once cooled, oatmeal cookies should be stored in an airtight container at room temperature for about a week. However, if you want them to last a bit longer, you can store them in the fridge. In the fridge, these cookies will stay fresh for up to 2 weeks.
- Freezing: Once the cookies are completely cooled, put them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, simply thaw them at room temperature or heat them gently in the microwave.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Turn them into a sandwich cookie: Try adding a thin layer of nut butter or chocolate between two cookies for a special treat. Or, go from something nostalgic with a thin layer of homemade buttercream or even ice cream!
- Add-ins: While these are simple, classic oatmeal cookies, they can be the base for so many delicious variations. Consider adding 1 cup of the following: chocolate chips, dried fruit such as raisins or cranberries, chopped nuts, or even shredded coconut.
- Add a flavor booster: For a twist on the classic flavor, try adding a flavor booster like 1 teaspoon of fresh citrus zest, a ½ teaspoon of espresso powder or a sprinkle of flaky salt on top once they come out of the oven.
Recipe Tips
- Don’t skip the chilling. If you don’t have time, the cookies will still turn out great but they will spread more and create a different texture. Chilling the dough ensures you have crisp edges with thick chewy centers.
- Use Room Temperature Butter and Egg: Both the butter and egg in this recipe should be at room temperature. It helps them to evenly combine with the other ingredients, creating a smoother and more uniform dough.
- Consider Toasting the Oats: For an extra depth of flavor, try toasting your oats in the oven for a few minutes before adding them to your dough. This step can give your cookies a nice, nutty undertone.
- Don’t Overmix the Dough: When you’re combining the dry and wet ingredients, be sure to stop mixing as soon as no streaks of flour remain. Overmixing can lead to tougher cookies.
- Watch the Baking Time: Oatmeal cookies can go from chewy to crispy quickly. Start checking them a couple of minutes before the suggested baking time to ensure they remain soft and chewy.
- Cool Completely: Resist the temptation to immediately take a bite. Letting them cool completely on a wire rack will let them set up and could make the difference between a good oatmeal cookie and a great one!
FAQs
Overbaking is the most common cause of hard oatmeal cookies. Cookies continue to cook on the baking sheet even after they’re removed from the oven, so try taking them out when they’re just lightly golden and still a bit soft in the middle. They’ll firm up as they cool, resulting in a chewier texture.
Absolutely! You can make the dough and keep it in the refrigerator for up to 2-3 days before you’re ready to bake. Just make sure it’s covered well to prevent it from drying out. You can also freeze the dough for up to 3 months.
Cookies spread if the dough is too warm or too moist. Make sure your butter isn’t overly soft when you start the recipe, and chill the dough thoroughly before baking to prevent spreading. If your cookies are still spreading too much, try adding a little more flour to your dough.
Comments
Family loved these! Can I reduce the sugar by half?
So happy they loved them! Hmm, I haven’t tried reducing the sugar by half so I’m not sure if it will drastically affect the texture or not. It’s generally safe to reduce the amount of sugar in a cookie recipe by 1/3, so if 1/2 is too much I would try that! Hope that helps!!
Hi, I have a question: when you say ‘cup,’ what exactly do you mean? How many grams or ml should be there?
Hi Ksenia! I live in the U.S. and use the imperial system, so everything I measure is in teaspoons, tablespoons, and cups. There are gram conversion calculators available online if you’d like to calculate the measurement for each ingredient but my website doesn’t have that ability, unfortunately.
These are my 1st time ever making oatmeal cookies and they are delicious very moist and soft I use a small scoop made a lot not one was wasted
So happy you enjoyed them!