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These are seriously the best Easy Oatmeal Cookies — soft, chewy, delicious, possibly addictive cookies that are ready in just 30 minutes and perfect for any occasion!
👩🍳 This is a great and solid oatmeal cookie recipe that turns out every single time. They’re some of my husband’s absolute favorites because they’re simple and sweet, without being too much!
Table of Contents
🩷 Melissa
Long live all the staple recipes that you can make again and again! This recipe has been around the blog (and my home) for years because it’s a classic oatmeal cookie that’s delicious just as it is.
I love a simple, plain cookie because it’s a great go-to for celebrations or just a regular Tuesday.
Plus, the texture is everything and more you could want in a cookie — soft and chewy with just a bit of crisp on the outside. Pure perfection!
(And they are perfect for making these Homemade Oatmeal Cream Pies, too!)
Easy Oatmeal Cookies
Ingredients
- 3/4 cup butter, 1 1/2 sticks, at room temperature
- 1 1/2 cups brown sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups old fashioned oats
Instructions
- Preheat the oven to 325°F and line your baking sheets with parchment paper.
- Add the butter and the brown sugar to the bowl of your stand mixer and beat on medium speed until the mixture is light and fluffy, around 5 minutes.
- Add the egg and vanilla and beat for another minute.
- Add the flour, sprinkle in the baking soda, baking powder, and salt. Mix until combined. Add the oats and combine.
- Fold in the dried cherries, chocolate, chopped pecans, or other mix-ins if desired.
- The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon of flour at a time until the mixture can be handled.
- Roll the dough into 1 to 1.5 inch balls (about 1 large tablespoon of dough), using your hands and place the balls on the prepared cookie sheet 2 inches apart.
- Bake for 10 to 14 minutes until the edges begin to brown and the centers are set.
- Transfer to a wire rack and let them cool completely.
Notes
- Chocolate chips
- Peanut butter chips
- Nuts
- Cinnamon
- Cinnamon chips
- Chopped candy bars
- M&M’s
- Raisins.
- You could also put a layer of icing, ice cream, or peanut butter in between two baked and cooled cookies to make a sandwich cookie. The possibilities are endless!
Nutrition
How to Make Easy Oatmeal Cookies
Step 1: Preheat the oven and line your baking sheets.
Step 2: In the bowl of your mixer, cream the sugar and butter. Add the egg and vanilla, then stir in the flour, baking soda, baking powder, and salt. Mix in the oats and any other mix-ins.
Step 3: Roll the dough into 1 inch balls and arrange on baking sheet.
Step 4: Bake until edges brown and center is set. Move to a cooling rack to cool.
How to Freeze Cookies and Cookie Dough
To freeze baked cookies, allow the cookies to cool completely, store them in an airtight container, and keep them in the freezer for up to 2 months. Pull them out about an hour before serving to let them thaw to room temperature.
To freeze the dough, form the dough into balls, and freeze them for a few hours on a cookie tray. After they’ve frozen through, add them to an airtight container or sealable bags, and stick them back in the freezer. When you’re ready to bake them, preheat your oven, place the frozen dough balls on a baking sheet, and add 2 to 4 minutes of baking time to the suggested bake time. No need to thaw!
Recipe FAQs
Yes, you can substitute quick oats, but the texture will be slightly different. Old-fashioned oats provide that classic chewy texture and rustic appearance that makes oatmeal cookies special. Quick oats will create a softer, less textured cookie.
You can keep the cookies soft after baking them by storing them in a container or sealable bag with a piece of bread. The bread will lend its moisture to the cookies, keeping them soft for longer. Using white bread is preferable, so it doesn’t give off any flavor to the cookies.
This usually happens when the butter is too warm or the dough is too soft. Make sure your butter is at room temperature (not melted), and if the dough feels too sticky, add flour one tablespoon at a time until it’s manageable.
Expert Tips
- These cookies are just begging for you to add your own touches. Add between 1 and 1 1/2 cups (total) of just about anything you’d like. Try adding chocolate chips, peanut butter chips, nuts, cinnamon, cinnamon chips, chopped candy bars, M&M’s, or raisins. You could also put a layer of icing, ice cream, or peanut butter in between two baked and cooled cookies to make a sandwich cookie. The possibilities are endless!
- If you like a simple spiced oatmeal cookie, try adding 2 teaspoons of cinnamon and a 1/4 teaspoon of cloves and nutmeg. So good while keeping them simple.
- I always bake these on parchment paper or baking mats. Do you have baking mats yet? Such a great investment.
More Oatmeal Cookie Recipes to Consider
Recipe Collections
Zucchini Recipes
Oatmeal Cookies
Oatmeal Coconut Cookies With Dark Chocolate Chunks
Oatmeal Cookies
Oatmeal Cowboy Cookies Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Made this recipe tonight and they turned out PERFECT dispite a few changes. They turned out soft, chewy and crispy all at once. I had no brown sugar so I used half regular sugar and half powdered sugar and added half of cup of both chocolate and butterscotch chips. Delicious! Thanks for the recipe. I’ll be making these cookies again for sure *2 thumbs up*
Made these with smashed bananas and walnuts and they came out really really good thank you for the recipe love love
That sounds awesome. Did you replace anything with the bananas or just add them in addition to everything else? Definitely something I want to try!
Made these with smashed bananas and walnuts and they came out really really good thank you for the recipe
He loves these cookies! I need to surprise him with a batch one of these nights. I think baking mats are such a great invention! Cookie dough is dangerous to have around…either fresh or frozen….its one of life’s tasty pleasures!!
I’m so glad you like them as much as we do! And I need your pine gum salve recipe if you share it! I’m almost out 🙂
I’ll dig it out and send it your way! 🙂
Copied wholesale from Jools Oliver, Jamie Olivers wife. Thse have been around for years. At least credit who you are copying.
Hey now, let’s not point finger where fingers don’t need to be pointed. I certainly didn’t steal anyone’s recipe, and certainly not Jamie Oliver’s wife’s. I had to look hers up and it’s not at all like mine. And I published this recipe for the first time in 2013, so it’s been around a long time. I always give credit if the recipe is not original to me. I believe in internet Karma, maybe you should start believing in it too.
Tonight he read the oatmeal container while I was mixing a batch, and proudly announced….”It says here oatmeal will lower my cholesterol, so these cookies will be healthy for me!!!!!!!!!!” Bah ha ha!!!
He likes these so much, he is willing to let me do an add-in on round 3……oh my!!! First though, we will need to consume round 2…..life is rough!
We loved these! Crunchy but chewy, and full of rich flavor (thank you butter!) No additions… that would be too scary for my other half…. one step at a time! A perk of being snowed in this week has been playing with your recipes!
I made these today and oh wow! Great texture and flavor in every bite. I added toasted coconut and walnuts. Definitely a cookie I’ll make often and try different additions.
I love these cookie with just walnuts in them! Yummy