Oatmeal Cookies Recipe

There’s nothing quite like a batch of homemade Oatmeal Cookies, just like Grandma made! This is my favorite oatmeal cookie recipe!

They’re soft and chewy, perfectly spiced, dotted with juicy raisins and crunchy walnuts and always sure to satisfy those cookie cravings.

You’ll love all the textures in these oatmeal cookies and their rich buttery flavor. They’re just one of those classic cookies everyone will love and you’ll want to make time and time again.

And of course the ultimate way to enjoy these cookies is fresh, warm from the oven with a tall glass of ice cold, creamy whole milk.

There’s just something so nostalgic about these (oatmeal cookies just like Grandma’s!), and it’s a tradition that should be passed down for generations to come.

Chocolate chips work great here too. Just omit the raisins and add 1 cup semi-sweet chocolate chips instead.

Yes. Salted butter will work fine here if that’s what you have on hand. Just omit the salt because there’s about 1/4 tsp salt per stick of salted butter.

Oatmeal Cookies

My favorite oatmeal cookie recipe! Soft and chewy, perfectly spiced, dotted with juicy raisins and crunchy walnuts and always sure to satisfy those cookie cravings.

Prep: 15min

Total: 55min

Serving Size: 1 serving

Nutrition Facts: calories 184 kcal, Carbohydrate 24 g, Protein 2 g, Fat 9 g, Saturated Fat 4 g, Cholesterol 25 mg, Sodium 64 mg, Fiber 1 g, Sugar 9 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups (212g) all-purpose flour ((scoop and level to measure))
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, (softened slightly (it should still be somewhat cold and firm))
• 1 cup (200g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 3 cups (260g) rolled old fashioned oats*
• 1 cup (153g) raisins** ((preferably from a freshly opened package))
• 1 cup (118g) chopped walnuts

Instruction:

1. Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
2. In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
4. Mix in one egg, then blend in second egg and vanilla.
5. Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
6. Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
7. Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 – 14 minutes.
8. Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
9. Store in an airtight container at room temperature.

Perfect Oatmeal Raisin Cookies

These soft and chewy oatmeal cookies are the perfect afternoon treat! Try stirring in chocolate or butterscotch chips for a fun variation. From Every Day is Saturday by Sarah Copeland.

Prep: 15min

Total: 45min

Ingredients:

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1/2 cup coconut oil or butter (melted)
• 3/4 cup packed brown sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla
• 1 1/2 cup whole rolled oats
• 3/4 cup raisins
• 1/2 cup chopped walnuts (optional)

Instruction:

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the melted coconut oil, sugar, whole egg, egg yolk, and vanilla, whisking vigorously.
3. Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. Set the dough aside for 20 minutes while the oven preheats. (Note: if your dough seems too wet to become scoop-able, chill it in the fridge for this 20 minutes and it’ll firm up). If your dough is too crumbly, stir in 2 to 3 tablespoons water.
4. Scoop into 20 tablespoon-sized balls and roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.

Oatmeal Cookies

These soft and chewy Oatmeal Cookies are the BEST oatmeal cookies. They are easy to make, everyone needs this classic oatmeal cookie recipe.

Prep: 15min

Total: 27min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 226 kcal, Carbohydrate 32 g, Protein 3 g, Fat 9 g, Saturated Fat 5 g, Cholesterol 36 mg, Sodium 143 mg, Fiber 1 g, Sugar 14 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon sea salt
• Pinch of nutmeg, (optional)
• 1 cup unsalted butter, at room temperature
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tablespoon pure vanilla extract
• 3 cups old fashioned oats
• Flaked sea salt, (for sprinkling on cookies)

Instruction:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg, if using. Set aside.
3. In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary. This should take 1 to 2 minutes.
4. Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.
5. With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the oats.
6. Line large baking sheets with a Silpat baking mat or parchment paper. Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the lined baking sheets, about 2-inches apart.
7. Bake for 10 to 12 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft. Remove from the oven and sprinkle the cookies with flaked sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.

Brown Sugar Oatmeal Cookies

These Brown Sugar Oatmeal Cookies are a dark, magical cookie that’s as good at room temperature as it is warm straight out of the oven.

Prep: 10min

Total: 25min

Yield: 24 serving(s)

Ingredients:

• 1 c. salted butter, softened
• 2 c. packed dark brown sugar
• 2 tsp. vanilla extract
• 2 whole eggs
• 1 1/2 c. all-purpose flour
• 1 tsp. salt
• 1/2 tsp. baking soda
• 3 c. old fashioned oats

Instruction:

1. Preheat the oven to 350 F.
2. In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.
3. Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.
4. Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you’d like a crispier cookie, just cook a little longer!
5. Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

   * Note: Add 1/2 cup finely chopped nuts to the flour mixture if you’d like a nutty flavor and crunch.

The Best Recipe for Chewy Oatmeal Cookies is Not on the Back of the Oat Canister

FAQ

Can you use regular oatmeal for cookies?

What kind of oatmeal is best for baking cookies?

Can I use quick oats instead of old fashioned in cookies?

Which ingredient makes cookies moist and tender?