Oatmeal Cookies are classic homemade treats that will fill you with cozy nostalgia in every chewy bite! This timeless cookie recipe features simple ingredients, easy to follow steps, and the best results every single time.
In a world filled with trends and over the top desserts, it’s really nice to rely on tried and true classics like these Oatmeal Cookies! They’re so soft, chewy, warm, and taste even better than your grandma’s.
Well, I suppose that’s debatable… In any case, you’ll love this timeless recipe! Both quick and old-fashioned oats come together in the cookie batter to make the BEST Oatmeal Cookies you’ve ever had.
They’re also warmed up perfectly by just the right amount of cinnamon to make you feel all of those cozy feelings.
How to Make Oatmeal Cookies
You won’t find any unnecessary frills in this easy cookie recipe!
- Line two baking sheets with parchment paper.
- Cream the butter and both sugars with an electric mixer until fluffy.
- Add in the eggs and vanilla extract.
- Add the remaining ingredients until just combined.
- Scoop the dough onto the baking sheets.
- Let the cookie dough balls chill in the fridge for at least half an hour. Preheat the oven to 350°F.
- Bake the cookies for 13-15 minutes.
- Let the cookies cool for about 5 minutes on the baking sheet before transferring to the cooling rack.
Tips for the Best Oatmeal Cookies
- The entire bowl of cookie dough may be placed in the refrigerator to chill and the cookies can be scooped out after the dough chills. The only drawback is that the dough is more difficult to scoop and shape, but it’s doable.
- The cookies are done baking when the edges are brown, but the centers appear a little undercooked. Don’t over bake the cookies! Otherwise, they lose their soft texture.
- Quick oats may not be substituted for rolled oats in the recipe. However, rolled oats may be used in place of quick oats.
Storage: In an airtight container at room temperature, homemade Oatmeal Cookies will stay fresh for up to 4 days.
Freezing: You can freeze Oatmeal Cookies! Wrap each individual cookie in a layer of plastic wrap followed by a layer of foil. They can be frozen for up to 2 weeks.
Do I have to chill the cookie dough?
YES! Chilling the dough prepares it for baking. If you don’t chill the cookie dough in this recipe, it’ll spread like crazy in the hot oven. Chilling the dough is the only way to ensure the best shape.
Why do I need to use two different types of oats?
There’s a difference between the oats that make for the best bite! Old fashioned (rolled) oats are chewier, while quick oats add a nice thinner texture. If you don’t have quick oats in the pantry, that’s ok. Swap out the quick oats with rolled oats.
If you use all quick oats, the cookies will be less chewy and have a drier texture. For the best texture, opt for a combination of rolled and quick oats or use all rolled oats.
Can I use salted butter?
Yes, salted butter works great in place of the unsalted butter. Just be sure to omit the salt from the recipe.
What can I add to these oatmeal cookies?
These cookies are great as-is, but if you’d like to add something extra here are some options:
- Chocolate chips.
- Dark chocolate chips.
- White chocolate chips.
- Dried cranberries.
- Dried fruit.
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- 1 cup unsalted butter softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ¼ cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1 cup quick oats or substitute these with rolled oats
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- Line two large baking sheets with parchment paper. Set aside.
- Using an electric mixer, cream the butter, brown sugar, and granulated sugar on low to medium speed until light and fluffy, about 3 minutes.1 cup unsalted butter1 cup light brown sugar1 cup granulated sugar
- Add the eggs and vanilla extract, and mix until fully incorporated. Scrape down sides of the bowl as needed.2 large eggs2 teaspoons pure vanilla extract
- Pour in the flour, both varieties of oats, cinnamon, baking soda, and salt. Mix on low speed just until combined.2 ¼ cups all-purpose flour2 cups old-fashioned rolled oats1 cup quick oats2 teaspoons cinnamon1 teaspoon baking soda½ teaspoon salt
- Use a 2 tablespoon sized cookie scoop and scoop the dough onto the baking sheets. Space the dough about 2 to 3 inches apart.
- Transfer the baking sheets to the refrigerator to chill for at least 30 minutes, longer if possible. While the dough is in the refrigerator, preheat the oven to 350°F.
- Bake the cookies for 13 to 15 minutes. They’re done when the edges are brown, and the centers appear just barely underdone.
- Remove the cookies from the oven and allow them to cool for 5 minutes before transferring to a cooling rack. They’ll finish setting while they’re on the hot baking sheet.
- Enjoy! See post for tips and storage options.