Oatmeal Cookies

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. 

Need more cookie recipes to bring to your next exchange? Try some of our favorites! Gingerbread Cookies never get old and we also really love our protein packed Breakfast Cookies.

Cookie leaned against a stack of cookies.

Oatmeal Cookies

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!

  1. Line two baking sheets with parchment paper.
  2. Cream the butter and both sugars with an electric mixer until fluffy. 
  3. Add in the eggs and vanilla extract. 
  4. Add the remaining ingredients until just combined. 
  5. Scoop the dough onto the baking sheets. 
  6. Let the cookie dough balls chill in the fridge for at least half an hour. Preheat the oven to 350°F.
  7. Bake the cookies for 13-15 minutes. 
  8. Let the cookies cool for about 5 minutes on the baking sheet before transferring to the cooling rack. 
Eggs and vanilla in a bowl of butter and sugar.
Oatmeal cookie dough in a bowl.
Oats, flour, and spices in a mixing bowl.
Cookie dough on a sheet pan.

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. 

Bite taken out of a cookie.

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 a lot 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.
  • Walnuts.
  • Pecans.
  • Dried cranberries.
  • Raisins.
  • Dried fruit.
Close up view of freshly baked oatmeal cookies.

Oatmeal Cookies

4.5 from 2 votes
Print Pin
Author: Kim
Prep Time: 15 minutes
Cook Time: 14 minutes
Chill Time: 30 minutes
Total Time: 59 minutes
Servings: 18 Servings


  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoon(s) 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 teaspoon(s) cinnamon
  • 1 teaspoon(s) baking soda
  • ½ teaspoon(s) 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 butter
    1 cup light brown sugar
    1 cup granulated sugar
  • Add the eggs and vanilla extract, and mix until fully incorporated. Scrape down sides of the bowl as needed.
    2 large eggs
    2 teaspoon(s) 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 flour
    2 cups old-fashioned rolled oats
    1 cup quick oats
    2 teaspoon(s) cinnamon
    1 teaspoon(s) baking soda
    ½ teaspoon(s) 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.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cookies. Actual calories will vary.
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 2cookiesCalories: 297kcalCarbohydrates: 44gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 45mgSodium: 142mgPotassium: 92mgFiber: 2gSugar: 23gVitamin A: 342IUCalcium: 25mgIron: 2mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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