This isn’t an oatmeal raisin or even an oatmeal chocolate chip cookie, but a classic, straightforward, oatmeal cookie that doesn’t need anything else. These easy oatmeal cookies are the ideal cookie texture in my book: soft, thick, perfectly chewy. Make them as is for the most classic oatmeal cookie, or use them as a jumping off point to add in your favorite mix-ins. Keep reading on for everything you need to know to make these best-ever oatmeal cookies:
Top tips for making oatmeal cookies:
— The oats. Old-fashioned oats add to the chewiness of these cookies because the oats are much bigger and thicker than quick oats. You can swap out the old-fashioned for quick oats if you need, but your cookies won’t be as chewy.
— Scooping your cookies. Use a large cookie scoop to create big, round cookies.
— Refrigerate your dough. If you think your dough is too warm, you can refrigerate the dough for 30 minutes and up to overnight. If your dough is refrigerated overnight, you’ll need to let it sit at room temperature for a few minutes to scoop the dough easily.
Can I add raisins to these cookies?
If you want to add raisins or chocolate chips to these cookies, take out 1/2 cup oats and add in 1 cup raisins or chocolate chips.
How do I store oatmeal cookies?
These cookies will stay good at room temperature in an airtight container for up to 3 days. The dough can also be frozen in individual portions for up to 3 months. Bake the dough from frozen and add on a couple of extra minutes to the bake time. You can also freeze the baked cookies in a freezer safe container for up to 3 months. Let sit at room temperature or microwave for a few seconds for a warm cookie!
Did you try making these? Let us know how it went in the comments!
This isn’t an oatmeal raisin or even an oatmeal chocolate chip cookie, but a classic, straightforward, oatmeal cookie that doesn’t need anything else. These easy oatmeal cookies are the ideal cookie texture in my book: soft, thick, perfectly chewy. Make them as is for the most classic oatmeal cookie, or use them as a jumping off point to add in your favorite mix-ins. Keep reading on for everything you need to know to make these best-ever oatmeal cookies:
Top tips for making oatmeal cookies:
— The oats. Old-fashioned oats add to the chewiness of these cookies because the oats are much bigger and thicker than quick oats. You can swap out the old-fashioned for quick oats if you need, but your cookies won’t be as chewy.
— Scooping your cookies. Use a large cookie scoop to create big, round cookies.
— Refrigerate your dough. If you think your dough is too warm, you can refrigerate the dough for 30 minutes and up to overnight. If your dough is refrigerated overnight, you’ll need to let it sit at room temperature for a few minutes to scoop the dough easily.
Can I add raisins to these cookies?
If you want to add raisins or chocolate chips to these cookies, take out 1/2 cup oats and add in 1 cup raisins or chocolate chips.
How do I store oatmeal cookies?
These cookies will stay good at room temperature in an airtight container for up to 3 days. The dough can also be frozen in individual portions for up to 3 months. Bake the dough from frozen and add on a couple of extra minutes to the bake time. You can also freeze the baked cookies in a freezer safe container for up to 3 months. Let sit at room temperature or microwave for a few seconds for a warm cookie!
Did you try making these? Let us know how it went in the comments!
- Yields:
-
24
- Prep Time:
-
10 mins
- Total Time:
- 50 mins
Directions
-
- Step 1
Preheat oven to 350°. In a large bowl, whisk flour, baking soda, cinnamon, and salt until combined.
- Step 2In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat butter, brown sugar, and granulated sugar on medium-high speed until creamy. Add egg and beat until incorporated. Add vanilla and beat to combine.
- Step 3Add dry ingredients and beat on medium-low speed until just a few dry streaks remain. Add oats and beat until well combined.
- Step 4Using a medium cookie scoop (about 3 tablespoons), scoop dough onto 2 parchment-lined baking sheets, spacing 2″ apart.
- Step 5Bake cookies, rotating trays halfway through, until golden brown and edges are set, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer cookies to a wire rack and let cool completely.
- Step 1
PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE
