Easy Oatmeal Cookie Recipe
on Aug 12, 2013, Updated Oct 12, 2024
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This Easy Oatmeal Cookie Recipe turns out perfectly every time! No raisins or chocolate, just simple butter and oatmeal cookies that you can add (or not) what you like to!
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 alike.
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. 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 these Homemade Oatmeal Cream Pies, too.
Table of Contents
Why You’ll Love This Recipe
- You can customize it by adding chocolate chips, raisins, nuts, and more.
- They have that perfect soft and chewy texture.
- They freeze well so you can enjoy some now and some later.
Ingredients
- Butter
- Brown Sugar
- Egg
- Vanilla
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Old Fashioned Oats
See the recipe card below for full information on ingredients and quantities
How to Make Easy Oatmeal Cookies
Step #1. Preheat the oven and line your baking sheets.
Step #3. Roll the dough into 1 inch balls and arrange on baking sheet.
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 #4. Bake until edges brown and center is set. Move to a cooling rack to cool.
Recipe FAQs
I recommend using old-fashioned oats in this recipe because they help to make the cookies chewy and give them that classic oatmeal texture. You can use quick oats, but it’ll just have a bit of a different texture.
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.
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.
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!
More Cookie Recipes to Consider
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The Best Simple Oatmeal Cookie Recipe
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 degrees 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
- 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!
- I recommend using old-fashioned oats in this recipe because they help to make the cookies chewy and give them that classic oatmeal texture. You can use quick oats, but it’ll just have a bit of a different texture.
- You can keep the cookies soft after baking them by storing them in a container or sealable bag with a piece of bread.
- This recipe was tested with salted butter but can be made with unsalted as well.
Nutrition
This post was originally published in April 2013 and has been updated, rephotographed, and improved with reader feedback.
Just made these for the second time this week, love the recipe!! I have been adding butterscotch chips to my cookies, and currently attempting to air fry some leftover dough. My only issue is that I seem to take so long to put recipes together, this took me about an hour to get into the oven. No matter. Thanks for the recipe!
Have you have found salted caramel chips? They are SO good in this recipe too!
Yummy!! Just made these tonight with my 11 year old doing most of the work. Cooked them for 10 minutes and they were perfect (I like my cookies on the softer side)! I love all the tips Melissa gives before the actual recipe to help with the recipe! Thanks!
The receipe says to place the dough balls on the cookie sheet without flattening them? So I did, but they stayed in a ball! Also, the baking time is incorrect…. I baked an extra 5 minutes.
Sounds like you measured too heavily on your flour which would mean the cookies wouldn’t flatten and take longer to bake.
Delicious! I used almond emulsion instead of vanilla just for kicks and they turned out AMAZING. I also didn’t have brown sugar handy so I subbed white with a couple tablespoons molasses mixed in. Mine stayed pretty rounded, might have been on the dry side (I used quick oats), and they took a little longer, more like 16 minutes for the middles to fully cook through. Otherwise very quick and easy, perfect for making cookies on a whim! 🙂
Ohhh I JUST found the emulsions and I’m in LOVE thank you for sharing the vanilla one. I’ve been loving the butter vanilla one in cookies!
Type of flour???
all-purpose! I’ll be sure to update that in the recipe. Thank you for pointing it out.
Salted or unsalted butte?
You can use either, the recipe was tested with salted but unsalted is traditional in baking, so use what you have!
Made these with my 3 year old… delicious and super easy!!! I will totally make these again!!!
These are one of the most underrated cookies on my site, I’m SO happy made them and love them like I do!
The directions say to mix white sugar but none is listed the ingredients list . Please verify how much white sugar. Thx
I’m not seeing where it says white sugar… this is Direction #2: 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. So no, no white sugar in this recipe, just brown.
All we have is the quick oats here, so instead of going out to the store I used that. They turned out great. Thank you for sharing your recipe.
Woohoo! I love that you used what you had and it worked, so helpful for others. Thank you for coming back to let us know!
Hi I just made these and I was short on time so I melted the butter halfway and was expecting flatter cookies…but they actually stayed in the ball shape instead. Do you know where I went wrong? They taste good enough, slightly drier on outside.
Normally if the cookie is dry it’s because the dry ingredients got measured a little generously (aka you had too much flour or oats), so just be aware of that in the future. It can happen when you dip the cup into the bag to measure (spooning into the cup and leveling is traditional). Hope that helps and I hope they are good with milk!