The Best Simple Oatmeal Cookie Recipe
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!
Servings: 36 cookies
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
Serving: 1 of 36 cookies | Calories: 110kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 89mg | Potassium: 40mg | Fiber: 1g | Sugar: 9g | Vitamin A: 126IU | Calcium: 16mg | Iron: 1mg
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