Oatmeal cookies are a classic treat that’s both chewy and a little crispy, filled with hearty oats and just the right amount of sweetness. They often have little surprises like raisins or chocolate chips that add extra flavor and texture. These cookies give you that cozy, homemade feeling with every bite.
I love making oatmeal cookies because they’re easy to whip up and everyone seems to enjoy them, whether it’s for a quick snack or a little dessert. A little tip I have is to let the cookies cool on the baking sheet for a few minutes before moving them—they hold together better and taste even yummier when slightly warm.
One of my favorite ways to enjoy oatmeal cookies is with a glass of cold milk or a cup of hot tea. They’re perfect for sharing with friends or packing in a lunchbox for a sweet surprise. Whenever I bake these, the smell fills the kitchen and always brings back happy memories of baking with family on weekends.
Key Ingredients & Substitutions
Butter: Using softened unsalted butter makes the cookies tender and flavorful. If you want a dairy-free option, try coconut oil or vegan butter, but note this may change texture slightly.
Brown Sugar: Brown sugar adds moisture and a subtle caramel taste. You can swap it for coconut sugar for a different flavor or use all granulated sugar if needed, but cookies may turn less chewy.
Old-Fashioned Rolled Oats: These oats give chewy texture and structure. Avoid quick oats—they can make cookies mushy. For gluten-free, use certified gluten-free oats.
Raisins or Dried Cranberries: These add a sweet, chewy burst. You can replace them with chocolate chips, chopped nuts, or leave them out for plain cookies.
How Do You Get Oatmeal Cookies Soft Inside but Crispy on the Edges?
The secret lies in mixing and baking time:
- Creaming Butter & Sugar: Beat them well until fluffy to trap air, which helps cookies rise and become lighter.
- Don’t Overmix: Once you add flour, mix gently to keep cookies tender.
- Baking Time: Bake just until edges are golden but centers look slightly soft. They firm up as they cool.
- Cooling: Let cookies cool on the baking sheet for 5 minutes before moving; this helps them set perfectly.
If you prefer softer cookies, take them out a minute or two earlier. For crunchier, bake a bit longer but watch carefully to avoid burning.
Equipment You’ll Need
- Mixing bowls – a large one for creaming butter and sugars, and a smaller one for dry ingredients keeps things tidy.
- Electric mixer or hand whisk – makes creaming butter and sugar quick and smooth.
- Spoons or spatula – great for folding in oats and mix-ins without overworking the dough.
- Baking sheets – flat and roomy so cookies bake evenly without spreading into each other.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easier.
- Cooling rack – lets cookies cool evenly so they don’t get soggy underneath.
Flavor Variations & Add-Ins
- Swap raisins for chocolate chips to add a rich, sweet twist that’s a favorite with kids.
- Mix in chopped walnuts or pecans for added crunch and a nutty flavor.
- Add shredded coconut for a chewy texture and tropical note.
- Sprinkle in a pinch of ground ginger or nutmeg along with cinnamon for a warm, spicy kick perfect in fall.
How to Make Classic Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins or dried cranberries (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 10–12 minutes of baking time. You’ll also want to allow around 5 minutes for the cookies to cool on the baking sheet, then a bit more to cool completely on a rack before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy. Then beat in the eggs one at a time, followed by the vanilla extract.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Slowly add this dry mix to the butter and sugar mixture, stirring gently until just combined.
4. Add Oats and Mix-Ins:
Stir in the rolled oats, and if you like, add raisins or dried cranberries for extra chewy sweetness.
5. Shape and Bake the Cookies:
Drop rounded tablespoons of cookie dough onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread. Bake for 10 to 12 minutes, until the edges are golden but the centers still look soft.
6. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes; this helps them set and keeps them from breaking. Then transfer them to a wire rack to cool completely. Enjoy your delightful homemade oatmeal cookies with a glass of milk or your favorite drink!
Can I Use Quick Oats Instead of Rolled Oats?
It’s best to use old-fashioned rolled oats for the right chewy texture. Quick oats can make the cookies denser and less chewy, but if that’s what you have, they’ll still work—just expect a slightly different texture.
How Should I Store Leftover Oatmeal Cookies?
Store leftovers in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the cookies in a sealed bag or container for up to 3 months. Thaw at room temperature before eating.
Can I Make the Dough Ahead of Time?
Yes! The dough can be refrigerated, tightly wrapped, for up to 2 days before baking. Just let it come to room temperature for about 10 minutes before scooping and baking to ensure even cooking.
What Are Good Substitutions for Raisins?
If you don’t like raisins, try dried cranberries, chopped nuts, or chocolate chips. You can also leave out the mix-ins entirely for a simpler oatmeal cookie.
