Oatmeal cookies are a classic treat that brings together the chewy texture of oats with a touch of sweetness and a hint of cinnamon. They’re often packed with goodies like raisins or chocolate chips, making each bite a little surprise. These cookies are simple but full of comforting flavors that remind me of home.
I love making oatmeal cookies because they fill the kitchen with the warm smell of cinnamon and oats. I usually add a handful of walnuts for a nice crunch, and sometimes a sprinkle of brown sugar on top before baking for a little extra caramelized sweetness. They’re one of those recipes where you can easily customize the mix-ins depending on your mood or what you have in the pantry.
My favorite way to enjoy oatmeal cookies is fresh out of the oven with a glass of cold milk or a hot cup of tea. They’re perfect for sharing with friends or saving a few for yourself as a cozy snack. Honestly, it’s hard to stop at just one because they’re soft, chewy, and just the right amount of sweet—comfort food at its simplest and best.
Key Ingredients & Substitutions
Butter: Butter adds richness and helps the cookies spread just right. You can swap it for coconut oil if you want a dairy-free version, but the flavor will be a bit different.
Brown Sugar: Brown sugar keeps the cookies chewy and adds a mild molasses flavor. If you only have white sugar, mix in a teaspoon of molasses or use all white sugar for a crisper cookie.
Rolled Oats: Use old-fashioned rolled oats, not quick oats, for better texture. Quick oats might make the cookies too soft or mushy.
Raisins: Raisins give a chewy sweetness, but you can easily swap them for chocolate chips, dried cranberries, or nuts depending on what you like.
How to Get Chewy and Soft Oatmeal Cookies Every Time?
Here are a few tips for a great chewy texture:
- Use room temperature butter and cream it well with sugars until light and fluffy. This traps air and helps cookie texture.
- Don’t overmix once you add dry ingredients—just combine to avoid tough cookies.
- Watch the baking time closely; take the cookies out when edges are golden but centers still look soft—they’ll firm up as they cool.
- Let cookies cool on the sheet for a few minutes before moving them. This helps them set without breaking.
Equipment You’ll Need
- Baking sheets – sturdy and even heat helps cookies bake uniformly and get that perfect golden edge.
- Parchment paper or silicone mats – stops cookies from sticking and makes cleanup easy.
- Mixing bowls – one large for wet ingredients and one medium for dry ingredients helps keep things organized.
- Electric mixer or hand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – for accurate ingredient amounts, which is key in baking.
- Spoon or cookie scoop – helps portion the dough evenly for cookies that bake at the same rate.
- Wire cooling rack – lets the cookies cool evenly so they don’t get soggy on the bottom.
Flavor Variations & Add-Ins
- Swap raisins for chocolate chips if you prefer a sweeter, more decadent cookie.
- Add chopped walnuts or pecans for a nice crunch and extra nutty flavor.
- Mix in shredded coconut for a tropical twist and chewy texture.
- Try adding a pinch of ground ginger or nutmeg to the cinnamon for a warmer spice profile.
How to Make Classic Oatmeal Cookies?
Ingredients You’ll Need:
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups (270g) old-fashioned rolled oats
- 1 cup (140g) raisins (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Allow an additional 5 minutes for cooling before enjoying your delicious oatmeal cookies.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Mix Wet Ingredients:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix well.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add these dry ingredients into the wet mixture, stirring just until combined.
4. Add Oats and Raisins:
Stir in the rolled oats and raisins, making sure they’re evenly distributed in the dough.
5. Shape and Bake:
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown and the centers look set but still soft.
6. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your chewy and delicious oatmeal cookies!
Can I Use Quick Oats Instead of Rolled Oats?
It’s best to use old-fashioned rolled oats for the chewy texture. Quick oats can make the cookies softer and less hearty, but they’ll still taste good if that’s what you have on hand.
How Should I Store Oatmeal Cookies?
Store them in an airtight container at room temperature for up to 5 days. To keep them soft longer, you can add a slice of bread inside the container—the cookies absorb moisture from the bread.
Can I Freeze the Cookie Dough?
Yes! Scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. When ready, bake frozen dough balls, just add a minute or two to the baking time.
What Can I Substitute for Raisins?
If you don’t like raisins, try chocolate chips, dried cranberries, chopped nuts, or even shredded coconut for a delicious twist.
