Soft and chewy oatmeal cookies are simple, sweet and delicious. They are a favorite with kids and adults alike.
You can’t go wrong with a scrumptious classic oatmeal cookie! But if you are wanting something a little more “extra” try Trail Mix Oatmeal Cookies, or No-Bake PB Chocolate Oatmeal Cookies.
An Underrated Cookie
Oatmeal cookies often get a bad wrap. When I take a variety of cookies to gatherings, those seem to be the last to get gobbled up (especially by the kids). But really, these chewy morsels are delicious!
They have the flavor profile of a chocolate chip cookie, but are filled with texture. There really is something so delicious about a plain, fresh-baked oatmeal cookie…especially when they are dipped in a cold glass of milk.
Now, if you want to mix things up or make them a bit more exciting, that’s an easy fix. Just mix in your favorite nut (I love walnuts), chocolate chips, or raisins. I especially love throwing in some butterscotch chips…yum!!!
How to make oatmeal cookies
PREP. Preheat the oven to 325. Line 2-3 baking sheets with parchment paper or spray with cooking spray.
WET INGREDIENTS. In a large bowl or the bowl of a stand mixer, beat together the butter, brown sugar, and sugar until creamy. Add the eggs and vanilla and mix until smooth.
DRY INGREDIENTS. In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix until almost combined. Add the oats and walnuts and mix by hand until combined.
BAKE. Scoop the oatmeal cookie dough in one inch balls onto the prepared baking sheets. Bake 12-14 minutes, until lightly browned on the bottoms. Let cool on a wire rack.
Oatmeal Cookie Tips
Oatmeal cookies are such a classic and this recipe is no exception. We think even your grandma would approve! Here are a few tips for making these soft and chewy treats:
- If all you have on hand is salted butter you can definitely substitute it for the unsalted variety in this recipe. Just make sure to reduce the amount of salt called for to ½ tsp since there is about ¼ tsp of salt in each stick of butter.
- If your dough is a bit on the sticky side, let it chill for a half hour or so in the fridge before scooping it into balls.
- Feel free to swap out chocolate chips, butterscotch chips, pecans, or raisins for the walnuts called for in this recipe.
- Dark brown sugar would be a great choice when making these cookies since it contains more molasses and will make your cookies have a nice, chewy texture.
- It’s fine to substitute regular old fashioned oats for the quick cooking oats called for in this recipe if that is what you have available. Just make sure to avoid steel cut oats as they will make your cookies turn out too dry.
Whether you decide to make your dough ahead of time or want to store some leftover cookies here are a few helpful suggestions:
Dough MADE AHEAD of time can be stored in an airtight container in the fridge for 3-4 days.
FREEZE your cookie dough after you have scooped it into balls. Begin by flash freezing the dough balls on a parchment lined baking sheet for an hour or so. Then transfer them to an airtight container or Ziploc bag and store in the freezer for up to 3 months.
- If you are baking cookie dough that has been frozen you won’t even need to let it thaw! Just add an extra minute or two to the baking time for best results.
To STORE cookies that have already been baked, it’s best to keep them in an airtight container. If keeping them at room temperature you can add a slice of bread to the container to help keep them soft. If freezing, no need to add the bread, just store in a Ziploc freezer bag for up to 3 months. Make sure your cookies have cooled completely before freezing, and layer them in the freezer bag with parchment paper between each layer. Frozen cookies can be thawed on the counter at room temperature.
Here are some more tasty cookies you’ll want to bake up soon:
- Brown Butter Chocolate Chip Cookies
- The Best Peanut Butter Cookies
- Lemon Sugar Cookies
- Triple Chocolate Cookies
Oatmeal Cookies Recipe
- 1 cup butter - softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 3 cups quick cooking oats
- 1 cup chopped walnuts
- Preheat the oven to 325. Line 2-3 baking sheets with parchment paper or spray with cooking spray.
- In a large bowl or the bowl of a stand mixer, beat together the butter, brown sugar, and sugar until creamy. Add the eggs and vanilla and mix until smooth.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix until almost combined. Add the oats and walnuts and mix by hand until combined.
- Scoop the cookie dough in one inch balls onto the prepared baking sheets. Bake 12-14 minutes, until lightly browned on the bottoms. Let cool on a wire rack.
These are my hubby’s favorite cookie and these are so addicting! So excited to make these again during the weekend! Such a wonderful and very delicious cookie!
Weekend baking is the best!
These cookies are without a doubt the best and softest cookies! delicious!
And so filling with all the oats and nuts!