Best Oatmeal Cookies
Oatmeal Cookies are a tried-and-true, classic cookie. This recipe in particular with the cinnamon and oats is so cozy and just tastes like home, ya know?Jump to Recipe
Oatmeal Cookies Recipe
What I love about this recipe is that the outside is perfectly crisp, while the inside is SO soft and chewy! This recipe doesn’t include any additions, but feel free to add in chocolate chips, raisins, or craisins.
Ingredients for Oatmeal Cookies
- Salted Butter (softened) – I always use salted butter, but if you only have unsalted, just add an extra pinch of salt to the dough. You can also substitute margarine if needed.
- Brown Sugar – We’re using a majority of brown sugar in this recipe to give the cookie a homey, comforting taste. Plus, it will stay chewy longer with more brown sugar.
- Granulated Sugar
- Canola Oil – This will help the cookies spread and give them a crispy exterior.
- All Purpose Flour
- Rolled Oats – I use old fashioned rolled oats, not quick oats.
- Cornstarch – The cornstarch will keep this cookie super soft.
- Cinnamon – The cinnamon gives this cookie that classic, cozy, oatmeal cookie taste. If you don’t like cinnamon, I would add a splash of vanilla instead so that the cookie still has some flavor.
- Baking Soda
How to Make the Best Oatmeal Cookie
- Begin by preheating your oven to 350°F (180°C).
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- In the bowl of a stand mixer, or with an electric hand mixer, cream together the butter, sugar, and brown sugar until light in color and fluffy in texture.
- Scrape the sides of the bowl with a spatula so that all ingredients are in the mixture, then add in the egg and canola oil. Mix until fully combined.
- Next, add in the dry ingredients (flour, rolled oats, cornstarch, cinnamon, baking soda, and salt) and mix until a dough forms.
- Use a cookie scoop to portion the dough into your desired cookie sizes and then place each ball on your prepared cookie sheet. For small cookies, use 1 1/2 tbsp of dough; for medium cookies, use 3 tbsp of dough; for large cookies, use 1/3 cup of dough.
- Bake the cookies until they spread slightly and no longer look wet and glossy on top. This will be about 7-9 minutes for small cookies, 9-11 cookies for medium cookies, or 12-15 minutes for large cookies.
- Allow the cookies to cool on the pan for about 5-10 minutes before serving.
Can I add chocolate chips or raisins to this recipe?
Absolutely! If you want to add chocolate chips or raisins to your oatmeal cookies, you don’t need to adjust the recipe at all, just add 1 1/2 cup of your favorite add-in and bake as directed.
Should you chill oatmeal cookie dough before baking?
Always follow the recipe exactly. For this recipe, the dough requires no chilling before baking. However, other recipes might require chilling the dough before baking to keep the cookie from spreading too much.
How do you keep oatmeal cookies soft?
The number one way to keep your cookies soft is to not over-bake them. Over-baked cookies will be dry, hard, and crumbly.
Secondly, always store your cookies in an air-tight container. They should stay soft for up to 3 days. If they aren’t as soft as you’d like, just add a slice of white bread to the container and they should soften right up.
Recipes Similar to Easy Oatmeal Cookies
Oatmeal Cookie Recipe
- 3/4 cup (137g) salted butter softened
- 3/4 cup (200g) brown sugar
- 1/4 cup (60g) granulated sugar
- 1 egg
- 1 tbsp canola oil
- 1 1/2 cups (228g) all purpose flour
- 1 1/2 cups (153g) old fashioned rolled oats
- 1 1/2 tbsp cornstarch
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 350° F (180° C).
- In a stand mixer or with an electric hand mixer, cream together thebutter, brown sugar and sugar until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.
- Add the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
- Portion the dough out -For small cookies, use 1 1/2 tbsp of dough for each cookie. For larger cookies use 3 tbsp of dough.
- Arrange on a silicone or parchment paper lined cookie sheet.
- Bake at 350° F (180° C) until The cookies spread slightly and no longer look wet and glossy on top. Small cookies: 8-10 minutes. Larger cookies: 9-11 minutes.
- Allow the cookies to cool on the pan for 5-10 minutes before serving.