Best Oatmeal Cookies
Soft and chewy with a warm brown sugar / cinnamon flavor, these are ridiculously good and cozy Oatmeal Cookies.
The BEST Oatmeal Cookie Recipe
There are so many things to love about this Homemade Oatmeal Cookie Recipe! Featured in my newest cookbook, “Cookies for Days” these cookies are a beloved staple in thousands of homes. Here’s why they’re a fan-favorite:
- The outside is perfectly crisp, but the inside is SO soft and chewy. If you were to google the perfect texture for the best Oatmeal Cookies you’d find these cookies.
- This is an Oatmeal Cookie that stands on its own, but can absolutely be a team player. Meaning, you can eat these as-is, or pump them full of chocolate chips, raisins, nuts, craisins, butterscotch chips, or whatever your heart desires. Don’t change the recipe at all, just add about 1 1/2 cups of your chosen add-in and bake!
Okay, but how do you keep oatmeal cookies soft? I have two best practices for you.
– First, DO NOT over-bake them! Over-baked cookies will be dry, hard, and crumbly. (No thanks).
-Second, always store your cookies in an airtight container. It’s simple, but it will keep your cookies nice and soft for up to 3 days. But hey, if your homemade oatmeal cookies still aren’t as soft as you’d like, just add a slice of white bread to the container and they will soften right up!
Ingredients in Soft Oatmeal Cookies
This classic Oatmeal cookie recipe has a few upgrades to help it stay ultra soft (cornstarch), be nice and chewy (brown sugar), and taste just like grandma’s (cinnamon). Check out the rest of the ingredients below!
- Salted Butter (softened) – I always use salted butter, but if you only have unsalted butter, use that and 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, using more brown sugar will help it stay chewy longer.
- Granulated Sugar
- Egg
- Canola Oil – This will help the cookies spread just a bit 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 extra flavor.
- Baking Soda
- Salt
How to Make Oatmeal Cookies Recipe
- 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.
- ENJOY!
Best Oatmeal Cookie Recipe FAQs
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.
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.
More like this Oatmeal Cookies Recipe
Best Oatmeal Cookies
Ingredients
- 3/4 cup (167g) 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
Instructions
- Preheat oven to 350° F (180° C).
- In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture.3/4 cup (167g) salted butter , 3/4 cup (200g) brown sugar, 1/4 cup (60g) granulated sugar
- Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.1 egg, 1 tbsp canola oil
- Add the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.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
- 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.
I made these but, did not add oil and, I mixed all the dry ingredients in a large mixing bowl and, whisk them together really well then added the wet ingredients and, stirred them all together by hand turned out delicious and, soft I will make these again thankyou for the recipe
These came perfect. added raisins!! my husband and I can’t stop eating them!!! thank you for the amazing recipe!!!! these will be the only oatmeal raisin cookies we make. definitely a 5 star. if you like oatmeal cookies you will love these
Can I use a sugar substitute to male them sugar free?
I’ve never used a sugar substitute in this recipe, but you can give it a go! It will definitely alter the flavor and texture of this cookie, though, just so you are aware!
These are by far the best oatmeal cookies I’ve ever made!! The fact that they stay chewy and thick is just amazing! I am a bit of brown butter fiend, so I used half browned and half not, and I added a drizzle of vanilla extract. I’ll make these again and again!!!
I’ve been searching for YEARS for the most perfect but quick oatmeal cookies and these win!! Amazing with 1/4 cup choc chips and 1/4 cup skor chips 😋
What is a substitute for the cornstarch? Could I use arrowroot powder?
Can I use olive oil in place of the canola oil?
Thank you! Excited to try this recipe!
Hi Liz, I’ve never tried making this recipe with arrowroot powder or olive oil, but both substitutions should work! It may alter the texture of the cookies slightly, so be aware of that.
New favorite cookie unlocked! I added a bit extra cinnamon to the dry mix, and in the wet mix I added an extra egg yolk and 1 tsp vanilla extract.
I absolutely love this recipe. It’s my new go-to cookie recipe, and awakened my love for oatmeal cookies.
This recipe was easy to make with ingredients already in my kitchen. The cookies were soft on the inside and a little bit crispy on the outside – perfect! My family and I enjoyed them very much. I made the larger size and had them in the oven at 350 degrees for 9 minutes.
Hi Karli, will you please confirm the measurement for butter? 3/4 cup of butter weighs 170g not 137g. I’m not sure if I should use 3/4 cup of 137g. Thanks so much!
So sorry for the typo! I would use 167g of butter for 3/4 cup.
Best cookies!