The BEST Oatmeal Cookie Recipe

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

1. Begin by preheating your oven to 350°F (180°C).
2. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
3. 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.
4. 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.
5. Next, add in the dry ingredients (flour, rolled oats, cornstarch, cinnamon, baking soda, and salt) and mix until a dough forms.
6. 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.
7. 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.
8. Allow the cookies to cool on the pan for about 5-10 minutes before serving.
9. ENJOY!

Best Oatmeal Cookie Recipe FAQs

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Print

Best Oatmeal Cookies

Soft and chewy with a warm brown sugar / cinnamon flavor, these are ridiculously cozy Oatmeal Cookies.

Course Dessert

Cuisine American

Keyword oatmeal cookies

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Servings 24 small cookies

Calories 210kcal

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.

Nutrition

Calories: 210kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 148mg | Potassium: 84mg | Fiber: 2g | Sugar: 10g | Vitamin A: 195IU | Vitamin C: 0.003mg | Calcium: 20mg | Iron: 1mg

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So whether you’re up against dietary restrictions, allergies, or simply a barren pantry – if you run out of it, you’ll need a proper substitute for baking powder.

The Role of Baking Powder in Baking

Baking powder, a seemingly innocuous ingredient, is a chemical leavening agent crucial to creating the rise and fluffiness we covet in baked goods. It contains an acid (usually cream of tartar) and a base (commonly sodium bicarbonate, also known as baking soda), which react to form carbon dioxide gas when moistened and heated. This gas expands within the dough or batter, creating the light and airy texture that’s so essential in cakes, quick breads, and pastries. AKA, it’s the ingredient that should be named MVP.

Common Baking Powder Substitutes

If you find yourself frantically searching your pantry for baking powder that isn’t there or baking for a friend with allergies, don’t let your baked goods fall flat – just use a baking powder substitute instead! Check them out: 

• Cream of Tartar – Combine 2 parts cream of tartar to 1 part baking soda to make your own baking powder substitute. Use this in any of your baked goods without altering the taste! 
• Buttermilk or Yogurt – These acidic dairy products can activate baking soda. Replace the liquid in your recipe with buttermilk or yogurt and use 1/4 teaspoon of baking soda for every teaspoon of baking powder called for. This is great for things like pancakes and can add a pleasant tang in addition to the leavening. 
• Self-Rising Flour – This is a combination of all-purpose flour, baking powder, and salt. You can substitute self-rising flour for the all-purpose flour in your recipe and omit the additional baking powder and salt. If you’re trying to create something with a delicate texture, like a cake, this will be your best baking powder substitute because it will give a more even rise.

So if you run out of baking powder mid-bake, don’t throw in the towel! Give one of these baking powder substitutes a try and watch your baked goods rise to perfection.

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What is Baking Soda?

But before we dive into substitutes for baking soda, let’s get down to the nitty gritty. What even is baking soda? Here’s the science (per my home-ec class circa…nevermind): baking soda, or sodium bicarbonate, is a chemical compound that reacts when combined with an acid, releasing carbon dioxide, which helps baked goods rise. Aka: this keeps your cookies from being completely flat.

Top Substitutes for Baking Soda

• Baking Powder – This seems so counter-intuitive, right?? But did you know baking powder is actually a combination of baking soda, an acid, and a moisture absorber? It’s an all-in-one leavening agent. To substitute, just use 3x the amount of baking powder in place of baking soda.
• Potassium Bicarbonate and Salt – Potassium bicarbonate is a healthier alternative with no sodium. Adding salt restores the original flavor. Just replace baking soda with an equal amount of potassium bicarbonate and add an additional 1/3 of the salt required in the recipe.
• Self-Rising Flour – Self-rising flour already contains baking powder and salt, so if you swap your regular flour and baking soda in your recipe with self-rising flour, you’ll be good to go! 
• Whipped Egg Whites – This definitely doesn’t work with every recipe, but whipping your egg whites until stiff can add volume and give a rise to your recipe. 
• Club Soda – Club soda contains carbonation, which can help baked goods rise. Replace the liquid in your recipe with an equal amount of club soda and it should do the trick.

Having a list of baking soda substitutes can be a lifesaver in the kitchen (if you consider flat baked goods an emergency). So next time you run out, give one of the substitutes for baking soda a try before texting your neighbor to see if they have extra you can borrow. 

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Common Substitutes for Brown Sugar

White Sugar and Molasses – A classic duo that mimics brown sugar’s texture and flavor. Use one tablespoon of molasses for every cup of white sugar. This should be your number one turn-to. 

Honey – Honey offers a unique flavor and natural sweetness to your dishes. But if you use this substitute for brown sugar, make sure you use a smaller quantity because it is SO sweet.

Maple Syrup – This will add a distinctive, rich flavor to whatever you’re making. This makes it a better brown sugar substitute for certain baked goods and sauces than others. To use, simply add three-quarters of a cup for every cup of brown sugar called for. 

Coconut Sugar – This can be a great alternative to brown sugar! With a similar texture and a hint of caramel, coconut sugar is perfect for those looking for a less processed, but still yummy option.

Having a selection of brown sugar substitutes can absolutely save the day when you’re in a pinch (ie: when you’re making cookies at 10pm and don’t want to face your neighbor haha). But playing around with brown sugar substitutes can also open up a new way to get creative in the kitchen! From enhancing the flavor of a sauce to altering the texture of your baked goods, these substitutes for brown sugar are more than just backups.

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The Role of Butter in Cooking

Common Butter Substitutes

Margarine – A classic alternative, often used in a 1:1 ratio. This will be your best bet for matching the typically outcomes of butter. 

Vegetable Oil – Replacing butter with vegetable oil is ideal in dishes where you need extra moisture. Simply use ¾ cup for every cup of butter that is called for. 

Coconut Oil – Coconut oil is the king of vegan baking! Substitute coconut oil for butter in a 1:1 ratio. 

Applesauce – Perfect for reducing fat, use half the amount of butter! This especially works well in things like sweet breads, cakes and cakey cookies. 

Greek Yogurt – Using greek yogurt as a substitute for butter will add moisture, protein and tang! To substitute, use half the amount of butter.

Avocado – Avocado delivers on creaminess and healthy fats! Just use 1 mashed avocado in place of half the butter. This is a great sub for more savory dishes because it has a low flavor profile.

So if you’re adjusting a recipe for dietary needs or experimenting with new flavors and textures, you might find that butter isn’t as irreplaceable as we once thought.

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The Role of Eggs in Recipes

Common Egg Substitutes

• Applesauce – This acts as a binder and adds moisture to your baked goods. Simply use 1/4 cup to replace one egg. 
• Cream cheese – Use 1/4 cup or 2oz of softened cream cheese per egg. This is my favorite egg replacement for baking.
• Mashed Bananas – Bananas (especially slightly overripe bananas) are great for adding in moisture and binding your recipe together. They can be great for baked goods, although they may alter the flavor slightly. Typically 1 half of a banana can replace one egg – just mash in a bowl and you’re ready to go!
• Yogurt – Yogurt (think plain yogurt!) is a fantastic binder in recipes. As a substitute for 1 egg, use ¼ cup. 
• Special Egg Replacers – These are specially formulated to mimic the properties of eggs and are obviously a great egg substitute option! Just follow the instructions on the package for the proper ratio. This will be your best bet as a leavening substitute.

I used to feel panicky whenever I had to replace a major ingredient in a recipe, but I really shouldn’t have. Using egg substitutes for baking is simple and can produce great allergy (or pantry) friendly results. If you need help with other common baking suggestions, check out my post on cornstarch substitutes or heavy cream substitutes and check my “baking basics” tab for more kitchen helps!

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As a versatile thickening agent, cornstarch seamlessly blends whatever you’re making, be it sauces, soups, desserts, etc – ensuring the right consistency without altering the flavor. 

But if you happen to run out or have dietary restrictions, don’t worry, there are substitute for cornstarch that you can turn to!

Cornstarch Replacement

*Remember to always introduce you substitutes for cornstarch slowly and stir frequently to avoid lumps! 

• Arrowroot Powder – A great gluten-free alternative, arrowroot powder has a similar thickening power to cornstarch! Use it in a 1:1 ratio. This is ideal for acidic dishes & can withstand long cooking times. 
• Tapioca Starch – Derived from the cassava root, it provides a glossy finish to dishes. Use 2 teaspoons of tapioca starch for every 1 tablespoon of cornstarch. This is best in pies, especially fruit ones, because of it’s gorgeous glossy finish. 
• Potato Starch – Another neutral-flavored thickener. Use it in a 1:1 ratio as a cornstarch substitute. This works well in soups & gravies, but weirdly enough it shouldn’t be boiled because it might lose its thickening power. 
• Rice Flour – While not as potent in its thickening power, rice flour can be a handy alternative. Use twice the amount of rice flour as you would cornstarch. This is commonly used in Asian cuisines, specifically sauces! 

So while cornstarch may be a kitchen staple, it isn’t irreplaceable! So next time your recipe calls for Cornstarch but you cannot use it, give one of these substitutes for cornstarch a try!

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Dairy-Based Substitutes

Common Options: Half-and-half, whole milk, and evaporated milk.

Dairy is often the first go-to for many when it comes to mimicking the creamy texture of heavy cream. Here’s how our dairy substitutes work: 

• Half-and-half – A blend of equal parts milk and cream! This is creamier than milk but not quite as thick as heavy cream. This will work well in soups, sauces, and coffees.
• Whole milk – This can be used as a replacement with our without the addition of butter. If you’re looking to keep the creamy texture, pair with butter. Because of this, it is ideal for baking and making light sauces.
• Evaporated milk – Evaporated milk has 60% of its water content removed, offering a concentrated milk flavor. It’s perfect for pies, desserts, and creamy dishes (I like to use it in mashed potatoes!)

Plant-Based Substitutes

Key Options: Coconut milk, almond milk, and soy milk.

Plant-based alternatives to heavy cream are great for those who follow vegan or lactose-free diets, but they’re also a great way to bring in additional flavor to your dish. 

• Coconut milk – This possesses a distinct tropical flavor and is ideal for curries, soups, and desserts.
• Almond milk – When using almond milk, make sure to choose one that is unflavored! This can provide a nutty undertone and is super light. This works great in smoothies, cereals, and some baking recipes.
• Soy milk– You won’t find additional flavors with soy milk. It is neutral and versatile, making it a great substitute in both savory and sweet dishes.

Thickening Agents

Go-tos: Greek yogurt, sour cream, and cream cheese.

Sometimes, it’s all about achieving that lush consistency and these substitutes won’t leave you hanging! 

• Greek yogurt – Tangy and thick, this is excellent for dressings, marinades, and in certain baking recipes. 
• Sour cream – When you’re using sour cream, you will notice a slight tartness. But it can be added to soups, dips, and baked goods extremely well to add moisture to whatever you’re making! 
• Cream cheese – This is dense, rich, and well, creamy! Cream cheese is PERFECT for frostings, cheesecakes, and thick sauces.

Vegan and Lactose-Free Alternatives

Top Picks: Cashew cream, oat milk, and silken tofu.

For those eschewing dairy or embracing veganism:

• Cashew cream – Aptly named, this is made from blended soaked cashews and is incredibly creamy and versatile.
• Oat milk – This is naturally sweet and great for coffees, cereals, and sauces of all kinds!

While heavy cream may be a staple in many kitchens, it isn’t always a good fit for everyone’s dietary needs (or what’s in their fridge!). But don’t worry – you don’t have to pass up a recipe just because it calls for heavy cream! Give these potential substitutes for heavy cream a try and you’re bound to find one that suits your dietary needs, preferences, and desired flavor profile. Good luck!

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Tried & True Cookie Baking Tools

1. Measuring cups – Some people have the gift of being able to guess-timate amounts and therefore render measuring cups useless. I am not one of those people! You will use these every. time. you bake something, guaranteed. 
2. Measuring spoons – Same goes for measuring spoons. As a beginner, do not attempt to guess how much salt in your palm equals a tsp. It will end badly, I promise. 
3. Mixing bowls – You will be shocked how much you use these for baking and everything else! 
4. Stand mixer – Technically this is not a must! You can use an electric hand mixer. But it is NICE to have. 
5. Electric hand mixer – If you don’t have a stand mixer (or even if you do), it’s time to get an electric hand mixer. This is step one to delicious cookies with perfect texture and evenly distributed ingredients. 
6. Silicone spatulas – I think I legitimately write “scrape down the sides of you bowl” on every single recipe I post. So, yes, necessary. 
7. Wooden spoons – I love wooden spoons because 1) they do not scratch non-stick surfaces. And 2) they have a billion uses in your kitchen, baking and otherwise! 
8. Whisk – Necessary. 

9. Baking sheets – A definite need for anyone trying to bake cookies (or dinner in the oven!) 

10. Parchment paper – I love using parchment paper to ensure my cookies (or brownies, or cookie bars, or really any baked dessert doesn’t stick). 

11. Silicone baking mats – These are MAGIC! Just trust me on this one.

12. Cookie scoops – These are life savers when it comes to making beautifully uniform cookies that bake the same every time. Highly recommend you pick up a set! 

13. Rolling pin – Speaking as someone who had to borrow their neighbor’s rolling pin more times than they can count (sorry, friend!), just pull the trigger and get one for yourself. 

14. Cooling rack – Again, this is one of those things that I write about in almost every single recipe I post. Cookies will continue baking if you leave them on your hot cookie sheet, so it’s important to have somewhere they can cool without becoming overdone. 

15. Offset spatula – This was made for frosting beautiful cookies (or cakes, if you’re into that). If you’re one of the many people who has asked me how to make your frosting look pretty on your baked dessert, pick up one of these! 

16. Pastry brush – Yes, this feels niche. But I honestly use this all the time. It’s perfect for recipes like my Crumbl waffle cookies or my Crumbl Kentucky Butter Cake Cookies, to name a few. 

17. Oven thermometer – You will be shocked the first few times you use this to learn just how far off your oven’s internal thermometer is. This will help you get the perfect temperature for the perfect bake every time! 

18. Timer – No one likes burnt cookies and burnt cookies happen when you think you’ll remember to get them out in 10 minutes. Buy the dang timer and thank me later. 

19. Food scale – This is helpful for when recipes are done by weight (I never do this, but a lot of food bloggers do!) or for when you want to get that perfect 6oz cookie like in my Levain bakery chocolate chip cookie copycat recipe.  

20. Storage containers – Not to sound repetitive, but I think I write about airtight storage containers in literally every. single. post. These are a kitchen staple and must have. 

21. Cookie cutters – Yes, I do have a post on how to shape cookies without cookie cutters, but sometimes you just need all the cute/festive shapes in a hurry.

22. Apron – Protect your cute clothes – get a cute apron! This one is my very favorite apron. It’s comfy, washes well, and keeps your clothes spotless.

Whew, that was a lot! I hope this is helpful in knowing what baking tools and equipment to buy when you’re first starting out! Share this with your friends who want to get into baking, are making their wedding registry or with someone who needs to get you a gift! Let me know if there is a tool that I’m missing that is a must-have in your kitchen!

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Your First Stop for Pretty Cookies

I know this is going to sound pompous, but I get a lot of questions on how I make my cookies look good. And lucky for you, I don’t gatekeep. Here are my top 5 ways to shape cookies without the aid of cookie cutters.

5 Ways to Shape Cookies without Cookie Cutters

1. Roll into a ball (or use a cookie scoop) and flatten the cookies onto the tray. This will give you a nice cookie with pretty edges. Yep, pretty cookie edges are a thing. 
2. Create a design with a fork. Pretend you’re making a peanut butter cookie in the 90’s. Take the tines of a fork and press down to create a design on the top of the cookie. This is a fun way to add some texture to your cookie! 
3. Roll out your dough and freehand it! Using a knife or a pizza cutter, cut out shapes from your dough. You’ll be surprised how good your cookies look!
4. Use a template. If you’re worried about freehanding, you can print out shapes and use them as a guide. Roll out your dough, place the paper guide onto the dough and cut around it with a knife. 
5. Improvise with what you’ve got. If you’re really hoping for a perfectly round cookie, you can also roll out your dough and use a drinking glass or mason jar lid as a makeshift cookie cutter. It will work the exact same as a cookie cutter!

I hope this helps you level up your cookie game – I can’t wait to see what you create!

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