Oatmeal Cookie Recipe

A cozy, chewy oatmeal cookie recipe that uses old-fashioned oats, brown sugar, and pantry staples. Includes tips, mix-ins, a healthy version, and freezing instructions, perfect for weeknights, gifts, or lunchbox treats.

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Course: Baking, Cookies

Cuisine: American

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: Cookies

Calories: 145kcal

Author: Abby Pinkmann

Cost: $6

Equipment

1 Mixing bowl Large, for dough prep
1 Wooden spoon Or hand mixer
1 Baking sheet Lined with parchment paper
1 Cooling rack Optional, for crisping the edges

Ingredients

Ingredient Group: Base Dough
1 cup Unsalted butter Room temperature
¾ cup Brown sugar Light or dark
¼ cup Granulated sugar
2 Eggs Large
1½ tsp Vanilla extract
1¼ cups All-purpose flour Spooned and leveled
1 tsp Baking soda
½ tsp Salt
1 tsp Ground cinnamon Optional but recommended
3 cups Old-fashioned oats Not quick oats
Ingredient Group: Variations Optional Add-Ins
1 cup Raisins Soaked 10 min in warm water drained
½ cup Chopped walnuts Optional
1 cup Dark chocolate chips For chocolate variation

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
Beat in eggs and vanilla until well combined.
In another bowl, whisk flour, baking soda, salt, and cinnamon.
Slowly add dry ingredients to the wet mixture, stirring until just combined.
Fold in oats, then any optional mix-ins like raisins or chocolate.
Scoop dough onto baking sheet in 2 tbsp portions.
Bake 10–12 minutes until golden at the edges and soft in the center.
Let rest on the pan 5 minutes, then transfer to a rack.

Notes

Dough can be frozen for up to 3 months.

Swap raisins for chocolate, coconut, or nuts for easy variations.

Use flax egg and dairy-free butter for vegan version.

Store in airtight container up to 5 days.

Nutrition