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oatmeal cookies with different mix ins laid out
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4.92 from 79 votes

Oatmeal Cookies Recipe

Oatmeal Cookies are one of the best cookies! These are soft and chewy cookies and this is the ultimate cookie recipe with choices for substitutions and baking sizes!
Prep Time20 minutes
Cook Time12 minutes
Chill Time1 hour
Total Time1 hour 32 minutes
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 24 cookies
Author: Dorothy Kern

Ingredients

  • 1 ½ cups (186g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (226g) unsalted butter softened
  • 1 ½ cups (300g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ¼ cups quick cooking oats
  • 1 ½ cups mix-ins (see below) optional

Instructions

  • Note: this dough needs to be chilled. Plan ahead!
  • In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
    process shot in cowboy cookies.
  • Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla, beat until smooth.
    process shot of oatmeal cookies being made.
  • Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in desired mix-ins.
  • Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 30 minutes.
    process shot of pumpkin spice oatmeal cookies.
  • When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
  • Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
  • Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.

Video

Notes

Mix in options:

Use 1 1/2 cups of M&Ms, chocolate chips, chopped nuts, raisins, or other candy.

Baking options:

  • 1 tablespoon cookies (8-10 minutes)
  • Two (9-inch) cookie cakes (18-25 minutes)
  • 9x13-inch pan (20-28 minutes)

Dietary Substitutions:

  • Substitute equal amount Earths Balance Vegan Butter Sticks for the butter called for.
  • Substitute equal amounts of bread flour or GF 1:1 AP flour
  • Substitute half whole wheat flour and use AP flour for the remaining amount
  • Substitute 1 1/4 cups Swerve Sweetener Brown Sugar for the brown sugar to make them sugar-free.

Other Tips

  • This recipe can be easily doubled or halved.
  • Be sure to cream your butter and sugar before adding any other ingredients.
  • Whisk together your dry ingredients before adding to the wet ingredients.
  • You can make these cookies with a hand or stand mixer.
  • Be sure to use baking soda in the cookies (not baking powder).
  • Don't forget to chill the cookie dough. This ensures a puffy soft and chewy cookie!
  • I prefer baking cookies on silicone baking mats (Silpats) but you can also use parchment paper.
  • How do you know when your cookies are done? They'll be golden around the edges and have just lost that glossy sheen on top.

Nutrition

Serving: 1cookie | Calories: 196kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 153mg | Potassium: 74mg | Fiber: 1g | Sugar: 14g | Vitamin A: 256IU | Calcium: 23mg | Iron: 1mg

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