Rating: 4.5 stars 4.6
5272 Ratings
  • 5 star values: 4157
  • 4 star values: 800
  • 3 star values: 190
  • 2 star values: 67
  • 1 star values: 58

These oatmeal cookies are perfectly flavored and lightly spiced with just a touch of cinnamon. They're soft, chewy, and easily customizable — just add 1 cup raisins, nuts, or chocolate chips when you mix in the oats. Keep them on hand for after-school snacking or make a batch for a holiday cookie exchange.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr 5 mins
total:
1 hr 30 mins
Servings:
24
Yield:
24 cookies
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If this oatmeal cookie recipe is not already a staple in your dessert rotation, it will be soon. These oatmeal cookies are soft, chewy, and utterly irresistible. 

How to Make Oatmeal Cookies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these top-rated oatmeal cookies: 

1. Make the dough: Whisk the dry ingredients in a medium bowl. In a separate bowl, beat the butter and sugar. Beat in the eggs and vanilla. Add the dry mixture to the wet mixture, then stir in the oats. Cover and chill for at least one hour (this step is important to prevent spreading!). 
2. Roll the cookies: Roll the chilled dough into balls and place the balls on baking sheets. Dip a fork in water, then in sugar. Use the fork to flatten each dough ball. 
3. Bake the cookies: Bake in the preheated oven until the edges are golden brown and the centers are nearly set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. 

Optional mix-ins: Raisins, dried cranberries, white chocolate chips, chocolate chips, walnuts, pecans, or shredded coconut

Soft Oatmeal Cookies
Credit: House of Aqua

How to Store Oatmeal Cookies

Allow the oatmeal cookies to cool completely before storage. Transfer the cooled cookies to an airtight container and store at room temperature for up to four days. 

Can You Freeze Oatmeal Cookies? 

Yes, you can freeze baked or unbaked oatmeal cookies for up to three months. 

Freeze the baked cookies in a freezer-safe container or zip-top bags with parchment paper between each layer.

Flash freeze the unbaked cookie dough balls for at least a few hours. When the balls are frozen solid, transfer them to a zip-top freezer bag and squeeze out the excess air. Bake according to the recipe, but add a few extra minutes to account for the frozen temperature. 

closeup of an appealing plate of uniformly sized oatmeal cookies with lightly browned edges
Credit: Holiday Baker

Allrecipes Community Tips and Praise

"I absolutely love these cookies," raves DMDS. "I add Craisins and white morsels to the cookies. Also, to keep them moist I put a piece of bread in the container to soak up any moisture."

"Absolutely PERFECT," according to MrsNavarro. "Crispy on the outside, chewy on the inside. My son said that the texture on the outside reminded him of the edges of brownies! I did not change a thing in the recipe, and they were absolutely perfect!"

"This has been a favorite at our house for years," says candy. "Try replacing the vanilla with a tablespoon of maple flavoring. It gives a wonderful twist to a wonderful recipe."

Editorial contributions by Corey Williams

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, cinnamon, baking soda, and salt together in a medium bowl until well combined.

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  • Beat butter, 1 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, at least 2 to 3 minutes. Beat in eggs, one at a time, then mix in vanilla. Gradually mix in dry ingredients until well combined. Add oats and mix until thoroughly incorporated. Cover the bowl and chill dough in the refrigerator for at least 1 hour.

  • When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Spray two cookie sheets with floured cooking spray. Place water in a small bowl and 2 tablespoons sugar in another small bowl.

  • Roll chilled dough into walnut-sized balls, and place 2 inches apart on the prepared cookie sheets. Dip a large fork in water, then in sugar, and use to flatten each cookie, rewetting and resugaring as necessary.

  • Bake in the preheated oven until light golden brown around the edges and centers are nearly set, 8 to 10 minutes, switching racks halfway through. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

218 calories; protein 3g; carbohydrates 32.3g; fat 8.8g; cholesterol 35.8mg; sodium 213.1mg. Full Nutrition
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