These Simple Oatmeal Cookies come together quickly and require no chilling before baking. Made with everyday pantry ingredients, this classic cookie comes out soft and chewy every time!
This recipe for Simple Oatmeal Cookies was updated on February 16, 2021, with newer content and fresh pictures.
Sometimes a plain and simple cookie is all you want. Nothing fancy or featuring extravagant ingredients, just easy and straight-forward. That's why these are the best oatmeal cookies.
This is my favorite go-to oatmeal cookie recipe, especially when I want a cookie right now. In less than 10 minutes you'll have them in the oven baking! No-chill cookies are always a plus in my book.
Not only do they have a rich buttery flavor, but there's also just a hint of cinnamon spice. That flavor combination, along with the chewy texture from the old-fashioned oats, makes these cookies perfect!
Why You'll LOVE These Homemade Oatmeal Cookies:
- They have a delicious buttery and cinnamon flavor.
- They're both soft and chewy.
- Only simple pantry ingredients are used.
- You do not have to chill the cookie dough before baking (yay!).
- In less than 25 minutes you'll be enjoying these cookies!
Using The Right Kind Of Oats
Old-fashioned oats (also called rolled oats) are a must for this recipe. Not only do they hold together better and have a great flavor, but they also provide that chewy texture.
Instant oats typically aren't recommended for baking (especially with oatmeal cookies) because they tend to just fall apart.
Use old-fashioned oats. They can easily be found down the baking aisle of most stores.
Baking Tips Before Starting:
Follow these simple, but highly important, tips in order to create perfect oatmeal cookies every time!
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: The unsalted butter and eggs need to be at room temperature before baking. I recommend removing these ingredients from the refrigerator 1 hour before you want to bake.
- Cookie Dough: Use a cookie scoop to scoop out the cookie dough and roll it into a ball with your hands. Space the cookie dough balls out onto the prepared baking sheet, about 2-inches apart.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially "rotate or spin" around each cookie immediately when they come out of the oven. Since they're really hot, the cookies will easily mold to that circular shape as you move around them.
Ingredients In Oatmeal Cookies:
These simple ingredients all play a part in making these the best oatmeal cookies.
- All-Purpose Flour: Provides body and structure.
- Baking Soda: Helps the cookies to spread when baking. Make sure your baking soda is fresh and not expired.
- Cinnamon: Adds a touch of spice.
- Salt: Helps to enhance all of the other flavors.
- Unsalted Butter: Adds that delicious buttery flavor. Be sure to use room temperature unsalted butter.
- Brown Sugar: Provides chewiness and sweetness.
- Sugar: Extra sweetness.
- Large Eggs: 2 large eggs help to bind all of the ingredients together while making the cookies soft and chewy.
- Vanilla extract: Adds flavor.
- Old-Fashioned Oats: You must use old-fashioned oats (or rolled oats). Do not substitute them for quick oats.
How To Make This Oatmeal Cookie Recipe:
With just 10 minutes of prep and about 10 minutes in the oven, these easy oatmeal cookies come together in no time!
- Dry Ingredients: Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Wet Ingredients: Cream together the butter, brown sugar, and sugar until thoroughly combined. Add the eggs, one at a time, and then add the vanilla.
- Combine Ingredients: Slowly add the flour mixture to the wet ingredients until just combined. Add the oats and use a silicone spatula to gently fold everything together.
- Bake: Roll the cookie dough into balls and bake for 8-10 minutes. Allow the cookies to cool for 5 minutes on the pan before transferring them over to a wire rack to finish cooling.
Frequently Asked Questions:
No, you cannot substiture quick oats in this recipe. The cookies will not have their chewy texture nor the flavor we're looking for. Stay away from quick oats.
Although I think these cookies are amazing as is, you certainly can add in a cup of your favorite mix-in, such as: chocolate chips, white chocolate chips, M & M's, dried fruit, or even butterscotch chips.
Once the cookies are completely cooled, keep them stored in an airtight container on the counter. They will stay soft and last up to 7 days.
Recommended Baking Tools:
- Silicone baking mats
- Baking sheets
- Silicone spatula
- Electric stand or handheld mixer
- Cookie scoop
- Wire baking rack
I hope you enjoy these simple, but delicious, Oatmeal Cookies. They truly are one of my favorites!
More Delicious Cookie Recipes:
- Double Chocolate Chip Strawberry Cookies
- Peanut Butter Cookies
- Classic Chocolate Chip Cookies
- Gingersnap Cookies
Simple Oatmeal Cookies
- Baking Sheets
- Silicone Baking Mats
- Cookie Scoop
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature (1 stick)
- 3/4 cup brown sugar
- 1/4 cup sugar
- 2 eggs, room temperature
- 1 1/2 tsp vanilla extract
- 2 cups old-fashioned oats
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats or parchment paper.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Using an electric stand mixer with the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high speed until smooth and combined (about 1-2 minutes). Add the eggs, one at a time, mixing well after each one. Then add the vanilla extract. Be sure to scrape the bottom and sides of the bowl.
- Slowly add the flour mixture and mix at low speed just until combined. Then gently mix in the oats. Remove the bowl from the stand and use a silicone spatula to fold together any remaining loose ingredients.
- Use a cookie scoop (I used my 1.5 tbsp) to scoop out the dough and roll it into a ball in your hands. Place the cookie dough balls onto the prepared baking sheet, about 2-inches apart, and bake for 8-10 minutes (the edges should be lightly browned and the tops will look slightly underdone).
- Let the cookies rest on the pan for 5-10 minutes as they'll finish baking and start to set (they may look underdone but they're not). Then transfer the cookies over to a wire baking rack to finish cooling completely.