best oatmeal cookies

The BEST Oatmeal Cookie Recipe - crispy edges with soft and chewy centers, these oatmeal cookies are easy to make (no chilling, simple ingredients) and out-of-this-world delicious. Add your favorite mix-ins for an extra special twist!

Best Soft &amp; Chewy Oatmeal Cookies

all-purpose flour

½ tsp baking soda

¼ tsp baking powder

½ tsp fine sea salt

cinnamon

butter

sugar

brown sugar (packed)

tsp pure vanilla extract

oatmeal

mix-ins (optional) (chocolate chips, raisins, cinnamon chips, etc.)

Preheat oven to 375 degrees F.

Line two large baking sheets with parchment paper. Set aside.

In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.

Place softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined.

Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).

Add dry ingredient mixture and beat on low speed until just combined.

Add oatmeal and beat on low speed until combined.

Add mix ins (if desired) and stir until evenly distributed in the dough.

Use a 1 ½ to 2 TBS cookie scoop to measure out the dough.

Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.

Gently and very slightly press down tops of cookies until they are flat.

Bake in preheated oven for 8-10 minutes until the top is just set.

Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.

https://embed.mediavine.com/videos/u68rpqhiww4wdk3grrne

Best Oatmeal Cookies

These Oatmeal Butterscotch Caramel Cookies go so well with a cold glass of milk! These chewy cookies are the best light and tasty dessert.

Oatmeal Butterscotch Caramel Cookies

unsalted butter (softened)

eggs

caramel sauce

all purpose flour (Gold Medal)

quick oats

tsp kosher salt

tsp baking soda

butterscotch chips

Preheat oven to 350 degrees F. and line a large baking sheet with aÂ silpat liner or parchment paper.

In stand or electric mixer, cream butter and sugars until light and fluffy, a good 2-3 minutes. Slowly add in eggs, vanilla and caramel sauce.

Place flour, oatmeal, salt and baking soda into a large bowl, mixing to combine. Slowly add to wet ingredients along with butterscotch chips. Mix until just combined then scoop dough onto prepared baking sheet with a medium cookie scoop.

Bake for 12-14 minutes, or until edges just start to turn golden brown. Let cool on cookie sheet for 10 minutes before transferring to a cooling rack. Serve and enjoy!

These Moist and Chewy Banana Oatmeal Cookies are hands down the best banana flavored cookie I've ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!

Moist and Chewy Banana Oatmeal Cookies

(195 grams) all-purpose flour (measured accurately)

cloves

tsp salt

cornstarch

(168 grams) unsalted butter, melted

(225 grams) packed brown sugar

(104 grams) sugar

tsp vanilla extract

milliliters) bananas

(240 grams) quick 1-minute oats

Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk together. Set aside.

Add the melted butter and sugars to a large bowl and whisk to combine. 

Add the egg and vanilla extract and whisk together until well combined. Add the mashed bananas and whisk together until well combined.

Add the dry ingredients and fold together just until well combined. Add the oats and fold together until well combined. 

Create cookie dough balls that are 1 ½ tablespoons in size. You can refrigerate the cookie dough before baking, if you’d like, but you don’t have to. I think the flavors get even better if you refrigerate the cookie dough for at least 2-3 hours, or overnight. 

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with a silicon baking mat or parchment paper. (No need to bring the cookies to room temperature. You can bake them immediately after pulling them from the fridge.)

Bake the cookies for about 10 minutes or until golden around the edges and lightly golden on top.

Allow the cookies to cool for about 5 minutes, then move to a cooling rack lined with parchment paper to cool completely. The cookies can stick to the parchment paper a little bit. I find that it helps them to release if you give them a little twist on the paper before lifting them up. 

Store cookies in an air-tight container with parchment paper between the stacks of cookies so they don’t stick to each other. Cookies are best if eaten within 4-5 days.

These cookies are awesome!! Soft enough for my husband to eat and great flavor! Made them for his birthday!

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These moist and chewy banana oatmeal cookies are hands down the best banana flavored cookie I’ve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!

Banana Oatmeal Cookies

This oatmeal cookie recipe yields soft, chewy, bakery-style cookies. This old-fashioned classic is an all-time favorite, and I think you&#039;ll love the incredible flavors, perfectly balanced texture and sweetness, and ease of this recipe! Includes a how-to video!

Oatmeal Cookies

light brown sugar (firmly packed)

eggs (room temperature preferred)

vanilla extract

cornstarch ((cornflour in UK))

baking soda

table salt

oats

chocolate chips, chopped nuts, or raisins (optional!)

Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds.

Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).  

Add eggs, one at a time, beating until combined.

Stir in vanilla extract.

In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.

Gradually add flour mixture to butter mixture until completely combined. &nbsp;Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.

Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.

Cover dough with plastic wrap and place in the refrigerator to chill for at least 30 minutes and up to 3 days.

Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.

Drop cookie dough by rounded 2 Tablespoon-sized balls onto parchment paper, spacing at least 2&quot; apart. If desired, roll cookies between your palms to make a smooth ball, which will give you more uniform cookies.

Bake on 375F (190C) for 10-12 minutes (edges should be slightly browned, centers may still be slightly underbaked but shouldn&#39;t be raw, they&#39;ll bake completely as they cool).

Allow cookies to cool completely on cookie sheet before serving and enjoying.

The cookies came out excellent I highly recommend this recipe the cookies where not to dry not to sweet but just right they where so soft not to hard the where just sooooooooo good!!!!!!!❤️❤️

I followed the directions for recipe exactly (but doubled it) and they turned out fantastic. I did a double recipe so I could do two different add ins. One of which was cut up Skor bars.... these particular ones flattened more than the other dough (m&amp;m). I suspect the toffee or something melting made them flatten out. I left the dough in the fridge overnight. I am looking forward to experimenting more with this recipe. Thank you!

This is the first oatmeal cookie recipe that didn’t spread into a flat mess for me!  I scooped them first, put on a parchment lined sheet and popped in the freezer for an hour before baking them on parchment lined sheet, 6 to a tray for exactly 12 minutes…perfection!  I do add raisins and they remained plump, the cookies were buttery, chewy, and delish!  Thank you for saving the oatmeal cookie for my family!

tried your recipe
substituted butter for plant based.
absolutly delicious

Hello Sam, I've made more Oatmeal Cookies then I can count because they are my family's absolute favorite. But your recipe is for sure the best sooo delicious!! Thank You ❤️

Yum and easy! I've tried other oatmeal cookie recipes and they always turn out flat? These turned out fluffy and perfect! My new go to, thank you.

I made these as the recipe is written, and they are the best oatmeal cookies I have ever made.  They are soft and chewy and the flavor is so good.

The dough sat in the fridge for 1.5 days. I let them sit on the counter for an hour before I started scooping them.  I made them BIG using an ice cream scoop, then flattened the top a little.  My oven is wonky so I turned the heat down to 350, turned the pan half way through baking.  

Thank you for this recipe.

https://www.youtube.com/watch?v=YOgZHfGMzm4

An easy recipe for big, soft, Oatmeal Cookies.  

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Printable recipe here: https://sugarspunrun.com/big-soft-oatmeal-cookies/

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Ingredients
1 cup unsalted butter softened (226g)
1 cup light brown sugar tightly packed (200g)
1/2 cup granulated sugar (100g)
2 large eggs room temperature preferred
1 1/2 teaspoon vanilla extract 
1 3/4 cup all-purpose flour (215g)
2 teaspoon cornstarch (cornflour in UK)
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3 cups old-fashioned rolled oats (285g)
1 1/2 cups chocolate chips, chopped nuts, or raisins optional

Instructions
00:00 Introduction

00:10  Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds.  Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).

00:52  Add eggs, one at a time, beating until combined.  Stir in vanilla extract.

01:16  In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.

01:59  Gradually add flour mixture to butter mixture until completely combined.  Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.

02:37  Gradually stir in oats until completely combined.  If using raisins or chocolate chips, stir them in at this point.  
Chill dough in refrigerator for 30 minutes.

03:18  Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.  Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2” apart.  Bake on 375F (190C) for 10-12 minutes (edges should be slightly browned, centers may still be slightly underbred but shouldn’t be raw, they’ll bake completely as they cool).
Allow cookies to cool completely on cookie sheet before serving and enjoying.

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HOW TO MAKE OATMEAL COOKIES

Giant Oatmeal Chocolate Chunk Cookies are thick, soft, and chewy with hearty oats and rich chocolate chunks in every bite. This easy bakery-style recipe delivers big, satisfying cookies that always get requested again.

Giant Oatmeal Chocolate Chunk Cookies

unsalted butter

eggs (large)

baking powder

salt

chocolate chunks (semi-sweet)

Preheat oven to 375 degrees, and line two baking sheets with parchment paper or silicone mats. Set them aside.

In a large mixing bowl, beat the cold cubed butter, brown sugar, and granulated sugar. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and stir again.

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