oatmeal cookie

This freezable Oatmeal Cookie Baked Oatmeal tastes like an oatmeal cookie&#039;s older, more healthful sibling. Perfect for breakfast meal prep. 

"Oatmeal Cookie" Baked Oatmeal

applesauce (1.00)

brown sugar (0.16)

Tbsp vanilla extract (0.42)

cinnamon (0.15)

tsp nutmeg (0.02)

salt (0.05)

tsp baking powder (0.06)

Tbsp butter

milk (0.56)

raisins (0.75)

oats

Preheat the oven to 375ºF. In a large bowl, whisk together the apple sauce, egg, brown sugar, vanilla, cinnamon, nutmeg, salt, baking powder, and melted butter. Once whisked smooth, add the milk and whisk until smooth again.

Add the raisins and dry rolled oats. Stir with a spoon until the mixture is combined. Lightly coat a 9x9 casserole dish (or any 2-3 quart casserole dish) with non-stick spray, then pour the oat mixture into the dish.

Bake the oatmeal uncovered in the fully preheated oven for 45 minutes. Divide into six portions and serve. Baked oatmeal is good warm or cold and tastes great with cold milk poured over top.

These oatmeal raisin cookies are just the way Grandma made them, except with butter instead of shortening! They're made with old-fashioned oats, brown sugar, and plenty of raisins. 

Oatmeal Raisin Cookies

(1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening

brown sugar, packed

sugar

eggs

vanilla extract

all-purpose flour

salt

baking soda

cinnamon

nutmeg

raisins

walnuts (optional)

"How do you get them to not flatten like a pancake? Made these at work and everyone loved them. Now I’m making them again, however I don’t want them to be so flat!! I even turned the temp down to 335"

Preheat and prep: Preheat oven to 350°F. Grease two large cookie sheets or line with Silpat or parchment paper.

Combine the butter, sugar and eggs: In a large mixing bowl, beat butter until creamy. Add the brown sugar and white sugar, beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract.

Add the dry ingredients: Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats.

Scoop out the dough onto sheets: Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.

Bake the cookies: Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes. Note that the cookies will seem underdone and lightly colored everywhere but the edges. That's okay, they will firm up as they cool.

Cool, transfer, and store: Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.

"ALL I CAN SAY IS,  OH MY GOODNESS!!  SIMPLY ONE OF THE BEST IF NOT THE BEST OATMEAL RAISIN COOKIE THAT IVE MADE AND EATEN!  FOLLOWED THE RECIPE EXACT, EXCEPT I DID ADD CRANBERRIES AND USED CRISCO SHORTENING STICKS INSTEAD OF BUTTER. THE COOKIE HAD A CRISP EDGE THAT YOU TASTED WITH A CHEWINESS OF THE REST OF THE COOKIE!!  I WOULD HAVE GIVEN 10 STARS!  THANKS FOR SHARING A LITTLE HAPPINESS!  HAPPY HOLIDAYS!"

"I never thought I liked oatmeal raisin cookies but they’re my boyfriends favourite so I gave this recipe a try and I can’t believe how amazing they are! The only thing I change is using all brown sugar and I love the way they turn out"

"They were good, even though we cut down the sugars and salt by half to try to make them healthier. Even so they were super salty for us. Next time just use a pinch of salt."

"Really nice recipe.  I really only kept them in for 7-8 minutes to make sure they're chewy and not dry."

My oatmeal cookies are thick and chewy, thanks to a resting period that lets the oats soak up moisture from the dough. A blend of white and brown sugar ensures crispy edges and butterscotch-y middles. Raisins may be traditional, but I love the way dried cranberries or cherries offer a naturally tart counterpoint to the sweetness of the dough.

Easy One-Bowl Oatmeal Cookies Recipe

unsalted butter

(15 milliliters) vanilla extract

egg, cold (about 50 grams)

light brown sugar (3/4 cup, gently packed; 200 grams)

white sugar (1 cup; 200 grams)

(3 grams) cinnamon

(3 grams) baking soda

all-purpose flour, not unbleached (1 1/4 cups; 170 grams)

cranberries

Adjust oven rack to middle position, preheat to 350°F, and line 2 aluminum half sheet pans with parchment (not wax paper).

Combine butter, vanilla, egg, brown sugar, white sugar, kosher salt, cinnamon, and baking soda in a medium bowl. Stir until no lumps remain, then fold in rolled oats, followed by the flour and dried cranberries or cherries. Divide into 30 one-ounce portions with a roughly 2-tablespoon scoop and arrange on prepared sheet pans. Let stand at room temperature for at least 25 minutes, no more than 75.

Bake until pale gold around the edges, but still puffed and steamy in the center, about 15 minutes. Cool directly on sheet pans until firm, about 10 minutes. Enjoy warm, or store in airtight container up to 3 days at room temperature.

Oatmeal Cranberry Cookies

brown sugar

flour

cardamon

dried cranberries (or other dried fruit)

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

Made the cookies exactly as written.  They were delicious... not too sweet and nice and chewy.  I did make them a little bigger because I had a very small ice cream scoop that is just easier.  Will definitely make them again.

I upped the cranberries a bit and added chopped walnuts. They were devoured and multiple requests to make more. Great cookies!!<br /><br /><br />

How easy AND excellent!  Only changed one thing due to a reader suggestion:  increased cranberries to 1.5 C. to enhance moistness.  <div>Recipe as is yielded nearly  4 dozen, guess I was a little heavy handed in sizing!  What I loved about this is that there was no need to separate the cookies as far apart on the baking sheet as many recipes call for, as they don't spread out much at all!  I was able to bake 24 or more per sheet pan.</div><div>Oh, I forgot--I also cut the sugars down to 1/2C each.  I used 'Craisins" dried cranberries.    I used regular oatmeal, not instant.</div><div>I made these as my neighbor gifts for Xmas and everyone loved them.  My husband loved them so much he ate about ten over two days.  (They are small!)  Make these, you won't be sorry and they really are easy!  </div>

The best cookies I’ve had in a long time!! I made this exactly as the recipe is written &amp; they are fantastic! These cookies will be added to my most favorite cookies of all time!!

I followed the recipe exactly.<br />Good cookie. Crispy edges and chewy on the inside. Personally, I prefer a little less oatmeal.

I broke my own rule of cooking.  “ Always make the recipe as written the first time.” How can you fairly review a recipe that wasn’t followed?!  I saw a couple of notes about too much sugar. Cut the granulated by 1/4 cup. Ground the oatmeal.  It did taste too “ floury”.  I did love the oatmeal addition but is there something I should do differently if I grind the oatmeal?  I am going to make these with my niece next week &amp; I want them to be perfect.  If I cut back sugar, will add white chocolate chips.  I think they lacked sweetness with less sugar. And seriously! Who makes a cookie using a teaspoon??

Great oatmeal cookie. .ABSOLUTELY NO REASON TO ADD THE CRANBERRIES!  I can't taste them, only the cinnamon, nutmeg and cardamom.  

I’ve made this recipe for the last two Christmas’s now. I skip the cardamom and add dark chocolate chunks. So yummy!

Find out why Alton Brown's Food Network cookie recipe earns the title of Oatiest Oatmeal Cookie.

Oatiest Oatmeal Cookie

old fashioned rolled oats

baking powder

unsalted butter, room temperature

Heat the oven to 375 degrees F. Spread oats in a single layer on half-sheet pans and bake until lightly toasted, about 20 minutes. Remove the oats from the oven and let cool for 2 to 3 minutes.

Grind 8 ounces of the toasted oats in a food processor for 3 minutes or until the consistency of whole-wheat flour. Add the baking powder, cinnamon and salt and pulse to combine.

Combine the butter, brown sugar and granulated sugar in the bowl of a stand mixer, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed, add the egg and vanilla and mix to combine. Stop to scrape down the sides of the bowl, if necessary.

With the mixer on the lowest speed, slowly add the oat mixture, the remaining 8 ounces of oats and the raisins until just combined. Stop once to scrape down the sides of the bowl. Scoop the dough with a 1-ounce ice cream scoop or disher onto parchment-lined half-sheet pans, leaving 2 inches between each mound. Bake the cookies for 12 minutes, rotating the pans after 6 minutes, until the cookies begin to brown around the edges. Remove the pans from the oven and let the cookies cool on the pans for 2 minutes. Transfer the cookies to a cooling rack to cool completely.

These cookies were excellent!  I don’t use butter so used a combination of “plant butter” and coconut oil.  Also used 4 oz walnuts instead of raisins.  Would like to reduce the sugar - not sure how yet.  Please check the modifications made to the written recipe in the attached video.

I have made this recipe about a dozen times. If you want really delicate oatmeal cookies, make it as written. For sturdier cookies that can better survive the trip from plate to mouth, I cut back the butter to 7-8 ounces and add a generous 1/8 tsp xanthan gum to the oat flour mix. Roll into firm enough balls to eliminate any cracks in the dough on the interior, which become cracks in the cookie where it will fail. Cooling on the cookie sheet is key before moving to the cookie sheet.

I can use chocolate chips in the dough instead of raisins.

I tweaked the ingredients by using apple sauce instead of eggs which help hold it together. I used coconut oils instead of butter and I made a jam by boiling some organic maple syrup frozen cherries, pomegranate, and candied ginger instead of suger. I turned them into thumb print cookies. I give it 3 stars because the directions were in ounces and the directions suggest to add the vanilla extract before blending the baked oats but that just makes the baking powder cake up.

Making these in the morning before hubby is up and will surprise him, Marie Goodson

I made these yesterday and I found them delicious and great because if you use gluten free oats then it's a gluten free cookie.  I added about an ounce more sugar and instead of raisins I added one 5-ounce bag of dried cranberries and about 3/4  cup of raw pumpkin seeds.  Great combo!<br /><br />Yes, mine spread on the cookie sheet too, they do not look like the picture!  I used two eggs and you must weigh all ingredients with a scale or the recipe will be off.  My batter was not thin, easy to scoop and place on the cookie sheets.  The first batch spread.  I baked one sheet at a time.  I put one tray in the freezer and the other in the fridge, both for about 15 minutes.  I baked the batch from the freezer and they spread.  I baked the batch from the fridge and they seemed to spread a little more.  I cooked them an extra minute or two so they are nicely browned.  Darker than the pic.  Day two they are crispy on the edges and chewy in the middle but quite delicious.  It's just a good option for gluten free cookies or if you don't have any flour on hand.

https://www.foodnetwork.com/videos/sowing-your-oats-0144889

Alton Brown offers a delicious way to help you reach your daily oat quota.

Sowing Your Oats

Soft and chewy mini oatmeal chocolate chip skillet cookie baked in a small cast iron skillet. It&#39;s the perfect size for one or two people to enjoy!

Mini Oatmeal Chocolate Chip Skillet Cookie

butter

chocolate chips

Heat the oven to 350 degrees F (177 degrees C). Generously butter a 6.5-inch cast iron skillet or a 5x5-inch baking dish and set aside.

In a medium-sized bowl, cream together the melted butter, granulated sugar, and brown sugar until well blended. Beat in the egg yolk and the vanilla.

In a separate small bowl, mix together the flour, oats, baking soda, and ground cinnamon. Pour the flour mixture into the butter/sugar mixture and mix until combined. Gently stir in the chocolate chips.

Press the cookie dough into the skillet and bake for 15-18 minutes or until the top of the cookie looks barely golden. Do not over-bake it, the cookie will continue to cook in the hot skillet when you take it out of the oven.

Allow the cookie to cool in the skillet or baking dish for at least 10 minutes before cutting.

Best when enjoyed warm.

We use walnuts and raisins in these cookies, but feel free to try your own favorite mix of nuts and dried fruit, like pecans and cranberries or roasted peanuts and chopped apricots.

Loaded Oatmeal-Raisin Cookies

walnut halves, roughly chopped

coconut flakes

golden raisins

(16 tablespoons) unsalted butter, softened

milk

Preheat the oven to 375 degrees F. Spread the walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden and fragrant, about 8 minutes. Spread the coconut on another rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes. Let the nuts and coconut cool. Cover the raisins with hot water in a small bowl; set aside.

Meanwhile, whisk the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl.

Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, raisins, walnuts and coconut.

Drop the dough by rounded tablespoons onto ungreased baking sheets. Bake until golden brown, about 12 minutes, switching the positions of the baking sheets halfway through. Cool the cookies on the sheets on wire racks for 1 minute, then transfer to the racks to cool completely.

Absolutely delicious cookies!!  I recommend this recipe !

These turned out beautifully. I only needed 10 minutes of baking time for perfection!

Followed the recipe as written - love them!

They come out nicely. Needs more cinnamon and nutmeg. 

So yummy. Every pan came out perfect. Next time I will add more coconut and chocolate chips!

Excellent!!! Easy to follow instructions and the cookies were just so yummy! I substituted the raisins for cranberries because that is what I had at home and it was still very delicious. Thanks for the recipe!

Get ready to meet your new favorite day hiking snack! These bars have everything you love about a chewy oatmeal cookie and all the goodness of nuts, seeds, and dried fruits. Take them on your road trips and camping adventures too!

Everything Trail Bars

dried fruits, chopped (I used raisins and cranberries)

coconut

unsalted butter, melted

dark brown sugar, packed

tsp vanilla extract

tsp salt

tsp baking soda

Craving oatmeal cookies but don't want to make a full batch? This is the recipe for you! It's so easy and seriously tasty!

Recipe for One Oatmeal Raisin Cookie

(scant) packed light-brown sugar

Tbsp whisked egg*

quick oats

Tbsp raisins ((or 3 Tbsp chocolate chips))

Tbsp chopped pecans or walnuts ((optional, chop small))

Preheat oven to 350 degrees. Place butter in a medium microwave safe mixing bowl. Heat in microwave on HIGH power until almost fully melted.

Add brown sugar, 1 Tbsp egg, flour, oats, baking soda, cinnamon and salt to melted butter. Stir until well blended (it will seem dry at first but it will start to come together). Add raisins and nuts and mix.

Shape dough into a 3 1/2-inch disk on a Silpat or parchment paper lined baking sheet. Bake in preheated oven 13 - 15 minutes until edges are golden but center is still soft. Cool slightly and enjoy!

Bake a batch of Ree Drummond's Brown Sugar Oatmeal Cookies from Food Network.

Brown Sugar Oatmeal Cookies by Ree Drummond as seen on The Pioneer Woman season 8.

Brown Sugar Oatmeal Cookies

dark brown sugar

(2 sticks) salted butter, softened

Brown Sugar Oatmeal Cookie Recipe : Food Network

In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time, scraping the bowl after each one.

Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!

Let the cookies cool slightly on the baking sheets, then transfer onto a plate for serving.

Great flavor. I cooked a little longer than recipe (15 mins.) &amp; they were perfect in &amp; out. 

Great recipe if you want to take a trip in time. Loved it!

I made exactly as directed, didn’t add any extras but refrigerated 40 min before baking. I used a medium cookie scoop but it made 36 cookies, not 24 as described. I put 12 cookies per each large 14” x 19” cookie sheet and they still melted into each other so I think they need about 4-5” between each cookie. These were delicious! I will definitely make again, probably adding some walnuts and chocolate chips next time. 

These are absolutely perfect! We sprinkle some salt on top before baking and they are sooooo addicting!

Two cups of sugar leaves you with 18 grams per cookie. Who eats one cookie? I used 1 cup and the cookies were fine. 

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/022/0227/0227412

Brown sugar makes Ree's oatmeal cookies even more scrumptious than before.

Oatmeal Cookies

allspice

mace

unsalted butter,

eggs,

vanilla extract,

pecans

Position the racks in the top and lower third of the oven and preheat to 350 degrees F. 

In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon, and mace. 

In another large bowl, combine the butter and sugar and, with a hand-held electric mixer, mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) 

Add the brown sugar and mix until incorporated. Add the eggs to the butter mixture, one at time, waiting for the first one to be fully incorporated before adding the last. Mix in the vanilla. 

Reduce the mixer's speed to low. Add the flour mixture, little by little, until a smooth dough is formed (scrape the bowl down occasionally). Turn off the machine, stir in the oats, raisins, and pecans with a rubber spatula. 

Line 2 baking sheets with parchment paper. Using a spoon, drop heaping tablespoons of the dough onto the sheets, spaced about 2 inches apart. 

Bake the cookies in batches, turning the pans once, until golden brown, but still soft and spongy, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely. Store in a sealed container. 

My daughter and I just make the Oatmeal cookies very tasty.! I substitute the mace for nutmeg and the raisins for dried cranberries infused in pomegranate juice and no nuts. I give this recipe two thumbs up with a cup of milk!!

amazing and crispy ...left out mace, allspice and raisins

I just finished baking a batch of these cookies to take to my son's  school and they are looking amazing!!  I formed the dough into little balls as I placed them on the cookie sheets.  They came out soft and round rather than flat and crispy. They are so yummy!! lol! I added chocolate chips (for the kids) instead of raisins and I used 2 1/2 cups of oats. I also used nutmeg as a substitute for mace. I will be making these again for sure! <br /><br />Enjoy!

The cookies came out wonderful!  I added raisins soaked in rum(24 hours).  You do need to adjust your baking time for your oven. Mine only took 9 mins.<br />A good basic recipe!

The cookies came out wonderfully, despite the fact that I used quick oats rather than rolled oats and crains rather than raisins (it was all that I had in my pantry, and I have no mase. The cookies were soft and wonderful, and my husband LOVES them! Thank you for sharing such a great cookie recipe! I plan to make them with rolled oats and raisins next time.      <br />        <br />    <br /> 

I tried this recipe and it was very good.  I used the irish style steel cut oats, substituted cranberries for raisins, added chocolate chips and substitued walniuts for pecans.  It was very good, but even when i halved the recipe it made 17 cookies so i'm sure the full recipe makes almost 30 if you use one tablespoon of batter per cookie!

 i've never baked homemade oatmeal cookies this way.  i followed the instrustions the best i could &amp; believe it or not they were a success.  thank you food network kitchen.  i  enjoy your show.    

Oatmeal Molasses Cookies

unrefined coconut oil

molasses (not blackstrap molasses)

walnuts

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.

In a stand mixer, mix the sugar and coconut oil until combined. Add the molasses and eggs and mix until combined. Add the dry ingredients and mix until just combined. Fold in the raisins and walnuts.

Using a 2-tablespoon or 1-ounce scoop, portion the dough onto the baking sheets, 1/2 to 1 inch apart. If you like chewier cookies, leave the dough as is. If you like crispier cookies, press down with a spoon to flatten. Bake until the edges are brown, about 15 minutes. Cool before serving.

An excellent cookie. I used only 2tbsp of molasses as 6 seemed excessive. Still got a nice color, flavor and chewy cookie. Would also up the raisins to about a cup.

OMG! These are SO good. I used regular raisins and toasted the walnuts before adding them. I also soaked about 6-8 whole dates in whiskey then drained and chopped them and added those too. I used quick oats. Also, I used Sugar in the Raw instead of white sugar. Mine did not spread out much; next time I’ll flatten them before baking. 

Used Wholesome Organic Blackstrap molasses.  They were much darker than the video, using regular molasses.  Was worried, but OH MY!!!  They were beyond delicious.  Didnt flatten and they were crisp on the outside and chewy on the inside.  This has not made my cookie recipe collection, with blackstrap molasses.  PERFECT!<br />

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/024/0245/0245608

Damaris updates her grandmother's recipe for Oatmeal Molasses Cookies.

Coconut and Oatmeal Drop Cookies

(2 sticks) butter

oatmeal

Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal. 

Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

This recipe is very similar to one my mother made 50 years ago. Has the same ingredients although they vary in amounts that she put in. She also added maraschino cherries. Hers where delicious. 

I just made these cookies with my 4 year old. I wish the recipe had specified sweetened or unsweetened coconut. I had the latter, but there is a huge difference between the two! The cookies are pretty good but not amazing. After the first too pans were baked we tried them and opted to add chocolate chips to the rest of the dough. I think that’s an improvement. I also sprinkled a little sea salt on top because the recipe doesn’t include any salt and I always use unsalted butter for baking. 

Amazing cookies. My family and friends love them 

Excellent! I added a touch of cinnamon, and also sprinkled with course salt after baked. Will definitely be a go to!!   TB

Perfect!! Crispy and chewy. I used sweetened coconut because that’s what I had on hand and used 3/4 cups of both sugars. 

These are a favorite in our house. I add raisins. Also needs a pinch of salt. I reduce the sugar since the raisins add sweetness. Also use unsweetened coconut. 

Amazing texture! Wish the recipe had called for salt, seems to be missing some depth of flavor. I sprinkled some on top at the end of baking and the kiddos can't get enough! 

Awesome cookie!!!  I did not have nuts so to give it something crunchy I used a cup of cinnamon oat granola mix.  Other than that substitution, I changed nothing else and followed the rest of recipe exactly. Was so good and I didn’t miss the nuts at all even though I like  nuts in my cookies. I think these would be good with or without nuts!  

A little bit of apple butter adds moisture, flavor and sweetness to these cakey cookies and acts as a butter substitute.

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The most viewed oatmeal cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Easy One-Bowl Oatmeal Cookies Recip...

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The most viewed oatmeal cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine