Hearty, chewy, and perfectly spiced—these classic oatmeal cookies boast rolled oats, warm spices, and either chocolate chips or raisins. Timeless comfort in every bite.
Why These Oatmeal Cookies Work
Classic oatmeal cookies hinge on texture contrast: tender interior meets chewy oats, crisped edges, and mix-in bursts of flavour. We’re meticulously building structure—with creamed butter and sugars, precise wet-dry balance, gentle folding, and a touch of spice—to create a cookie worth savouring, not just dunking.
Recipe Card
- Recipe name: Oatmeal Cookies
- Summary: Soft-cantered, chewy oatmeal cookies with warm cinnamon, perfectly proportioned oats, and optional mix-ins like raisins or chocolate chips.
- Prep time: 20 minutes
- Cook time: 12–14 minutes
- Additional time: 10 minutes cooling
- Total time: ~45 minutes
- Servings: 24 cookies
- Diet: Vegetarian
- Method: Creaming → Scoop → Bake
Ingredients
- 1 cup (226 g) unsalted butter, softened to ~65°F
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed light brown sugar
- 2 large eggs, room temperature (~70°F)
- 2 tsp pure vanilla extract
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional, for deeper warmth)
- 3 cups (240 g) old-fashioned rolled oats
- 1 cup (150 g) raisins or chocolate chips (or ½ cup each)
- Optional texture add-ins: ½ cup chopped nuts, shredded coconut
Instructions
1. Prep & Preheat
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Set racks in middle and upper positions for even baking.
2. Cream Butter & Sugars
In a large mixing bowl or stand mixer, cream softened butter, granulated sugar, and brown sugar for about 2–3 minutes. The goal: light texture and dissolved sugar. If it seems gritty, keep mixing until smooth.
3. Eggs & Vanilla
Add eggs one at a time, mixing each thoroughly. Add vanilla then scrape down the bowl. A well-integrated base ensures even structure.
4. Combine Dry Ingredients
In a separate bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg. Make sure it’s fully uniform—no spice pockets.
5. Mix Dry and Wet
On low speed, gradually add dry ingredients to creamed mixture until combined. The dough will thicken. Avoid overmixing.
6. Fold in Oats and Mix-Ins
Turn mixer to low and fold in the rolled oats, then your mix-ins. Dough should be thick and cohesive. If too dry, add a splash of milk; if too loose, add up to ¼ cup oats.
7. Scoop
Using a 2-Tbsp scoop or spoon, portion dough into balls, placing 12 per sheet 2” apart. Flatten slightly with fingertips or back of the spoon for even baking.
8. Bake
Bake for 12–14 minutes. Rotate sheets after 7 minutes between racks. Cookies should be golden at the edges with slightly pale centers—this ensures chewy middles and crisp rims.
9. Cool
Let cookies rest on sheets 5 minutes to set. This step keeps their shape intact. Transfer to wire racks to cool completely. Warm cookies stay soft; wait at least 20 minutes before packaging.
Notes
- Oats: Use old-fashioned rolled oats for texture. Quick oats make soft, fine crumb. Steel-cut won’t absorb moisture correctly.
- Spices: Cinnamon is key. Nutmeg is optional but highly recommended. Skip if someone in your house is allergic to it.
- Mix-ins: Raisins add classic chew; chocolate chips deliver melty sweet hits. Chop chips or bar-style for more dynamic melt.
- Butter and eggs must be at room temp. Too cold = dry dough; too warm = spread-out disasters.
- Freezing dough: Scoop onto baking sheets, freeze until solid, then bag. Bake from frozen at 350°F for 14–16 minutes.
- Storage: Airtight container at room temperature for up to 4 days. For best texture, add a slice of bread to container—moisture magic.
- Thickness control: Flattened balls give uniform bake; unflattened = thick centre that may underbake.
Troubleshooting
- Too flat: Butter too warm, dough not chilled, or overbaked. Chill dough 15 minutes next batch.
- Too puffy or cakey: Overmixed or used too much flour. Measure flour by weight or spoon-and-level.
- Not chewy: Baked too long, or used quick oats.
- Edge burnt before middle set: Sheets too close to heat—use middle rack or rotate positions.
Final Thoughts
These oatmeal cookies are built for texture and comfort—not just nostalgic recollection. They blend cinnamon warmth, oat chew, and mix-in personality into each bite. You put discipline into mixing, controlling butter temp, managing bake time, and selecting oats. The payoff? A cookie that’s more than a vehicle for nostalgia—it’s a skillful treat.
Serve them with coffee, tea, or milk. Share them. Store them with love (and bread slice). And when someone says, “These taste homemade!” smile and say:
“They’re exactly that.”
Want more approachable, texture-forward cookie recipes? Email me at [email protected]. Let’s build your next favourite bake.
