oatmeal cookie recipe

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

Apple Crisp Cookie Cups

Cooking spray

c. (2 sticks) butter, softened (plus more for cooking apples)

c. brown sugar (divided)

c. sugar

eggs

pure vanilla extract

c. all-purpose flour

c. rolled oats

baking powder

kosher salt

Granny Smith apples, peeled,

cornstarch

nutmeg

Caramel sauce,

I read through all the comments, and i would just like to clear one thing up. Use a <em>non-stick</em> muffin pan. Based on some people's experiences, using a regular muffin pan will end up in a disaster. Anyway, happy baking! 😄

Love, love theses! I hate peeling apples, but it’s well worth the work!

Made these yummy. apple crisps and shared them  1/2  with used cupcake liners and the other 1/2 in nonstick sprayed cupcake tins. Next time I will make more apple filling

Really good and easier than I thought it would be to make. I made it vegan, using Earth Balance vegan butter - you can cut the amount of butter in half because mine were very greasy. Of course that didn't stop me from devouring them!

Made this three times. Goes over with all,including grand kid and adults.  Making them today to take to my ladies group, and serving them with ice cream.

Nama

One of the best desserts I’ve made!! Absolutely yummy!!

I make this recipe a lot and it is always a crowd pleaser! I literally have people begging me for the recipe!

This recipe is horrible, I thoroughly greased my muffin pan and all of my cups got stuck and broke apart when I attempted to take them out. Very upset that I wasted INGREDIENTS and TIME on this recipe. Will not be making again!!!

I highly recommend that you chill the dough for 1/2 hour before putting it into the muffin pan. It is very sticky and hard to work with.

It’s like apples on an oatmeal cookie ! Love it ! Thank you

https://streaming.hearstdigitalstudios.com/a871f505-fb1a-4f50-a1cf-e3ab7b166d73/video_rover_16x9_1080p_hd_1537102454_19347.mp4

Apple Crisp Cookie Cups > Apple Pie

You've never had oatmeal cookies like these! They're soft, chewy, and baked with brown butter for a rich and nutty flavor.

Brown Butter Oatmeal Cookies

(220 grams) unsalted butter, browned to make 3/4 cup (160 grams), melted

(200 grams) light or dark brown sugar, packed

tsp vanilla extract

(200 grams) all purpose flour

(175 grams) old fashioned rolled oats

tsp baking soda

salt

OPTIONAL – 1 cup mix-ins (chocolate/white chocolate/butterscotch chips, toffee bits,

OPTIONAL – Flaky sea salt

Start by browning the butter. See my full post here on how to do so. Once browned, make sure to measure it out to exactly 3/4 cup. If you have too much, take out a couple tablespoons. If you don&#8217;t have enough, add a bit of water to level it off. Also make sure it&#8217;s no longer warm to the touch when adding it to the dough.

In a medium bowl, whisk together the flour, oats, baking soda, and salt and set aside.

In a large bowl, whisk together the cooled brown butter, brown sugar, eggs, and vanilla. It should be smooth and slightly thickened to a caramel color.

Dump in the dry ingredients and fold the two together using a rubber spatula. Stop once the flour is fully absorbed (don&#8217;t over mix). If using mix ins, fold those in just before the flour is fully absorbed.

Place the dough uncovered in the fridge for about 20 minutes.

When the 20 minutes is almost up, preheat the oven to 350F and line a large baking sheet with parchment paper.

To scoop the dough you have a few options. You can use a large scoop to make large 2oz cookies, you can weigh each cookie using a food scale to 2oz each, or you can use a regular cookie scoop. The recipe makes about 15 large cookies and 20-22 regular cookies.

Either way, roll the dough into balls and place them a few inches apart on the baking sheet. Gently press them down to about 1/2 an inch thickness. Return the remaining dough to the fridge. Bake large cookies for 12-14 minutes and regular cookies for 10-12 minutes.

They&#8217;re done when there&#8217;s a golden brown ring around the edges and the center is pale and puffed. They&#8217;ll look underdone in the center, but they will continue to bake and settle outside of the oven.

Sprinkle with a little flaky sea salt and transfer to a cooling rack.

Let them cool for about 15 minutes then dig in!

These cookies are delicious! I will be making them over and over again. I loved how easy the recipe was. We mixed in chocolate chips. Thank you for this beautiful recipe!

I made these today and all I can say is wow. These are chewy and moist, so delicious! Thank you! They were a hit in my house. I will definitely make these again soon.

Loved this recipe. A simple, flavorful cookie.  Enjoyed these for breakfast with my morning cup of coffee!

Excellent recipe! My partner kept saying "ok, just one more..." four times! Also browned butter is one of my favorite flavors and your instructions were perfect. 
Just wondering, why do you use baking soda instead of baking powder? Do you think baking powder would work? It might be the brand or maybe I didn't measure accurately, but there was a slight metallic taste at the end from the baking soda. Nonetheless, they were amazing!

Awesome cookie...sweet, salty, chewy, crunchy, oats...with Maldon salt flakes and dark chocolate chunks!

These are so good! I’ve never tried to make browned butter before so I wanted to try this recipe. I ended up doing the two sticks separately so I could try it twice. With your instructions for the browned butter, I got both sticks to turn out! And then the cookies were amazing! Will definitely be making these again :)

Phenomenal. Absolutely delicious. Gracias por la receta.

Great cookies! I added a tsp of cinnamon and chopped walnuts, and baked 9 minutes in a convection oven at 325. This was my first time browning butter and it came out perfectly. Thanks for the thorough instructions. These will go in my regular cookie rotation!

Simply delicious, the cookie jar is empty- safe to say the family enjoyed. We added crasins and pecans. Next time will add a little orange zest for added warm during fall. Thanks for sharing.

This recipe is fantastic! I just love brown butter.
I added an extra tsp. of vanilla, used a mix of maple sugar/coconut sugar for sweetener, added chopped pecans and used sprouted spelt flour. Delicious! A new favorite and sharing with everyone.

Excellent, just baked the cookies, you took so much effort to explain so that we can have an amazing outcome. Thank you so much

These are DELICIOUS. Made them as written and weighed out my ingredients and they turned out perfectly. I live at altitude (Aurora, CO) so for all the other bakers above sea level, this is a recipe you can count on.

ok, I baked the left over this afternoon and I made sure to cool them at room temperature for AN HOUR, and flatten it quite a bit before I baked. But still, they DIDN'T SPREAD OUT!!! I honestly don't know what happened, my flour was measured correctly because I used a scale.

Delicious!! I love that they stay moist and chewy, and the brown butter/dark brown sugar combo is amazing. I mixed in 200g of dark chocolate chips but otherwise made exactly as written. My medium (1.2 oz) cookie scoop made 31 cookies - baked for 12 mins, cooled for 5 mins on the pan then the rest of the time on a cooling rack. For sure my new go-to cookie recipe!

I made these cookies and they are TO DIE FOR! I made them with gluten-free flour and they turned out perfectly! I also added cinnamon to it to spice it up and they were *chef’s kiss*

Soft Pistachio Cranberry Oatmeal Cookies with a hint of cinnamon. These delicious oatmeal cookies are packed with sweet &amp; salty cranberries and pistachios, guaranteed to be a favorite!

Pistachio Cranberry Oatmeal Cookies

regular oats

all purpose flour

brown sugar

unsalted butter,

baking soda

vanilla extract

cranberries

pistachios

In a large bowl, mix oats, flour, baking powder, baking soda, cinnamon, and salt.

In a stand mixer, combine butter, vanilla, and brown sugar until creamy. Add in a egg. Mix until combined.

Slowly add in the oat flour mixture, mix in stand mixer until just combined.

Gently fold in the cranberries and pistachios.

Scoop 1 tablespoon of cookie batter on a baking sheet lined with silicone mat or parchment paper placing 2&#8243; apart.

Remove from oven and let cool on wire rack.

I love how festive these are with a bit of red and green peaking out! Such a delicious cookie!

So much yumminess in one cookie! I can't wait to try this recipe!

These cookies are calling my name! They look so tasty and will be a perfect addition to the holiday cookie platter!

Loving the flavors in these cookies! So delicious!

All these flavors! A must try recipe for sure! I will try it!

These look so good. Thanks for sharing this wonderful recipe.

Great recipe!  I just made them! Yummy!!! Although, I didn't have pistachio or cranberries - yes, unacceptable! I know, I know! Guilty! :) So, I used raisins and walnuts instead. They still came out great! This recipe is the keeper for sure! Thank you!

Actually had all ingredients already on hand and I'm so glad because these are DELICIOUS!! Thank you for this easy and delicious recipe! I will be making these again for sure.

Outstanding results, fabulous cookie.  I added 1/2 cup of white chocolate chunks to the final mix and the results were fantastic. With or without the added white chocolate, this recipe is a winner, made me look like I know what I'm doing. Thanks!

Easy no-bake banana oatmeal cookies require little effort and are a healthier treat! Customize them to your heart&#x27;s delight!

3-Ingredient No-Bake Banana Oatmeal Cookies

bananas,

peanut butter*

oats

chocolate chips, optional

Salt

½ tsp ground cinnamon, optional

These festive Iced Pumpkin Oatmeal Cookies are the perfect fall treat! Flavored with pumpkin and topped with a decadent cinnamon icing, the whole family will love this seasonal twist on classic oatmeal cookies.

Iced Pumpkin Oatmeal Cookies

old fashioned oats

(1.5 sticks) unsalted butter, melted

pumpkin puree

molasses

water

Preheat oven to 350°F and line two large...

Preheat oven to 350°F and line two large cookie sheets with parchment paper. Set aside.

In a medium sized bowl, whisk together oats,...

In a medium sized bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

In a large bowl, whisk together the melted...

In a large bowl, whisk together the melted butter, pumpkin,sugar, molasses and vanilla extract. Add eggs and whisk until smooth.

Fold in the dry oat mixture, using a...

Fold in the dry oat mixture, using a wooden spoon (or a silicone spatula) stirring until thoroughly combined.

Drop dough by (heaping) rounded tablespoons onto prepared...

Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets. I use a medium sized cookie scoop for this.

Bake for 10-12 minutes, rotating halfway through, until...

Bake for 10-12 minutes, rotating halfway through, until browned. Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool an additional 5 minutes.

Once cookies are cooled, whisk together the powdered...

Once cookies are cooled, whisk together the powdered sugar, cinnamon, water and vanilla extract until smooth.

Generously frost each cookie (watch video to see...

Generously frost each cookie (watch video to see how I dip them) and allow the glaze to harden completely before storing. Store in an airtight container for up to a week.

https://mediavine-res.cloudinary.com/video/upload/hrlwuw8l3p7nv6vahbu6.mp4

Iced Pumpkin Oatmeal Cookies: put a Fall flavored spin on your favorite old fashioned iced oatmeal cookies with the addition of pumpkin puree and pumpkin spice!

These easy oatmeal cookies are soft, chewy and loaded with salty macadamia nuts and sweet white chocolate chips!

Oatmeal White Chocolate Macadamia Nut Cookies

unsalted butter

all-purpose Flour

macadamia nuts

white chocolate chips

Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking sheet.

Soften the butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

Next add the eggs and vanilla extract and continue beating until well incorporated.

In a separate bowl, combine the flour, oats, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.

Before the dough thickens, add the chopped macadamia nuts and chocolate chips. Beat a couple of times until they start to incorporate.

Use a large cookie scoop and place on a sheet pan about 2 inches apart. Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.

Soft and chewy, this is a classic yet great recipe for oatmeal cookies. No raisins and no chocolate chips, just oatmeal and a ton of sweet flavor.

Easy Oatmeal Cookie Recipe

spt baking powder

tsp salt

Preheat the oven to 325° F. Line two light-colored baking sheets with parchment paper and set aside.

In a large bowl, cream room temperature butter, light brown sugar, and granulated sugar together until light and fluffy (about 3-4 minutes). Stir in eggs and vanilla until well combined.

Slowly incorporate the remaining ingredients, including rolled oats, flour, baking soda, baking powder, and salt, and combine until the dough has just come together.

Scoop into cookies, place on prepared sheets, and put in the preheated oven. Bake for 9-12 minutes or until the edges are golden brown and the centers are soft but not gooey.

Cool for 5 minutes on the hot baking sheet before transferring to cooling racks. Store in airtight containers for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1623356026/qaisjvuiyfe74qdy8uor.mp4

Soft and chewy, this is a classic recipe for Oatmeal Cookies. Filled with butter, sugar, lots of oatmeal, and a ton of sweet flavor.

Making Soft Oatmeal Cookies

Made with simple ingredients and even better than your favorite bakery’s recipe, these oatmeal cookies are thick, chewy, and easy to bake.

Perfect Oatmeal Cookies

½ tsp table salt

½ tsp baking powder

½ tsp cinnamon

unsalted butter (softened)

old fashioned rolled oats

Preheat

Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment and set aside.

Whisk

In a bowl, whisk flour, salt, baking powder, cinnamon, and nutmeg to fully incorporate.

Beat

In the bowl of a stand mixer fitted with paddle attachment set to medium speed, beat together the butter and both sugars until light and fluffy, a full 3 minutes.

Combine

Add eggs one at a time and mix until combined. Reduce speed to low and add dry ingredients, beating just until combined; don't over-mix here. Gently mix in the oats just until combined.

Bake

Roll dough into 2 TB sized balls and place 2 inches apart on lined baking sheets. Gently flatten each ball into a disk shape. Bake 13-15 minutes or just until edges are golden. Cookies will seem a bit under, but they will set upon cooling.

Note: I have tripled the recipe hence the 3 teaspoons of vanilla extract.

This recipe is very good! I made a couple of changes. I had read the reviews and decided to reduce the brown sugar by half and added 3 teaspoons of vanilla extract. When the cookies were done baking, I let them cool on the pan (for or about (15 minutes.) I prefer a crisper cookie. All and all, these are terrific cookies. Thank you!

This seems like a pretty basic recipe upon first look, but upon first bite of their perfectly textured chewy deliciousness you will realize that whatever minor detail in this recipe is different- it completely sets it apart from other oatmeal cookies! I added some ginger and cranberries for Christmas season cookies, but am making the basic recipe for my father in law’s birthday. Chewy raisin-less oatmeal cookies are his favorite!

I'm very skeptical of recipes that claim to be "perfect" or "the best" because so many recipes attach those claims and they can't all be "the best".  I was craving an oatmeal cookie and the cookies in your picture looked good. I added chocolate chips AND raisins...yummy! You should label these "perfect, for real".

So good! I added pecans and chocolate chips, and they were delicious!  I appreciate the clear instructions - I would have over baked them if the instructions hadn’t warned about it.

An excellent recipe; easy and great flavor.  I followed the recipe as wriiten; but found the cookie too sweet.  Will make it again soon and reduce the sugar(s) 25% (3/4 cup each).  Otherwise "Great Job!!"

Delicious cookies! I added raisins to mine and a teaspoon of vanilla. Chilled the dough for an hour. Will make these again - many times!

Such a great recipe! The perfect balance of flavors - and texture - for an oatmeal cookie!!

These are by far the tastiest oatmeal cookies I have ever made!  This is now my go to oatmeal cookie recipe.

Top 9 oatmeal cookie recipe recipes from across the web

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

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Best Soft & Chewy Oatmeal Cooki...

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Top 9 oatmeal cookie recipe recipes from across the web

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

Top Tags

Best Soft &amp; Chewy Oatmeal Cooki...

Apple Crisp Cookie Cups

Brown Butter Oatmeal Cookies

Pistachio Cranberry Oatmeal Cookies

3-Ingredient No-Bake Banana Oatmeal...

Iced Pumpkin Oatmeal Cookies

Oatmeal White Chocolate Macadamia N...

Easy Oatmeal Cookie Recipe

Perfect Oatmeal Cookies

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

Best Soft & Chewy Oatmeal Cooki...