If this oatmeal cookie recipe is not already a staple in your dessert rotation, it will be soon. These oatmeal cookies are soft, chewy, and utterly irresistible.
How to Make Oatmeal Cookies
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these top-rated oatmeal cookies:
- Make the dough: Whisk the dry ingredients in a medium bowl. In a separate bowl, beat the butter and sugar. Beat in the eggs and vanilla. Add the dry mixture to the wet mixture, then stir in the oats. Cover and chill for at least one hour (this step is important to prevent spreading!).
- Roll the cookies: Roll the chilled dough into balls and place the balls on baking sheets. Dip a fork in water, then in sugar. Use the fork to flatten each dough ball.
- Bake the cookies: Bake in the preheated oven until the edges are golden brown and the centers are nearly set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Recipe Tip
Optional mix-ins include raisins, dried cranberries, white chocolate chips, chocolate chips, walnuts, pecans, or shredded coconut.
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How to Store Oatmeal Cookies
Allow the oatmeal cookies to cool completely before storage. Transfer the cooled cookies to an airtight container and store at room temperature for up to four days.
Can You Freeze Oatmeal Cookies?
Yes, you can freeze baked or unbaked oatmeal cookies for up to three months.
Freeze the baked cookies in a freezer-safe container or zip-top bags with parchment paper between each layer.
Flash freeze the unbaked cookie dough balls for at least a few hours. When the balls are frozen solid, transfer them to a zip-top freezer bag and squeeze out the excess air. Bake according to the recipe, but add a few extra minutes to account for the frozen temperature.
Allrecipes Community Tips and Praise
"I absolutely love these cookies," raves DMDS. "I add Craisins and white morsels to the cookies. Also, to keep them moist I put a piece of bread in the container to soak up any moisture."
"Absolutely PERFECT," according to MrsNavarro. "Crispy on the outside, chewy on the inside. My son said that the texture on the outside reminded him of the edges of brownies! I did not change a thing in the recipe, and they were absolutely perfect!"
"This has been a favorite at our house for years," says candy. "Try replacing the vanilla with a tablespoon of maple flavoring. It gives a wonderful twist to a wonderful recipe."
Editorial contributions by Corey Williams
Ingredients
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2 cups all-purpose flour
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1 ½ teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon salt
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1 cup unsalted butter, softened
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1 cup white sugar
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1 cup packed brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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3 cups quick cooking oats
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nonstick cooking spray with flour
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2 tablespoons water
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2 tablespoons white sugar, or as needed
Directions
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Gather all ingredients.
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Whisk flour, cinnamon, baking soda, and salt together in a medium bowl until well combined.
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Beat butter, 1 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, at least 2 to 3 minutes.
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Beat in eggs, one at a time, then mix in vanilla.
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Gradually mix in dry ingredients until well combined. Add oats and mix until thoroughly incorporated. Cover the bowl and chill dough in the refrigerator for at least 1 hour.
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When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Spray two cookie sheets with floured cooking spray. Place water in a small bowl and 2 tablespoons sugar in another small bowl. Roll chilled dough into walnut-sized balls, and place 2 inches apart on the prepared cookie sheets. Dip a large fork in water, then in sugar, and use to flatten each cookie, rewetting and resugaring as necessary.
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Bake in the preheated oven until light golden brown around the edges and centers are nearly set, 8 to 10 minutes, switching racks halfway through.
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Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Nutrition Facts (per serving)
| 218 | Calories |
| 9g | Fat |
| 32g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 218 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 5g | 26% |
| Cholesterol 36mg | 12% |
| Sodium 213mg | 9% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 1g | 5% |
| Total Sugars 17g | |
| Protein 3g | 6% |
| Calcium 21mg | 2% |
| Iron 1mg | 6% |
| Potassium 69mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
