Oatmeal Cookies
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This easy oatmeal cookie recipe makes soft, chewy homemade oatmeal cookies with simple pantry ingredients. Brown sugar gives them a rich flavor and perfectly chewy texture, making them one of the best oatmeal cookies for everyday baking.
Easy Brown Sugar Oatmeal Cookies
- Soft centers with lightly crisp edges
- Rich brown sugar flavor in every bite
- No raisins, nuts, or complicated add-ins
- Ready in about 20 minutes from start to finish
- Perfect for cookie jars, lunch boxes, and holiday baking
Every Christmas, my grandma and I spent an afternoon baking cookies together, and some version of these oatmeal cookies always made an appearance. Over the years, I’ve tweaked and tested the recipe until it landed on this simple combination of brown sugar, cinnamon, and oats that gives you a soft, chewy cookie every time.
I’ve learned that the best cookie recipes don’t have to be complicated. This oatmeal cookie recipe uses basic ingredients, straightforward steps, and just the right balance of brown sugar and oats to create a homemade cookie that’s easy enough for beginners but good enough to become a family favorite.
Jesseca’s Recipe Review
I have a soft spot for this simple oatmeal cookie recipe. While everyone else seems to be debating raisins versus chocolate chips, I’m perfectly happy with a warm cookie straight from the cooling rack.
This recipe has become my go-to because it’s made with ingredients I almost always have on hand and doesn’t require any extra fuss. The cookies bake up soft, stay chewy for days, and somehow manage to taste just as good with an afternoon cup of coffee as they do sneaking one from the kitchen at 10 p.m. If you’re after a classic homemade oatmeal cookie, this is the recipe I’d hand to a friend.
Tip from Jesseca:
Don’t overbake these cookies. Pull them from the oven when the edges are set but the centers still look slightly underdone. They’ll continue to cook on the hot baking sheet as they cool, giving you that soft, chewy texture oatmeal cookie lovers are after.
Easy Oatmeal Cookie Recipe Ingredients
Nothing here is complicated, but a few ingredients do more heavy lifting than others. If you’ve ever wondered why one batch of oatmeal cookies turns out soft and chewy while another ends up dry or cakey, these are the ingredients worth paying attention to.
- Old Fashioned Oats: Stick with old fashioned rolled oats for the best texture. They hold their shape while baking and give the cookies that classic hearty chew. Quick oats will work in a pinch, but the finished cookies will be softer and less textured.
- Brown Sugar: Brown sugar is responsible for much of the flavor and chewiness in this recipe. The molasses adds a richer taste than white sugar alone and helps keep the cookies soft for days.
- Granulated Sugar: A small amount of white sugar balances the brown sugar and helps create lightly crisp edges.
- Unsalted Butter: Let the butter come to room temperature before mixing. This helps it cream properly with the sugars and creates a lighter cookie dough.
- Cinnamon: Just enough to add warmth without overpowering the oats. If your cinnamon has been hanging around since the last pantry cleanout, now is a good time to replace it.
- Vanilla Extract: It may seem like a small addition, but vanilla rounds out the flavors and gives the cookies a richer taste.
The full ingredient list and measurements can be found in the recipe card below.
Old Fashioned Oats vs Quick Oats
One of the most common questions I get about oatmeal cookies is whether quick oats can be substituted for old fashioned oats. The short answer is yes, but the texture will be a little different.
- Old Fashioned Oats: My preferred choice for this recipe. They hold their shape while baking and give the cookies a heartier texture with plenty of chew.
- Quick Oats: These create a softer cookie with a more uniform texture since the oats are cut into smaller pieces before packaging.
If you’re after thick, chewy oatmeal cookies, stick with old fashioned oats. If quick oats are what you have in the pantry, go ahead and use them. The cookies will still be delicious, just a little softer and less textured.
Why This Recipe Uses Brown Sugar and White Sugar
It might be tempting to use all brown sugar or all white sugar, but the combination of both gives these oatmeal cookies their best texture and flavor.
- Brown sugar adds moisture, chewiness, and a deeper flavor thanks to the molasses it contains. It’s a big part of what gives these cookies their soft centers and rich taste.
- Granulated sugar helps the cookies spread slightly as they bake and contributes to the lightly crisp edges. Without it, the cookies can end up heavier and denser.
Together, the two sugars create a cookie that’s soft in the middle, lightly crisp around the edges, and packed with flavor. It’s a simple balance, but it makes a noticeable difference in the final cookie.
Oatmeal Cookie Mix-In Ideas
These cookies are perfectly delicious as written, but they’re also a great starting point if you like to customize your oatmeal cookies. Just keep the total amount of mix-ins to about 1 to 1½ cups so the dough doesn’t become overloaded.
- Chocolate Chips: A classic choice that pairs especially well with the brown sugar and cinnamon flavors.
- Raisins: The traditional oatmeal cookie addition. Soak them in warm water for 10 minutes before adding if you prefer a softer texture.
- Chopped Pecans or Walnuts: Add crunch and a slightly nutty flavor.
- Butterscotch Chips: A fun option that complements the caramel notes in the brown sugar.
- Dried Cranberries: Slightly tart and perfect during the holiday season.
- White Chocolate Chips: Sweet and creamy with a little extra richness.
If you’re adding mix-ins, fold them in at the very end after the oats have been incorporated. That helps prevent overmixing and keeps the cookies tender.
Frequently Asked Questions
The most common causes are too much flour or overbaking. Measure the flour carefully and remove the cookies from the oven when the centers still look slightly soft. They’ll finish setting as they cool.
Yes. The cookies will still bake well, but they’ll have a softer texture and less chew than cookies made with old fashioned oats.
Look for lightly golden edges and centers that appear just set. They may seem slightly underbaked when you remove them from the oven, but they’ll continue to firm up on the hot baking sheet.
Butter that is too soft, warm baking sheets, or an oven that runs cool can all cause excessive spreading. If your kitchen is especially warm, chilling the dough for 20 to 30 minutes can help.
Stored in an airtight container at room temperature, these cookies stay soft and chewy for about 4 to 5 days.
Storage and Freezer Instructions
One of the things I love about these oatmeal cookies is how well they keep. The brown sugar helps them stay soft for days, making them a great make-ahead treat.
- Thaw before serving: Let frozen cookies sit at room temperature for about 30 minutes, or warm one in the microwave for a few seconds if you’re craving a fresh-from-the-oven texture.
- Store at room temperature: Keep cooled cookies in an airtight container for up to 5 days. If you want to keep them extra soft, tuck a slice of bread into the container. The cookies will absorb the moisture while the bread dries out.
- Freeze baked cookies: Once completely cooled, place the cookies in a freezer-safe bag or container. Separate layers with parchment paper if needed and freeze for up to 3 months.
- Freeze cookie dough: Scoop the dough into portions and freeze on a baking sheet until firm. Transfer the frozen dough balls to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 1 to 2 minutes to the baking time.
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Homemade Oatmeal Cookies
Ingredients
- 1/2 cup butter (softened to room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1½ cups oats
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Add the butter, granulated sugar, and brown sugar to a large mixing bowl. Beat for 3 to 4 minutes, or until light and fluffy.
- Mix in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the butter mixture and mix just until combined.
- Fold in the oats, stirring until evenly distributed throughout the dough.
- Scoop the dough into balls using approximately 2 tablespoons of dough per cookie. Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers are just set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For thicker, bakery-style cookies, use a 1/4-cup scoop and bake for about 10 minutes.
- For soft and chewy cookies, avoid overbaking. The centers should still look slightly soft when removed from the oven.
- Old fashioned oats provide the best texture, but quick oats can be substituted if needed.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Delicious and easy to make. I like that there is more oatmeal than flour. Also appreciated is the use of rolled oats rather than quick oats.
Love this recipe
Thanks for taking the time to review, Denise! This is one of my personal favorites too.