Homemade Oatmeal Cookies

Oatmeal cookies layered on a white plate with a napkin

Soft centers, chewy edges, and plenty of brown sugar flavor make these classic oatmeal cookies a family favorite. Made with simple pantry ingredients and ready in about 20 minutes, they're perfect for an afternoon treat or holiday cookie tray.

Course Desserts

Cuisine American

Keyword baking, cookie, cookies, dessert, oatmeal, oats

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 174kcal

Author Jesseca

Equipment

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

US Customary - Metric

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.

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.

Freezer Instructions: Freeze baked cookies or unbaked cookie dough for up to 3 months. Bake frozen cookie dough directly from the freezer, adding 1 to 2 minutes to the baking time.

Nutrition