Nothing brings more comfort than the sweet aroma of freshly baked oatmeal cookies wafting through your kitchen.
These timeless treats combine wholesome oats with just the right amount of sweetness, creating the perfect balance of nutrition and indulgence.
Get ready to discover ten incredible oatmeal cookie recipes that will elevate your baking game.
From classic chewy versions to creative variations with cranberries, chocolate chips, and nuts, these recipes will help you master the art of creating irresistible oatmeal cookies that your family and friends will love.
Classic Chewy Oatmeal Raisin Cookies
Transform your kitchen into a cozy bakery with these irresistible classic chewy oatmeal raisin cookies.
These timeless treats combine the wholesome goodness of oats with sweet, plump raisins to create the perfect balance of flavor and texture that’ll remind you of grandma’s kitchen.
Ingredients:
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 cups old-fashioned rolled oats
• 1½ cups raisins
Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: Cream together butter and both sugars until light and fluffy (about 3 minutes).
Step 3: Beat in eggs one at a time, then add vanilla extract.
Step 4: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Step 5: Gradually mix dry ingredients into the wet mixture until just combined.
Step 6: Fold in oats and raisins until evenly distributed.
Step 7: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
Step 8: Bake for 10-12 minutes until edges are lightly golden.
Step 9: Cool on baking sheets for 5 minutes before transferring to wire racks.
Pro Tip: Soak your raisins in warm water for 10 minutes before adding them to the dough – this ensures they’ll stay plump and moist during baking. For the chewiest texture, slightly underbake your cookies and remove them from the oven when the centers still look a bit soft.
Dark Chocolate Chunk Oatmeal Cookies
These irresistibly chewy oatmeal cookies loaded with rich dark chocolate chunks offer the perfect balance of wholesome and indulgent.
Your kitchen will fill with an inviting aroma as these golden-brown delights bake to perfection, making them an ideal treat for both casual snacking and special occasions.
Ingredients:
• 1½ cups all-purpose flour
• 3 cups old-fashioned rolled oats
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1½ cups dark chocolate chunks
• ½ cup chopped walnuts (optional)
Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: Cream together softened butter and both sugars until light and fluffy (about 3 minutes).
Step 3: Beat in eggs one at a time, then add vanilla extract.
Step 4: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Step 5: Gradually mix dry ingredients into the wet mixture.
Step 6: Fold in oats, chocolate chunks, and walnuts if using.
Step 7: Drop rounded tablespoons of dough onto prepared baking sheets.
Step 8: Bake for 12-14 minutes until edges are lightly golden.
Step 9: Cool on baking sheet for 5 minutes before transferring to a wire rack.
Pro Tip: For the chewiest texture, slightly underbake your cookies – they should look just barely set in the center when you remove them from the oven. Also, bring your eggs to room temperature before mixing for better ingredient incorporation.
Maple Pecan Oatmeal Cookies
Treat yourself to these irresistibly chewy Maple Pecan Oatmeal Cookies that combine the wholesome goodness of oats with the rich sweetness of maple and buttery pecans.
These cookies offer the perfect balance of flavors and textures, making them an ideal companion for your afternoon coffee or as a satisfying dessert.
Ingredients:
• 1½ cups old-fashioned oats
• 1½ cups all-purpose flour
• 1 cup chopped pecans
• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
Step 3: Cream butter, brown sugar, and maple syrup in a large bowl until light and fluffy (about 3 minutes).
Step 4: Beat in eggs one at a time, then add vanilla extract.
Step 5: Gradually mix in the dry ingredients until just combined.
Step 6: Fold in oats and pecans until evenly distributed.
Step 7: Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Step 8: Bake for 12-14 minutes until edges are lightly golden.
Step 9: Cool on baking sheets for 5 minutes before transferring to wire racks.
Pro Tip: Toast your pecans before adding them to the dough to enhance their nutty flavor. Also, don’t overbake these cookies – they should still be slightly soft in the center when you remove them from the oven as they’ll continue to set while cooling.
Cranberry White Chocolate Oatmeal Cookies
Treat yourself to these irresistibly chewy oatmeal cookies packed with tart cranberries and creamy white chocolate chips.
These cookies offer the perfect balance of sweetness and tanginess, making them an ideal choice for holiday gatherings or year-round snacking.
Ingredients:
• 1½ cups all-purpose flour
• 3 cups old-fashioned oats
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup dried cranberries
• 1 cup white chocolate chips
Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together flour, baking soda, and salt.
Step 3: Cream butter and both sugars in a large bowl until light and fluffy (about 3 minutes).
Step 4: Beat in eggs one at a time, then add vanilla extract.
Step 5: Gradually mix in the dry ingredients until just combined.
Step 6: Fold in oats, cranberries, and white chocolate chips.
Step 7: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
Step 8: Bake for 10-12 minutes until edges are lightly golden.
Step 9: Cool on baking sheets for 5 minutes before transferring to wire racks.
Pro Tip: For perfectly chewy cookies, remove them from the oven when they still look slightly underdone in the center – they’ll continue cooking on the hot baking sheet.
Store your cookies in an airtight container with a slice of bread to maintain their soft, chewy texture.
Gluten-Free Coconut Oatmeal Cookies
Indulge in these chewy and delightful Gluten-Free Coconut Oatmeal Cookies that combine the wholesome goodness of certified gluten-free oats with tropical coconut flavors.
Perfect for your afternoon tea or as a guilt-free snack, these cookies deliver a wonderful balance of texture and taste while keeping dietary restrictions in mind.
Ingredients:
• 2 cups certified gluten-free rolled oats
• 1 cup unsweetened shredded coconut
• 1 cup gluten-free all-purpose flour blend
• 2 large eggs
• 1/2 cup coconut oil, melted
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, combine the gluten-free oats, shredded coconut, and flour blend.
Step 3: In a separate bowl, whisk together eggs, melted coconut oil, honey, and vanilla extract until well combined.
Step 4: Add the wet ingredients to the dry ingredients, along with baking soda, salt, and cinnamon. Mix until thoroughly combined.
Step 5: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
Step 6: Bake for 12-15 minutes or until edges are lightly golden.
Step 7: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tip: For the best texture, allow your ingredients to reach room temperature before mixing. You can store these cookies in an airtight container for up to 5 days, though they’re best enjoyed within the first 48 hours.
Cinnamon Apple Oatmeal Cookies
Treat yourself to these irresistibly soft and chewy Cinnamon Apple Oatmeal Cookies that perfectly combine the warmth of cinnamon, the sweetness of fresh apples, and the heartiness of oats.
These cookies make an excellent autumn treat but are delicious year-round, especially when you need a comforting homemade snack.
Ingredients:
• 1½ cups all-purpose flour
• 2 cups old-fashioned oats
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups finely diced fresh apples
• ½ cup chopped walnuts (optional)
Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together flour, oats, baking soda, cinnamon, and salt.
Step 3: In a large bowl, cream butter and both sugars until light and fluffy (about 2-3 minutes).
Step 4: Beat in eggs one at a time, then add vanilla extract.
Step 5: Gradually mix the dry ingredients into the wet mixture until just combined.
Step 6: Fold in diced apples and walnuts if using.
Step 7: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
Step 8: Bake for 12-14 minutes until edges are lightly golden.
Pro Tip: Pat your diced apples with paper towels before adding them to the dough to remove excess moisture – this ensures your cookies won’t become too wet. For the best texture, let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Butterscotch Oatmeal Cookie Bars
Satisfy your sweet tooth with these irresistible Butterscotch Oatmeal Cookie Bars.
These chewy, buttery treats combine the homey comfort of oatmeal cookies with the rich sweetness of butterscotch, all in an easy-to-make bar format that’s perfect for potlucks, bake sales, or family desserts.
Ingredients:
• 1 cup unsalted butter, softened
• 1½ cups packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 cup butterscotch chips
• ½ cup chopped pecans (optional)
Instructions:
Step 1: Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper.
Step 2: Cream together butter and brown sugar until light and fluffy, about 3 minutes.
Step 3: Beat in eggs and vanilla until well combined.
Step 4: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Step 5: Gradually mix dry ingredients into wet ingredients until just combined.
Step 6: Fold in oats and butterscotch chips until evenly distributed.
Step 7: Press mixture evenly into prepared pan.
Step 8: Bake for 25-30 minutes until edges are lightly golden.
Step 9: Cool completely before cutting into bars.
Pro Tip: For the perfect chewy texture, don’t overbake these bars – they should still be slightly soft in the center when you remove them from the oven. Also, allow them to cool completely before cutting to achieve clean, neat squares.
Vegan Banana Oatmeal Cookies
Transform your overripe bananas into these delightfully chewy and wholesome vegan cookies.
These treats combine the natural sweetness of bananas with hearty oats, creating a guilt-free snack that’s perfect for breakfast or an afternoon pick-me-up.
Plus, they’re egg-free and dairy-free!
Ingredients:
• 3 ripe bananas, mashed
• 2 cups rolled oats
• 1/2 cup almond flour
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• Optional: 1/2 cup dairy-free chocolate chips or chopped nuts
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, mash the bananas until smooth.
Step 3: Mix in melted coconut oil, maple syrup, and vanilla extract.
Step 4: Add oats, almond flour, cinnamon, baking powder, and salt. Stir until well combined.
Step 5: Fold in chocolate chips or nuts if using.
Step 6: Drop rounded tablespoons of dough onto the prepared baking sheet.
Step 7: Flatten each cookie slightly with the back of a spoon.
Step 8: Bake for 15-18 minutes until edges are lightly golden.
Step 9: Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tip: For the best texture, use very ripe bananas with plenty of brown spots – they’ll provide natural sweetness and better binding. You can also freeze these cookies for up to three months in an airtight container.
Peanut Butter Oatmeal Cookie Sandwiches
Treat yourself to these irresistible peanut butter oatmeal cookie sandwiches that combine the heartiness of oats with creamy peanut butter filling.
These delightful treats offer the perfect balance of chewy cookies and smooth, rich filling that will satisfy your sweet cravings and become your new favorite dessert.
Ingredients:
For the Cookies:
• 1½ cups old-fashioned oats
• 1½ cups all-purpose flour
• 1 cup brown sugar
• ½ cup granulated sugar
• 1 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
For the Filling:
• 1 cup creamy peanut butter
• 3 cups powdered sugar
• ½ cup unsalted butter, softened
• 2 tablespoons milk
Cooking Instructions:
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper.
Step 2: Mix oats, flour, baking soda, and salt in a bowl.
Step 3: Cream butter and sugars until fluffy, then beat in eggs and vanilla.
Step 4: Gradually mix dry ingredients into wet mixture until well combined.
Step 5: Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
Step 6: Bake for 10-12 minutes until edges are lightly golden.
Step 7: For filling, beat peanut butter and butter until smooth, then gradually add powdered sugar and milk.
Step 8: Once cookies cool, spread filling on flat side of one cookie and top with another.
Pro Tip: Let your cookies cool completely before adding filling to prevent it from melting. For the best texture, store your sandwich cookies in an airtight container and let them sit for 2 hours before serving to allow the filling to set properly.
Salted Caramel Oatmeal Cookies
Treat yourself to these irresistibly chewy Salted Caramel Oatmeal Cookies that combine the wholesome goodness of oats with rich caramel and a perfect touch of sea salt.
These cookies offer the perfect balance of sweet and salty flavors, making them an ideal dessert for any occasion.
Ingredients:
• 2 cups old-fashioned oats
• 1¾ cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup caramel bits
• Flaky sea salt for topping
Instructions:
Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together flour, baking soda, and salt.
Step 3: Beat butter and both sugars in a large bowl until creamy (about 2-3 minutes).
Step 4: Add eggs one at a time, then vanilla extract, beating until well combined.
Step 5: Gradually mix in the dry ingredients until just combined.
Step 6: Fold in oats and caramel bits.
Step 7: Drop rounded tablespoons of dough onto prepared baking sheets.
Step 8: Sprinkle each cookie with sea salt.
Step 9: Bake for 10-12 minutes until edges are lightly golden.
Step 10: Cool on baking sheets for 5 minutes before transferring to wire racks.
Pro Tip: For the perfect chewy texture, slightly underbake your cookies – they should look barely set in the center when you remove them from the oven. Also, let the cookies cool completely before storing to prevent the caramel from sticking.
Frequently Asked Questions
What makes oatmeal cookies soft and chewy?
Using brown sugar and slightly underbaking your cookies ensures a soft, chewy texture. Adding an extra egg yolk also increases moisture content and improves chewiness.
How can you prevent oatmeal cookies from spreading too much during baking?
Chill your cookie dough for at least 30 minutes before baking. Using room temperature butter instead of melted butter also helps maintain proper cookie shape.
Which type of oats work best for classic oatmeal cookies?
Old-fashioned rolled oats create the best texture and appearance. Quick oats can make cookies mushier, while steel-cut oats remain too firm even after baking.
What mix-ins complement oatmeal cookies without overpowering them?
Raisins, chocolate chips, and chopped nuts enhance flavor while maintaining the classic taste. Add about 1 cup of mix-ins per standard batch for perfect balance.
How long should you bake oatmeal cookies for optimal results?
Bake at 350°F for 10-12 minutes until edges are lightly golden but centers appear slightly underdone. Cookies will continue cooking on the hot baking sheet.
Final Thoughts
Now you’re ready to create the perfect batch of oatmeal cookies that will impress family and friends.
Remember to use old-fashioned oats for the best texture, and don’t skip the chilling time – it makes a significant difference in preventing spread and enhancing flavor.
Feel free to customize your cookies with add-ins like raisins, nuts, or chocolate chips, but maintain the basic ratio of wet to dry ingredients.
Store them in an airtight container, and they’ll stay fresh for up to five days – if they last that long!
