Dessert
Oatmeal Cookies
These soft, chewy oatmeal cookies are made with old-fashioned oats, brown sugar, and cinnamon. Keep them plain or fold in chocolate chips, raisins, or plain M&M’s for a different batch.
Gather the Ingredients
Start with softened unsalted butter and old-fashioned oats. This recipe makes 36 cookies, with chocolate chips, raisins, or plain M&M’s as optional mix-ins.
Mix the Dough
Beat the softened butter, brown sugar, and granulated sugar together for 2–3 minutes until creamy. Mix in the eggs, extra egg yolk, and vanilla until combined. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the butter mixture until just combined, then fold in the old-fashioned oats. Avoid overmixing once the flour has been added.
Optional Mix-Ins
Fold in up to 2¼ cups total of chocolate chips, raisins, or plain M&M’s, if using. If dividing the dough between flavors, split the dough evenly and divide the mix-ins accordingly.
Chill, Scoop, and Shape
Refrigerate the dough for 20–25 minutes. Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop dough into approximately 2-tablespoon portions, place about 3 inches apart, and gently flatten slightly. For thinner cookies, gently flatten before baking.
Bake and Cool
Bake for 9–11 minutes, until the edges are lightly golden and the centers still look slightly soft. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling. Avoid overbaking for soft, chewy centers—the cookies will continue setting as they cool.
Texture and Storage
For a softer oatmeal texture, lightly pulse ½ cup of the measured oats before adding. Store the cooled cookies in an airtight container at room temperature for 4–5 days, or freeze baked cookies for up to 3 months.
Printable Recipe Card
Oatmeal Cookies
Soft, chewy oatmeal cookies with old-fashioned oats, brown sugar, cinnamon, and optional mix-ins.
Prep: 15 minutes • Chill: 20–25 minutes • Bake: 9–11 minutes • Oven: 350°F
Ingredients
- 1 cup + 2 tablespoons unsalted butter, softened
- 1½ cups packed brown sugar
- ½ cup granulated sugar
- 2 large eggs + 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2¼ cups old-fashioned oats
- ¾ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- 1 teaspoon salt
Yield: 36 cookies
Instructions
- 1Cream butter and sugars. Beat softened butter, brown sugar, and granulated sugar together for 2–3 minutes until creamy.
- 2Add wet ingredients. Mix in the eggs, extra egg yolk, and vanilla until combined.
- 3Combine dry ingredients. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- 4Make the dough. Gradually mix the dry ingredients into the butter mixture until just combined. Fold in the old-fashioned oats.
- 5Add optional mix-ins. Fold in up to 2¼ cups total of your chosen mix-ins, if using.
- 6Chill dough. Refrigerate for 20–25 minutes.
- 7Scoop and shape. Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop dough into approximately 2-tablespoon portions. Place about 3 inches apart and gently flatten slightly.
- 8Bake. Bake for 9–11 minutes, until the edges are lightly golden and the centers still look slightly soft.
- 9Cool. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
Optional Mix-Ins
Add up to 2¼ cups total of chocolate chips, raisins, or plain M&M’s. If dividing the dough between flavors, split the dough evenly and divide the mix-ins accordingly.
- Soak raisins in warm water for 5–10 minutes, drain well, and pat dry before adding for a softer texture.
Texture Tips
- For soft, chewy centers, avoid overbaking. Cookies will continue setting as they cool.
- For thinner cookies, gently flatten before baking.
- For a softer oatmeal texture, lightly pulse ½ cup of the measured oats before adding.
- Avoid overmixing once the flour has been added.
Storage
- Store in an airtight container at room temperature for 4–5 days.
- Freeze baked cookies for up to 3 months.
