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There’s nothing like Oatmeal Cookies made from scratch and made thick, soft, chewy and loaded with chocolate chips or raisins. This oatmeal cookie recipe is all of that–perfect oatmeal cookies with variations, tips, and video! Who can resist cookies?
Why Oatmeal Cookies?
Why oatmeal cookies, you ask? They’re simply delicious! Chewy, melt in your mouth, nostalgic cookies that are loaded with oats (rather than flour) and taste like comfort food!
This oatmeal cookie recipe is based off my of my most popular recipes ever– Healthy Oatmeal Cookies . It’s been a favorite of yours and this one will soon be the same! If you’re looking for a vegan version, I also have Vegan Oatmeal Cookies to try.
These oatmeal cookies are classically made with raisins, chocolate chips or nuts or a combo. I’ve used a variety of chocolate chips and chocolate chunks so it’s an oatmeal cookie lover’s dream!
Side note–if you’re a die hard chocolate cookie person, you need to try these Brownie Cookies! And if you’re ever rushed for a chocolate fix, then my second popular recipe is this Brownie In A Mug which is microwaved for a minute only! MUST try!
Now back to the cookies, here’s the ultimate oatmeal cookie recipe!
Oatmeal Cookies Ingredients
- Butter – I use unsalted all the time since I’m adding salt anyway. Ideally the butter should be cold but still malleable — so not fridge cold and not room temperature where it feels greasy.
- Sugars – You need light brown sugar and granulated sugar for this recipe. The combination makes for a chewy, sweet and flavorful cookie.
- Egg – The egg binds the cookie together, and it’s best used cold.
- Vanilla – The main flavor I love here is vanilla, so make sure you use quality vanilla or vanilla paste.
- Raisins – The classic ingredient which offer a fruity soft surprise in the cookies!
- Chocolate – I love combining chocolate chunks of chocolate and chocolate chips, and a combo of milk chocolate with semisweet. Feel free to use dark chocolate too.
- Oats – I used old fashioned rolled oats, but you’ll notice my Healthy Oatmeal Cookies uses either one. This recipe prefers rolled oats however.
- Flour – All purpose.
- Baking powder + Baking soda –Both together are used for a puffy and chewy cookie.
- Salt – Essential to bring out the flavors.
How to Make Oatmeal Cookies
To make oatmeal cookies you’ll need a stand mixer or a hand mixer. This is t ensure the butter is creamed well with enough air inside to produce a fluffy light and airy cookie like we want.
You’ll start by creaming the butter in a bowl– today I used my hand mixer.
Once the butter has fluffed up and lightened in color, you’ll go in with the sugars and continue beating for an extra 2 minutes.
The butter and sugar mixture will be lighter in color and feel like a cloudy airy mixture after 2 minutes of beating. At this point you’ll add in the egg and beat it some more.
You don’t want to fluff the eggs here, rather you’ll be looking for the eg to blend in perfectly into the butter-sugar mixture. Now you’re ready to go in with the dry ingredients.
Start by adding the flour mixture which is whisked in a small plate with the baking powder, baking soda and salt. Give it a mix with the blender.
Now add the oats. No need to use your blender here as it will break up the oats, so you’ll be switching to a spatula now. Add the chocolate, raisins and nuts if you’re using.
Fold over the cookie batter over using the spatula to blend in the oats and chocolate and raisins. The batter will be thick as you can see in the photo.
Baking Oatmeal Cookies
There are so many ways to portion your batter into cookies. I’ve found that an ice cream scoop works best. The beauty of using an ice cream scoop is that you have the option to choose any size scoop so you can have small, medium or large oatmeal cookies.
My absolute favorite thing about using an ice cream scoop is that each cookie is uniform in shape and thickness. So not only do they look awesome, they also cook perfectly at the same time.
On a baking sheet lined with parchment paper, place the cookies and bake until golden.
Serve this thick, chewy and delicious cookies with milk or espresso like I have here 🙂 They’re a must try recipe! I’m showing an image of a bitten cookie below so you can check that amazing texture!
Variations on Oatmeal Cookies
- Healthy Oatmeal Cookies — lighter cookies made using less butter and extra oats.
- Vegan Oatmeal Cookies — perfect oatmeal cookies made vegan.
- Add nuts–walnuts, hazelnuts, almonds or your favorite
- White chocolate chips, butterscotch or any flavor you want
- Dried fruits like cranberries for the holidays, or dried figs, apricots etc
- Spices–add cinnamon for a comfort feel like no other! Also love a chai spice, ginger or your favorite
Tips for Chewy Oatmeal Cookies
- Make sure the butter you’re using is not soft or room temperature to avoid the cookies from spreading.
- A cold egg will also be helpful to keep the batter on the cold side rather than a warm one.
- Having a cold batter will keep the cookies from over spreading in the oven while baking.
- After beating the butter, sugar, egg and flour mix, make sure you switch to a spatula. This will help incorporate the oats and chocolate and raisins together well.
- Use an ice cream scoop to portion the batter into cookies, this will ensure cookies are all even in size and will bake evenly.
- Bake until the edges of the cookies are set but the center will feel still soft. Let the cookies cool in the pan for 10 minutes before enjoying!
- When it comes to cookies, soft and chewy is what everyone looks for. And to get the ultimate chewiness, you should take care of the moisture content in your batter.
- For example, brown sugar is more moister than regular sugar, so adding more of that can make your cookies chewier. Also, using honey, more yolks, and baking powder instead of baking soda can result in soft, chewy cookies and give out more flavor.
FAQs
Are oatmeal cookies healthy?
Yes, oatmeal cookies are super healthy, as oats contain high fiber. Also, I use less flour and more natural ingredients in my oatmeal cookie recipes, so it is definitely a healthy alternative to regular cookies.
Check out my healthy oatmeal raisin cookie recipe here!
Can you substitute quick oats for old-fashioned oats in cookies?
Yes, you can use any kind of oats for making oatmeal cookies. However with this recipe, I prefer whole oats.
Why are my oatmeal cookies hard?
Oatmeal cookies tend to become hard if they are over baked so keep an eye on them. They’re done when the edges are hard while the centers are soft.
How can you tell when oatmeal cookies are done?
To check whether your oatmeal cookies are done, look for the edges to be set. A perfectly baked cookie is one that has firm edges but a soft center.
Should oatmeal cookie dough be refrigerated before baking?
In most recipes, you can refrigerate the cookie dough before baking; however, in this particular recipe, you don’t have to.
Can I use Chocolate Chips?
You can use chocolate chips only or chocolate chunks or a combo as I have done here. Make sure you use quality chocolate.
Can I use Salted Butter?
YES! If that’s all you have on hand then by all means use the salted butter but don’t add the extra salt in the recipe.
Which Mixer can I use?
Feel free to use a stand mixer or hand mixer for this recipe, as long as you switch to using a spatula towards the end.
How Many Calories are in an Oatmeal Raisin Cookie?
There are 174 Calories per Oatmeal Cookie which includes the chocolate and raisin and nuts if using.
How to Store Oatmeal Cookies?
Be sure to store them in an airtight container at room temperature and they should last for 2 weeks.
Can I freeze Oatmeal Cookie Dough?
YES! My favorite way to freeze this oatmeal cookie recipe is by scooping the batter into the parchment lined baking sheet and then freezing it. Once frozen then you can place the frozen cookie balls into a ziploc bag and bake as needed. That way you’ll have fresh baked oatmeal cookies everyday! Add 3-5 minutes extra of baking time (depending on your cookie size).
Cookie Recipes
Oreo Cookie Balls With Marshmallows
Peanut Butter Chocolate Chip Cookies
Nutella-Stuffed Chocolate Chip Cookies
Oatmeal Cookies
This is the BEST Oatmeal Cookies recipe–soft, chewy, puffy and no chilling required! Tasty and loaded with oats, chocolate chunks and raisins! Video included!
Ingredients
-
1/2
cup
butter
soft but still cold not room temperature -
1/4
cup
white sugar -
1/2
cup
packed brown sugar -
1
egg
extra large -
1
teaspoon
vanilla extract -
3/4
cups
all purpose flour -
1/4
teaspoon
baking soda -
1/4
teaspoon
baking powder -
1
teaspoon
salt -
1/2
teaspoons
ground cinnamon
optional -
1 1/2
cups
oats
quick cooking or rolled -
1
cup
chocolate
chunks or chips or a combo -
1/2
cup
raisins
optional -
1/2
cup
nuts
optional
Instructions
-
Gather your ingredients and measure them out.
-
Start by mixing the butter for 3 minutes using a stand mixer or electric mixer until it’s airy and reamy.
-
Add in the sugars and continue mixing for anther two minutes until the batter is lighter and fluffier. 2 minutes extra is what you need.
-
At this point add in the egg and just mix it until the it blends in, no need to fluff it.
-
In a small bowl, mix the flour with salt, baking powder and baking soda and add that into the butter mixture. Mix until blended.
-
You’ll now add in the oats and chocolate chips while removing the hand mixer completely.
-
Us ea spatula to fold in the oats and chocolate or raisin or both into the batter until your batter is well blended.
-
Now use an ice cream scoop to scoop out the batteronto a parhcment lined baking sheet.
-
Bake until the cookies puff and are golden–14-16 minutes.
-
The cookies should have a set edge but a soft center when you remove them from the oven.
-
Keep the cookies on the baking sheet for an extra 10 minutes.
Recipe Notes
Tips for Chewy Oatmeal Cookies
- Make sure the butter you’re using is not soft or room temperature to avoid the cookies from spreading.
- A cold egg will also be helpful to keep the batter on the cold side rather than a warm one.
- Having a cold batter will keep the cookies from over spreading in the oven while baking.
- After beating the butter, sugar, egg and flour mix, make sure you switch to a spatula. This will help incorporate the oats and chocolate and raisins together well.
- Use an ice cream scoop to portion the batter into cookies, this will ensure cookies are all even in size and will bake evenly.
- Bake until the edges of the cookies are set but the center will feel still soft. Let the cookies cool in the pan for 10 minutes before enjoying!
- When it comes to cookies, soft and chewy is what everyone looks for. And to get the ultimate chewiness, you should take care of the moisture content in your batter.
- For example, brown sugar is more moister than regular sugar, so adding more of that can make your cookies chewier. Also, using honey, more yolks, and baking powder instead of baking soda can result in soft, chewy cookies and give out more flavor.
FAQs
Are oatmeal cookies healthy?
Yes, oatmeal cookies are super healthy, as oats contain high fiber. Also, I use less flour and more natural ingredients in my oatmeal cookie recipes, so it is definitely a healthy alternative to regular cookies.
Check out my healthy oatmeal raisin cookie recipe here!
Can you substitute quick oats for old-fashioned oats in cookies?
Yes, you can use any kind of oats for making oatmeal cookies. However with this recipe, I prefer whole oats.
Why are my oatmeal cookies hard?
Oatmeal cookies tend to become hard if they are over baked so keep an eye on them. They’re done when the edges are hard while the centers are soft.
How can you tell when oatmeal cookies are done?
To check whether your oatmeal cookies are done, look for the edges to be set. A perfectly baked cookie is one that has firm edges but a soft center.
Should oatmeal cookie dough be refrigerated before baking?
In most recipes, you can refrigerate the cookie dough before baking; however, in this particular recipe, you don’t have to.
Can I use Chocolate Chips?
You can use chocolate chips only or chocolate chunks or a combo as I have done here. Make sure you use quality chocolate.
Can I use Salted Butter?
YES! If that’s all you have on hand then by all means use the salted butter but don’t add the extra salt in the recipe.
Which Mixer can I use?
Feel free to use a stand mixer or hand mixer for this recipe, as long as you switch to using a spatula towards the end.
How Many Calories are in an Oatmeal Raisin Cookie?
There are 174 Calories per Oatmeal Cookie which includes the chocolate and raisin and nuts if using.
How to Store Oatmeal Cookies?
Be sure to store them in an airtight container at room temperature and they should last for 2 weeks.
Can I freeze Oatmeal Cookie Dough?
YES! My favorite way to freeze this oatmeal cookie recipe is by scooping the batter into the parchment lined baking sheet and then freezing it. Once frozen then you can place the frozen cookie balls into a ziploc bag and bake as needed. That way you’ll have fresh baked oatmeal cookies everyday! Add 3-5 minutes extra of baking time (depending on your cookie size).
Nutrition Facts
Oatmeal Cookies
Amount Per Serving
Calories 174
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 19mg6%
Sodium 159mg7%
Potassium 110mg3%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 11g12%
Protein 2g4%
Vitamin A 140IU3%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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