Recipes Desserts Cookies Oatmeal Cookie Recipes Soft Oatmeal Cookies 4.7 (5,439) 4,325 Reviews 993 Photos These oatmeal cookies are perfectly flavored and lightly spiced with just a touch of cinnamon. They're soft, chewy, and easily customizable — just add 1 cup raisins, nuts, or chocolate chips when you mix in the oats. Keep them on hand for after-school snacking or make a batch for a holiday cookie exchange. Submitted by BITTERSWEET1 Updated on November 14, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 993 993 993 993 Prep Time: 15 mins Cook Time: 10 mins Additional Time: 1 hr 5 mins Total Time: 1 hr 30 mins Servings: 24 Yield: 24 cookies Jump to Nutrition Facts Jump to recipe If this oatmeal cookie recipe is not already a staple in your dessert rotation, it will be soon. These oatmeal cookies are soft, chewy, and utterly irresistible. How to Make Oatmeal Cookies You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these top-rated oatmeal cookies: Make the dough: Whisk the dry ingredients in a medium bowl. In a separate bowl, beat the butter and sugar. Beat in the eggs and vanilla. Add the dry mixture to the wet mixture, then stir in the oats. Cover and chill for at least one hour (this step is important to prevent spreading!).Roll the cookies: Roll the chilled dough into balls and place the balls on baking sheets. Dip a fork in water, then in sugar. Use the fork to flatten each dough ball.Bake the cookies: Bake in the preheated oven until the edges are golden brown and the centers are nearly set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Recipe Tip Optional mix-ins include raisins, dried cranberries, white chocolate chips, chocolate chips, walnuts, pecans, or shredded coconut. Allrecipes How to Store Oatmeal Cookies Allow the oatmeal cookies to cool completely before storage. Transfer the cooled cookies to an airtight container and store at room temperature for up to four days. Can You Freeze Oatmeal Cookies? Yes, you can freeze baked or unbaked oatmeal cookies for up to three months. Freeze the baked cookies in a freezer-safe container or zip-top bags with parchment paper between each layer. Flash freeze the unbaked cookie dough balls for at least a few hours. When the balls are frozen solid, transfer them to a zip-top freezer bag and squeeze out the excess air. Bake according to the recipe, but add a few extra minutes to account for the frozen temperature. Allrecipes Community Tips and Praise "I absolutely love these cookies," raves DMDS. "I add Craisins and white morsels to the cookies. Also, to keep them moist I put a piece of bread in the container to soak up any moisture." "Absolutely PERFECT," according to MrsNavarro. "Crispy on the outside, chewy on the inside. My son said that the texture on the outside reminded him of the edges of brownies! I did not change a thing in the recipe, and they were absolutely perfect!" "This has been a favorite at our house for years," says candy. "Try replacing the vanilla with a tablespoon of maple flavoring. It gives a wonderful twist to a wonderful recipe." Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 2 cups all-purpose flour 1 ½ teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter, softened 1 cup white sugar 1 cup packed brown sugar 2 large eggs 1 teaspoon vanilla extract 3 cups quick cooking oats nonstick cooking spray with flour 2 tablespoons water 2 tablespoons white sugar, or as needed Directions Gather all ingredients. Dotdash Meredith Food Studios Whisk flour, cinnamon, baking soda, and salt together in a medium bowl until well combined. Dotdash Meredith Food Studios Beat butter, 1 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, at least 2 to 3 minutes. Dotdash Meredith Food Studios Beat in eggs, one at a time, then mix in vanilla. Dotdash Meredith Food Studios Gradually mix in dry ingredients until well combined. Add oats and mix until thoroughly incorporated. Cover the bowl and chill dough in the refrigerator for at least 1 hour. Dotdash Meredith Food Studios When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Spray two cookie sheets with floured cooking spray. Place water in a small bowl and 2 tablespoons sugar in another small bowl. Roll chilled dough into walnut-sized balls, and place 2 inches apart on the prepared cookie sheets. Dip a large fork in water, then in sugar, and use to flatten each cookie, rewetting and resugaring as necessary. Dotdash Meredith Food Studios Bake in the preheated oven until light golden brown around the edges and centers are nearly set, 8 to 10 minutes, switching racks halfway through. Dotdash Meredith Food Studios Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dotdash Meredith Food Studios I Made It Print 7,807 home cooks made it! Nutrition Facts (per serving) 218 Calories 9g Fat 32g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 218 % Daily Value * Total Fat 9g 11% Saturated Fat 5g 26% Cholesterol 36mg 12% Sodium 213mg 9% Total Carbohydrate 32g 12% Dietary Fiber 1g 5% Total Sugars 17g Protein 3g 6% Calcium 21mg 2% Iron 1mg 6% Potassium 69mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.