This soft and chewy oatmeal cookie recipe is a household staple. Whether you choose to add mix-ins or leave them as-is, these oatmeal cookies are easy to make and absolutely scrumptious!
Why You’ll Love These Oatmeal Cookies
This oatmeal cookie recipe never disappoints! Using brown sugar creates a soft, chewy cookie with a malty molasses flavor. A hint of vanilla and cinnamon add rich undertones that make these oatmeal cookies the total package, without any mix-ins at all! They’re:
- Easy & speedy
- Soft & chewy
Oatmeal Cookie Ingredients
- Old-fashioned rolled oats – I have experimented baking with both old-fashioned rolled oats and quick oats. I HIGHLY recommend using old-fashioned oats vs. quick oats. The texture is far superior and it makes a perfect cookie.
- All-purpose flour – a cookie staple of course
- Light brown sugar – Using light brown sugar gives the perfect molasses flavor profile without it being too overpowering. If you like a bolder, more molasses taste, you can use dark brown sugar.
- Corn starch – This is the secret ingredient for making your oatmeal cookies extra chewy and soft in texture.
- Baking soda – makes them nice and puffy
- Ground cinnamon – This gives the cookies that nostalgic warm, spiced oatmeal cookie flavor profile.
- Salt – A little salt adds the perfect complement to the sweet light brown sugar.
- Unsalted Butter – I like using unsalted butter so I can control how much salt goes into the recipe. Feel free to use salted butter if you’d like!
- Large eggs – Eggs make the cookie dough full and rich leading to a perfect chewy texture once baked.
- Vanilla extract – Vanilla is best in everything! I prefer the real stuff.
- Mix-ins of choice – chocolate chips, raisins, walnuts, etc.!
How to Make Oatmeal Cookies
Full instructions in the recipe card; this is just an outline!
Cream together softened butter and brown sugar.
Add eggs and vanilla extract. Beat mixture for about 30 seconds, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together dry ingredients (flour, baking soda, salt, corn starch, and cinnamon), until well-combined.
Add dry ingredients to wet ingredients, and mix until just combined.
Use a large spoon to stir in oats (and other mix-ins if desired).
To chill dough, wrap cookie dough in plastic wrap, and chill in the refrigerator for about 1 hour.
Preheat oven to 375 degrees, line a baking sheet with parchment, roll into balls and place an inch apart. Bake for 8-10 minutes.
Let cool for 5 minutes before placing on baking rack.
Repeat for consecutive batches.
Tips for Perfect Oatmeal Cookies
- Storage: You can store raw cookie dough in the fridge for 3 days, baking them off as needed! Once completely cooled, you can store baked cookies in an airtight container for 4-5 days.
- Freezing: You can also freeze extra raw cookie dough formed into balls! Remove cookie dough balls from the freezer as needed, and bake at 375 degrees for 9-12 minutes.
Frequently Asked Questions (FAQs)
There are many options for the type of oats. Old-fashioned rolled, steel-cut, whole, and quick oats. But, there is only one front-runner…old-fashioned rolled oats! The oats hold their texture and shape while baking and lead to the perfect chewy oatmeal cookie out of the oven. No substituting here!
Absolutely! You can add any type of mix-in you’d like. Raisins, chocolate chips, and different types of nuts are all great options. Add 1 cup of mix-ins if desired.
You can use salted butter but be sure to reduce the amount of additional salt you add in.
I haven’t made this recipe without using corn starch. I love the soft and chewy texture it gives the cookies. Plus it keeps them puffy and not flat out of the oven after baking. An alternative to corn starch is potato starch, but it could result in a slightly different flavor and texture.
Other Cookie Recipes You’ll Love!
- Stand or hand mixer
- 2 cups old-fashioned rolled oats do not substitute quick oats!
- 1 ¾ cup all-purpose flour
- 1 ½ cups light brown sugar packed
- 1 cup (2 sticks) unsalted butter softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup mix-ins of choice if desired (chocolate chips, raisins, walnuts, etc!)
- Cream together softened butter and brown sugar with a stand or hand mixer.
- Add eggs and vanilla extract. Beat mixture for about 30 seconds, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together dry ingredients (flour, baking soda, salt, corn starch, and cinnamon) until well-combined.
- Add dry ingredients to wet ingredients, and mix until just combined. Scrape down sides of bowl to make sure all ingredients are mixed.
- Use a large spoon to stir in oats (and other mix-ins if desired).
- Wrap cookie dough in plastic wrap, and chill in the refrigerator for about 1 hour.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Form 2 tablespoons of dough into balls, placing on baking sheet at least an inch apart.
- Bake for 8-10 minutes until cookies are just set and barely golden around the edges. Leave cookies on baking sheet to cool for 5 minutes before placing on a baking rack.
- Repeat for consecutive batches!
- To store: Once completely cooled, store cookies in an airtight container for 4-5 days.