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Step-by-Step Instructions
Sana Yousaf

Easy Oatmeal Cookie Recipe

Soft, chewy cookies packed with hearty oats and warm cinnamon, perfect for a quick dessert or snack. This versatile recipe is customizable with raisins, chocolate chips, or nuts and suits various dietary needs.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24
Course: Dessert
Cuisine: American

Ingredients
  

  • ½ cup unsalted butter softened (or coconut oil for dairy-free)
  • ½ cup brown sugar or coconut sugar
  • ¼ cup granulated sugar
  • 1 large egg or ¼ cup applesauce for egg-free
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour or gluten-free 1:1 flour blend
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 ½ cups rolled oats or quick oats for softer texture
  • Optional: ½ cup raisins or chocolate chips or chopped nuts

Method
 

  1. Preheat oven: Set oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Cream butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  3. Add wet ingredients: Mix in egg and vanilla extract until smooth.
  4. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Stir into wet ingredients until just combined.
  5. Add oats and mix-ins: Fold in oats and optional raisins or chocolate chips.
  6. Shape cookies: Scoop tablespoon-sized dough balls, place 2 inches apart on the baking sheet, and flatten slightly.
  7. Bake: Bake for 10–12 minutes until edges are golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

  • Storage: Store in an airtight container at room temperature for 5 days or freeze for 3 months.
  • Substitutions: Use coconut sugar for a lower-glycemic option or flax egg for vegan cookies.
  • Avoid Dry Cookies: Measure flour accurately and avoid overbaking.
  • Pro Tip: Add ¼ tsp nutmeg for extra warmth or chill dough for 30 minutes for thicker cookies.

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