Homemade Oatmeal Cookies
You haven’t lived until you’ve tried our soft and chewy homemade oatmeal cookies recipe. They’re loaded with fiber and laced with just enough cinnamon and sugar to achieve that warm, spicy flavor you love.
The dough is easily prepared in advance. Place in the fridge for a few hours then pop your cookies in the oven right before company arrives. You can also freeze the dough and use on demand, like when you’re hankering for a sweet treat!
We love cooking with oatmeal—try our oatmeal apple breakfast bake or enjoy it in our honey almond skillet oatmeal recipe. So great!
Homemade Oatmeal Cookies Recipe
Enjoy chewy, homemade oatmeal cookies just like grandma used to make. This recipe has been perfected with decades of cheek pinching and bear hugs.
Yield: 3 dozen
- 1 stick unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 1/3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 1/2 cups old-fashioned rolled oats
- Move a rack to the center of the oven and preheat to 325 degrees. Line a baking sheet with parchment paper then set aside.
- Cream butter and both sugars together until light and fluffy. Add the eggs one at a time, completely incorporating each egg before adding the next. Beat until everything is completely incorporated, scraping the sides of the bowl often.
- Sift the flour, salt, baking soda, baking powder and cinnamon over the wet ingredients and mix just until combined. Add the rolled oats then mix until completely incorporated.
- Place rounded tablespoons of dough on the baking sheet. Bake 10−12 minutes or until just set (or just slightly underdone) in the center.
- Remove from the oven, allow cookies to rest on the baking sheet 2 minutes then transfer them to a wire rack to cool completely.
Like raisins or dried fruit such as cranberries or cherries in your cookies? Go right ahead and add them in. About ¾ cup is perfect.
Calories: 942kcal, Carbohydrates: 140g, Protein: 16g, Fat: 37g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 205mg, Sodium: 706mg, Potassium: 312mg, Fiber: 6g, Sugar: 70g, Vitamin A: 1122IU, Vitamin C: 1mg, Calcium: 131mg, Iron: 5mg
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!
Great Recipe this one of the best oatmeal cookie recipe i have in years, some complained about it learn how to bake before you spread the yeast lol. i used a number #40 scoop
for those that don’t get make sure you keep an eye on the timer.
Did I mention I am retired a Baker of 44 years.
thank you so for sharing this recipe.
Will quick oats work, replacing the old fashion oats?
Just made these and they’re good–hubby and son approved. The only change I made was to add a splash of vanilla. Oveall, the cookie is kind of bland. Think I will increase the cinnamon to 1 tsp next time or add some other spices. Timing is off in this recipe. Mine were just barely baked at 15 minutes, with a lightly browned bottom. I let them sit on the hot cookie sheet for a few minutes to get some carryover heat. Made 24 cookies, using the recommended 1 tablespoon per cookie. To the reviewer named Connie: a stick of butter is 1/4 pound, 4 ounces, 8 tablespoons, or 1/2 cup. Are you in a different country? In the US, butter comes in a one pound package with 4 sticks on the inside of package. A “stick” of butter is a common measurement here in the United States. Hope these measurements help you.
what measurement is a stick.. hard to follow recipes that have their own secret measuring system
Had to bake much, much longer than 10-12 min..more like 15-18