The Best Oatmeal Cookies
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5 from 3 votes

Oatmeal Cookies

These classic oatmeal cookies are perfectly tender, perfectly sweet, and a little bit chewy! . This is the ONLY Oatmeal Cookie Recipe you will ever need!
Prep Time15 mins
Cook Time7 mins
Refrigerate30 mins
Total Time52 mins
Course: Dessert
Cuisine: American
Servings: 6 dozen
Calories: 70kcal
Author: Kristen Chidsey


  • cups blended oats see tip
  • 2 cups unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter at room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla.
  • 4 cups mix-ins optional


Oatmeal Cookie Recipe

  • In large bowl, mix together dry ingredients.
  • In a large mixing bowl or stand mixer, cream butter and sugars together until fluffy and light in color--about 3-5 minutes. Add the eggs and vanilla and beat until well combined.
  • Stir the dry ingredients in the wet ingredients until just combined.
  • Add in mix-ins to batter (either all at once or divide dough into different bowls and add in different mixtures for each batch of dough.)
  • Refrigerate dough for at least 30 minutes.
  • Preheat oven to 375 degrees F.
  • Using a tablespoon for each cookie, roll into a ball.
  • Bake for 6-7 minutes, until edges are lightly browning and centers are still a bit jiggly. Cool on cookie sheet for a minute or two before transferring to a cooling rack.

For Oatmeal Chocolate Chip Cookies

  • Mix in 2-3 cups chocolate chip into batter before refrigerating.

For Coconut Oatmeal Chocolate Chip Cookies

  • Mix in 1 cup semi-sweet chocolate chips, 1 cup shredded coconut and 1 cup chopped almonds (optional) into the cookie batter before refrigerating.

For Cranberry White Chocolate Oatmeal Cookies

  • Mix in 2 cups dried cranberries, 1 cup white chocolate morsels and 1 teaspoon orange zest into the cookie batter before refrigerating. 

For Oatmeal Raisin Cookies

  • Mix in 2 cups raisins, 1 teaspoon cinnamon, and up to 1 cup chopped walnuts (optional) into the cookie batter before refrigerating.



 This recipe calls for 2 1/2 cups of blended oatmeal. To blend your oats, place oats into your blender and whirl away until a powdery substance forms. The important part of this is to measure the oats AFTER you blend them, not before–baking is a science.


Calories: 70kcal | Carbohydrates: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 56mg | Potassium: 25mg | Sugar: 5g | Vitamin A: 85IU | Calcium: 8mg | Iron: 0.2mg