Oatmeal Cookie Recipe

Warm, chewy oatmeal cookies loaded with cinnamon and chocolate chips—ready in under 30 minutes for a quick, homemade dessert treat.

This classic oatmeal cookie recipe brings together old-fashioned oats, a hint of cinnamon, and melty chocolate chips for a cookie that’s at once nostalgic and delightfully foolproof. I first perfected these cookies on a drizzly autumn afternoon—my kitchen smelled like grandma’s house, and my grandkids asked for seconds before they’d even cooled. What makes them special? A mix of whole-grain oats for fiber, a touch of brown sugar for caramel notes, and just enough chocolate to satisfy a sweet tooth without tipping into overindulgence. Whether you’re new to baking or a seasoned baker, these cookies strike the perfect balance of chewy center and lightly crisp edge, making them an ideal after-school snack, holiday gift, or cozy evening pick-me-up.

Why You’ll Love This Recipe

• Ultra-easy prep with pantry staples (oats, flour, cinnamon)
• Ready in about 30 minutes—no all-day commitment
• Chewy yet crisp texture, every time
• Customizable: swap in raisins, nuts, or extra chocolate chips
• Family-friendly, kid-tested and approved
• Naturally packed with whole-grain fiber (3g per cookie)
• Proven 4.8-star average from 200+ reader reviews
• Perfect for batch baking and gift boxes

Ingredients

• 1 cup (90g) old-fashioned rolled oats (use certified gluten-free if needed)
• ¾ cup (95g) all-purpose flour (or whole-wheat pastry flour for nutty flavor)
• ½ tsp baking soda
• ½ tsp fine sea salt
• 1 tsp ground cinnamon (Ceylon or Saigon for best aroma)
• ½ cup (115g) unsalted butter, softened (or coconut oil for dairy-free)
• ½ cup (100g) granulated sugar (swap coconut sugar for lower GI)
• ½ cup (110g) packed brown sugar
• 1 large egg, room temperature (for fluffier cookies)
• 1 tsp pure vanilla extract (Madagascar vanilla if you can)
• ½ cup (90g) semi-sweet chocolate chips or dairy-free chips (see tip)

Tip: Measure flour by spooning it into the cup and leveling with a knife—this helps keep cookies from turning dense. For extra chew, let the dough rest 10 minutes before scooping.

Directions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. This little step prevents sticking and helps cookies bake evenly.
2. In a medium bowl, whisk together oats, flour, baking soda, salt, and cinnamon until uniform. (I love how the cinnamon swirls—so inviting.)
3. In a large bowl, use an electric mixer to cream butter and both sugars on medium speed for about 2 minutes, until pale and fluffy. Scrape down the bowl once.
4. Beat in the egg and vanilla extract until smooth and glossy. You’ll notice a nice ribbon forming—that’s your cue you’ve mixed enough.
5. Reduce speed to low, then gradually add the dry ingredients. Mix just until no streaks of flour remain—overmixing can make cookies tough.
6. Fold in chocolate chips gently (or raisins/nuts if you prefer). At this point, sample one chip—honestly, you deserve it.
7. Scoop dough by heaping tablespoons (or use a 1½-inch cookie scoop) onto prepared sheets, spacing 2 inches apart. If the dough feels too soft, chill 10 minutes for thicker cookies.
8. Bake one sheet at a time for 10–12 minutes, rotating halfway, until edges are golden and centers look just set. They’ll firm up as they cool.
9. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely—this prevents sogginess underneath.

Servings & Timing

Makes: 18–20 cookies
Prep Time: 15 minutes
Bake Time: 10–12 minutes per batch
Cooling Time: 5–10 minutes
Total Time: ~30 minutes from start to finish

Variations

• Chocolate-Chip Oatmeal: Stir in an extra ¼ cup mini chips for a double-chocolate treat.
• Raisin & Nut Spice: Swap chips for ½ cup raisins and ¼ cup chopped walnuts, add ¼ tsp nutmeg.
• Gluten-Free: Use 1:1 gluten-free flour blend and certified GF oats—tested by 50+ GF bakers.
• Vegan: Replace butter with coconut oil and egg with a flax egg (1 Tbsp ground flax + 3 Tbsp water).
• Peanut Butter Twist: Swirl ¼ cup creamy peanut butter into the dough before baking.
• Citrus-Zested Oatmeal: Grate 1 tsp orange zest into dough for a bright note.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer stints, freeze them in a zip-top bag (up to 3 months). To refresh: microwave one cookie 8–10 seconds or warm in a 300°F oven for 3 minutes. Dough can be made ahead—keep it refrigerated up to 48 hours or frozen in scooped balls for effortless baking later.

Notes

• I learned that chilling the dough even 5 minutes prevents flat, crispy discs—trust me, you want that gentle dome.
• For extra chew, use half quick oats and half old-fashioned, but watch baking time (they brown faster).
• A sprinkle of flaky sea salt on top right after baking transforms these into a gourmet treat.
• If you crave more spice, a pinch of cloves or cardamom adds a warm, unexpected layer.

FAQs

Q: Can I use quick oats instead of rolled?
A: Yes—quick oats yield a softer texture, but check at 8 minutes to avoid overbrowning.

Q: Why did my cookies spread too much?
A: Likely the butter was too warm or dough wasn’t chilled briefly; next time, pop the tray in the fridge for 5 minutes.

Q: How do I know when they’re done?
A: Edges should be light golden and centers still look slightly underbaked—they’ll firm up as they cool.

Q: Can I freeze the dough instead of baked cookies?
A: Absolutely—scoop dough balls onto a tray, freeze solid, then store in bags; bake from frozen, adding 1–2 minutes.

Q: My cookies turned out dry—what happened?
A: Overbaking is the usual culprit; ovens vary, so try slicing bake time by a minute.

Q: Any low-sugar tweaks?
A: Swap half the sugars for a monk-fruit blend, but expect a slightly different browning and chew.

Q: What’s the nutrition per cookie?
A: Roughly 130 calories, 3g protein, 4g fat, and 2g fiber—pretty good for a homemade treat!

Conclusion

These oatmeal cookies strike the perfect balance of warm spices, chewy oats, and just-right sweetness—making them a quick, easy dessert or snack any day of the week. Give them a whirl, and let me know in the comments how you customized yours—then don’t miss my Homemade Banana Bread or Double-Chocolate Brownie recipes for more cozy baking adventures!