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This oatmeal cookie recipe is easy to throw together, but results in the perfect cookie. These delicious oatmeal cookies are crisp on the outside and perfectly chewy on the inside.

Chewy Oatmeal Cookie Recipe - 4

We love a delicious oatmeal raisin cookie in our house (well, some prefer the oatmeal chocolate chip cookie ), but a plain oatmeal cookie is amazingly delicious. These are fantastic with a glazed top or just enjoy them plain!

overhead of oatmeal cookie recipe ingredients with label of what it is written above it. - 5

How to Make Oatmeal Cookies

Here is a brief overview of how these easy oatmeal cookies come together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

Step 1: Whisk the Dry Ingredients

Whisk together the flour, baking soda, cinnamon, and salt until completely mixed.

overhead of glass bowl of dry oatmeal cookie recipe ingredients and whisk to combine - 6

Step 2: Cream the Butter and Sugar

Beat together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This will take between three and six minutes.

overhead of mixing bowl of oatmeal cookie dough and paddle attachment - 7

Step 3: Add Eggs and Vanilla

Add the eggs one at a time and then the vanilla. Be sure to scrape the sides of the bowl down so everything mixes well.

Chewy Oatmeal Cookie Recipe - 8

Step 4: Add the Flour

Add all of the flour mixture to the wet ingredients and beat on the mixer’s lowest setting until it just begins to combine. Then turn the mixer up and mix it until it is just combined. It is crucial to measure the flour correctly. Your best bet is to use a scale, but if you don’t have one, see this post: How to Measure Flour .

Chewy Oatmeal Cookie Recipe - 9

Step 5: Mix in the Oats

Mix until just combined. The difference between rolled oats or old fashioned and quick cooking oats is the size of the oat piece. Old fashioned oats are whole, while quick cooking have been broken down so are smaller. I prefer the chewy texture that old fashioned oats add to this recipe, but your cookies will still be delicious with quick cooking oats.

overhead of mixing bowl of oatmeal cookie ingredients and paddle attachment - 10

Step 6: Roll the Cookies

Use a cookie scoop to scoop the cookies and roll them into balls. Place on a baking sheet and bake for 11 to 12 minutes or until the edges of the cookies begin to turn golden brown.

overhead of oatmeal cookie dough balls on a parchment lined baking sheet to make oatmeal cookies. - 11

Step 7: Glaze the Cookies (optional)

If you want to make iced oatmeal cookies, whisk together the milk and the powdered sugar while the cookies are cooling. Lightly dip the top of the cookie into the glaze. Transfer to a wire rack to allow the glaze to set.

man's hand holding an oatmeal cookie over a bowl of icing, icing dripping off of cookie. Oatmeal cookies on a cooling rack sitting in the background - 12

These cookies are absolutely delicious without gaze, but my kids love frosted oatmeal cookies. Made with powdered sugar and milk, it is the perfect sweet addition to these chewy oatmeal cookies. If the glaze is too thick, you can add an extra 1/2 tablespoon of milk to thin it.

Tips and Tricks

  • Make sure your baking soda is fresh. If your baking soda is more than six months old, it won’t react like it should. To test your baking soda to see if it needs to be replaced, mix a little bit with some vinegar. It should bubble up right away. If it doesn’t, it is time to toss it and get new baking soda.
  • Use room-temperature butter. Please do not soften your butter in the microwave. Instead, cut it into one-inch pieces and let it sit on the counter to soften. It should be soft enough to dent with your finger, but not push all the way through.
  • Thoroughly cream the sugars and butter. This is a really important step in making cookies, so be sure not to rush it. By adding air to the butter, not only will the cookies puff up in the oven, but it will actually give you more cookies out of your batch of dough than if you just mixed them together. You need to beat the sugar and butter together until it is light and fluffy, which will take about five minutes. See the photos above to see what it looks like at this step
  • Add the flour all at once. Rather than adding a little at a time, add all of the flour mixture and give it a really slow quick mix so it doesn’t fly everywhere, then a quick high-speed mix to integrate it. Doing it this way adds the flour quicker and means less overall mixing, win-win!
  • Use a 1 1/2 tablespoon cookie scoop . Not only does this make quick work of scooping cookies, but it also creates uniform-sized cookies that will bake evenly.
overhead of oatmeal cookies on a wire cooling rack - 13

Adding Chocolate Chips or Raisins

If you want to add raisins or chocolate chips to your homemade oatmeal cookies, add one cup of chocolate chips or one cup of raisins when you add in the oats. You can check out my recipes for Oatmeal Raisin Cookies or Chewy Oatmeal Chocolate Chip Cookies .

oatmeal cookies on wire cooking rack - 14

If you want to make the oatmeal cookie dough and freeze it to bake the cookies later, follow these steps.

  • Follow the recipe through placing the cookie dough balls on a parchment-lined baking sheet. You can place them closer together, but make sure they aren’t touching.
  • Put the baking sheet in the freezer for one hour. This will flash-freeze the dough balls.
  • Transfer the frozen dough balls to a freezer-safe container or freezer bag. Store in the freezer for up to three months.
  • When you are ready to bake, take out as many frozen dough balls as you’d like to bake. Put them on a parchment-lined baking sheet.
  • Bake for 12 minutes at 350 degrees Fahrenheit.

Storing and Freezing Oatmeal Cookies

These oatmeal cookies can be kept in an airtight container for up to one week, or stored longer in the freezer. To freeze them, transfer the cooled cookies to a freezer-safe bag and store them in the freezer for up to three months.

stack of oatmeal cookies - 15
  • No Bake Chocolate Oatmeal Cookies
  • Molasses Cookies
  • The Best Snickerdoodles

If you make this oatmeal cookies recipe or any of my other recipes, I’d love to hear what you think and would be so grateful if you came back and left a comment!

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Ingredients

Oatmeal Cookies

  • 2 cups all purpose flour see note (240 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 14 tablespoons unsalted butter room temperature (197.8 grams)
  • 3/4 cup granulated sugar (148.5 grams)
  • 3/4 cup light brown sugar packed (159.8 grams)
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups old fashioned oats (178 grams)

Glaze (optional)

  • 1 1/2 cups powdered sugar (340.5 grams)
  • 2 to 3 tablespoons milk

Instructions

Oatmeal Cookies

  • Preheat the oven to 350 degrees Fahrenheit. Line rimmed baking sheets with parchment paper and set aside.
  • In a medium bowl whisk together the flour, baking soda, cinnamon, and salt until completely mixed. 2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt
  • In a large bowl, with a hand mixer or using a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This will take between 3 and 6 minutes. 14 tablespoons unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
  • Add the eggs one at a time. Then add in the vanilla. Be sure to scrape down the edges of the bowl with a spatula before each addition. 2 large eggs, 1 teaspoon pure vanilla extract
  • Add in the flour mixture. With the mixer on its lowest setting, beat the flour mixture into the wet ingredients until it just begins to combine. Then turn the mixture up and finish combining it until it is just combined. Be careful not to continue mixing after the flour is combined in.
  • Mix in the oats. 2 cups old fashioned oats
  • Using a 1 1/2 tablespoon cookie scoop , scoop the cookies and roll them into balls. Place 2 1/2 inches apart on a baking sheet. Bake for 11 to 12 minutes or until the edges of the cookies begin to turn golden brown. For best results, rotate the pan halfway through. Remove from the oven, let cool on the baking sheet for 2 minutes, and then transfer to a cooling rack to cool completely.
  • Enjoy right away or store in an airtight container for up to 1 week.

Glaze (optional)

  • To glaze the cookies, whisk together the milk and the powdered sugar. If the glaze is too thick, you can add an extra 1/2 tablespoon of milk to thin it. 1 1/2 cups powdered sugar, 2 to 3 tablespoons milk
  • Lightly dip the top of the cookie into the glaze. Transfer to a wire rack to allow the glaze to set.

Notes

oatmeal cookies with glaze - 16

did you make this

Oatmeal Cookies

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  • Chewy Oatmeal Chocolate Chip Cookies

  • Cranberry Oatmeal Bars

  • Oatmeal Raisin Cookies

  • Monster Cookies

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oatmeal cookies with glaze - 17

Oatmeal Cookies

Ingredients

Oatmeal Cookies

  • 2 cups all purpose flour see note (240 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 14 tablespoons unsalted butter room temperature (197.8 grams)
  • 3/4 cup granulated sugar (148.5 grams)
  • 3/4 cup light brown sugar packed (159.8 grams)
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups old fashioned oats (178 grams)

Glaze (optional)

  • 1 1/2 cups powdered sugar (340.5 grams)
  • 2 to 3 tablespoons milk

Instructions

Oatmeal Cookies

  • Preheat the oven to 350 degrees Fahrenheit. Line rimmed baking sheets with parchment paper and set aside.
  • In a medium bowl whisk together the flour, baking soda, cinnamon, and salt until completely mixed. 2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt
  • In a large bowl, with a hand mixer or using a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This will take between 3 and 6 minutes. 14 tablespoons unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
  • Add the eggs one at a time. Then add in the vanilla. Be sure to scrape down the edges of the bowl with a spatula before each addition. 2 large eggs, 1 teaspoon pure vanilla extract
  • Add in the flour mixture. With the mixer on its lowest setting, beat the flour mixture into the wet ingredients until it just begins to combine. Then turn the mixture up and finish combining it until it is just combined. Be careful not to continue mixing after the flour is combined in.
  • Mix in the oats. 2 cups old fashioned oats
  • Using a 1 1/2 tablespoon cookie scoop , scoop the cookies and roll them into balls. Place 2 1/2 inches apart on a baking sheet. Bake for 11 to 12 minutes or until the edges of the cookies begin to turn golden brown. For best results, rotate the pan halfway through. Remove from the oven, let cool on the baking sheet for 2 minutes, and then transfer to a cooling rack to cool completely.
  • Enjoy right away or store in an airtight container for up to 1 week.

Glaze (optional)

  • To glaze the cookies, whisk together the milk and the powdered sugar. If the glaze is too thick, you can add an extra 1/2 tablespoon of milk to thin it. 1 1/2 cups powdered sugar, 2 to 3 tablespoons milk
  • Lightly dip the top of the cookie into the glaze. Transfer to a wire rack to allow the glaze to set.

Notes

Nutrition

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