These oatmeal cookies are the perfect blend of chewy texture and rich flavor, making them an irresistible treat for any occasion. Packed with wholesome oats and a hint of sweetness, they strike a delightful balance between indulgence and comfort. With just 20 minutes of prep and a quick 10-minute bake, you’ll have a batch of golden, aromatic cookies ready to enjoy. A brief 30-minute chill ensures they hold their shape beautifully, resulting in cookies that are crisp on the edges and tender in the center.
Each bite offers a satisfying crunch from the oats, complemented by the buttery richness and a subtle warmth from the cinnamon. Perfectly portioned at 200 calories per cookie, they’re a guilt-free way to satisfy your sweet tooth. Whether you’re sharing them with friends or savoring one with your afternoon tea, these cookies are sure to become a favorite. Their homemade charm and comforting aroma will fill your kitchen with joy, making every moment spent baking truly worthwhile.
Ingredients for Perfect Oatmeal Cookies
- 1 cup (226 g) unsalted butter, softened (room temperature works best)
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups (215 g) all-purpose flour
- 2 teaspoons cornstarch (cornflour in the UK)
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- ¾ teaspoon ground cinnamon
- 3 cups (285 g) old-fashioned rolled oats
- 1 ½ cups chocolate chips, chopped nuts, or raisins (optional, but delicious!)
Step-by-Step Instructions
- Beat the butter: In a stand mixer or with an electric beater, beat the softened butter for about 30 seconds until smooth.
- Add sugars: Add the light brown sugar and granulated sugar, then beat until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Incorporate eggs: Add the eggs one at a time, beating until fully combined after each addition.
- Mix in vanilla: Stir in the vanilla extract until evenly distributed.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon.
- Add dry mixture: Gradually add the dry ingredients to the butter mixture, mixing until completely combined. Scrape the bowl to ensure even mixing.
- Fold in oats: Gradually stir in the rolled oats until fully incorporated. If using chocolate chips, nuts, or raisins, add them now.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 3 days).
- Preheat oven: Preheat your oven to 375°F (190°C) and line cookie sheets with parchment paper.
- Shape cookies: Drop the dough by rounded 2-tablespoon portions onto the prepared sheets, spacing them at least 2 inches apart. For uniform cookies, roll the dough into smooth balls.
- Bake: Bake for 10-12 minutes, or until the edges are lightly browned. The centers may look slightly underbaked but will set as they cool.
- Cool and enjoy: Let the cookies cool completely on the baking sheet before serving.
Creative Add-Ins for Your Oatmeal Cookies
While chocolate chips, nuts, and raisins are classic choices, don’t hesitate to get creative! Try adding dried cranberries for a tart twist, shredded coconut for a tropical vibe, or white chocolate chips for a sweeter flavor. For a crunchy texture, mix in toasted pecans or walnuts. The possibilities are endless—experiment to find your perfect combination!
How to Store and Keep Cookies Fresh
Once cooled, store your oatmeal cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. When ready to bake, simply pop them in the oven—no need to thaw! Baked cookies can also be frozen for up to 2 months.
Time-Saving Tips for Busy Bakers
Short on time? Skip the chilling step if you’re in a hurry—your cookies will spread a bit more but will still taste delicious. Alternatively, prepare the dough ahead of time and refrigerate it for up to 3 days. You can also use a cookie scoop to portion the dough quickly and evenly, saving you time and effort.
Perfect Pairings for Your Cookies
These oatmeal cookies pair wonderfully with a glass of cold milk or a cup of hot coffee or tea. For a special treat, serve them alongside a scoop of vanilla ice cream or drizzle them with caramel sauce. They’re also a great addition to a dessert platter with fresh fruit or other baked goods.
Common Questions Answered
Can I use quick oats instead of old-fashioned rolled oats? Yes, but the texture will be slightly softer. Can I make these cookies gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free blend. Why chill the dough? Chilling helps prevent the cookies from spreading too much and enhances the flavors. Happy baking!
Oatmeal Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- 2 teaspoons cornstarch (cornflour in UK)
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- ¾ teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats
- 1 ½ cups chocolate chips, chopped nuts, or raisins optional!
Instructions
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds.
- Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- Add eggs, one at a time, beating until combined.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
- Cover dough with plastic wrap and place in the refrigerator to chill for at least 30 minutes and up to 3 days.
- Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie dough by rounded 2 Tablespoon-sized balls onto parchment paper, spacing at least 2″ apart. If desired, roll cookies between your palms to make a smooth ball, which will give you more uniform cookies.
- Bake on 375F (190C) for 10-12 minutes (edges should be slightly browned, centers may still be slightly underbaked but shouldn’t be raw, they’ll bake completely as they cool).
- Allow cookies to cool completely on cookie sheet before serving and enjoying.