Oatmeal Cookies are that base cookie recipe that everyone needs in their repertoire. From that one basic recipe, you can create a myriad of deliciously different cookies. This one is now my go-to oatmeal cookie, the beginning of all our family favorites.
I started playing around with and tweaking our old recipe and this new and improved oatmeal cookie is the result. David has declared them the World’s Best Oatmeal Cookies and he loves them best with some chopped pecans.
You’re going to love how simple and versatile the recipe is. And the cookies? Well, picture deep, dark brown sugar, caramely flavor. Top it with slightly crunchy edges and exterior and an outrageously contrasting soft, chewy center. Yeah…it’s that kind of perfect cookie.
I hope you love them! I hope you make them your own and add in all your favorite extras. Enjoy, my friend!
How to Make The Best Oatmeal Cookies
There’s really no special secret to these delicious cookies. It’s the standard cookie formula.
- Cream the butter and sugars.
- Beat in the eggs and vanilla.
- Add the dry ingredients and mix to combine.
- When dough has formed, stir in any additional mix-ins you’ve chosen.
- Bake at 350° on a lightly greased cookie sheet for 9–11 minutes.
- Cool on the tray for about 5 minutes before removing to the cooling rack to finish setting up.
Tools or Equipment for Oatmeal Cookies
Standard equipment will serve you well. I have used my stand mixer to make these, but typically mix up the easy recipe by hand in a glass batter bowl, with a wooden spoon. I do use a larger than average cookie scoop for these. The one I use is found on *Amazon:
It is a #20 — size scoop, usually intended for muffins and cupcakes, but works beautifully for these tasty cookies.
Enjoy your baking session! Your family will love my Oatmeal Cookies and you’ll be a kitchen hero!Print
The perfect “base” cookie recipe to add to your files. These oatmeal cookies are extraordinary, just on their own. Change them up with your favorite add-ins and really make the recipe your own.
- 1 cup butter, softened (not melted)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, optional
- Optional mix-ins: 1 cup raisins, chopped nuts, dried fruit or chocolate chips or butterscotch chips
- Cream butter and sugars.
- Add eggs and vanilla and mix until combined.
- Add flour, oats and baking soda and mix until all ingredients are incorporated and soft dough has formed.
- Stir in mix-ins, if using.
- Scoop onto lightly greased *cookie sheet, spacing cookies 2 across and 4 down to give them room to spread. (I use this #20-sized scoop, which holds just under 3 Tablespoons of dough. This makes a great-sized cookie for a snack. You can make them smaller, if you choose, but you will need to adjust the baking time and of course, will enjoy a larger yield.)
- Bake at 350° for 9 ‑11 minutes. Cookies will be only lightly browned, but dry on the surface. Edges will be golden.
- Remove baking sheet from oven to a cooling rack and allow cookies to rest on baking sheet for at least 5 minutes before removing them. That will allow them to set up as they cool.
- Category: Cookies, Dessert
- Method: baking
- Cuisine: American