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by Cheryl Najafi on Aug 31, 2016 8 comments »
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You haven’t lived until you’ve tried our soft and chewy homemadeoatmeal cookies recipe. They’re loaded with fiber and laced with just enough cinnamon and sugar to achieve that warm, spicy flavor you love.
The dough is easily prepared in advance. Place in the fridge for a few hours then pop your cookies in the oven right before company arrives. You can also freeze the dough and use on demand, like when you’re hankering for a sweet treat!
We love cooking with oatmeal—try our oatmeal apple breakfast bakeor enjoy it in our honey almond skillet oatmealrecipe. So great!
Homemade Oatmeal Cookies Recipe
Prep Time: 15 minutes mins
Cook Time: 10 minutes mins
Total Time: 25 minutes mins
Enjoy chewy, homemade oatmeal cookies just like grandma used to make. This recipe has been perfected with decades of cheek pinching and bear hugs.
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Ingredients
Yield: 3 dozen
4.53 from 48 ratings
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- 1 stick unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 1/3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 1/2 cups old-fashioned rolled oats
Instructions
Move a rack to the center of the oven and preheat to 325 degrees. Line a baking sheet with parchment paper then set aside.
Cream butter and both sugars together until light and fluffy. Add the eggs one at a time, completely incorporating each egg before adding the next. Beat until everything is completely incorporated, scraping the sides of the bowl often.
Sift the flour, salt, baking soda, baking powder and cinnamon over the wet ingredients and mix just until combined. Add the rolled oats then mix until completely incorporated.
Place rounded tablespoons of dough on the baking sheet. Bake 10−12 minutes or until just set (or just slightly underdone) in the center.
Remove from the oven, allow cookies to rest on the baking sheet 2 minutes then transfer them to a wire rack to cool completely.
Notes
Like raisins or dried fruit such as cranberries or cherries in your cookies? Go right ahead and add them in. About ¾ cup is perfect.
Author: Cheryl Najafi
Calories: 942kcal, Carbohydrates: 140g, Protein: 16g, Fat: 37g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 205mg, Sodium: 706mg, Potassium: 312mg, Fiber: 6g, Sugar: 70g, Vitamin A: 1122IU, Vitamin C: 1mg, Calcium: 131mg, Iron: 5mg
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!
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originally published on Aug 31, 2016 (last updated Oct 12, 2023)
8 comments Leave a comment »
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8 comments on “Homemade Oatmeal Cookies”
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Linda Cray —
Made these and added raisins. Big hit with the family! Thank you
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Penny —
Maybe a couple of the reviewers don’t bake often or so it seems due the comments they left. What measurement is a stick of butter one asked.. A stick of butter is one half cup or 8 tablespoons. Another said it took 15-18 to bake a cookie. I personally never bake cookies for more than 9 minutes at a temperature of 350°. In the case of this recipe at 325° 12 minutes should be more than enough time for these to bake. I tend to like a softer cookie so I always decrease the baking time by 2-3 minutes. As an avid baker myself who grew up having a grandmother and mother who made everything homemade I learned a lot of things from them and how to “tweek” a recipe. I am not saying these things to insult anyone. I just hate to see a bad review left when the recipe works fine for others. When baking you need to be very accurate with your measurements. Also if a recipe calls for butter don’t use margarine because that will definitely change the texture or cause a cookie to be flat. When baking chocolate chip or peanut butter cookies I prefer to use shortening (crisco) instead of butter. Now when making oatmeal or sugar cookies you wouldn’t want to use shortening for those.
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Rebecca Allen —
Great cookies. Timing will ALWAYS differ oven to oven. Doesn’t make the recipe worth two stars. I added nutmeg, ginger and vanilla. Super tasty. Thanks.
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Trinidad Roman —
Great Recipe this one of the best oatmeal cookie recipe i have in years, some complained about it learn how to bake before you spread the yeast lol. i used a number #40 scoop
for those that don’t get make sure you keep an eye on the timer.
Did I mention I am retired a Baker of 44 years.
thank you so for sharing this recipe. -
Colleen —
Will quick oats work, replacing the old fashion oats?
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Lisa —
Just made these and they’re good–hubby and son approved. The only change I made was to add a splash of vanilla. Oveall, the cookie is kind of bland. Think I will increase the cinnamon to 1 tsp next time or add some other spices. Timing is off in this recipe. Mine were just barely baked at 15 minutes, with a lightly browned bottom. I let them sit on the hot cookie sheet for a few minutes to get some carryover heat. Made 24 cookies, using the recommended 1 tablespoon per cookie. To the reviewer named Connie: a stick of butter is 1/4 pound, 4 ounces, 8 tablespoons, or 1/2 cup. Are you in a different country? In the US, butter comes in a one pound package with 4 sticks on the inside of package. A “stick” of butter is a common measurement here in the United States. Hope these measurements help you.
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connie —
what measurement is a stick.. hard to follow recipes that have their own secret measuring system
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Anne Swift —
Had to bake much, much longer than 10-12 min..more like 15-18
