Soft Oatmeal Cookies Recipe: Easy to Make

This Oatmeal Cookies recipe is everything you crave in a cozy, soft-baked cookie. It’s sweet, chewy, warmly spiced with cinnamon, and perfectly golden around the edges—just the way a classic oatmeal cookie should be. Whether you’re baking a batch for breakfast, packing them for lunch, or enjoying one with coffee, these cookies are easy to love and even easier to make.

What makes this oatmeal cookie recipe so special? It starts with old-fashioned oats for hearty texture, warm cinnamon for that nostalgic bakery aroma, and a perfect balance of granulated and brown sugar for that chewy-meets-tender bite. They’re quick, crowd-pleasing, and freezer-friendly, too. If you’re craving something classic that never disappoints, this is the one. And if you’re looking to branch out, try these fun twists: my soft and fruity Banana Maple Oatmeal Cookies, classic Oatmeal Raisin Cookies, or summery Blackberry Oatmeal Cookies. If you’re craving something classic that never disappoints, this is the one.

In This Post

Why You’ll Love This Oatmeal Cookies Recipe

Soft, chewy texture. Just the right balance of tender middle and crisp edges.
Warm cinnamon flavor. Adds cozy spice to every bite.
No fancy tools needed. Just a whisk, a bowl, and a baking sheet.
Freezer-friendly. Bake now or freeze dough balls for later.
Versatile base. Add raisins, nuts, or chocolate chips.
Perfect for breakfast, lunchboxes, or gifting.

table talk

With Liliya!

This is my go-to oatmeal cookie base that I’ve tweaked over the years until I got it just right. They’re buttery without being greasy, soft without falling apart, and always taste better the next day. I love baking these in the morning when the kitchen is quiet, and the coffee’s still hot. My favorite way to enjoy them? With a swipe of almond butter or a few chocolate chips on top. Bliss.

Liliya

Ingredients Needed for Oatmeal Cookies

Old-Fashioned Oats. Give the cookies their chewy, hearty texture. Avoid instant oats for best results.
All-Purpose Flour. Balances the moisture and helps hold the cookie shape.
Baking Soda. Helps the cookies spread and rise gently.
Ground Cinnamon. Brings that signature oatmeal cookie warmth.
Salt. Enhances all the sweet and spicy notes.
Unsalted Butter. Softened butter ensures creamy texture and rich flavor.
Granulated Sugar. Adds light sweetness and helps the edges crisp.
Light Brown Sugar. Brings moisture and caramel-like flavor to the cookie base.
Large Egg. Binds the dough and adds richness.
Vanilla Extract. Rounds out the flavors with a warm, mellow note.

How I Make Oatmeal Cookies

(This is a quick overview of how I make oatmeal cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

Preheat oven. Set your oven to 350°F and line a baking sheet with parchment paper.
Mix dry ingredients. In a bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
Cream butter and sugars. Beat softened butter with granulated and brown sugar until fluffy and smooth.
Add egg and vanilla. Mix in until fully incorporated.
Combine wet and dry. Stir the dry mixture into the wet just until combined.
Scoop and space. Drop 2-inch dough balls onto your baking sheet about 2 inches apart.
Bake. Bake for 10–12 minutes until the edges are lightly golden and centers are set.
Cool. Let cookies rest for 5 minutes before moving to a wire rack.

Expert Tips for The Best Oatmeal Cookies

Don’t overbake. Take them out when centers still look slightly soft they firm up as they cool.

Use room temperature butter. It creams better and helps create a fluffier dough.

Chill the dough (optional). If you want thicker cookies, chill the dough for 30 minutes before baking.

Add-ins last. Stir in extras like raisins or chocolate chips after the dough is fully mixed.

Flatten slightly. These don’t spread much, so press them gently before baking if you want a flatter cookie.

Soften raisins before mixing. Soaking them in warm water for 10 minutes helps keep them plump and chewy.

Weigh your flour. Too much flour can dry out oatmeal cookies. Spoon and level, or use a kitchen scale.

Try underbaking. Just one minute less in the oven creates an irresistibly gooey center that sets as it cools.

Oatmeal Cookies Recipe Variations and Substitutions

Add raisins or dried fruit: Classic oatmeal raisin fans just fold in ½ cup of plump raisins, dried cranberries, or chopped dates.

Make them chocolate chip: Add ½ cup of chocolate chips or chunks for a bakery-style twist.

Use whole-wheat flour: Swap in ½ cup whole-wheat flour for a nuttier, heartier cookie.

Try chopped nuts: Walnuts or pecans add crunch and balance the sweetness beautifully.

Make them dairy-free: Use plant-based butter for a just-as-delicious cookie with no dairy.

Storing / Freezing Oatmeal Cookies

To store: Keep cooled cookies in an airtight container at room temperature for up to 5 days. They get softer over time and are even better the next day.

To freeze dough: Scoop dough balls onto a baking sheet and freeze until firm. Transfer to a freezer-safe bag and bake directly from frozen just add 1–2 minutes to the bake time.

To freeze baked cookies: Let them cool completely, then store in layers between parchment in a freezer container for up to 2 months. Thaw at room temperature or warm gently in the oven.

You don’t need to overthink your mix-ins—here are tried-and-true options that actually get eaten:

Chocolate chips or chunks (classic)
Golden or dark raisins (plump them in warm water first!)
Chopped nuts like pecans, walnuts, or almonds
Dried cranberries, cherries, or apricots for a tart contrast
Shredded coconut for texture and extra chew
White chocolate and macadamia for a fun switch

Start with ½ cup add-ins per batch. More than that, the dough can get overwhelmed.

The Best Oats for Oatmeal Cookies

When it comes to oatmeal cookies, the type of oats you use can make or break the texture:

Old-Fashioned Rolled Oats: Best for chewy, hearty cookies. They hold their shape and give the most classic texture.
Quick Oats: Slightly finer, they make the cookie a little softer and more uniform.
Steel-Cut Oats: Not recommended unless pre-cooked—too firm and chewy otherwise.

Stick with rolled oats unless your goal is a super soft cookie.

Healthy Oatmeal Cookies for Breakfast

Want a cookie that feels right in the morning? Here’s how to turn this recipe into a breakfast win:

Use whole-wheat flour for extra fiber
Cut the sugar by 25–30%
Add 1 tablespoon ground flaxseed or chia for healthy fats
Mix in grated apple, mashed banana, or shredded carrot for natural sweetness
Swap chocolate chips for chopped almonds or pumpkin seeds

These make great make-ahead snacks for school, work, or travel.

How to Keep Oatmeal Cookies Soft for Days

The trick to soft oatmeal cookies that stay tender for days is all in the storage:

Cool completely before storing. Trapped steam = soggy tops
Store in an airtight container with a slice of bread to keep moisture balanced
Avoid refrigeration. It dries them out faster
Freeze in layers if keeping longer than 5 days

They’ll taste even better on day two if stored right!