Easy Oatmeal Cookie Recipe
These chewy, golden oatmeal cookies are a quick and customizable treat, perfect for any occasion. Made with wholesome oats, brown sugar, and optional mix-ins like raisins or chocolate chips, they’re ready in under 30 minutes.
Ingredients
- 1 cup unsalted butter softened (or coconut oil for dairy-free)
- 1 cup brown sugar packed (light or dark)
- ½ cup granulated sugar
- 2 large eggs or flax eggs: 2 tbsp flaxseed meal + 6 tbsp water for vegan
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour or gluten-free 1:1 baking flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned rolled oats not instant; use certified gluten-free if needed
- 1 cup raisins or chocolate chips optional; dried cranberries or nuts work too
Instructions
- Preheat the oven: Set oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar with a hand mixer until light and fluffy, about 2 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract, mixing until combined.
- Mix dry ingredients: In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Gradually add to wet ingredients, mixing until just combined.
- Incorporate oats and mix-ins: Stir in oats and optional raisins or chocolate chips with a wooden spoon.
- Shape the cookies: Scoop tablespoon-sized dough portions, roll into balls, and place 2 inches apart on baking sheets. Flatten slightly with a spoon.
- Bake: Bake for 10-12 minutes until edges are golden and centers are soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for 3 months.
- Substitutions: Use margarine instead of butter or coconut sugar for a lower-glycemic option.
- Variations: Add nutmeg or swap raisins for white chocolate chips for a unique twist.