Classic Oatmeal Cookies are cookies filled with rolled oats that have a crispy outside and a soft chewy inside. And with each bite, there is a hint of spice from cinnamon and nutmeg for a delicious snack or treat! This outstanding cookie stands on its own! If you love oatmeal cookies, you will love my Oatmeal Cream Pies!
Ingredients & Substitutions
Oats: After testing the recipe using both rolled oats and quick oats, the cookies made with rolled oats (old-fashioned oats) were the winner. They cook quickly and have a soft texture. However, you could substitute quick oats if that is all you have on hand. The cookies were still delicious, but with just a different texture.
Sugar: I used only brown sugar (no granulated sugar) in this recipe. Brown sugar has a more complex flavor with a rich, caramelized taste that complements the nuttiness of oats.
Spices: For the traditional flavors of an oatmeal cookie, I added cinnamon and nutmeg to the cookie dough.
Molasses: Adding molasses to the dough enhances the flavor, texture, and appearance of oatmeal cookies.
When are Oatmeal Cookies Done Baking?
There is a big difference in the texture of oatmeal cookies when baking time is adjusted by as few as 2 minutes. Make sure you are keeping an eye on them starting at seven minutes. I remove my cookies when they appeared a little bit underbaked and the center is still a bit glossy in appearance. The cookies should be fully cooked, but a very soft and delicate center is the best way to eat these.
Can I Make Oatmeal Cookies Ahead of Time?
Sure! Oatmeal cookie dough is actually perfect for freezing until you want to enjoy freshly baked cookies (or just one or two). First, scoop out individual balls of dough and place them onto a parchment paper-lined baking sheet. Place the sheet of cookie dough balls in the freezer for an hour or two, or until solid. After frozen, store them in a freezer-safe zipper bag for up to 2 months. When ready to enjoy, simply bake from frozen, adding one or two minutes to the baking time.
Can I Add Chocolate Chips To The Cookies?
Yes! In fact, oatmeal cookies often include added chocolate chips. We tasted these cookies with both semi-sweet and milk chocolate chips. Both satisfied chocolate cravings, but milk chocolate chips were the favorite. Add about 1 1/2 cups of chocolate chips to the dough if using. Other popular additions to oatmeal cookies are raisins, nuts, or dried fruit. For another delicious variation, try my Raspberry Oatmeal Cookies!
How to Store Oatmeal Cookies
Store the baked cookies in an airtight container at room temperature. They will last about a week. For longer storage, freeze the cookies for up to 3 months.
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 cups (180 g) rolled oats
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and rolled oats.
- To the bowl of a stand mixer with the paddle attachment, add butter and brown sugar. Beat on low speed until smooth.
- Add eggs, vanilla, and molasses. Mix until all ingredients are fully incorporated, stopping to scrape down the sides of the bowl as needed.
- With the mixer still on low speed, slowly add the dry ingredients until fully incorporated.
- Using a 2-tablespoon scoop, drop the dough onto the lined baking sheet. Roll each into a ball. Then, gently press to slightly flatten the cookies.
- Bake for 7-8 minutes. They may look slightly doughy, and that is okay.
- Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. Enjoy!
When are Oatmeal Cookies Done Baking?There is a big difference in the texture of oatmeal cookies when baking time is adjusted by as few as 2 minutes. Make sure you are keeping an eye on them starting at seven minutes. I remove my cookies when they appeared a little bit underbaked and the center is still a bit glossy in appearance. The cookies should be fully cooked, but a very soft and delicate center is the best way to eat these.
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What the Test Kitchen had to say about this recipe:
When testing this recipe, we were going for the classic, rustic taste that is the gold standard for oatmeal cookies. After a few tweaks and changes, I'd say we hit the nail on the head. Brown sugar, cinnamon, and nutmeg come together perfectly. And just when you think it can't get any better, you get a little crunch from the oatmeal. This cookie is warm and inviting and perfectly balanced. I think you are going to love it!
Oatmeal cookies are considered a basic, classic cookie, but when made correctly, they still hold up to any kind of cookie. I LOVE the crispy outside and tender, chewy inside of this cookie. And, there was just a hint of cinnamon and nutmeg (not too overpowering). After a few tries, we nailed it!
This oatmeal cookie is great. It has texture from the oats as well as being somewhat soft and chewy. The sweetness is moderate, which I enjoy. In this recipe, the spices also make a flavorful appearance but not too much where it is excessive.
I love oatmeal cookies! After a few tests what we landed on was heavenly with a chewy texture and crisp edges. Highly recommended for oatmeal cookie lovers!
This is literally the perfect oatmeal cookie. Has a robust oat flavor and is chewy yet soft. Will be my go-to recipe!