Oatmeal Cookies Best Recipe| Best Oatmeal Cookies Recipe



Today in this blog, I am sharing with you the best oatmeal cookies recipes. These oatmeal cookies are soft and chewy while having the perfect texture. Keep them simple with chocolate chips or add some raisins and walnuts. This cookie dough is quite similar to standard chocolate chip cookie dough but with the addition of a few ingredients. 

The cookies turn out a litter thicker and denser from the oats, while still being soft and chewy. Start with a large mixing bowl that’s big enough to fit all of your ingredients, this recipe makes about 30 cookies, you can save half the dough in the freezer, or if you would like just halve the recipe.


  • 1-1/3 cups all-purpose flour
  • 2 cups of rolled oats or old fashioned
  • 1 cup unsalted Room temperature butter
  • 3/4 cup of Brown sugar
  • 1/2 cup of Granulated sugar
  • One teaspoon of vanilla extract
  • One egg(medium size)
  • 1/2 a teaspoon of cinnamon
  • 1/2 a teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 3/4 of a cup of dark chocolate chips
Instructions: How to make oatmeal best cookies

1. Add the room temperature butter along with 3/4 of a cup of brown sugar and half a cup of granulated sugar. you can use a little more brown sugar than white, it creates the perfect caramel flavor to your cookies that pairs perfectly with the oats. Think about porridge or oatmeal – it’s always better with a sprinkle of brown sugar. Use a wooden spoon or a hand mixer to cream the butter and sugars together until light and pale. This should only take a few minutes.  

2. To the creamed butter and sugar crack in one medium-sized free-range egg along with a teaspoon of good quality vanilla extract. You can also add 1/2 a teaspoon of cinnamon, you can skip it here because some people don’t like this flavor with chocolate chips, but if you are using raisins or nuts it works perfectly. Give the cookie dough another mix until the egg and vanilla are well incorporated.

3. Now for the dry ingredients, just place a sieve on top of the mixing bowl and add them straight in. You’ll need 1 and 1/3rd cups of all-purpose or standard flour, baking soda, and a pinch of salt. Using baking soda in cookies gives you a thinner, chewier cookie that spreads quite thin while it bakes. If you prefer cookies that are a litter thicker and puffier in texture just swap the baking soda out for baking powder. 

4. Sieve the dry ingredients in then measure out your oats. I recommend using rolled oats or old fashioned, just try to stay away from quick oats. These tend to get absorbed into the cookie dough acting like oat flour, turning the cookies quite dry and crumbly. Pour the oats into the bowl and mix the dough together until just combined.  Now use about 3/4 of a cup of dark chocolate chips. You can swap these for raisins or nuts or add a mixture of everything. These cookies pair with almost anything so use whatever you like. Add to the bowl and mix the cookie dough together until combined. 

5. Line a cookie sheet with some non-stick paper or a silicone sheet. You can also use a little scoop to portion  your cookie dough out, this way they turn out all around the same size. Measure out about 1-2 tablespoons of cookie dough and roll it into a ball, place of the baking sheet, leaving enough room for the cookies to spread. These cookies don’t tend to spread as much as chocolate chip cookies so if want them thin just squash them down a little with the back of a spoon.

6. Continue with the cookie dough until you’ve filled up your baking sheet. If you have leftovers just place the dough into the fridge for about a week or the freezer for up to 3 months. Place the cookies into a preheated oven for about 8-10 minutes. These oatmeal cookies usually take a little longer to cook than chocolate chip cookies, so keep an eye on them until the edges start to brown. Cool for about 5 minutes before transferring to a wire rack.

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