Oatmeal Cookies
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These oatmeal cookies are anything but ordinary—rich with brown sugar, perfectly chewy in the center, and crisp on the edges, they’re a must-bake for any cookie lover!
I love discovering end-all-be-all recipes for classic American desserts, (see also my favorite chocolate chip cookies and my go-to brownie recipe). You bakers out there know that it can take many attempts to get it just right, but once you find that perfect recipe, it’s your go-to forever. These aren’t your average oatmeal cookies. The recipe uses way fewer oats than most, which, surprisingly, makes for much better cookies. Plus, they’re sweetened entirely with brown sugar, giving them a rich flavor, a slightly crisp exterior, and a perfectly chewy center. For a delicious twist, don’t miss my oatmeal chocolate chip cookies.
What You’ll Need To Make Oatmeal Cookies
- Old-Fashioned Rolled Oats: Add texture and a hearty oat flavor. I don’t recommend quick-cooking/instant oats.
- All-Purpose Flour: Provides structure to the cookies. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Baking Powder and Baking Soda: Help the cookies rise.
- Butter: Adds richness and moisture to the cookies.
- Dark Brown Sugar: Imparts a deep, caramelized sweetness. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Egg: Binds the ingredients together.
- Vanilla Extract: Adds a warm, aromatic richness.
- Coarsely Chopped Pecans: Bring a nutty crunch and rich flavor to each bite. The cookies would also be delicious with chopped walnuts, or you can omit the nuts if you prefer.
- Raisins or Currants: Adds natural sweetness and chewy texture. Feel free to substitute other dried fruits, like cranberries or diced apricots.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
To begin, combine the oats, flour, baking powder, baking soda, and salt in a medium bowl.
Whisk well.
In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer with beaters), combine the butter and brown sugar.
Beat on medium speed until creamy, about 3 minutes.
Add the egg and vanilla.
Beat until smooth, about 30 seconds.
Add the flour/oatmeal mixture.
Mix on low speed until just combined.
Add the pecans and raisins.
Mix until just combined.
Drop the dough into 1-1/2-tablespoon mounds onto the prepared baking sheets.
Bake until the edges are slightly golden but the centers are still pale, 11 to 13 minutes. Be careful not to overcook oatmeal cookies; they get very crispy if baked too long and you’ll enjoy them so much more if they are slightly chewy.
Let the cookies cool on the baking sheets for a few minutes, then either slide the papers off the pans onto wire racks or transfer the cookies with a spatula.
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Oatmeal Cookies
These oatmeal cookies are anything but ordinary—rich with brown sugar, perfectly chewy in the center, and crisp on the edges, they’re a must-bake for any cookie lover!
Ingredients
- 1 cup old-fashioned rolled oats (do not use quick cooking or instant oats)
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened but still cool
- 1 cup packed dark brown sugar
- 1 large egg
- ¾ teaspoon vanilla extract
- ¾ cup coarsely chopped pecans
- ¾ cup raisins or currants
Instructions
- Position two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the oats, flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer, beat together the butter and brown sugar on medium speed until creamy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula, then add the egg and vanilla and beat again until smooth, about 30 seconds.
- Add the flour and oatmeal mixture and mix on low speed until just combined; add the pecans and raisins and mix again until just combined. Do not over-mix.
- Drop the dough into 1½-tablespoon mounds about 2 inches apart onto the prepared baking sheets. Bake for 11 to 13 minutes, rotating the pans from top to bottom and front to back halfway through, or until the edges are slightly golden but the centers are still pale. Let the cookies cool on the baking sheets for a few minutes, then either slide the papers off the pans onto cooling racks or transfer the cookies with a spatula. Once cool, store the cookies in an air-tight container.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Scoop into balls, freeze on a baking sheet until firm, then transfer to a sealable bag, pressing out as much air as possible. Bake directly from frozen, adding 1 to 2 minutes to the baking time. The baked cookies can also be frozen. Once cooled completely, store in an airtight container with parchment or foil between layers. Let them come to room temperature before serving.
Nutrition Information
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- Serving size: 1 cookie
- Calories: 105
- Fat: 5 g
- Saturated fat: 2 g
- Carbohydrates: 15 g
- Sugar: 9 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 13 mg
- Cholesterol: 52 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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THE ABSOLUTE PERFECT OATMEAL COOKIE EVER!!
This is a no fail recipe with lots of mix in options. Although I stay true to Jenn’s vision, only adding grated orange zest to the batter.
Jenn another of your fabulous DELISH recipes. Thanks as always for your take on traditional with a little twist.
This is my favorite cookie recipe (although I usually do a version with white chocolate chips, cranberries, and pecans). How come it does not need to be chilled like other cookie recipes?
Glad you like them! Not all cookie dough needs to be chilled because, for some recipes, if the dough is too cold, it won’t flatten well into cookies (and that’s the case here). Hope that clarifies!