Best Oatmeal Cookie Recipe
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Meet your new go-to oatmeal cookie recipe: just the right texture, that nostalgic flavor you love, and a dough that’s easy to whip up whenever the craving hits. 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 make-on-repeat 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. This isn’t your average oatmeal cookie recipe—it uses way fewer oats than most, which, surprisingly, makes for much better oatmeal cookies.
I also opt for using all brown sugar instead of granulated sugar or a combination of the two. This gives the cookies a rich flavor, a slightly crisp exterior, and a perfectly chewy center.
Like chocolate chips in your oatmeal cookies? I’ve got you covered—my oatmeal chocolate chip cookies are always a hit.
“Golden brown, crispy, chewy perfection! This is now my forever recipe. I can’t wait to try different mix-ins!”
What You’ll Need To Make The Best Oatmeal Cookies
- Old-Fashioned Rolled Oats: Give the cookies their signature chewy texture and toasty oat flavor. Stick with rolled oats—quick-cooking oats won’t give you the same hearty texture.
- All-Purpose Flour: Adds structure to the dough so the cookies hold their shape. For best results, scoop it into your measuring cup with a spoon and level it off with a knife.
- Baking Powder and Baking Soda: Work together to help the cookies rise.
- Unsalted Butter: Brings richness and moisture, plus that classic buttery flavor we all love in a good cookie.
- Dark Brown Sugar: Adds deep, molasses-like sweetness and helps keep the cookies soft. Be sure to pack it tightly when measuring.
- Egg: Holds everything together and gives the cookies a bit of lift.
- Vanilla Extract: Rounds out the flavors with warm, sweet notes.
- Coarsely Chopped Pecans: Add a nutty crunch and buttery flavor. You can swap in walnuts or skip the nuts altogether if you prefer.
- Raisins or Currants: Bring natural sweetness and chewiness. Other dried fruits like cranberries or chopped apricots work great, too. Pro Tip: If your dried fruit is overly dry or firm, you can soak it in warm water for 10 minutes, then drain well—this keeps it soft and plump in the cookies.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Whisk the dry ingredients. In a medium bowl, whisk the oats, flour, baking powder, baking soda, and salt until evenly combined.
Step 2: Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and large mixing bowl), combine the butter and brown sugar. Butter that’s just a touch cooler than room temperature blends more easily and helps achieve a uniform creamy texture—if it’s too cold, the mixture may be clumpy.
Step 3: Beat until creamy. Mix on medium speed until the mixture looks creamy and light, about 3 minutes. Aim for a pale, fluffy mixture.
Step 4: Add the egg and vanilla. Beat in the egg and vanilla extract until smooth, about 30 seconds.
Step 5: Add the dry mixture. Add the flour and oat mixture to the bowl and mix on low speed until just combined. Overmixing at this stage can make the cookies tough—stop as soon as the dry ingredients are incorporated.
Step 6: Stir in the mix-ins. Add the pecans and raisins and mix just until evenly distributed—don’t overdo it.
Step 7: Portion the dough. Drop the cookie dough onto parchment-lined baking sheets in 1½-tablespoon mounds, spacing them a couple of inches apart. It’s not necessary, but if you have a cookie scoop, use it to make easy work of portioning out the dough.
Step 8: Bake and cool. Bake at 350°F for 11 to 13 minutes, until the edges are golden but the centers are still pale. 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 slide the parchment onto wire racks or use a spatula to transfer the cookies. Store the cookies in an airtight container for up to 3 days, or freeze for up to 3 months. Enjoy!
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Oatmeal Cookies
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
- ½ cup (1 stick) 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 (175°C). 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 (5 cm) 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.
Notes
Nutrition Information
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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Your recipes are always reliable and these oatmeal-raisin cookies are no exception. They are perfect as advertised with a crisp bite and chewy interior. My only modification was to add cinnamon and grated nutmeg. I will double the recipe next time! Thank you!
My daughter is home from college so that means I’m baking these. Her very favorite cookies! She asks me to use dried cherries or cranberries and I also add unsweetened organic coconut chips for her. So SO good. (Also your sweet potato casserole is her favorite for any holiday meal.
You are my go to when I am looking for just the right main, side, or dessert. Thank you!
My Favourite Cookie, added to the cookie rotation! These were so easy to make and so delicious! The 2nd time I made them I added orange zest and I think it made them even more delicious. Either way I could not stop eating them. I agree with what you said, they are better when they are not too heavy with oatmeal. The brown sugar adds a lot too! You recipes are always winners. I made about 10 different cookies this holiday but my two favourites were this cookie and your Pecan Shortbread. Thanks for such great recipes!
I need these a few days ago and brought them into my work. HUGE HIT!!! My coworker is making them tonight. And So easy to make. I followed the recipe exactly. Best oatmeal raisin nut cookie ever! My only complaint it did not make a ton but Hey, that’s not a complaint! I will double the recipe. I think I will add a of cinnamon next time?
Outstanding recipe!! Thank you & Merry Christmas!
Tested this recipe and it obviously works like the other baking recipes that I have tried from your website. I had to bake them a little longer, but that is just my oven. It is the Holiday season, so I decided to bake cookies containing butter. I am going to cook something healthier for dinner and I have picked another recipe from your amazing website.
Hi Jenn…I made these but used mini chocolate chips instead of raisins. They were fantastic! I may reduce the heat on my oven to 325 next time. Very good!
hi Jenn…
made these again just now…this time used ap flour & followed everything exactly…11,12,13.14.15.16 minutes & they did not look like yours. the pecans & raisins did not protrude from the top & they remained one color..i have an oven themomater so i know that is not the problem…why don’t my edges brown? i know the cookies are delicious despite!
Hi Pookie, Sorry that you’ve had a challenge with these! What brand of flour are you using?
my fault Jenn…when i looked at them after leaving my comment i was presently surprised..they DID not only look like yours, they were chewy on the inside & crisp on the outside. they were really delish! this time though i did not toast the pecans..definately better when toasted!
regarding my previous comment…my cookies were larger than you recommended, i only had a 2tbls scoop. btw, it’s 1a.m. & i have had 4 big cookies…good nite!
made these this eveing & baked about half. i used white whole wheat & baked them for almost 20 min., waiting for the edges to brown..they never did. was it because of the flour i wonder? they were a little chewy in the ctr & crisp all around & tasted good i think i will bake the rest for 13 min.
These are truly delicious! What’s your take on adding orange zest?
Glad you like them! It would be perfectly fine to add some orange zest if you’d like to incorporate some orange-y flavor.