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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Jenn, thank you so much for the time and effort you spend on your recipes! And thank you, especially, for this oatmeal cookie recipe. I have a very small, select group of cookie recipes collected over the years, rarely try a new one, and seldom put one into my permanent file. These are wonderful! I made it exactly as you specified, except: I used macadamias instead of pecans–Hubby LOVES macadamias. I did not have any dark brown sugar (I know I could have added in some molasses, but was very tired) so I used light brown. And lastly, because I like my cookies a little on the brown and crispy side, mashed them down a bit before baking. I baked for 13-14 min. PERFECT! I did make a few without mashing, but really prefer the flatter cookies. These were absolutely delicious and I will definitely be making them again. I was a little concenred about Hubby, because he finds many things too sweet, and I have a brown-sugar sugar cookie that is to DIE for, and I can literally eat the whole batch by myself, but it is really sweet. But he astonishingly said they were great–not too sweet! Thank you again. Double Yum!
Would these work baked in square pan for cookie bars?
Hi Chelsea, I think you could make them into bars — I’d recommend a 9-inch square dish. Not sure about the baking time so keep a close eye on them. Please LMK how they turn out if you try it!
Excellent crisp to soft interior combination. This household does not like raisins so my substitution was dried Michigan cherries and chocolate chips, along with the pecans. Very rewarding recipe. Easy and exactly as I expected. Winner!
All your recipes are delicious!! I would love to make these for my dad; he just found out he is diabetic. Any suggestions on what I could use to substitute For brown sugar?
Hi Cindy, I wish I could help but I’ve never worked with sugar substitutes so I’m not sure what product to suggest or how it would impact the cookies. (If it helps at all, I have read plenty of comments from readers who have said they’ve replaced some or all of the sugar in a recipe with a substitute like Stevia and have had good results.)
Dear Jenn, these cookies look delicious and I LOVE good oatmeal cookies, so would love to try this recipe. My problem is that I am really not into nuts at all. Do you think I could substitute the nuts with equal amounts of raisins?
Sure, Barb – or you could just leave them out.
This is more of a question: would it be advisable to refrigerate the dough before baking? I have seen many recipes that encourage this, to ensure the cookies come out with a soft middle. I would like to know your thoughts. Thank you in advance!
Hi Cate, I usually only refrigerate cookie dough if the cookies are prone to falling flat in the oven, which is not the case with these. That said, if you do refrigerate the dough, the cookies will be puffier. Hope that helps!
hi Jenn,
I haven’t made these yet but have all the ingredients, so I will in the near future.
I just wanted to thank you for the many amazing recipes I’ve gotten from you. Every single one has been amazing. Literally, every one!
And thank you for always answering everyone’s questions. ❤️
💓 Thanks for your very kind words (and I hope you enjoy the cookies)!
I made these cookies yesterday and they are the best Oatmeal cookies ever. I had pecans on hand and had to soften my dark brown sugar to make them exactly as the recipe says. This will be my go to recipe. Crunchy on the outside, softer in the middle. They are smaller and I got 24 out of the recipe which was just fine. I had bought Sun Maid Raisins and they were soft and delicious in this cookie. I’m anxious for my family to try them as I’ve never found the tastiest oatmeal cookie until now. Thank you for the recipe.
I have made these cookies many times – a favorite in my home.
The raisins I had had turned hard – I chose to use chocolate chips instead.
If I had soaked the raisins in water to soften, would they have been ok to use ? Or would they have likely turned hard again during or after baking ?
Thank you
Glad you like them! I think the raisins would’ve been okay if you had soaked them. Hope they were good with the chocolate chips though!
If you simmer the raisins for 5 minutes or so then drain them they are even better than using fresh. I usually soften my raisins this way prior to adding to recipes…
A trick I found years ago in the Colorado Cache Cookbook was to beat the eggs and vanilla in a small bowl, add the raisins, cover and let soak on the countertop for an hour (or refrigerate and let soak for longer). Sometimes I’ll add a bit of rum! Works like a charm.
These oatmeal cookies are the best ever!!! Lots of rave reviews from the family.
These cookies are my husband’s favorite cookies! Thank you so much for the recipe! Can this recipe be doubled? Thank you.
Glad your hubby likes them! Yes, it’s fine to double them.