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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These cookies turned out perfect! Bringing them to an outdoor concert/picnic tonight. Oatmeal raisin cookies are my son-in-laws favorite so I should score a few points 😉
cant wait to get these babies started!!! Hi Jenn, can I omit the nuts as my two little ones are allergic to nuts. And will it be just as delicious?
Sure, Love, omitting the nuts is fine and they’ll still be great. Enjoy!
Soooo good!!! Was wondering how they would be without cinnamon (another recipe I have calls for cinnamon), but they were, hands down, downright amazing! You never let me down, Jen. Yet another perfect recipe! I and my family thank you!
Amazing! Made these today for the first time and they certainly will not be the last. Such great flavour and so easy to prepare. I had to control myself from not eating an entire plate. Will be my go to oatmeal cookies going forward. Thanks for all your great recipes.
Just made these. No changes to the recipe. They’re good, I’d say 4.5/5. I was initially worried that the batter was too wet because it was hard to form into balls but after I started using a scooper it was a bit easier, not to mention far less mess.
For Christmas 2017 I baked 6 different cookies, and this one was chosen as the best by all family members. They are so delicious and addictive! Thank you for the Great recipe.
sooo crispy and chewy but in a great way. even though I don’t really like other raisin cookies this recipe is one of my favorite cookies. and so easy to make
One of the best cookies ever 🤗👍🏼. The pecans really make it. Was going to sub walnuts as I have a lot but glad I didn’t.
Hi Jenn, how come my cookies did not flatten like yours? I read the comments and I measured the flour right, butter was room temperature, and I did not chill the dough. Also, could I reduce the amount of sugar? They tasted a bit too sweet for me.
Hi Serena, sorry for the delayed response! I know you mentioned that you measured everything correctly so it’s hard to say. Did the cookies taste dry at all? And regarding reducing the sugar, you may be able to get away with reducing it by 1/4 cup (but if you’re already having texture issues with these, I may not chance it as reducing sugar in baked goods can also affect the texture).
Outstanding!! I made these today, followed the recipe except for the pecans. I wasn’t a fan of Oatmeal Raisin cookies until now. I made them to give as a gift, and sampled one. I’m sure the recipient will be as pleased as I was. Thank you for the fabulous treat.