Soft Oatmeal Cookies Recipe

Name: Soft Oatmeal Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 90 min
Ingredients: 2 cups all-purpose flour; 1.5 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup unsalted butter, softened; 1 cup white sugar; 1 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 3 cups quick cooking oats; nonstick cooking spray with flour; 2 tablespoons water; 2 tablespoons white sugar, or as needed

Cook Time: 10 minutes

If this oatmeal cookie recipe isn't already a staple in your dessert rotation, it certainly will be soon. These oatmeal cookies are soft, chewy, and utterly irresistible. Below is a step-by-step guide to help you bake these delicious treats!

How to Make Oatmeal Cookies

Follow these simple steps to create the perfect oatmeal cookies:

Step 1: Prepare the Dough

Start by whisking together the dry ingredients in a medium bowl. This includes 2 cups of all-purpose flour, 1 teaspoons of ground cinnamon, 1 teaspoon of baking soda, and 1 teaspoon of salt. Set aside.

Step 2: Cream the Butter and Sugars

In a separate large bowl, beat 1 cup of unsalted butter and 1 cup each of white sugar and packed brown sugar with an electric mixer for about 2-3 minutes, or until creamy.

Step 3: Add Eggs and Vanilla

Next, beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Add 1 teaspoon of vanilla extract and mix well.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture and mix until everything is well combined. Stir in 3 cups of quick cooking oats until fully incorporated. The dough will be thick.

Step 5: Chill the Dough

Cover the dough and place it in the refrigerator to chill for at least 1 hour. This step helps prevent the cookies from spreading too much during baking, ensuring a chewy texture.

Step 6: Shape the Cookies

Once the dough has chilled, preheat your oven to 375F (190C). Prepare two baking sheets by spraying them with nonstick cooking spray that includes flour. Roll the chilled dough into walnut-sized balls and arrange them 2 inches apart on the prepared baking sheets.

Step 7: Flatten the Cookies

To flatten the dough, dip a large fork into a small bowl of water, then dip it into a bowl of sugar. Press the fork gently onto each dough ball to flatten it, rewetting and resugaring the fork as necessary. This gives the cookies a signature pattern and a touch of sweetness.

Step 8: Bake the Cookies

Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges of the cookies are golden brown and the centers are nearly set. Make sure to switch the positions of the baking sheets halfway through for even baking.

Step 9: Cool the Cookies

Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breaking.

Recipe Tip

Feel free to get creative with mix-ins! Optional additions include raisins, dried cranberries, white chocolate chips, chocolate chips, walnuts, pecans, or shredded coconut. Mix these in after the oats for a fun twist.

How to Store Oatmeal Cookies

Once cooled, transfer your oatmeal cookies to an airtight . They can be stored at room temperature for up to 4 days. For longer storage, you can freeze them!

Can You Freeze Oatmeal Cookies?

Yes, you can freeze both baked and unbaked oatmeal cookies. For baked cookies, store them in a freezer-safe or zip-top bags with parchment paper between layers. For unbaked dough, roll the dough into balls, flash freeze them for a few hours, and then transfer them to a freezer bag. When you're ready to bake, just add a few extra minutes to the baking time.

Community Tips and Praise

"I absolutely love these cookies!" raves one reviewer. "I add Craisins and white morsels, and to keep them moist, I place a piece of bread in the to soak up any moisture."

"Absolutely PERFECT," says another. "Crispy on the outside, chewy on the inside. My son said the texture reminded him of brownie edges!"

"This has been a favorite at our house for years," another reviewer shares. "Try replacing the vanilla with maple flavoring for a delicious twist!"

Ingredients

2 cups all-purpose flour
1 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick cooking oats
Nonstick cooking spray with flour
2 tablespoons water
2 tablespoons white sugar (for flattening)

Nutrition Facts (per serving)

Calories: 218
Fat: 9g
Carbs: 32g
Protein: 3g
Sodium: 213mg
Dietary Fiber: 1g
Total Sugars: 17g
Calcium: 21mg
Iron: 1mg
Potassium: 69mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your specific calorie needs.

Soft Oatmeal Cookies Recipe

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FAQ about Soft Oatmeal Cookies Recipe

Allow the cookies to cool completely before storing. Once cooled, transfer the cookies to an airtight container and store them at room temperature for up to four days.

Yes, you can freeze both baked and unbaked oatmeal cookies. To freeze baked cookies, place them in a freezer-safe container or zip-top bags with parchment paper between layers. For unbaked dough, flash freeze the dough balls until solid, then transfer them to a zip-top freezer bag. You can bake frozen dough directly, just add a few extra minutes to the baking time.

Absolutely! You can customize the recipe by adding raisins, dried cranberries, chocolate chips, nuts (such as walnuts or pecans), or even shredded coconut to the dough. Add these mix-ins after the oats are incorporated, and stir them in until evenly distributed.

If your cookies spread too much, the dough may have been too warm when it was placed on the baking sheet. Ensure you chill the dough for at least 1 hour before baking to prevent excessive spreading. If you don't chill the dough, you can also try rolling the dough balls slightly smaller or refrigerating the cookies before baking.

The cookies will stay fresh for about 3 to 4 days when stored in an airtight container at room temperature. For longer storage, you can freeze them, and they will keep for up to 3 months.

For softer cookies, bake them for a shorter time. You can also reduce the amount of sugar slightly or add a bit more butter or applesauce. If you want them chewier, bake a little longer and ensure the dough is not over-mixed.

Yes, you can substitute the unsalted butter with margarine or coconut oil if needed. Keep in mind that these substitutions may alter the texture slightly, but the cookies will still turn out delicious.

You can use old-fashioned oats instead of quick oats, but note that the texture may be slightly different. Old-fashioned oats will result in a chewier, heartier cookie, while quick oats provide a softer, more delicate texture.

Flat cookies may be a result of the dough being too warm when baked or not enough flour being used. Make sure to chill the dough for at least 1 hour before baking. Also, check the flour measurements and be careful not to over-mix the dough, which can make it too soft.

Comments

Donald Miller

08/20/2023 08:14:11 AM

I followed the recipe and included a cup of craisins, a cup of chocolate chips, a cup of coconut, a cup of pecans, and a cup of peanut butter chips. This recipe is always a hit and has become my go-to for everything.

Susan Turner

06/29/2023 11:36:13 PM

Rewritten Review: Amazing! These cookies were a huge success and stayed soft for several days. For my second batch, I made a few adjustments: - Reduced the amount of butter to 1/2 cup. - Substituted 1/2 cup unsweetened applesauce for the additional butter. - Used a combination of 1 cup white flour and 1 cup whole wheat flour. - Added a mix of 1/2 cup raisins, 1/4 cup sunflower seeds, 1/4 cup pumpkin seeds, 1/2 cup flax seeds, and 1/2 cup walnuts. - I placed the cookie dough balls 1 inch apart as they don't spread much and didn't flatten them with a fork, resulting in a cupcake-like top. - Reserved some cinnamon to sprinkle on top before baking for a nicer appearance.

Stephanie Evans

04/23/2025 07:23:18 AM

My grandson adores these cookies! They are simple for him to bake on his own. I have some stored in the freezer, all set to be baked when he visits.

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