Though not as flashy or sophisticated as other desserts, you can’t beat a classic like oatmeal cookies. Especially these Best Oatmeal Cookies – they are soft and chewy and completely irresistible. Keep them plain and simple, or mix it up with additions like chocolate chips, walnuts, or raisins.

Best Oatmeal Cookies | Go Bold With Butter

Best Oatmeal Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 2 dozen cookies

Best Oatmeal Cookies


  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup light or dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 cups old-fashioned rolled oats (not quick cooking)
  • Optional add-ins: 1 cup semi-sweet chocolate chips, chopped walnuts, or raisins


Preheat oven to 350°F. Line sheet pan with parchment paper.

In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, brown sugar and sugar until creamy, about 2-3 minutes. Add eggs one at a time, mixing after each. Add vanilla and mix until well combined.

In medium bowl, combine flour, baking soda, salt, cinnamon and oats. Add to butter mixture all at once and mix on low until combined.

Drop by rounded tablespoons onto prepared sheet pan, spacing about 2 inches apart. Bake until edges just begin to turn golden, about 9-11 minutes. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.

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24 thoughts on “Best Oatmeal Cookies

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  1. Theresa said:

    Very good recipe. I will make again

    • realbutter said:

      So glad you enjoyed it, Theresa! Thanks for letting us know.

  2. M said:

    What are the effects of using quick oats instead of old fashioned oats ? Thanks !

    • realbutter said:

      Hi M – We’ve not tested it ourselves, but these cookies might be a little too soft or tender if you use quick oats instead of the old-fashioned or rolled oats. If you give it a try, let us know how it turns out!

      • Natasha said:

        I used quick oats but will try old fashioned next time. I’m wanting a sweeter more buttery flavor. They taste good and healthy though

  3. Dolores Grabowski said:

    Delicious cookie. I added raisins and nuts to the recipe. I will make this my go to oatmeal cookie recipe.

  4. Ily Gordillo said:

    I made them today!!! The smell in my kitchen gathered the whole family!!!! These cookies are heavenly…. And so easy to make!!! We all enjoyed them a lot!!!

  5. Stacey said:

    Do you need to bake on parchment papery?

    • realbutter said:

      Hi Stacey – You don’t have to bake these cookies on parchment paper, but it does help keep the bottoms from over-browning – and really helps make cleanup nice and easy. Happy baking!

  6. Lyn said:

    Hi, This is a great recipe! I have made it twice using two different brands of butter, which made a difference in texture as one brand softened much more than the other. In the first batch I used three cups of oats which made the cookies a bit dry. However, that didn’t prevent them from being gobbled up! The second batch I used only two cups of oats which made for a more tender cookie. Added walnuts and raisins and wow! I live on the high, dry plains of Colorado which no doubt makes a difference in cookie texture.
    Thanks for this wonderful recipe!

    • Lita Browning said:

      Lyn I too live in Colorado which butter did you prefer? I am so looking forward to making these

  7. B said:


  8. Sponty said:

    Hubby told me to throw out all the other recipes, this is the winner. Even my kids who hate oatmeal cookies love them!!! We skip the cinnamon though.

  9. Sandra said:

    Excellent! !! Made with quick oats. Added trail mix. Not sickening sweet. This a keeper!

  10. Ky said:

    These cookies are perfection.. I folded in shredded coconut and they came out really good!

  11. Lisa said:

    I used quick oats and unsalted butter, and I didn’t have raisins on hand so I used medjool dates. They tasted yummy, but not overly sweet which was nice. They also were a little crispy on the outside and soft on the inside. Thank you for sharing your recipe.

  12. Annette said:

    Title for this recipe is so true…Its the BEST Oatmeal cookie recipe I have ever LOVED so much…and the TASTE is sooo GOOD !! I will keep this recipe forever. I will definitely pass this on to my grandkids also.

  13. Teresa Johnson said:

    I love this recipe! So yummy. I added pumpkin spice chips.

  14. DCW said:

    Good but dry. I added raisins and pecan chips also.

  15. Lisa ball said:

    Awesome recipe. We used pumpkin pie spice morsels.

  16. Becky said:

    I made these using dried cranberries instead of raisins and they were awesome! Made 3 dozen, and they were gone in an hour. Now to make more for my son’s Christmas party!

  17. Tiffany said:

    This is my new favorite oatmeal cookie recipe! I like that they don’t go flat like a lot of cookies do…these are fluffy and chewy. Someone suggested using only 2 cups of oats, so I did that, and they turned out perfect. I added 3/4 c. mini chocolate chips and 3/4 c. chopped pecans. Heavenly. Next time I might add a touch more cinnamon.

  18. Lysette said:

    I just finished making these for the second time and the recipe is a keeper! I added walnuts to the batch and chocolate chips to half of the mix. And both came out great! Thank you for the super easy and delicious recipe!