Easy Oatmeal Cookies
Perfectly soft and chewy oatmeal cookies with tender centers, golden edges, and irresistible flavor. Easy to customize with your favorite mix-ins.
Print Pin Servings: 24 cookies
Calories: 190kcal
Cost: $5 - $7
Equipment
- 1 Large mixing bowl For combining ingredients
- 1 Electric mixer Stand or hand mixer
- 1 set Measuring cups/spoons For accurate measurements
- 1 Cookie scoop Or use a large spoon
- 2 Baking sheets Lined with parchment paper
- 1 Wire cooling rack For cooling cookies evenly
- 1 Kitchen timer To prevent overbaking
Ingredients
- 1 ½ cups All-purpose flour Spoon and level for accuracy
- 2 cups Old-fashioned rolled oats Do not use quick oats
- 1 cup Brown sugar Packed
- 1 cup Unsalted butter Softened to room temperature
- 2 large Eggs Room temperature
- 2 teaspoon Vanilla extract Pure, if possible
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon Optional but recommended
- 1 tablespoon Cornstarch Optional, for extra softness
- Chocolate chips, raisins, walnuts, cranberries Optional — Customize to taste
Instructions
- Cream butter and brown sugar until light and fluffy
- Add eggs one at a time, then vanilla
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, and cornstarch
- Gradually mix dry ingredients into wet until just combined
- Fold in oats and optional add-ins
- Chill dough for 30 minutes if soft
- Scoop dough onto parchment-lined baking sheets
- Bake at 325°F for 10–12 minutes until edges are lightly golden
- Cool on sheet for 5 minutes, then transfer to wire rack
Notes
Chilling the dough helps prevent spreading and enhances flavor. Customize with your favorite add-ins!
Nutrition
Serving: 45g | Calories: 190kcal | Carbohydrates: 25g | Protein: 2.5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Cholesterol: 30mg | Sodium: 120mg | Potassium: 80mg | Fiber: 1.5g | Sugar: 12g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg