This easy oatmeal cookie recipe makes the most delicious cookies. They’re crispy on the outside and soft on the inside, making them my all time favorite cookie!
These oatmeal cookies have the perfect texture combination; a soft, chewy center and crispy edges.
That’s exactly how you want these easy cookies to be. It’s also a perfect basic recipe and a bit more filling than your average cookie.
Make sure to have the simple ingredients for this recipe at room temperature before starting. Double check exact ingredients and quantities in the recipe card below.
Add sugar and butter together in a bowl
Add egg and vanilla extract and mix together
Add the rest of the dry ingredients and mix to a sticky dough
Turn them into small balls and divide over a baking sheet. Bake in the oven.
Store the cookies in an airtight container at room temperature. They’ll stay fresh for up to a week.
Yes, both the dough and baked cookies freeze well. Freeze dough balls and bake straight from frozen (add 1-2 minutes to the baking time), or freeze baked cookies for up to 3 months.
I can never get enough of oatmeal cookies and muffins. It’s one of those treats you’ll always enjoy, especially when you bake them in different flavor variations. And over the years, I’ve tested quite a few combinations!
Here are some of my top oatmeal recipes so you can pick your favorite:
When baking with oats, it usually refers to the finer oat flakes (rolled oats). In this recipe, you can use both old-fashioned oats and quick oats. The larger flakes give a slightly different texture, but they work great in these cookies too.
What I personally never use is muesli; mainly because it often contains raisins, which I’m not a fan of. That said, based on feedback from Laura’s Bakery readers, you can successfully bake these cookies using muesli as well.
I wouldn’t call these oatmeal cookies “healthy,” since they contain 100 grams of sugar (divided over 12 cookies). That said, compared to other cookies on Laura’s Bakery, they’re definitely a bit lighter. 😉 They contain relatively little butter, and the oats make them more filling.
It’s true; this cookie dough is a bit sticky. If you have time, you can chill the dough in the refrigerator for a while. You can also scoop the dough into balls using two small spoons. The shape doesn’t have to be perfect.
Prefer rolling them by hand? Lightly wet your hands under the tap to prevent the dough from sticking.
Cookies are always soft when they come out of the oven and they firm up as they cool. So you can’t really tell if they’re done just by touching them. Instead, rely on baking time and visual cues.
Do your cookies have a nice golden brown edge? Then they’re ready and you don’t need to put them back in the oven. Want to learn more? Read my tips on how to bake the perfect cookies.
Still unsure? Try using an oven thermometer to check if your oven temperature is accurate.
Oh no; that’s unfortunate! Unfortunately, there’s not much you can do once they’re over baked. This usually happens when the cookies are baked too hot or for too long.
If you used a convection (fan) setting, lower the temperature by 10-20%. All recipes on Laura’s Bakery are tested using conventional top and bottom heat. An oven thermometer can really help you get consistent results.
Cookies bake quickly, so they can overbake before you know it!
You can use plain instant oats, but keep in mind that the texture will be softer and less chewy. For the best classic oatmeal cookie result, rolled oats are still the better choice.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
