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Oatmeal Cookies on wire rack with parchment paper under it
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5 from 7 votes

Oatmeal Cookies

Soft, chewy cookies that are the perfect base to add chocolate chips, raisins, nuts, dried cranberries and more!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 217kcal
Author: Julie Evink


  • 1 c. salted butter or two sticks, softened
  • ¾ c. granulated sugar
  • 1 c. lightly packed brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 c. all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 3 c. old fashioned oats


  • Preheat oven to 375 degrees F.
  • Cream butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
  • Mix in eggs one at a time, beating well after each addition.
  • Stir in vanilla. Stir in flour, baking soda, salt, cinnamon and nutmeg.
  • Fold in oats (if you are adding in any raisins or chocolate chips, add them in with the oats).
  • Roll up 2-inch balls of cookie dough (I used a 2-inch cookie scoop for this step) and place on a parchment lined baking sheet.
  • Gently press the cookie down just slightly with a fork or the palm of your hand.
  • Bake for 8-10 minutes or until the edges are golden brown.
  • Let cookies sit on pan for 2 minutes before moving to a cookie rack.


Add-In Ideas!
You can totally enjoy these oatmeal cookies on their own, but if you want to mix it up these are some great ideas to add to them. If you choose to add any of these into the cookies you will add it when you mix in the oats. We recommend 1/2 - 1 c. of the add-in you choose, but it can vary according to your preference. 
  • Raisins - Who hasn’t had a classic oatmeal cookie with raisins? Raisins offset this sweet cookie with a zingy flavor.
  • Chocolate Chips - This is my personal favorite- add in chocolate and never look back. I prefer to use milk chocolate, but you can use semi-sweet or even dark chocolate. You may even like to try sprinkling a little flaky sea salt on the cookie before it’s placed in the oven to off-set some of the sweetness and add another dimension of flavor.
  • Dried Cranberries - This delicious combination goes perfectly with these oatmeal cookies. We recommend about 1 cup dried cranberries. A great addition to the dried cranberries is ½ cup of coconut or white chocolate chips.
  • Chopped Walnuts or Pecans - Even though the outside of these cookies has a nice crunch, nuts are a great addition for texture and flavor. You can choose to add in only nuts or add them in addition to raisins or chocolate chips. If you are adding nuts into the mix in combination with another ingredient, only add in ½ to ¾ cup of nuts. If you are only adding nuts, use 1 cup chopped nuts.
  • Don’t over mix your cookie dough or you will end up with a dense cookie.
  • You can tell the cookies are done when they are golden brown along the edges.
  • They will continue to cook while they cool on the pan, so if the middle looks a little under baked that’s fine.
  • The cookies get firmer as they cool off, but stay soft and chewy.
  • If you find your cookies are spreading more than you like simply put the dough in the fridge for 30 minutes before you bake the cookies.
  • You can store these at room temperature in an airtight container for up to a week.
  • Stick a piece of bread in the container to keep them soft. The cookies will absorb the moisture from the bread. White bread is best because it doesn’t transfer the taste to the cookies.
  • They are also freezer friendly and can be froze for up to 3 months in an air tight container perfect for whenever you are craving a cookie.


Calories: 217kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 116mg | Potassium: 98mg | Fiber: 2g | Sugar: 12g | Vitamin A: 177IU | Calcium: 21mg | Iron: 2mg