Oatmeal Cookies are a classic, and this is my family’s all time FAVORITE recipe. Soft and chewy on the inside, and perfectly crispy around the edges… if there were a perfect oatmeal cookie, this would be it!
Do you ever feel like Oatmeal Cookies are underrated? Because I sure do. Given the choice of chocolate chip or oatmeal… is there really even a question?
There seems to be a commonly held belief that for oatmeal cookies to even be in the running, adding chocolate chips is a MUST. Well. I’m here to change that idea… because these cookies are absolute PERFECTION.
They’re sweet and chewy, with a healthy dose of cinnamon and just the right amount of crunch. Between the texture and the flavor… everything about them is spot on.
So what makes this recipe so much different than others? Well, for starters, it uses a combination of browned butter and oil, which is what gives the cookies that perfectly chewy texture. It also has a full teaspoon of both cinnamon and vanilla, which gives them the most amazing flavor.
Still don’t believe me? Try them for yourself! I can guarantee you won’t be disappointed.
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🥚 Ingredients
- 1 c. all purpose flour
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 4 Tbsp. unsalted butter
- 1 tsp. cinnamon
- 3/4 c. light brown sugar
- 1/2 c. granulated sugar
- 1/2 c. canola oil
- 2 large eggs
- 1 tsp. vanilla
- 3 c. old fashioned oats
📋 Instructions
- Preheat oven to 375° F.
- In a small mixing bowl, combine flour, salt, and baking soda.
- Melt butter in a small saucepan over medium heat. Continue heating, stirring constantly, until golden brown.
- Remove butter from heat and pour it into a large mixing bowl. Add cinnamon, sugars, and canola oil and stir well.
- Add eggs and vanilla.
- Add flour mixture and stir until combined.
- Stir in oats.
- Chill dough 15 minutes.
- Roll into balls using 2-3 Tbsp. of dough at a time.
- Bake at 375° for 12-15 minutes.
🍫 Recipe variations
- Add 1 c. chocolate chips or white chocolate chips
- Add 3/4 c. raisins or dried cranberries
- Add 1/2 c. chopped walnuts or pecans
- Add 1/4 tsp. ground nutmeg
- Add 3/4 c. shredded coconut
🌡 Storing cookies
Leftover cookies can be stored in an airtight container at room temperature, and are best when eaten within 1 week.
🍪 Related recipes
- Blueberry Oatmeal Cookies
- Raspberry Chocolate Chip Cookies
- Oatmeal Breakfast Cookies
- Espresso Chocolate Chip Cookies
- Chocolate Chip Cookies
- Coconut Lime Sugar Cookies
- Chocolate Peanut Butter Cookies
Oatmeal Cookies
Ingredients
- 1 c. all purpose flour
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 4 Tbsp. unsalted butter
- 1 tsp. cinnamon
- 3/4 c. light brown sugar
- 1/2 c. granulated sugar
- 1/2 c. canola oil
- 2 large eggs
- 1 tsp. vanilla
- 3 c. old fashioned oats
Instructions
- Preheat oven to 375° F.
- In a small mixing bowl, combine flour, salt, and baking soda.
- Melt butter in a small saucepan over medium heat. Continue heating, stirring constantly, until golden brown (about 1-2 minutes).
- Remove butter from heat and pour it into a large mixing bowl. Add cinnamon, sugars, and canola oil and stir well.
- Add eggs & vanilla.
- Add flour mixture and stir until combined.
- Stir in oats.
- Chill dough 15 minutes.
- Roll into balls using 2-3 Tbsp. of dough at a time.
- Bake at 375° for 12-15 minutes.
Notes
- Add 1 c. chocolate chips or white chocolate chips
- Add 3/4 c. raisins or dried cranberries
- Add 1/2 c. chopped walnuts or pecans
- Add 1/4 tsp. ground nutmeg
- Add 3/4 c. shredded coconut
Nutrition
These look so soft and delicious I can’t wait to try!
I attempted to make these today…they are absolutely beautiful!
I added raisins and baked them for 15 min @ 375’
While waiting for the first batch to bake I put the remaining in the fridge.
The second batch cooked quicker at 15 min and seemed to be a bit darker in colour.
Both are delicious!
Thank you for this amazing recipe!
These Oatmeal Cookies are mouth watering!
OMG!! These oatmeal cookies are awesome. I made them exactly as the recipe says and I added raisins. I will definitely make them again and again!
So happy you enjoyed them!
My oatmeal cookies is very similar to this except you don’t brown the butter and it is all butter no canola oil. I have to say my recipe is a lot better than this one. I got it from the quaker oats website. It has 1.5 cups of flour instead of 1 and the same amount of sugar but they are slightly less sweet because of more flour.
I prefer the crispiness that you get from less flour, but others may prefer softer cookies. That’s why there are different recipes out there!
When I made these, I had a tough time NOT eating all the them…out of the oven and into my mouth. The aroma, the picture perfect cookie. This cookie is my all time favorite. Thanks for sharing the recipe.
Isleta