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Oatmeal Cookies recipe

Oatmeal Cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Oatmeal cookies

These are basic oatmeal cookies. Instead of almond, you can use vanilla extract.

44 people made this

IngredientsServes: 30

  • 220g dark brown soft sugar
  • 100g caster sugar
  • 150g butter, softened
  • 4 tablespoons water
  • 1 egg
  • 1 teaspoon almond extract
  • 1/2 teaspoon bicarbonate of soda
  • 125g plain flour
  • 250g porridge oats

MethodPrep:15min ›Cook:12min ›Extra time:5hr chilling › Ready in:5hr27min

  1. Combine all ingredients in order given. Refrigerate dough for several hours or overnight to get a thick consistency.
  2. Drop by rounded teaspoonful onto lightly greased baking tray. Bake at 180 C / Gas 4 12-14 minutes. Let stand 1 minute before removing from baking tray.


You can try adding 150g raisins, sultanas, currants, dried cranberries or chocolate chips.

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Reviews & ratingsAverage global rating:(46)

Reviews in English (42)

by Chrissy

These cookies were GREAT. I did make a few alterations though - added 1 tsp of cinnamon and decreased the baking time to 10 mins. They remain soft and the cinnamon gives it a little extra umph!-25 Feb 2007


These were delicious, however I made a few changes. First, I used 1/4 C MILK instead of 1/4 C water. Then I added 1/2 tsp salt with the dry ingredients. I also increased the flour to 1 1/2 C because I live at a high altitute (7200 ft). The dough was delicious! I cooked them on my baking stone for 11 minutes and they came out perfect.-20 Mar 2007

Healthier Oatmeal Cookies

Healthier cookies can be tricky to figure out, and this one was no exception. It went through rounds and rounds of testing. But we're proud to say that what we landed on is a really good COOKIE&mdashnot a granola bar that's just shaped like one.

So what makes this one &ldquohealthy&rdquo? We decreased the usual amounts of butter and sugar with some help from applesauce, which provides sweetness and moisture to the dough without additional fat. The cookie is mostly oats, with just 1/4 cup of whole-wheat flour&mdashthere&rsquos no ultra-refined starches here. But a cookie isn&rsquot a cookie unless it&rsquos a little naughty&mdashso we added some quality dark chocolate chunks and tart dried cherries for the perfect bite. Everything in moderation!

Can I swap out all of the butter for applesauce?

Not recommended. Excessive moisture from the applesauce can turn your cookie dense and rubbery. Creaming the butter and sugar together will help provide lift to your cookie, adding the perfect amount of airiness.

Do I need to use both kinds of oats?

If you like a textured cookie, yes. The quick oats act more like a flour while the old-fashioned oats add bite and nuttiness. Too much quick oats and you&rsquoll miss out on some of the depth of flavor and mouthfeel too much old-fashioned oats and you'll give your jaw quite a workout.

Can I make the dough ahead of time?

You can, but the oats might absorb too much moisture and bloat. Depending on how long you let the dough sit in the fridge before baking, the resulting cookie might not have the soft texture we want you to experience.

Can I substitute other dried fruits or different kinds of chocolate?

Anything your heart desires. Raisins, dried cranberries, and dried currants will work just fine. And if you don&rsquot mind a little knife work, chopped dried apricots, dried pears, and candied ginger will all be delicious. You can use any chocolate you want, or if you&rsquore feeling adventurous, you can even experiment with different nuts as a substitute. We love toasted pecans for a nice little crunch.

If you've made this recipe, we'd love to hear from you down below in the comments. Leave us a rating and let us know how you liked the cookies!

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Oatmeal Cookies

Oats are the star of this cookie, and rightly so. Featuring the nutty taste and nubbly texture of oats, these mildly spiced cookies are crunchy around the edges and invitingly soft in the center. Plus there's a touch of a surprising ingredient, vinegar, to cut the sweetness and give your baking soda a boost!

Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in "tips," below.


  • 4 tablespoons (57g) unsalted butter, softened
  • 1/4 cup (50g) vegetable shortening*
  • 1/2 cup (106g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon cider vinegar or white vinegar
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups (134g) rolled oats, old-fashioned or quick-cooking
  • 1 cup (142g) golden raisins or Jammy Bits
  • coarse or fine salt, for sprinkling optional

*Substitute 4 tablespoons (57g) butter for the vegetable shortening, if desired the cookies will be slightly cakier.


Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred.

Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth a few tiny bits of butter may still show.

Beat in the egg, again beating until smooth.

Add the baking soda and flour, beating until well incorporated.

Perfect your technique

Guaranteed Oatmeal Cookies

Add the oats (and raisins), stirring to combine.

Drop the dough in 1 1/4" balls onto the prepared baking sheets a tablespoon cookie scoop works well here. If you're measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon). For round, symmetrical cookies, be sure to leave 2" between them on all sides otherwise, they'll spread into each other.

Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake the lesser amount of time for crunchier, the longer amount. At 12 minutes, especially if you're baking on a dark pan without parchment, a few of the cookies on the edge should just barely be showing a pale brown around their edges. At 14 minutes, they should be starting to color all over.

Sprinkle a bit of salt atop the just-baked cookies to bring their flavor over the top, if desired.

Remove the cookies from the oven, and let them cool right on the pan.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Oatmeal Cookies.

Here's an easy way to reduce the carbs and calories in this recipe: substitute King Arthur Baking Sugar Alternative, cup for cup, for the sugar(s) called for. Be sure to substitute by volume (not weight) follow mixing directions as written. Since our Baking Sugar Alternative will bake and brown more quickly, reduce the recipe's suggested oven temperature by 25 degrees and start checking cookies for doneness three-quarters of the way through the suggested bake time.

Jammy Bits, sweet, soft little morsels of fruit purée, come in five delicious flavors: blueberry, raspberry, cherry, apple cinnamon, and orange.

Oatmeal Cookie Recipe

There&rsquos few things better than freshly baked cookies. These Oatmeal Chocolate Chip Cookies are soft and chewy and filled with delicious oats. Simple and easy to make.

  • ¾ Cup | 170g Butter
  • ¾ Cup | 150g Brown Sugar
  • ½ Cup | 60g Granulated Sugar
  • 1 Egg
  • 1 Teaspoon | 5ml Vanilla
  • ½ Teaspoon Cinnamon (optional)
  • 1⅓ Cup | 170g Flour
  • ¾ Teaspoon | 3g Baking Soda
  • ½ Teaspoon Salt
  • 1½ Cups | 135g Oats
  • ¾ Cup | 130g Chocolate Chips
  1. In a large bowl cream together the room temperature butter and both sugars until light and pale.
  2. Add the egg, vanilla and cinnamon if using and beat until well combined.
  3. Sieve the flour, baking soda, and salt into the bowl and pour in the oats.
  4. Mix together the dough until just combined before adding the chocolate chips / raisins / nuts.
  5. Roll the cookie dough out into balls, about 1-2 tablespoons worth and place on a cookie sheet.
  6. Bake in a 180C | 375 F oven for about 10 minutes or until the edges start to brown.
  7. Cool for a few minutes before transferring to a wire rack.

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Friday 12th of February 2021

I’ve used this recipe for a couple years and it’s my favorite and super easy to make.

Sunday 10th of January 2021

What can I substitute the flour with to make this a gluten free recipe?

Monday 28th of September 2020

I recently baked the Oat Meal Chocolate Chip Cookies and they were awesome.The recipe was perfect. Do you have a Macadamia Cookie Recipe?

Tuesday 13th of October 2020

I don't sorry but you can use my chocolate chip cookie recipe and change the chocolate chips for macadamia nuts :)

Recipes by Carina

Hi, I'm Carina! I'm a professionally trained Chef, Food Photographer, and a lover of creating recipes! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. Here I share everything from classics to new interesting flavours so come join in!

Related Video

This is my go-to base recipe for nourishing any new mom. I call them my BM/Lac cookies (you’ll know if you know). I increase the wet ingredients by half and add in flax seeds, prunes, orange zest, walnuts, chocolate chips, sesame seeds, pumpkin seeds, etc.. Sometimes I make these with whole wheat flour, sometimes with GF flour. All this to say, this is a wonderful , versatile recipe.

Solid cookie recipe. Mine come out exactly as pictured. I've made this recipe several times and my family loves it. I always make substitutions depending on what I have on hand or my mood, but it doesn't change the result - almond flour for all-purpose, different sugars, coconut butter, etc. It is slightly sweet for us, so we just cut back a little on our sugars. The oatmeal gives a good texture and the combined sugars give the carmelized crunch and sweetness. They stayed fresh in an airtight container for 3-4 days.

Mine came out well. They may look burnt but thats from the caramelization of the sugar. Crispy outside, and chewed inside. Doesn't loose the oatmeal texture. Will make again.

Not sweet enough. Will not make again.

I made these cookies on a snowy day with the ingredients I had on hand, and they fit the bill since I like crunchy cookies. Not a fan of cinnamon in oatmeal cookies, so I left out that ingredient, but I added 1/2 cup of chopped pecans. This recipe is a keeper.

Finally I found my perfect oatmeal cookie recipe (with a little tweaking). We like our cookies not too sweet so I only used 1/2 cup of very lightly packed light brown sugar and no white sugar. I also reduced the cinnamon to 1/2 teaspoon as I do not like it to dominate the cookie. I added 2/3 cup raisins to my dry ingredients. The secret is to beaten the wet ingredients then fold in the dry ingredients with a rubber spatula. I use a Silpat sheet instead of greasing my baking sheet. 10 minutes baked these perfectly. Let cool on the sheet 5 minutes before transferring to a rack. Since there are only 2 of us I've been baking half quantities (12 cookies) so we get to enjoy them warm and fresh. With the sugar drastically reduced you can even eat them for breakfast!

I had great luck with this recipe. I've always had trouble with oatmeal cookies that are too crisp and flatten in the oven, then too crumbly in the cookie jar. These stayed thick, are soft and a bit chewy, and haven't fallen apart in storage. I didn't beat the sugar/fat mixture until completely smooth at first. I left a few chunks of fat, then added egg, then beat it all smooth. It does seem that the sugar/fat/egg process greatly affects the outcome, whether runny in the oven, thick and soft, thin and chewy. but I'll make this recipe again now that I've had my first chewy success and see what it takes to make it fail so I can finally break the code and understand why this cookie turned out so well for me. delicious, by the way. once I perfect the recipe, I'll see how some raisins or cranberries affect the outcome, and try a less sweet version to see if I can crack the code of a good oatmeal breakfast cookie for road trips.

Looks like they'll taste good ,but when we put them in the oven they started to burn. when we took them out of the oven they were very runny and the edges started to burn. AKA we put walnuts and choclate chips in it. we had extra dough to make another sheet but we ate the dough (delicious) we did nothing wrong with the recipe ( i think the recipe is mixed up) #TYPO

Tasty cookies, followed recipe with some exceptions. Substituted brown sugar for raw cane sugar, added half a cup of walnuts and 1/4 tsp of nutmeg with 1 tsp of orange zest. Cooked on convection for 10 minutes which left them crunchy on the outside and chewy in the middle. Very yummy!

Very nice cookie with a great texture - crunchy/crispy outside, soft inside. Also has a hint of saltiness, which I like, giving them a bit of a sweet 'n salty flavour akin to salted caramel. I made a couple tweaks: I didn't have enough butter, so used 50% vegetable oil. I also added a handful of dark chocolate chips, and a handful of walnut pieces.

A simple recipe yielding excellent results. I will keep this as my staple. Thanks!

Very mediocre cookie. Disappointing.

I made a mistake! Ignore my review below. I had a brain fart and grabbed baking powder instead of baking soda. However, I still wanted a recipe with more brown sugar. But potato potato, I screwed up

I wasn't happy with this cookie. It spread out a lot. Oh well. I also followed the recipe unlike most people.

I added 1/3 cup dried cranberries and substituted Cannabutter instead of real butter. Excellent results!

I like the recipe but modified it by reducing the butter by 1/2 and added a ripe banana.

Fabulous recipe! Made just as written, but added 1/2 cup for chopped dates. Chewy/crisp and very moist. Will make again, but double the recipe next time:)

I liked this recipe well enough, but I thought they were a little dry. Not crispy¿dry. Perhaps they were dry because I used Bob's Red Mill extra thick rolled oats. I followed the recipe as specified, except I added a handful of chocolate chips.

These cookies are very good. Mine came out tender, yet slightly crisp on the edges. I baked mine in a convection oven for 11 minutes. They came out very dark golden. Next time I will bake them for 10 minutes. I added 3/4 cup of raisins.

After seeing so many fine reviews on this recipe I decided to try it. The cookies were absolutely fantastic. I did tweak it a little but nothing major. I also added dried cranberries and orange zest.

This is just the recipe I was looking for: simple, easy, and amenable to many additions. Because of allergies, I used maple sugar and kamut and amaranth flours. I added walnuts and raisins, and baked them 12 minutes. The result was a tender cookie with a delicate, crunchy shell and outstanding flavor. So pleased!

I made this recipe exactly as written, and it turned out 25 delicious cookies. Baking for 12 minutes produces a dark golden crunchy cookie, so I baked for 10 minutes for soft bite instead. It's a simple recipe that will lend itself to many substitutions and additions. Next time I will use less salt and add nuts per my family's tastes. This is a keeper!

These were great, I replaced part of the flour with whole wheat flour, next time I'll try using only wheat flour, they were great. I added chocolate chips - tasty! My healthy husband loved them.

Oh Man, I added some dark chocolate chips to these, they hand the perfect mix of crunch around the outside edge and chewiness in the middle. They perfectly satisfied my chocolate craving!

I can't say enough about this recipe. Chewy, soft and flavorful these cookies are excellent! Maybe one of the best recipes for oatmeal cookies out there. I used 1/2 cup light brown sugar and substituted oat flour for the all purpose. I imagine they would be fabulous with nuts and raisins or chocolate chips or both!

Oatmeal Breakfast Cookies Recipe

Prep Time: 8 minutes
Cook Time: 12 minutes
Serving Size: 24 Servings 1 (32g) Cookie
Calories: 110 Calories


2 large, very ripe bananas, peeled

1 ⁄ 2 cup creamy almond butter

½ cup pumpkin seeds (pepitas)


In a large bowl, mash the ripe bananas with a fork.

Stir in the almond butter, coconut oil, Truvia Brown Sugar Blend, water and vanilla extract. Mix until smooth.

In a separate medium bowl, stir together the almond flour, oats, pumpkin seeds, baking powder, cinnamon, and salt.

Add the dry ingredients to the wet ingredients and stir until combined.

Stir in the dried blueberries, craisins and dried cherries.

Drop dough by the spoonful onto the prepared baking sheet.

Grease the bottom of a cup and use that to press down cookies.

Bake for 12-14 minutes or until cookies are done.

Let cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

You Can Make These Oatmeal Protein Cookies In 20 Minutes Flat

These oatmeal cookies use Greek yogurt and protein powder to balance out the sweet stuff.

Switch up your go-to snack with these blueberry lemon protein cookies. Made with almond and oat flours, lemon zest, and blueberries, these gluten-free cookies are sure to hit the spot. And thanks to vanilla Greek yogurt and protein powder, they&aposll actually keep you full. We suggest whipping up a batch on the weekend, then storing them in the fridge to have an afternoon snack at the ready all week long (if you can resist going back for more, that is). (Next: 10 Peanut Butter Recipes That Are Healthy and Delicious)

For this recipe, we use a food processor to quickly ground the oats and mix all the ingredients together. The cookies can be prepped, baked, and ready in 20 minutes flat (really).

Blueberry Lemon Protein Cookies


  • 1 cup dry oats (can also use oat flour and skip step #2)
  • 1 cup blanched almond flour
  • 56g vanilla protein powder (your favorite kind!)
  • 1 cup vanilla Greek yogurt
  • 1/2 cup honey
  • Zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries
  1. Preheat oven to 350ଏ. Coat a large baking sheet with cooking spray.
  2. Place the oats in a food processor and process until mostly ground.
  3. Add in the almond flour, protein powder, honey, yogurt, lemon zest, vanilla, baking powder, baking soda, and salt. Process just until the ingredients are evenly mixed into a batter.
  4. Add in the blueberries, and pulse just for 10 seconds.
  5. Spoon the batter onto the baking sheet, forming 18 cookies that are evenly spaced apart.
  6. Bake for 10 to 12 minutes, until the bottoms of the cookies are lightly browned.
  7. Allow the cookies to slightly cool before using a spatula to transfer them to a cooling rack.
  8. Store in the refrigerator in a closed container or covered plate.

Nutrition facts per 2 cookies: 205 calories, 6g fat, 29g carbs, 2g fiber, 20g sugar, 12g protein

Oatmeal Cookies are soft and chewy with a brown sugar, vanilla, and cinnamon flavors. This oatmeal cookie recipe is about as easy and old fashioned as it gets, and it’s definitely one of my personal favorite cookie recipes. You can add any seasonal spices you’d like to these cookies, like nutmeg, pumpkin pie spice, or allspice. I’ve also made these with dried cranberries and butterscotch chips before, and they were a big hit with my family!

As far as desserts go, these definitely disappear the fastest. I also use an ice cream scoop to help make each cookie the same size. One of the best tips I’ve learned to make tasty cookies is to mix your dry ingredients together before mixing everything else in. This makes sure everything gets mixed evenly, and you’ll have much better results for it.

Oats are an ingredients I love using in recipes including Ultimate Apple Crisp, one of the most popular dessert recipes on the site.


You have a few options when choosing oats for oatmeal cookies. A lot of recipes will call for old fashioned rolled oats, and they do add a lot of chewy texture to the cookie.

Personally, I like to use quick cooking oats for two reasons. First, quick oats tend to make the cookie softer. Second, it’s what I always have in my house. Instant oatmeal also cooks faster (even in cookie form), and in my opinion tastes the same as the rolled oats.

Honestly, no matter which oat you choose, the cookies are going to taste incredible, it’s just a texture preference.


For this oatmeal cookie recipe you can add chopped pecans, walnuts, or almonds. Either one of these would taste good and add some crunch to the cookie.


Oatmeal cookies can be frozen in both finished cookie or dough form. For fully cooked cookies, make sure they’re at room temperature before wrapping them tightly and freezing. When you’re ready, let them come to room temperature on the counter, or warm them in the oven at 300 degrees F for about 10 minutes before serving.

If you freeze the dough, you can either defrost it in the refrigerator and scoop it onto your cookie sheet when it’s soft enough, or freeze it already scooped out into individual cookies.

To do this, scoop your cookies onto the baking sheet and place the baking sheet in the freezer for 30-45 minutes, or until the dough is just starting to freeze. Then place the cookies in an airtight container with pieces of parchment paper in-between to keep them from sticking together.

Bake your cookies straight from frozen, adding 3-4 minutes to the normal cook time.


  • Using a combo of brown sugar and white sugar like in my chocolate chip cookie recipe makes the best cookies.
  • Under bake by 1-2 minutes if you find your cookies are coming out more crisp than you’d like.
  • If you like your cookies crispy bake them for 12-13 minutes.
  • If you mix the flour too much in the recipe the cookies can be too dry.
  • If you scoop your flour instead of spooning it into your measure it can be too dry.
    • Spoon your flour into your measuring cup and level it off with a knife.


    A good substitute for flour in oatmeal cookies is instant oats. Be sure to add them to your food processor and process until its turned into a flour. Do not use rolled oats to make the flour, it will be too tough, instant oats can be pulverized much easier.


    Warm butter/Room temperature butter is usually the reason behind flat cookies. You need the steam from the cold butter to give the cookies that extra bit of lift to help give the extra height to these cookies. Be sure you don’t skip the refrigerating process in this recipe.

    I find instant oats can sometimes disintegrate into my batter throughout the cooking process and it also doesn’t really result in a good chewy cookie. Stick with the rolled oats, you won’t be disappointed.


    Brown sugar helps give the cookies a deep molasses flavor and golden brown color. If you find yourself without brown sugar, you can replace it cup for cup with white granulated sugar. Brown sugar also helps the cookies have their chewier texture, so watch your cooking time closely and be careful not to over bake to help keep more moisture in the cookie.

    Toasted Oatmeal Cookies Recipe

    If you&rsquore the type of cook who likes to keep the family cookie jar full of homemade treats (lucky family!), this cookie recipe is worth bookmarking because you&rsquoll want to make it again and again. From the November 1992 issue of Southern Living, these Toasted Oatmeal Cookies are from the kitchen of Delana Smith of Birmingham, Alabama. Our test kitchen loved these cookies back then, and we think they deserve a second look today, mainly because of the toasted oats, which elevate an everyday cookie into something special. Instead of mixing quick-cooking oats straight from the can into the cookie batter, Smith toasts them in the oven in a sheet pan with melted butter and a cup of chopped pecans. Once the nuts and oats are fragrant and lightly browned, remove them from the oven to cool before adding them to the cookie batter. It&rsquos a brilliant technique that takes hardly any effort at all. The toasted oats add a subtle richness and depth of flavor, while the raisins, brown sugar, and cinnamon make these cookies taste comforting and familiar. Best of all, the recipe makes five dozen cookies&mdashperfect for a cookie-loving family, school bake sales, or any occasion you might need to whip up a homey batch of cookies. Which is just about anytime.