Name: Best Oatmeal Cookies Recipe Old Fashioned Family Favorite - Chewy, Cozy, and Easy
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup packed light brown sugar; 1/2 cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon fine salt; 3 cups old-fashioned rolled oats (not quick oats); 1 cup add-ins (choose one or mix: raisins, chocolate chips, chopped walnuts or pecans, or dried cranberries); Optional: 1/4 teaspoon ground nutmeg for extra warmth

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These oatmeal cookies taste like home: warm, soft in the center, and just crisp at the edges. They’re simple to make, use pantry staples, and never last long on the counter. If you grew up with a cookie tin on the table, this recipe will feel familiar in the best way.

It’s the kind of cookie you bake once and keep coming back to forever.

What Makes This Special

These are classic, old-fashioned oatmeal cookies with a texture you’ll love: chewy centers, lightly crisp edges, and plenty of oat flavor. They’re not cloyingly sweet, so the warm spices and butter really shine. The dough is reliable and flexible, so you can add raisins, chocolate chips, or nuts without fuss.

Best of all, the steps are straightforward and forgiving, perfect for new bakers and seasoned pros.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
3 cups old-fashioned rolled oats (not quick oats)
1 cup add-ins (choose one or mix: raisins, chocolate chips, chopped walnuts or pecans, or dried cranberries)
Optional: 1/4 teaspoon ground nutmeg for extra warmth

How to Make It

Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
Cream the butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. This step gives you that soft, chewy texture.
Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla.
Scrape the bowl so everything blends well.
Whisk the dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, salt, and nutmeg (if using).
Combine: Add the dry mixture to the wet ingredients and mix on low until just combined. Do not overmix.
Fold in oats and add-ins: Stir in the rolled oats and your chosen add-ins until evenly distributed.
Chill (optional but helpful): For thicker cookies, chill the dough for 20–30 minutes. If you’re in a hurry, you can skip it.
Scoop and space: Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared sheets, spacing about 2 inches apart.
Bake: Bake 9–11 minutes, until the edges are set and lightly golden and the centers still look a touch soft.
They’ll finish setting as they cool.
Cool: Let cookies cool on the sheet for 5 minutes, then move to a rack to cool completely. Enjoy warm or at room temperature.

Storage Instructions

Room temperature: Store in an airtight container for 4–5 days. Slip in a slice of bread to keep them soft.
Freezer (baked): Freeze cooled cookies in a zip-top bag for up to 2 months.
Thaw at room temperature.
Freezer (dough): Scoop dough balls onto a tray, freeze solid, then store in a bag up to 2 months. Bake from frozen, adding 1–2 minutes to the time.

Benefits of This Recipe

Foolproof texture: Chewy inside, crisp at the edges—just like a bakery cookie, without the fuss.
Customizable: Swap in different add-ins, or leave them plain for a pure oat-and-spice cookie.
Packed with oats: Rolled oats bring satisfying bite and cozy flavor.
Everyday ingredients: No specialty items needed—likely already in your pantry.
Scales easily: Double the batch for a crowd or freeze half for later.

What Not to Do

Don’t use quick oats or instant oats: They change the texture and can make the cookies dry or pasty.
Don’t overbake: If you wait until the centers look fully done, they’ll cool up dry. Pull them when they’re just set at the edges.
Don’t skip the scrape-down: Failing to scrape your bowl can leave streaks of butter or flour.
Don’t overmix after adding flour: Overworking the dough leads to tough cookies.
Don’t crowd the pan: These spread a bit.
Give them space so they bake evenly.

Variations You Can Try

Classic Raisin: Use 1 cup raisins. For extra plumpness, soak raisins in warm water for 10 minutes, then pat dry.
Chocolate Chip: Swap raisins for chocolate chips or chunks. A mix of milk and dark chocolate is lovely.
Walnut Spice: Add 3/4 cup chopped walnuts and a pinch more cinnamon.
Cranberry Orange: Use dried cranberries and add 1 tablespoon fresh orange zest.
Toasted Coconut: Fold in 3/4 cup lightly toasted shredded coconut for chew and aroma.
Salted Caramel Twist: Press a few caramel bits into each scoop and finish baked cookies with a light sprinkle of flaky salt.
Gluten-Free: Use a cup-for-cup gluten-free flour blend and certified gluten-free rolled oats.
Chill the dough to help it hold shape.
Dairy-Free: Replace butter with a high-quality vegan butter stick and use dairy-free chocolate if adding chips.

Explore more irresistible cookie recipes you won’t want to miss:

Butter Cookies

Healthy No-Bake Cookies

FAQ

Can I make these cookies softer or crispier?

Yes. For softer cookies, bake on the shorter end of the time and pull them when the centers still look slightly underdone. For crispier edges, bake 1–2 minutes longer and let them cool fully on a rack.

Why rolled oats and not quick oats?

Rolled oats keep their shape and give a hearty chew.

Quick oats absorb more moisture and can make cookies dense or dry. For this classic texture, stick with old-fashioned rolled oats.

How do I prevent flat cookies?

Chill the dough for 20–30 minutes, make sure your butter isn’t melted, and measure flour accurately. If your kitchen is warm, keep the dough in the fridge between batches.

Can I reduce the sugar?

You can reduce the sugar by up to 1/4 cup without major changes.

Keep some brown sugar, though—it adds moisture and chew.

What’s the best way to measure flour?

Use the spoon-and-level method: fluff the flour, spoon it into the cup, then level with a knife. Too much flour leads to dry, cakey cookies.

Do I need to rest the dough overnight?

It’s not required. A quick chill improves thickness, but an overnight rest deepens flavor if you want to plan ahead.

Keep it covered in the fridge.

Can I make them smaller or larger?

Sure. For smaller cookies, use a teaspoon-sized scoop and bake 7–9 minutes. For larger bakery-style cookies, use 3 tablespoons of dough and bake 12–14 minutes.

How do I keep raisins from getting hard?

Soak raisins in warm water (or a splash of orange juice) for 10 minutes, then pat dry before folding in.

They’ll stay plump and tender.

What if I don’t have parchment paper?

Lightly grease your baking sheet with butter or nonstick spray. Watch the first batch closely—greased pans can brown edges faster.

Can I add peanut butter?

Yes. Swap 1/4 cup of the butter for creamy peanut butter for a nutty twist.

Expect slightly thicker cookies with a soft, rich bite.

In Conclusion

This Best Oatmeal Cookies Recipe Old Fashioned Family Favorite is all about comfort and consistency. The dough is simple, the ingredients are humble, and the results are always a hit. Bake a batch for a cozy afternoon, a bake sale, or just because.

Warm from the oven with a glass of milk or a cup of coffee, these cookies feel like home every single time.