Old-Fashioned Oatmeal Cookies
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This recipe produces simple, buttery, old-fashioned oatmeal cookies with a hint of warm cinnamon, chewy centers, and lacy edges. They are easy to make — no dough chilling required — and perfect for a quick treat with coffee or a cold glass of milk.
Is there anything as comforting as a freshly-baked cookie? This particular one has an extra-special place in my heart, because I worked so hard to tweak the recipe with the goal of mimicking a simple, classic oatmeal cookie my husband remembers his Mom making. He affirms that this version nails it.
These old-fashioned oatmeal cookies have simple ingredients and no fancy steps. The centers are thin but buttery soft, while the edges are a bit lacy and delicate. We like them with a hint of cinnamon, which you can easily dial up or down to suit your taste, or add to with a pinch of nutmeg, cardamom, or another spice.
All in all, we believe these are old-fashioned in all the best ways.
Ingredient Notes
Best oats for oatmeal cookies
Using old-fashioned oats, also known as rolled oats, is crucial to success with this recipe. Quick oats absorb a different amount of moisture and simply don’t hold shape and texture in the same way when mixed into cookie dough and baked.
Fortunately, old-fashioned oats are very easy to find. They are in most grocery stores in canisters or large bags next to the quick and steel-cut oats, as you’d expect. I consider them a pantry staple for not only breakfast but also making granola, snack bars, and cookies like these!
How To Make Old-Fashioned Oatmeal Cookies
This is an overview. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Set the butter out well in advance. It bears repeating: for consistent results with this cookie, it’s important that your butter be truly room temperature when you start.
If the butter is at all melted or even has a few very soft spots — as can easily happen when you try to rush it along in the microwave — the dough will look and taste good, but the cookies will spread out too much as they bake. Room temperature butter is your friend.
Preheat and prep pans. Warm the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
Whisk together the dry ingredients. Combining these separately first helps to ensure they are evenly distributed without needing to over-mix the dough at the end.
Cream together butter and both sugars. It’s important to beat well at this step, until the mixture is not only thoroughly combined, but also takes on a light and fluffy texture.
Finish the dough. Beat in the egg and vanilla, scraping down the sides of the bowl at least once, then beat in the dry ingredients, followed lastly by the oats.
When the mixture is visually even, stop mixing.
Scoop and roll smooth. Use a cookie scoop, or two spoons, to portion the dough into balls that are about 1.5 to 2 Tablespoons each. Roll smooth between your palms and arrange on baking sheets with several inches between them. These cookies do spread out; leave ample room.
Bake. These should take 12-15 minutes in a 350°F oven. They are done when the edges develop a golden brown tinge. The middle will still be tender but firm up a touch more as they cool on the baking sheet.
Storage and Freezing
These old-fashioned oatmeal cookies will keep well tightly-covered at room temperature for at least 3-4 days.
It is also possible to freeze the shaped dough balls, then bake directly from frozen, just adding 2-3 minutes onto the baking time. Voila: fresh oatmeal cookies on demand!
Old-Fashioned Oatmeal Cookies
Ingredients
- 1 cup all-purpose flour see note
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 14 Tablespoons butter at room temperature (1 and 3/4 sticks)
- 1 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 and 1/2 cups old-fashioned rolled oats
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt; set aside.1 cup all-purpose flour, 1 teaspoon cinnamon, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon table salt
- Using a stand mixer or electric hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy.14 Tablespoons butter, 1 cup granulated sugar, 1/4 cup light brown sugar
- Add the egg and vanilla and beat on medium-low to combine.1 large egg, 1 teaspoon vanilla extract
- Scrape down the sides of the bowl, then add the flour mixture and beat just until incorporated. Gradually add the oats and mix just until evenly combined. Try not to over-mix.2 and 1/2 cups old-fashioned rolled oats
- Scoop out mounds of dough that are 1.5-2 Tablespoons each. Gently roll into smooth balls. Place the cookies at least 3 inches apart on the baking sheets; they will spread out.
- Bake for 12-15 minutes, until the cookies are golden brown with crisp edges and very slightly soft centers. If baking more than one pan at a time, rotate them midway through the bake time to ensure the cookies brown evenly. Cool cookies completely on the baking sheets, then store tightly covered at room temperature.
Notes
- Flour: For thicker, less lacy cookies add 2-3 Tablespoons of additional flour. This changes the texture of the cookies very slightly but helps prevent excessive spreading, so it can be especially helpful if you think your butter is overly warm, etc.
- Butter: For consistent results with this cookie, it’s important that your butter be truly room temperature when you start. If it is melted or has very soft spots, as is possible when you try to rush it by microwaving butter, the dough will look and taste good, but the cookies will spread out more as they bake.
- Storage: Cookies will keep well at room temperature at least 3-4 days.
- Oats: Do not sub quick cooking for the old-fashioned rolled oats; they absorb a different amount of moisture and will not yield the same texture.
Nutrition Estimate
More Easy Cookie Recipes
If you like this recipe, you may also enjoy my mini oatmeal chocolate chip cookies, blueberry oatmeal cookies, and apple cinnamon oatmeal cookies. Yes, we really like this combination!
Other favorite quick treats include super soft chocolate chip cookies, bakery-style chocolate chip cookies, and my family’s favorite Amish sugar cookies.
You can also FOLLOW me on PINTEREST, INSTAGRAM, and FACEBOOK for more great recipes and ideas!
This post was originally published on September 26, 2018 and has been updated with new photos, more detailed ingredient information, and troubleshooting tips to help ensure your cookies have the right consistency.
The recipe says to scoop 2 tbsp of dough per cookie. Comments say 1 and 2 tsp of dough. What should I use? Also, can I replace granulated sugar with Splenda. It’s 1-1. Also for raisin add in should I use 1/2 or 1 cup? I don’t want to mess up the end results. Thank you
Hi Becky- I usually use the larger amount, as noted in the recipe, but yes, some readers have used a smaller amount with success. It’s really up to you- the larger amount will yield larger cookies, of course, while a smaller amount may require less space between them on the baking sheet, and is likely to bake more quickly, so just keep that in mind whichever you choose.
For the sweetener, I have not tested these with Splenda but my understanding is that it is a good 1-for-1 replacement for sugar. Some readers report they like these cookies with slightly less sugar, so if you wanted to reduce the amount slightly, that would probably be successful, as well.
The amount of mix-ins is also personal preference, but I would start with 1/2 cup, stir it in, then scoop out a cookie and be sure the ratio looks “right” to you. You can always add more but can’t take out!
You are welcome and I hope some of this helps! Happy baking!
Amazing! My husband and my brother loved them. Was giving them away as gifts for Christmas! My new favorite!
These sound amazing! Do you think Stevia could be substituted for the brown sugar (for a diabetic relative)? If yes, how much?
I’m glad they sound tasty! I haven’t tried that personally to say but I did find this conversion chart, which may help – it looks like the amount varies based on which Stevia product you are using. Good luck and please let me know how they turn out for you!
I had the opposite problem, the cookies did not spread at all despite using room temperature butter, not over mixing and following the recipe
The cookies remained weirdly chewy and tall,( not the flat crispy cookies I was expecting)
I’m sorry these didn’t pan out for you. Something was definitely off if they did not spread at all – my best guess would be too much flour, though an unusually low oven temperature could also be a culprit.
I made these today for a birthday present. I picked this recipe because it was simple, and the cookies are absolutely perfect! The birthday boy wanted crispy thin oatmeal cookies, no raisins or chocolate chips.
Thank you!! They’ll be gone soon 🙂
Thank you for sharing this recipe, This is the absolute most perfect Oatmeal cookie Recipe. I have to bake them for my Mr….He used to have cooked oatmeal cereal because he knows it’s healthy but hated it. (He calls it gruel) I searched for and came across your recipe..This is the substitute for cooked oatmeal cereal…he couldn’t be happier. They are crispy on the edges with a bit of chew in the middle. Perfectly balanced flavor not too sweet cinnamon just the right amt. I am on my third consecutive batch over the last three weeks. Follow the recipe and they come out perfect every time. I’m doing a double batch..Oh..they FREEZE beautifully…I wrap them in Saran Wrap in 3’s.
I just made these and they are delicious! They are crispy, just the way we like them. And the right amount of cinnamon, too! Thank you for such a fantastic recipe! There aren’t many crispy oatmeal cookie recipes out there!
When do you put the oatmeal in?
You’ll add the oats after blending the flour mixture and wet ingredients, as noted in step 4 of the instructions. Enjoy!
DELICIOUS!
So glad you like them! 🙂
I made the recipe using Quick Oats and they were perfect!
I’m so glad this worked for you!
Excellent cookie! I followed the simple recipe and they came out great. The next batch I made, I reduced the white sugar to 1/2 cup instead of 1 cup and it was perfect for me (I prefer my cookies to be not too sweet). Love it!!! Thank you soooo much for this wonderful recipe!
I made these and they are lovely! I wanted a light crisp oatmeal cookie and that’s what I got! ( I did reduce white sugar to 3/4 cup instead of 1cup). Thank you for posting this recipe!
Good recipe kiddo!! I would cut that sugar down by a tad and make them even, white and brown. You should put in cups for the butter amount… just for us old folks 😉
Haha, that’s a good point, I will add that information on the butter! Thanks for your suggestions and insightful comments to others, as well. I appreciate it and am glad you like the recipe!
Oatmeal cookies were delicious. They came out crispy just the way I like them.
I also had the same problems as others. The cookies have great flavor but they are Flat lacey sheet pan cookies that have to be cut apart. Haven’t had this problem with other cookies. Is unsalted butter the problem?
Personally I dont see why that would be the issue but I’ve only used salted. Maybe youre using too big of dough balls? I only use 1 tsp full of dough. Ive made this recipe about 5 times now, even changed it up a couple times and never had this problem. My cookies have come out perfect circles every single time
because you used margarine instead of butter…..Whip the butter until it is fluffy then add the sugars and mix Thoroughly !!!! This is why you get ‘spreading cookie syndrome’
using melted butter instead of softened butter will turn these cookies “lacey” and flat.
If you live at higher altitude, you may need to add an extra tablespoon or 2 of flour. I used to live at sea level in different states, but after marrying a man from the mountain west, my previously perfect cookies always baked flat till I learned to add more flour, though not all recipes need it.
Okay so I didnt read until after I already bought the minute oats that your not suppose to use them but I said oh well and I also forgot the cinnamon.. But I just have to say, I am the worst baker/cook ever and idk how the one commenter said they followed the recipe perfect and they came out terrible because like I said I suck, and I also did a few things the OP said NOT to do and these came out perfect. Not like the photo probably because of the quick oats I used, but DELICIOUS!! I WISH I COULD POST A PIC!! I also added flax seed BTW.. And choco chips! Even my son loves them and hes super picky.. Maybe the other person melted their butter or something. I put my butter in the microwave on defrost for about a minute, and then back in the fridge for a couple mins when it seemed too melty and everything came out fine. One more thing, this recipe makes a LOT of cookies. Probably about 24-ish from my experience. I also did on the second batch 1 teaspoon sized dough balls cuz the 2 tsp sized was a little larger than I wanted. Anyways. Love this recipe and if you’re like me and accidentally did quick oats, they work. They just won’t be the same as the photo!
This recipe is amazing. I added raisins to half the batch as a test…it will be the only way I make these moving forward. Incredible.
I followed the directions exactly. I double and triple checked the ingredients. I ended up with one very thin cookie the size of my cookie sheet. Horrible recipe and a waste of ingredients and time.
Cheryl, I’m so sorry, I know how frustrating it is when things like that happen. Is there any chance your oven runs hot, or that your butter was melted instead of room temperature? Again, I definitely understand the frustration, but because many other readers have tried this following the same ingredients and instructions with good results, I’d love to help you troubleshoot if you like.
When you substitute your ingredients and do not mix thoroughly, then the ‘spreading cookie syndrome’ is what you have.
Try them again and don’t go cheap on the ingredients!
I’m not a fan of thick, soft cookies. Always looking for crispy and thin recipes. This one is truly the best I’ve ever tried and so easy to customize as well. I made a double batch and added chopped Pecans and Toffee Chips to the mix. They are so delicious, I can’t stop munching.
Exactly what I wanted, a crunchy oatmeal cookie!! Hubby loved it too. I cut back 1/4 cup of granulated sugar and it still came out nicely sweet and crunchy, yum!
So happy to hear that, Leyda! Thank you for sharing this helpful review and rating!
Can I substitute coconut oil for butter?
Generally, yes, you can sub coconut oil for butter at a 1:1 ratio, though it might change the flavor slightly, especially if using unrefined coconut oil. I haven’t personally tested that in this recipe but there’s no reason it wouldn’t work; I’d love to know how it turns out if you do!
No, you can’t substitute solid fat for liquid fat unless you know what you’re doing with the flour and sugar ratio. It will change the flavour but more importantly, it will change the texture! So, unless you want one huge cookie, put more flour in it and bit more baking powder or soda to stiffen it up.
Loved this crunchy cookie! I added toasted pecans and 1/2 cup Rice Krispies and reduced sugar (1/2 cup each). Wonderful!
Also, not sure if anyone has tried but toasting the rolled oats also gives it a nutty flavour. Great idea on the rice krispies!