Old-Fashioned Oatmeal Cookies

4.61 from 68 votes

Simple, buttery, old-fashioned oatmeal cookies with a hint of warm cinnamon, chewy centers, and lacy edges.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: oatmeal cookies

Servings: cookies

Calories: 157kcal

Author: Monica Lensink

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.

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.