soft oatmeal cookie recipe

Written BySheba G Updated On
soft oatmeal cookie recipe
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I’m so excited to share my favorite soft oatmeal cookie recipe with you. This recipe has been a staple in our household for years, and it’s always a hit with my family and friends.

The first time I made these cookies, I was hooked – they’re chewy, soft, and utterly delicious. My kids love helping me mix the dough, and I love watching them devour the warm cookies straight from the oven.

These cookies are perfect for any occasion: a quick snack, a dessert for a dinner party, or just because. One of the things I love about this recipe is that it’s incredibly easy to make.

Just mix together some rolled oats, brown sugar, butter, eggs, vanilla extract, baking soda, and salt. The result is a cookie that’s both healthy-ish and indulgent at the same time.

My family is particularly fond of these cookies because they’re not too sweet – just right for our taste buds. We like to enjoy them with a glass of cold milk or as a mid-morning treat.

Plus, they’re super versatile – we like to serve them as is or top them with ice cream or whipped cream for an extra-special treat.

Soft Oatmeal Cookie Recipe
4.9 from 511 votes

Delicious and chewy oatmeal cookies with a perfect blend of sweetness and texture. This recipe is sure to satisfy your cravings for a classic treat.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 24Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups old-fashioned rolled oats

For the Mix-ins

1/2 cup raisins
1/2 cup chopped walnuts

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Line a baking sheet with parchment paper.
3This will prevent the cookies from sticking and make cleanup easier.
4In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5Set this dry mixture aside.
6This ensures that the leavening agents are evenly distributed and ready to activate when mixed with wet ingredients.
7In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer.
8Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
9This process incorporates air into the mixture, helping the cookies to rise and become light and fluffy.
10Beat in the egg and vanilla extract until well combined.
11The mixture should be smooth and creamy.
12Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
13Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
14Be careful not to overmix.
15This helps to maintain the chewy texture of the cookies.
16Fold in the rolled oats, raisins, and chopped walnuts.
17The dough should be thick and slightly sticky.
18This ensures that all the ingredients are evenly distributed throughout the dough.
19Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
20This will allow the cookies to spread and bake evenly.
21For a uniform shape, you can use a cookie scoop.
22Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
23The centers may still look slightly soft, but they will firm up as they cool.
24This ensures that the cookies remain soft and chewy.
25Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
26This helps to prevent the cookies from breaking apart as they cool.

🔧Equipment

Mixing bowl
Hand mixer
Baking sheet
Measuring cups
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

You can substitute whole wheat flour for a healthier option. For a chewier cookie, add 1/4 cup of honey to the wet ingredients.

These soft oatmeal cookies are always a good idea – whether you’re looking for a quick snack or dessert for a special occasion.

They’re incredibly easy to make and can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

For serving ideas, try enjoying them as is or top them with ice cream or whipped cream for an extra-special treat.

Q: What makes these oatmeal cookies so soft?

The key to making these cookies soft is to use a combination of white and brown sugar. White sugar adds sweetness and tenderness to the cookies, while brown sugar provides a rich flavor and helps keep the cookies moist.

Q: Can I make these cookies without nuts?

Yes! You can omit the walnuts if you prefer nut-free cookies.

Q: How long do I need to bake the cookies?

Bake the cookies at 375°F (190°C) for 10-12 minutes or until they’re lightly golden.

Q: Can I store these cookies in an airtight container?

Yes! Store the cooled cookies in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

Q: What’s the best way to reheat leftover cookies?

To reheat leftover cookies, simply place them on a baking sheet lined with parchment paper and bake at 350°F (175°C) for 5-7 minutes or until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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