These old fashioned oatmeal cookies strike the perfect balance between soft and chewy, with just the right amount of warmth from cinnamon and nutmeg. The mix of whole wheat flour and old-fashioned oats adds heartiness without making them feel heavy, and the optional flaky salt on top? A tiny but game-changing touch. Whether you go for chocolate chips, raisins, or both, these cookies always disappear faster than I expect.
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Simple, foolproof soft, chewy oatmeal cookies
I love baking oatmeal cookies. The process feels grounding, from creaming the butter and sugar to sneaking bites of dough straight from the bowl (because, obviously). These oatmeal cookies are the ones I keep coming back to—soft in the middle, just the right amount of chew, and warm with cinnamon and brown sugar.
No fussy steps, no fancy techniques—just simple ingredients that come together like magic. And if you’re anything like me, you’ll probably eat half of them before they even make it off the cooling rack.
Love other simple cookies? You’ll want to try my Nutella cookies, almond flour peanut butter cookies, and simple lemon shortbread cookies.
📋 Ingredients and notes
Grab some old-fashioned oats, a mix of all-purpose and whole wheat flour, butter, and granulated and brown sugar. Don’t forget the egg for structure, a touch of baking soda for the perfect rise, and a splash of vanilla for warmth. Cozy spices like cinnamon (and a hint of nutmeg, if you like!) bring that nostalgic flavor. For the finishing touch, stir in chocolate chips or raisins.
Shruthi’s Top Tip
Brown your butter for deeper flavor. If you have an extra five minutes, melt the butter in a pan until it turns golden and smells nutty, then let it cool slightly before using. It adds a rich, caramel-like depth to the cookies.
- Use cold butter for thicker cookies. If you prefer a thicker, bakery-style cookie, don’t fully soften your butter. Creaming slightly cold butter with sugar creates more structure, keeping it from spreading too much.
- Don’t skip chilling the dough. Chilling the dough for at least 20-30 minutes prevents excessive spreading and enhances flavor. If time allows, refrigerate for up to 24 hours for even richer cookies.
- Bake the cookies until the edges are golden but the centers look slightly underbaked. They will continue to set as they cool, creating the perfect chewy texture.
Variations & Substitutions
- Toast the oats first for a nutty boost. A quick 5-minute toast in a dry pan before mixing enhances their flavor and makes the cookies taste extra cozy.
- Do not substitute old-fashioned oats with quick oats, as they absorb more moisture and change the texture.
- The mix of flours balances structure and heartiness. You can use all AP flour or all whole wheat, though all whole wheat will make the cookies denser. For a gluten-free option, use a 1:1 gluten-free baking blend.
- Mix the sugar strategically. Brown sugar makes cookies chewy, while granulated sugar gives crisp edges. Adjust the balance based on what texture you love—more brown sugar = chewier cookies.
- Add an extra yolk for next-level chewiness. If you love ultra-soft cookies, add an extra egg yolk to the dough. It binds moisture and gives that bakery-style chew.
- Ground cinnamon adds warm flavor and depth. You can also add a pinch of nutmeg or ground ginger for extra warmth.
- Chocolate chips or raisins are both classic choices, but feel free to mix it up with dried cranberries, chopped pecans, or white chocolate chips.
Make vegan oatmeal cookies
For a vegan version, replace egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and rested for 5 minutes) or ¼ cup unsweetened applesauce.
Swap butter with coconut oil or a plant-based butter substitute.
📖 How to make old fashioned oatmeal cookies
Step 1:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 3:
Beat in the egg and vanilla extract until smooth and well combined.
Step 4:
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg (if using), and salt.
Step 5:
Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
Step 6:
Fold in the oats and chocolate chips or raisins, ensuring they’re evenly distributed. Chill the dough in the refrigerator for 20-30 minutes. This step helps the cookies maintain their shape and enhances their chewy texture.
Step 7:
Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Optional: Sprinkle each cookie with a small pinch of flaky sea salt before baking.
Step 8:
Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. The cookies will set as they cool.
Step 9:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
🍴 How to serve classic oatmeal cookies
I love that these old fashioned oatmeal cookies are not overly sweet, making them perfect for any time of day. I can enjoy them for breakfast or a cozy dessert with a side of coffee, milk, or my favorite chai. If I have any leftovers (which isn’t often!), I love crumbling them over yogurt or oatmeal for a delicious, crunchy topping.
🍴Storage and reheating suggestions
Storing the oatmeal cookies with a slice of bread (tucked in a corner of the container) keeps them soft for days at room temperature. The cookies absorb the moisture from the bread, staying chewy instead of drying out.
To make ahead, scoop out dough balls, freeze them on a tray, then transfer to a bag. Bake straight from the freezer (no need to thaw), adding a minute or two to the baking time.
🍴 More cookie recipes
If you like this recipe, check out my other delicious cookie recipes:
Cottage Cheese Flatbread
Leek and Mushroom Pasta
Eggplant Stir Fry
Vegan Fajitas
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Old Fashioned Oatmeal Cookies
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup whole wheat flour
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- pinch ground nutmeg, optional
- ¼ teaspoon salt
- 1½ cups old-fashioned oats
- ⅓ cup chocolate chips, or raisins, optional
- ⅛ teaspoon flaky sea salt, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg (if using), and salt. Gradually mix the dry ingredients into the wet mixture until fully incorporated.
- Fold in the oats and chocolate chips or raisins, ensuring they’re evenly distributed.
- Chill the dough in the refrigerator for 20-30 minutes. This step helps the cookies maintain their shape and enhances their chewy texture.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Optional: Sprinkle each cookie with a small pinch of flaky sea salt before baking.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. The cookies will set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough enhances the flavor and texture. If you’re short on time, chilling for even 10 minutes will help.
- You can swap in raisins, dried cranberries, or even chopped nuts for a different twist. Try a mix for the best of both worlds!
- Use old-fashioned oats for the chewiest results.
- Sprinkle flaky salt before baking for a sweet-savory balance.
- Slightly underbake for softer cookies—don’t wait for them to look fully done.
- Store with a slice of bread to keep them fresh longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
