There’s something magical about the aroma of freshly baked oatmeal cookies filling your kitchen. These Perfect Oatmeal Cookies are a delightful blend of chewy centers and crisp edges, with a hint of cinnamon and the nutty richness of oats.
In just 45 minutes, you can create a batch that’s perfect for sharing or savoring with a cup of tea. Each bite offers a comforting mix of textures, from the soft, buttery dough to the slight crunch of golden edges.
Whether you’re baking for a cozy afternoon or a sweet treat to brighten your day, these cookies are a timeless favorite. Simple to make yet irresistibly delicious, they’re sure to become your go-to recipe for any occasion.
Ingredients for Perfect Oatmeal Cookies
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 cup coconut oil or unsalted butter, melted
- 3/4 cup packed brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups whole rolled oats
- 3/4 cup raisins
- 1/2 cup chopped walnuts (optional)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the melted coconut oil (or butter), brown sugar, whole egg, egg yolk, and vanilla. Whisk vigorously until well combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the oats, raisins, and walnuts (if using) to form a tight batter. If the dough seems too wet, chill it in the fridge for 20 minutes. If too crumbly, add 2-3 tablespoons of water.
- Let the dough rest for 20 minutes while the oven preheats.
- Use a cookie scoop to divide the dough into 20 tablespoon-sized balls. Roll lightly in barely damp hands to shape them into rounds.
- Place the dough balls onto the prepared baking sheets, spacing them evenly.
- Bake for 10-11 minutes, or until the cookies are puffed, golden, and slightly underbaked in the center.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Storage and Reheating Tips
Store your Perfect Oatmeal Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in a 300°F oven for 5 minutes or microwave for 10-15 seconds for that fresh-baked warmth.
Recipe Variations to Try
Switch things up by swapping raisins for dried cranberries or chocolate chips. For a nut-free version, skip the walnuts and add sunflower seeds or extra oats. If you prefer a chewier texture, use quick oats instead of rolled oats. Pro tip: Add a pinch of nutmeg or cardamom for a cozy twist!
Time-Saving Hacks
Prep the dough ahead of time and refrigerate it for up to 2 days or freeze for up to a month. When ready to bake, scoop and bake straight from the fridge—no thawing needed! Use a cookie scoop for evenly sized cookies and line your baking sheets with parchment paper for easy cleanup.
Equipment Guidance
A sturdy cookie scoop ensures uniform cookies and speeds up the process. If you don’t have one, use a tablespoon measure and lightly damp hands to shape the dough. A wire rack is essential for cooling, but if you don’t have one, let the cookies cool completely on the baking sheet to avoid breakage.
Common Questions Answered
Why chill the dough? Chilling helps firm up the dough, preventing cookies from spreading too much. Can I use butter instead of coconut oil? Absolutely! Just make sure it’s melted and slightly cooled. What if my dough is too crumbly? Add 2-3 tablespoons of water or milk to bring it together.
Perfect Oatmeal Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup coconut oil or unsalted butter, melted
- 3/4 cup packed brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla
Add-ins
- 1 1/2 cup whole rolled oats
- 3/4 cup raisins
- 1/2 cup chopped walnuts, optional
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the melted coconut oil, sugar, whole egg, egg yolk, and vanilla, whisking vigorously.
- Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. Set the dough aside for 20 minutes while the oven preheats. (Note: if your dough seems too wet to become scoop-able, chill it in the fridge for this 20 minutes and it’ll firm up). If your dough is too crumbly, stir in 2 to 3 tablespoons water.
- Use a cookie scoop to divide the dough into 20 tablespoon-sized balls. Roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.