These are the best oatmeal cookies around! You can use this same recipe to make soft or crispy oatmeal cookies. The soft oatmeal cookies are chewy, toffee like, stick-to-your-teeth level delicious. The crispy cookies have a perfect snap and caramelized flavor, and they taste better than my favorite store bought cookies!
This is the absolute best oatmeal cookie recipe I’ve ever tried – and I’ve basically tried ’em all. The secret that sets these apart from the millions of other oatmeal cookie recipes? Cornstarch, #obvi. This shouldn’t come as a shock to you if you’ve made these eggless chocolate chip cookies or these s’mores cookies – but I’m obsessed with cornstarch + cookies.
Cornstarch was exactly what I was missing from all the other recipes I’ve tested. There are 2 very important reasons I’d highly, highly, HIGHLY recommend using cornstarch in your oatmeal cookies!
First off, it works to make the cookies either extra chewy or extra crispy (depending on your preference). It’s crazy, but it does both! If you slightly under bake the cookie, it creates a sticky and soft dream of a cookie! If you tag on a slightly longer bake time, it helps dry out and crisp up the cookie!
The second reason is spread. Oatmeal cookies are NOTORIOUS for overspreading! Mainly because (unlike other cookie recipes) it has a lower flour to butter ratio – meaning it has less structure and doesn’t absorb as much butter when compared a chocolate chip cookie (for example). So when you bake it, and the butter melts, so too does your cookie. Cornstarch helps absorb excess moisture and give the cookie structure, without making it dense or floury! And no chill time necessary.
The only situation where you may need to chill your dough is if it’s just absolutely too sticky for your to shape – but even in that situation, I just like to dip my hands in cold water, dry off, and that typically does the trick for me.
So what I’m saying is, is there anything cornstarch can’t do??
Oatmeal cookie ingredients:
• flour
• baking soda + baking powder: a combination yields the best texture!
• salt
• ground cinnamon: my favorite spice! More on different mix-in options below!
• cornstarch: would it really be a cookie recipe by me if we didn’t add cornstarch?
• butter
• brown + granulated sugar: more brown sugar yields a chewier cookie while more granulated sugar yields a crispier cookie! You can customize the proportions, but I do recommend using at least a bit of each one for the best flavor and texture! My favorite ratio is 1/2 cup brown sugar to 1/4 cup granulated
• egg
• vanilla
• oats: more on what type of oats to use below!
How to make oatmeal cookies:
1. Whisk together dry ingredients. Set aside.
2. Beat together butter and 2 sugars. Add egg and vanilla afterwards, and beat in as well.
3. Mix dry ingredients into butter mix.
4. Fold in oats and any mix-ins you like.
5. Portion & bake. Each portion should be about 2 tablespoons in size. Roll into balls before baking.
6. Cool. For 5 minutes on the baking sheet, and then on a wire rack to prevent over baking and condensation on the bottom!
What oats to use for oatmeal cookies:
There’s really only one cut of oats I would recommend using for oatmeal cookies and that’s rolled oats (also called old fashioned oats). It’s the ideal size and shape to help you achieve the right texture, absorption, and bake time.
Other popular types of oats just don’t cut it. Steel cut oats are too small, and instant and quick oats tend to absorb liquid too quickly and bake too quickly.
Optional oatmeal cookie mix-ins:
Now this is where you can get creative! I love to add cinnamon to my oatmeal cookies, but you can leave it out or add it in along with any other mix-ins! Some ideas include:
• spices (cardamom, all-spice, ginger, etc.)
• chocolate chips/chunks
• caramel chips
• toffee bits
• unsweetened coconut flakes
• chopped up candy bars
• chopped nuts (walnuts are super popular!)
• raisins or any other dried fruits (chop up larger dried fruits)
• orrrrrr, you can even mix and match and add several mix-ins together!
For the spices, it’s really up to you how much or how little of each one you add. I personally don’t like going over 1/2 a teaspoon for any spice. And if I’m adding several spices together, I tend to stick to around 1/4 teaspoon (depending on how many different spices I’m adding!).
For all of the other mix-ins, I tend to stick to adding about 1 cup total.
How to store oatmeal cookies:
Baked oatmeal cookies are best enjoyed within 3 days of baking. Keep stored in an airtight container or plastic bag at room temperature for maximum freshness.
On the other had, raw oatmeal cookie dough can very easily be frozen! Portion and roll your dough and arrange on a large baking sheet in a single layer. Freeze for about 1 hour, or until solid, then transfer to a plastic bag or freezer safe container. Oatmeal cookie dough will keep for around 3 to 4 months in the freezer.
To bake frozen cookie dough, you have 2 options. Option 1: allow the dough to defrost completely (either at room temperature for a few hours or overnight in the fridge), the bake normally. Or option 2: bake frozen, but tag on an additional 3 to 5 minutes of baking to account for the defrosting! If baking from frozen, cookies tend to turn out on the thicker side.
Check out these other cookie recipes!
• double chocolate sandwich cookies
• apricot jam sandwich cookies
• giant Nutella stuffed cookies
• Danish butter cookies
• chocolate chip cookies without eggs
Oatmeal Cookies Recipe
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon ground cinnamon (optional – depending on your taste)
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup packed brown sugar, light or dark
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 & 1/2 cups old fashioned rolled oats
Instructions
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper, and set aside.
- In a medium bowl, combine flour, baking soda, baking powder, cornstarch, salt, and cinnamon. Whisk to combine, and set aside.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until you no longer see any dry sugar crystals (about 2 minutes with a stand mixer on medium speed). Add your egg and vanilla, and whisk to combine.
- Add the flour mixture to the butter mix, and stir together until just combined. Fold in your oats as well as any add-ins you'd like (see post above for ideas!) Take care not to over mix!
- Portion and roll your cookie dough into 12 balls (about 2 tablespoons each). Arrange on your parchment lined baking sheet, leaving about 1 inch of space between each ball to give them room to expand. * If you're having trouble rolling the dough, pop it in the fridge for 10 to 20 minutes, or until it's firm enough to work with!
- Bake in the center of your preheated 350°F oven for 10 to 11 minutes for soft cookies or 14 to 15 minutes for crispy cookies. Soft cookies should just be golden brown on the edges, while the center should appear loose and raw (don't worry, it sets up as it cools!) Crispy cookies should be matte on top and golden brown throughout. Once baked, cool the cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely!
Enjoy!
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