Oatmeal Cookies

Here it is! The classic cookie recipe for the sweet, lightly spiced delights you seek. PS: If you want to add a surprise to your oatmeal cookies, choose the chocolate or raisin stir-ins, suggested below.

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Oatmeal Cookies

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4.0 by 208 people

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  • Makes: 48 servings
  • Prep: 25 mins
  • Bake: 8 mins 375°F per batch
  • Stand: 1 min

Oatmeal Cookies

Directions

  1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats.
  2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies.

From the Test Kitchen

Oatmeal-Raisin Cookies:

Prepare as directed, except after stirring in oats, stir in 1 cup raisins or snipped dried tart cherries and, if desired, 1/2 cup chopped nuts.

Oatmeal-Chip Cookies:

Prepare as directed, except after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavored, or peanut butter-flavored pieces and 1/2 cup chopped walnuts or pecans.

Oversize Oatmeal Cookies:

Prepare as directed, except use a 1/4-cup measure or scoop to drop mounds of dough 2 inches apart onto ungreased cookie sheets. Press into a 3-inch circle. Bake in the 375 degrees F oven for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 10 cookies.

Nutrition Facts (Oatmeal Cookies)

  • Per serving:
  • 84 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 17 mg chol.,
  • 51 mg sodium,
  • 12 g carb.,
  • 0 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

How To Video

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Reviews (7)

208 Ratings
137 Days Ago
A nutritionist suggested I use coconut oil instead of butter. In addition to that change, I sweetened these with 1/4 cup each of maple syrup and local honey. I added about a half-cup of peanut butter. I discovered I was out of vanilla after I started the recipe, so I did without. The cookies are tasty. The consistency is different because of the peanut butter, but I really like them. They don't flatten out while baking, so the first batch are more like little snack bites. I flattened each cookies as put it on the sheet -- that worked well. They're a little crumbly, but I like them; I'll make them with these adaptations again. (I didn't add salt, and I didn't miss it. I think the baking powder & baking soda provide enough sodium for my taste buds.)
985 Days Ago
I just made these and I wish I read the comments first because this recipe definitely needs salt!!! Next batch I make I am going to take away some flour or add some butter because they seem dry. Definitely don¿t cook longer than 8 minutes.

I added 1 cup chocolate chips but they could use more.
1205 Days Ago
Loved these! However I took used some of the suggestions with a bit of my own preferences and added 1/4 teaspoon of salt, an additional 1/2 teaspoon of cinnamon, 1/4 teaspoon of almond extract, a handful of white chocolate chips and a handful of cranberries. Delicious! I also found that these didn't cook well for me at first, so I had to add an additional 3 minutes to the baking time. Overall, great basic recipe with a lot of potential!
Kim Fung-Toi 1241 Days Ago
These are the same recipe as is found in my BHG cookbook. Because I cannot find my copy (we've moved and can't find my recipes!), I searched for it online. The only issue is, this recipe doesn't seem to call for salt? I made 2 batches, and the first I made as directed, with the addition of chocolate chips in place of other items like raisins. Also, I omitted the nuts (don't care for them). I thought they were really lacking flavor. The 2nd batch I added about a 1/4 tsp salt, and heaping spoonfuls of the cinnamon and clove. Much, much better! It really brings our the flavors and the tiny bit of extra spice makes them a bit more fragrant, which is delightful right before you bite in :) Anyway, I thought I'd mention the salt, since that is pretty important in baked goods.
Aleah Vaske 1281 Days Ago
If you want them to be softer like I do, I recommend about 6 minutes instead of 8...
Carine Nadel 1282 Days Ago
I've made a similar one lots of times-but I boost the fiber by lowering the AP to 1 C and the other 3/4 C swap it for either whole wheat or chick pea flour.
Anonymous 1390 Days Ago
We all loved these! Used dried cranberries and chopped pecans as add-ins.

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