Easy Old Fashioned Oatmeal Cookies
Delicious and easy, these old-fashioned oatmeal cookies are crunchy and chewy, perfect for a cozy snack (or on-the-go breakfast!).
I don’t know about you, but oatmeal cookies are among my favourite cookie flavours. I love their chewy texture, the soft crunch of a walnut piece, or the gooey sweetness of a raisin. You just can’t go wrong.
This easy oatmeal cookie recipe is my grandma’s secret recipe, and I promise I’m not biased when I say they really are the best oatmeal cookies I’ve ever had.
She made them for my mum, and then my mum would bake them for my brother and I as kids. Coming home from school and walking into a cloud of sweet oatmeal cookie aroma was heaven!
The nutty notes of the oats and the soft crunch of the walnuts make these cookies a perfect treat for a cozy day in or breakfast on the go.
They’re quick to make, use only a few staple ingredients and are super versatile with additions!
I love to make these cookies when I have guests coming over, bake them ahead for work lunches, or just to enjoy with my Earl Grey tea in the morning 🙂
How To Make These Easy Oatmeal Cookies
The secret step to making these delicious oatmeal cookies is toasting your oats. Heat a pan to medium-high heat and add your old-fashioned oats.
Using a wooden spoon, gently mix and toast the oats until golden brown around the edges. You want to keep mixing them throughout this process because they will start to burn quickly once the pan is hot.
This usually takes about 8-10 minutes. Once the oats are golden and fragrant, remove them from the heat and let them cool.
Place the softened butter in a mixing bowl (I use my Kitchen Aid stand mixer), and add the sugar, flour, baking powder, and vanilla. Mix to combine for about 2-3 minutes.
Once the butter and dry ingredients are combined, add in your eggs. Continue mixing until just combined.
It’s okay if you see little butter bits! It will all come together in the next step.
Next, add in the toasted and cooled oats and mix until combined, for about 1 minute.
It’s okay if you see little butter bits! It will all come together in the next step.
At this point, you can add any of your favourite oatmeal cookie ingredients. I highly recommend walnut pieces, sultana raisins, or semi-sweet chocolate chips!
This step is totally optional, and I promise these oatmeal cookies are so delicious and perfect simply on their own, too!
For the final step, it’s time to scoop, shape and bake. I like to use an ice cream scoop to scoop the dough onto my baking sheet, but you can also use your hands to roll the dough to the desired size.
You can leave them more rounded like I did here or flatten each cookie ball using your hand or a fork for a flatter cookie.
Then, throw them in the oven and watch and drool as they bake in the oven!
That’s it! These cookies are seriously so easy to make and so chewy and delicious! They make the best school snack, rainy day treat or just-because cookie.
I hope you love this recipe as much as I do! Enjoy!
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Easy Old Fashioned Oatmeal Cookies
- Total Time: 35 minutes
- Yield: 26 Cookies 1x
Description
Chewy, nutty, and perfectly old-fashioned, these easy oatmeal cookies are the best school snack, rainy-day treat, or on-the-go breakfast.
Ingredients
500 grams Rolled oats, toasted
250 grams Unsalted butter, softened
20 grams Powdered sugar
60 grams Flour, unbleached
1 tablespoon Vanilla extract or vanilla sugar packet
3 Eggs
1 teaspoon Baking Powder
1 handful Walnut pieces, chocolate chips or raisins (optional)
Instructions
1. Preheat the oven to 180 C (350 F).
2. Heat a pan to medium-high heat and add the rolled oats. Toast the oats for about 8-10 minutes or until golden brown. Stir often to prevent burning! Once toasted, set aside and allow to cool.
3. Add the softened butter and all the dry ingredients to a mixing bowl and mix until combined.
4. Add the eggs to the batter and mix on medium-high until well combined. Your batter may have some tiny butter bits, but that’s okay; it will come together in the next step.
5. Add the toasted and cooled rolled oats and mix until just combined. Your cookie batter should be sticky enough that it sticks to the mixer but not so dense that you can’t mix it. If your batter looks too runny, add flour, one tablespoon at a time.
6. Roll the batter into equal-sized balls using an ice cream scoop or your hands and place them on a baking sheet, about 1-2 inches apart. You can leave the cookies rounded or flatten them with your hand or a fork to your desired shape.
7. Place them in the oven and bake for 15-20 minutes or until golden around the edges.
Notes
Favourite add-ins: Walnut pieces, cashew pieces, semi-sweet chocolate chips, sultana raisins, chia seeds.
If your batter looks too runny, you can add extra flour. Add one tablespoon at a time, mixing after every addition.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
Frequently Asked Questions About These Easy Oatmeal Cookies
What Kind of add-ins can I add to the recipe?
This oatmeal cookie recipe is super versatile! You can add any of your favourite add-ins. My favourites are semi-sweet chocolate chips, dark chocolate chunks, walnut pieces, sultana raisins, and toasted coconut flakes.
Can I use quick oats instead of rolled oats?
If you don’t have rolled oats, you can use quick oats. I would still follow the recipe and toast the quick oats to give them some crunch.
Your cookies may come out flatter and less chewy because quick oats are chopped up fine, but the taste will be just the same.
How long do these cookies last?
I recommend storing these homemade oatmeal cookies in an airtight glass jar. It help retain moisture and prevents them from drying out prematurely.
These cookies can last 1-2 weeks if stored in a jar.