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Oatmeal Cookies with Old-Fashioned Oats, Brown Sugar and Butter
Bake chewy homemade oatmeal cookies with old-fashioned oats, brown sugar and butter. Follow easy steps, ingredient tips and baking times for perfect results.
Oatmeal cookies are classic drop cookies characterized by a tender-chewy crumb and subtle nutty flavor derived from rolled oats blended with all-purpose flour, butter, brown and granulated sugars, and eggs. A small amount of baking soda leavens the dough, while vanilla extract and optional warm spices such as cinnamon enhance aroma; common mix-ins include raisins, chocolate chips, or chopped nuts for added texture and sweetness. Baked until the edges are lightly crisp and the centers remain soft, these cookies deliver a balanced combination of whole-grain heartiness and familiar dessert indulgence. Oatmeal cookies are typically served as an everyday snack, lunch-box treat, or casual dessert, and are especially popular during colder months and festive gatherings when homemade baked goods are in demand.
Oatmeal Cookies with Old-Fashioned Oats, Brown Sugar and Butter
Mixed in a single bowl and ready to eat in about half an hour, this recipe is perfect for spontaneous weeknight baking. The dough freezes beautifully, letting you portion and stash it for fresh-baked cookies on demand—ideal for packed schedules or unexpected company.
Prep Time
35 minutes
35 minutes
Cook Time
15 minutes
15 minutes
Total Time
50 minutes
50 minutes
Ingredients
Unsalted butter, softened, 1 cup (2 sticks)
- Packed light brown sugar, 1 cup
- Granulated sugar, ½ cup
- Large eggs, 2
- Pure vanilla extract, 1 teaspoon
- All-purpose flour, 1½ cups
- Baking soda, 1 teaspoon
- Ground cinnamon, 1 teaspoon
- Fine salt, ½ teaspoon
- Old-fashioned rolled oats, 3 cups
- Raisins, 1 cup (optional)
- Semisweet chocolate chips, 1 cup (optional)
- Chopped walnuts or pecans, ½ cup (optional)
Method
Preheat the oven to 350 °F
- Line two baking sheets with parchment paper
- Whisk flour, baking soda, salt and cinnamon in a small bowl
- Beat softened butter and brown sugar together until light and fluffy
- Scrape down the sides of the bowl
- Add the egg to the butter mixture
- Add the vanilla extract to the same bowl
- Beat until the mixture looks creamy and uniform
- Add the flour mixture to the wet ingredients
- Mix just until no dry flour remains
- Fold old-fashioned oats into the dough
- Cover the bowl and chill the dough for 20 minutes
- Scoop tablespoon-size mounds of dough onto the prepared sheets, spacing them 2 inches apart
- Gently press each mound to flatten the top slightly
- Bake until the edges are golden and centers appear set, about 10–12 minutes
- Let the cookies cool on the baking sheet for 5 minutes
- Transfer the cookies to a wire rack to cool completely
Nutrition (whole recipe)
Calories
6285 kcal Protein
96 g Fat
298 g Carbs
859 g Fiber
54 g Sugar
499 g
6285 kcal Protein
96 g Fat
298 g Carbs
859 g Fiber
54 g Sugar
499 g
Notes
Chef’s Note: For deeper flavor, toast the rolled oats in a dry skillet until lightly golden before folding them into the batter—it adds a subtle, nutty crunch. If you like a thicker, chewier cookie, chill the portioned dough for at least 20 minutes; the colder butter slows spread in the oven. Finish the warm cookies with a pinch of flaky sea salt to sharpen the caramel notes.
why this recipe
This oatmeal cookies recipe earns a place in your baking rotation because it balances homestyle nostalgia with a few thoughtful upgrades, yielding treats that are irresistibly chewy at the center, delicately crisp at the edges, and fragrant with warm spices. Rolled oats lend hearty texture and slow-release energy, while a touch of brown butter deepens the flavor and a sprinkle of sea salt sharpens the sweetness just enough to keep each bite intriguing. Simple steps, pantry-friendly ingredients, and consistently reliable results mean you can whip up a batch on a weeknight yet still impress at a weekend gathering, making these cookies both comforting and quietly sophisticated.
FAQs
FAQ acf
Frequently Asked Questions
Can I use quick-cooking oats instead of old-fashioned rolled oats in this oatmeal cookie recipe?
Yes—quick-cooking oats will work, but they absorb liquid faster and break down more during baking, so the cookies will be a bit softer and less chewy. If you substitute them 1:1, watch the bake time (they may set a minute sooner), or hold back a tablespoon or two of the oats to prevent the dough from becoming overly thick.
What’s the best way to freeze the cookie dough so I can bake fresh cookies later?
Scoop the finished dough into tablespoon-sized mounds on a parchment-lined sheet pan, flatten slightly, and freeze until solid (about 1–2 hours). Transfer the frozen portions to a zip-top freezer bag or airtight container, label with date and bake temp/time, and keep frozen up to 3 months. Bake straight from frozen at 350 °F, adding 1–2 extra minutes to the original baking time.
How can I adapt this oatmeal cookie recipe for a gluten-free version?
Substitute the 1½ cups of all-purpose flour with an equal amount of a cup-for-cup gluten-free baking blend that contains xanthan gum (or add ½ teaspoon xanthan gum if your blend is gum-free). Be sure to use certified gluten-free rolled oats—and keep all tools and work surfaces free of wheat flour—to prevent cross-contamination; the rest of the recipe and bake time remain unchanged.