These are basic soft baked cookies, and you can customize them with chocolate chips, raisins, cranberries or any way you like. Simple and easy instructions for amazing cookies every time!
If I had to pick one cookie I’m allowed to make for the rest of my life, it would probably be oatmeal cookies. Sure, I do love all kinds of cookies. Shortbread cookies. Brownie cookies. Peanut butter cookies.
But oatmeal cookies? They have a special place in my heart. Especially if they’re chocolate chip oatmeal cookies, which is basically this basic recipe with chocolate chips and walnuts. I decided you absolutely HAVE to know exactly how to make oatmeal cookies, so I’m sharing this step-by-step tutorial.
Step by step photos
Combine all dry ingredients (flour, rolled oats, baking soda and salt) in a large bowl. Mix well to evenly distribute the salt and baking soda.
To your second bowl, add the butter. Cream the butter with your handheld mixer until it’s creamy. Add both sugars.
Cream the butter and sugar together until it’s whipped and creamy. This will take 3-4 minutes, so be patient!
Continue mixing with the electric mixer until the egg is well incorporated. Don’t overmix though, we’re making cookies and not cake. You don’t want to whip too much air into the egg.
Add the wet ingredients to the bowl with dry ingredients.
Using a spatula, combine the wet and dry ingredients. If you want to mix anything into the cookies (like chocolate chips), you’d do so at this point. Chill the cookie dough for 15 minutes. Preheat your oven to 360°F at this point.
Important: Do not over-chill the cookie dough. If it gets too cold, the cookies will stay thick and won’t spread, so they’ll turn out quite cake-y.
Get your cookie sheet ready. Scoop the cookie dough with a cookie scoop and place on the cookie sheet.
Leave enough space between the cookies. I usually make this recipe in two batches.
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The one thing I recommend when making cookies is not using a large stand mixer. Especially when making a smaller batch for just your family. It’s just not worth it to clean the huge bowl and attachment in my opinion.
What I’m increasingly fond of when baking are my Silpat mats. You can see which one my husband got me right here* on Amazon.
And finally, my latest revelation in cookie baking: A cookie scoop! This one* on Amazon is almost like the one I have, and it makes cookie baking incredibly fun.
I find it’s easiest to portion out the cookies, freeze them in a single layer (either on the lined cookie sheet or, if you don’t have the freezer space, on a plate lined with baking parchment.
Once they’re solid (after at least 6b hours in the freezer), transfer them to a freezer bag labelled with “oatmeal cookie dough” and the date. Push out as much air as you can from the bag, to avoid freezer burn.
How to bake frozen oatmeal cookies
Remove as many cookies from the freezer bag as you’d like to bake.
Arrange them on a lined cookie sheet while preheating the oven.
Bake as you would fresh cookie dough, but add a few minutes to the baking time (around 3-5, check often).
Watch the recipe video
More cookie recipes
Basic Oatmeal Cookies
- 1.25 cups whole wheat flour
- 1 cup rolled oats
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter softened
- ½ cup white sugar
- ½ cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- In a medium bowl, combine the whole wheat flour, oats, baking soda and salt until well mixed. In a large separate bowl cream the butter with a mixer until it starts forming little peaks. You can also do this by hand if you don’t have a mixer, it just takes a little longer.
- Once the butter is creamy, add the sugar and mix it for 3-4 minutes or until it is really well incorporated. Add the egg and continue mixing until the egg is well incorporated, but don’t over-mix. Add the vanilla and quickly mix it in completely.
- Set the mixer aside and stir the dry ingredients into the egg mixture, using a silicone spatula or wooden spoon.
- Chill the cookie dough for 10-15 minutes while washing up and preheating the oven to 360°F. Line a cookie sheet with a silicone baking mat or parchment paper.
- Remove the cookie dough from the fridge. Using a cookie scoop or tablespoon, scoop out the dough onto the lined cookie sheet, allowing some space between the cookies for spreading. You might need to bake them in two batches!
- Bake the cookies in the preheated oven for 12-15 minutes or until they are starting to lightly brown and crisp up. Allow them to cool on the cookie sheet for a few minutes before placing them on a wire rack to cool down completely.