These are the best, easiest, most delicious oatmeal cookies we’ve made! You’ll use melted butter to make this easy recipe, which means no stand mixer, beating butter, or chilling is required.
With my easy oatmeal cookies recipe, you will have fewer dishes to clean, no time is required for softening butter, chilling the cookie dough is optional, and the batter can be frozen for cookies another day. These might be the best oatmeal cookies ever!
For more cookies with oats, see our oatmeal raisin cookies that do call for creaming butter and sugar together or these white chocolate cranberry cookies.
Key Ingredients
- Oats: For the best chewy texture, I highly recommend old-fashioned rolled oats. Instant oats will work in a pinch but create a slightly different result. Avoid steel-cut oats for this recipe.
- Flour: I typically use all-purpose flour, but whole wheat flour is a good substitute. If you use whole wheat flour, your dough might be a tad dry, so add 1 to 2 tablespoons of milk to compensate.
- Baking Soda: This is our leavening agent, ensuring our cookies rise beautifully and develop that gorgeous golden brown color.
- Spices: These oatmeal cookies taste amazing thanks to a combination of salt, vanilla extract, cinnamon, and cardamom for the best flavor
- Sugar: We’ll need both brown sugar and granulated sugar. The brown sugar contributes to that irresistible chewy center and rich molasses flavor, while the granulated sugar helps create those crisp edges we all love.
- Butter: Melted butter makes this recipe so easy (it also allows us to add a nutty flavor with brown butter, which is optional but so good). If you’re vegan, swap it out for plant-based butter or coconut oil (just be aware that coconut oil might make your cookies a bit more oily).
- Egg: We’ll use one whole egg and one egg yolk for the perfect chewy, soft texture. If you are making vegan cookies, I’ve included tips for an egg substitute in the recipe.
- Optional Mix-Ins: These cookies are fantastic plain, but feel free to get creative with mix-ins! Dried fruits like raisins or cranberries, chopped nuts like pecans or walnuts, or chocolate chips are all delicious options.
How to Make Oatmeal Cookies
These oatmeal cookies are incredibly easy to make, and I’m here to walk you through the process (there’s also a quick recipe video next to the recipe below).
You’ll start by melting your butter. If you’re feeling adventurous, you can brown the butter for an extra nutty, caramelized flavor. It’s totally optional, but I highly recommend it! (I use the same technique in my easy chocolate chip cookies and blondies.)
Once your butter is melted (or browned), whisk together the flour, baking soda, cinnamon, cardamom, and salt in one bowl. In a separate bowl, whisk together the sugars, egg, egg yolk, vanilla extract, and melted (or browned) butter.
Then, combine the wet and dry ingredients, fold in your oats, and add any mix-ins you like, such as dried fruit or nuts. From there, you can bake or freeze the cookies for another day. Instructions for both are in the recipe. Easy!
Easy Oatmeal Cookies
- PREP
- COOK
- TOTAL
With this easy oatmeal cookies recipe, you will have fewer dishes to clean, there’s no time required for softening butter, chilling the cookie dough is optional, and you can freeze the cookie dough for cookies another day. I love these easy oatmeal cookies so much!
If you have an extra five minutes to spare when making these cookies, try browning your butter before adding it to the cookie batter. Browned butter adds a nutty richness to the cookies. I’ve provided instructions below, or you can see my recipe for brown butter.
Watch Us Make the Recipe
You Will Need
1 cup (130g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom, optional
10 tablespoons (140g) unsalted butter
1/2 cup (100g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 ½ cups (150g) old-fashioned rolled oats
1 cup (130g) raisins, dried fruit, chopped nuts, or chocolate, optional
Directions
- Prepare the Butter
1You can use regular melted butter or browned butter for these oatmeal cookies. For regular melted butter, melt the butter in the microwave or on the stove and then cool. When cool, use the melted butter in the recipe below.
2For browned butter (our favorite), melt the butter in a light-colored skillet over medium heat. Swirl the pan occasionally to be sure the butter is melting evenly. As it melts, the butter will begin to foam, and the color will change from light yellow to golden and finally to brown. This only takes a minute or two.
3When the browned butter smells nutty and is a light golden brown, transfer it to a heatproof bowl to cool. When cool to the touch, use the browned butter in the recipe below.
- Make Oatmeal Cookies
1Preheat the oven to 325°F (160°C) and line a cookie sheet with parchment paper or a silicone baking mat.
2Whisk the flour, baking soda, salt, cinnamon, and cardamom in a medium bowl. Set aside.
3In a large bowl, whisk the sugars, whole egg, egg yolk, vanilla, and melted butter (or browned butter) together.
4Switch to a large rubber spatula, then add the flour mixture in 3 parts, stirring until they disappear. Fold in the oats and mix-ins like dried fruit, nuts, or chocolate.
5Roll the cookie dough into balls (about 1 ½ tablespoons of dough) and place onto baking sheets. Leave 2 inches between the cookies to allow for spreading. (For large cookies, use 3 to 4 tablespoons of dough and space them apart by 3 inches.)
6Gently press the tops of the cookies down a little to help them spread more evenly in the oven.
7Bake the cookies, one sheet at a time, rotating once during cooking, for 9 to 15 minutes (larger cookies take a bit longer). They should be light golden brown around the edges but almost wet in the middle.
8Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Adam and Joanne's Tips
- Storing: Baked oatmeal cookies can be stored in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- Make ahead: This cookie dough lasts up to 3 days in the refrigerator. I like to scoop it into cookie dough balls first, which makes baking them quick and easy! Chilled cookie dough makes the baked cookies even more chewy, thicker, and flavorful. You can also freeze the cookie dough. Scoop into balls, place onto a parchment paper-lined baking sheet, and freeze until hard. Transfer to an airtight container and freeze for up to 3 months. Bake from frozen (the cookies will take a little longer in the oven).
- Substitute coconut oil: We love coconut oil in these cookies. For a light coconut flavor, use unrefined coconut oil. For cookies without the coconut flavor, use refined coconut oil. After making the cookie dough, set it aside for 20 minutes to give the oats time to absorb the oil.
- Vegan oatmeal cookies: Use vegan butter or coconut oil instead of butter and flax eggs instead of eggs. Whisk 1 ½ tablespoons flaxseed meal with 4 ½ tablespoons water. Let the mixture sit for 5 to 10 minutes, and then use it in place of the eggs in our recipe.
- The nutrition facts provided below are estimates.
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This is my second time using this recipe. The first time, I didn’t have any brown sugar, so I used coconut sugar. They were delicious. The flavor of the coconut sugar and the brown butter, oh my goodness. Thank you for this delicious recipe.
This is my absolute favorite cookie recipe. I always brown the butter- so nutty and delicious. I add chocolate chips and toasted pecans usually. Have you tried adding peanut butter? Would I need to adjust the butter if adding. Thank you so much. I just love this recipe!
Hi Mary, So happy that you enjoy them! I bet peanut butter would be amazing. It will depend on how much you plan to add. 1 to 2 tablespoons shouldn’t require any changes to the recipe. More than that, and you might consider dropping a tablespoon of butter.
These are so good! Easy to make. The texture is perfect – soft and chewy.
I reduced the butter, didn’t brown it, the first time I made these so they were dry with no crunch. Naughty me. The batch I made yesterday I used Self raising bran flour because that’s what I had in the cupboard. Browned the correct amount of butter and trust me they’re the best oatmeal cookies I have ever had. Glad I mixed a double batch half of which is raw in my freezer. 10 on 10 to you for this recipe
Cookies sound great and I definitely wanna make them but how is this easier then other recipes? I mean 14 ingredients, letting things cool, mixing half of it separately, browning the butter, rotate halfway thru baking… Um… K… I can’t imagine what you would consider to be a complex recipe…..
I reduced the butter, didn’t brown it, the first time I made these so they were dry with no crunch. Naughty me. The batch I made yesterday I used Self raising bran flour because that’s what I had in the cupboard. Browned the correct amount of butter and trust me they’re the best oatmeal cookies I have ever had. Glad I mixed a double batch half of which is raw in my freezer. 10 on 10 to you for this recipe
These were easy to make and delicious. I did a mix of raisins and dried cranberries. Next time I may add a full teaspoon of cinnamon because I would like a stronger cinnamon flavor.
Definitely a keeper recipe – the browned butter is delicious in this cookie – thanks for sharing it!
added cannibus oil, baking now….cant wait to eat them and get well, baked.
I just ate my 1st batch now! So delicious!! Thank you!
Made these and pretty much ate them all myself! SO delicious.
thank you!
Great!
If I use coconut oil instead of butter, how much should I use? Thank you.
Hi Cindy, Use the same amount as we call for when using butter.
Aaron & I made these cookies on a whim. The cinnamon and cardamom make them extra delicious (raw!) . Coming out of the oven now!
Made these cookies according to the recipe and they were perfection! Yet another fabulous recipe to add to my collection.