Indulge in the timeless delight of Classic Oatmeal Cookies – a blend of rolled oats, warm spices, and molasses, offering a crispy exterior and a soft, chewy center. If you love classic cookies like this one, make sure to check out our Chocolate Chip Cookies too!

A tray filled with moist and chewy oatmeal cookies.

Ingredients and Substitutions:

  1. Oats: Rolled oats are the best choice for their soft texture, but quick oats can be used as a substitute.
  2. Sugar: Brown sugar’s caramelized richness complements oats; no granulated sugar needed.
  3. Spices: Cinnamon and nutmeg infuse traditional flavors.
  4. Molasses: Elevates flavor, texture, and appearance.

When are Oatmeal Cookies Done Baking?

Master the art of baking by monitoring cookies closely; a slightly underbaked center yields the best texture and flavor. A few minutes can make or break your cookies, so make sure you keep a close eye and watch for the center to be a bit glossy in appearance.


  1. Adding Chocolate Chips: Elevate your cookies (and satisfy all of those chocolate cravings) by adding milk or semi-sweet chocolate chips.
  2. Other Additions: Explore options like raisins, nuts, or dried fruit for a personal touch.
A tray filled with moist and chewy oatmeal cookies.

Prep Ahead & Storage

  1. Prepare in Advance: Freeze cookie dough balls for up to 2 months, then bake from frozen for instant enjoyment.
  2. Room Temperature Storage: Keep baked cookies airtight for a week.
  3. Freezer Storage: Extend shelf life up to 3 months.
A tray filled with moist and chewy oatmeal cookies.

Oatmeal Cookies

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Indulge in soft and chewy oatmeal cookies – a timeless treat perfect for any occasion! Savor every bite of this classic delight!


  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 cups rolled oats
  • ½ cup 1 stick unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses


  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and rolled oats. Whisk to combine.
  • To the bowl of a stand mixer fitted with the paddle attachment, add butter and brown sugar. Cream together on low speed until smooth.
  • Add eggs, vanilla, and molasses. Mix,(stopping to scrape down the side of the bowl as needed), until all ingredients are fully incorporated.
  • With the mixer still on low speed, slowly add the dry ingredients until fully incorporated.
  • Scoop out the dough, using a 2-tablespoon scoop. Roll each into a ball and then place on the lined baking sheet and gently press to slightly flatten the cookies.
  • Bake for 7-8 minutes. They may look slightly doughy, and that is okay.
  • Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. Enjoy!

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