What’s the easiest way to make a simple oatmeal cookie recipe?

The easiest approach is to start with a classic base : softened butter, a mix of brown and white sugar, eggs, flour, and oats. If you’re in a hurry, you can skip the chilling step and use quick oats for a softer texture. This version delivers warm, chewy cookies in under 30 minutes, perfect for weeknight cravings.

Can I make oatmeal cookies with just 3 ingredients?

Yes! For 3 ingredient oatmeal cookies , mash two ripe bananas, mix with rolled oats and a half-cup of peanut butter. Scoop, bake at 350°F for 12 minutes, and you’ve got a naturally sweet, gluten-free snack.

How do I make a healthy oatmeal cookie recipe?

Use whole wheat flour , reduce the sugar by a third, and swap half the butter for unsweetened applesauce. Add dark chocolate chunks or dried fruit for natural sweetness. These changes cut calories but keep that signature chewy bite.

Can I use quick oats instead of rolled oats?

Yes, but know the difference: quick oats bake faster and create a softer, less chewy cookie, while rolled oats hold their texture for that traditional hearty feel. Both work, but the texture shifts.

Oatmeal Cookies – The Best Chewy Recipe You’ll Love (Easy & Healthy)

Description

These classic Oatmeal Cookies are soft, chewy, and perfectly spiced, with hearty oats and a hint of brown sugar sweetness. They’re easy to make and perfect for any occasion, whether you enjoy them plain, with raisins, or with chocolate chips.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1 cup raisins or chocolate chips (optional)

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Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy.
Beat in eggs and vanilla extract until well combined.
In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture and mix until just combined.
Stir in oats and raisins (or chocolate chips if using).
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden brown but centers are still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough for 30 minutes before baking for thicker cookies.
Substitute dried cranberries or chopped nuts for raisins for variation.
Store cookies in an airtight container at room temperature for up to 5 days.
For a softer texture, slightly underbake and allow them to finish setting on the baking sheet.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: 110mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg