Oatmeal’s not just for breakfast! These sweet and simple cookies are yummy treats any time of day.
Oatmeal cookies (or their cousins, oatmeal raisin cookies) are classic cookies. They may conjure up memories of childhood or a doting grandmother’s cookie jar, and for good reason. Oatmeal cookies have been around a long time! Recipe-wise, they are descendants of Scottish oatcakes. Oatcakes, which were denser and less sweet, were a grab-and-go staple for everyday Scots stretching back for centuries.
The oatmeal cookie first appeared in 19th-century American cookbooks, and by the early 20th century was a marketing darling. The iconic Quaker Oats company featured a recipe on their canisters of quick-cooking oats, and the recipe took off in American households. By the early 1920s, they’d started labeling the recipe on the packaging as their “Famous Oatmeal Cookies.” You go, Quaker!
Fast forward a century and you will definitely enjoy these simple cookies that are anything but basic. The soft, chewy texture is just right, thanks to the oats, softened butter and brown sugar. The sweetness level, tinged with delicious cinnamon, is not overwhelming, so enjoy as many as you like! Finally, these are perfect cookies to bake with little ones—get them into the kitchen and let them help!
The Different Varieties Of Oats
For oatmeal cookies, you need to use old-fashioned rolled oats. But standing in the typical supermarket aisle where the cereals and oats are found, you might get a little overwhelmed! You will often see a whole range of oat types: from steel-cut (or Irish) to Scottish to old-fashioned (or rolled) to quick-cooking to instant. How to decipher? Basically, these labels are all different ways of processing the raw oat; for baking, old-fashioned is best. In a pinch, you can use quick-cooking.
How Do I Store Leftovers?
To store leftovers, just place them in an airtight container, using parchment paper between the layers. The cookies will keep at room temperature for up to 4-5 days, or in the fridge for a week. Oatmeal cookies also store beautifully in the freezer. Simply let the cookies cool and then place them on a cool baking sheet. Freeze for about 30 minutes and then place them into a resealable bag. Freeze them this way for up to 3 months. They thaw quickly at room temperature.
Serving Suggestions
Keep it simple with oatmeal cookies. For an afternoon snack, enjoy a couple with a glass of milk or your favorite tea or coffee. For dessert, enjoy them with some fresh fruit, like sliced berries or peaches. Alternatively, for breakfast, crumbled oatmeal cookies are a delicious granola replacement in Yogurt Parfaits or atop Overnight Chia Pudding. Another bonus feature of oatmeal cookies? They pack well for care packages—send a dozen to your favorite college student or family member who lives far away. What a sweet surprise to open up!
Oatmeal Cookies
Ingredients
- 8 ounces unsalted butter softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 3/4 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in the rolled oats until evenly mixed.
- Drop dough by rounded tablespoonfuls onto the prepared baking sheets. Bake for 10 to 13 minutes or until golden brown.
- Allow cookies to cool on the baking sheet for 1 minute, then transfer to wire racks to cool completely.
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