Name: Simple Oatmeal Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 18
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp salt; 1/2 cup unsalted butter, room temperature (1 stick); 3/4 cup brown sugar; 1/4 cup sugar; 2 eggs, room temperature; 1 1/2 tsp vanilla extract; 2 cups old-fashioned oats

All of our Easy Oatmeal Cookie Recipes for you in one location. You will love the different types of Oatmeal Cookies The Wooden Spoon Effect has created!

Quick, easy and delicious—those three words have to come together for a recipe to make it into my cookie rotation. Which is why I’m excited to share this tasty treat. Simple Oatmeal Cookies are just that; an irresistibly simple mix of tasty ingredients baked to perfection in the oven.

This classic cookie recipe will be one of your favorites! Serve it as a snack, or as a light dessert, but keep a bunch on hand, because it’s sure to be a hit with everyone! Get ready for soft, chewy goodness with every bite!

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What Do I Need To Make Simple Oatmeal Cookies?

All-Purpose Flour
Baking Soda
Cinnamon
Salt
Unsalted Butter
Brown Sugar
Sugar
Eggs
Vanilla Extract
Old-Fashioned Oats

How Do I Make Simple Oatmeal Cookies?

Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats or parchment paper.
In a medium-sized mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
Using an electric stand mixer with the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high speed until smooth and combined (about 1-2 minutes). Add the eggs, one at a time, mixing well after each one. Then add the vanilla extract. Be sure to scrape the bottom and sides of the bowl.
Slowly add the flour mixture and mix at low speed just until combined. Then gently mix in the oats. Remove the bowl from the stand and use a silicone spatula to fold together any remaining loose ingredients.
Use a cookie scoop (I used my 1.5 tbsp) to scoop out the dough and roll it into a ball in your hands. Place the cookie dough balls onto the prepared baking sheet, about 2-inches apart, and bake for 8-10 minutes (the edges should be lightly browned and the tops will look slightly underdone).
Let the cookies rest on the pan for 5-10 minutes as they’ll finish baking and start to set (they may look underdone but they’re not). Then transfer the cookies over to a wire baking rack to finish cooling completely.

Let’s Make It A Meal:

Beverage: Citrus and Rosemary Sparkling Water
Starter: Best Baked Cheese Dip
Main Dish: Quick Shrimp Scampi Pasta Recipe

Why Are My Homemade Oatmeal Cookies Hard?

Overmixing causes the flour’s gluten to form, which might result in harder cookies. If an electric mixer isn’t required by the recipe, combine the dry ingredients with a wooden spoon.

Dry materials, such as flour, compress or become packed when they are “scooped” into the measuring cup directly from the container.

Which Ingredient Makes Cookies Moist And Tender?

Sugar mostly sweetens, browns, and tenderizes food. Sugar helps retain moisture, resulting in a much softer cookie. By creating spaces that are filled with carbon dioxide when the leavening ingredients react, the sugar crystals in the cookie help give it structure.

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Fun Cookies To Try:

Simple Oatmeal Cookies

Yield: 18

Prep Time: 15 minutes

Cook Time: 10 minutes

Resting Time: 10 minutes

Total Time: 35 minutes

Get ready for soft, chewy goodness with every bite of this classic cookie recipe!

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup brown sugar
1/4 cup sugar
2 eggs, room temperature
1 1/2 tsp vanilla extract
2 cups old-fashioned oats

Instructions

Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats or parchment paper.
In a medium-sized mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
Using an electric stand mixer with the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high speed until smooth and combined (about 1-2 minutes). Add the eggs, one at a time, mixing well after each one. Then add the vanilla extract. Be sure to scrape the bottom and sides of the bowl.
Slowly add the flour mixture and mix at low speed just until combined. Then gently mix in the oats. Remove the bowl from the stand and use a silicone spatula to fold together any remaining loose ingredients.
Use a cookie scoop (I used my 1.5 tbsp) to scoop out the dough and roll it into a ball in your hands. Place the cookie dough balls onto the prepared baking sheet, about 2-inches apart, and bake for 8-10 minutes (the edges should be lightly browned and the tops will look slightly underdone).
Let the cookies rest on the pan for 5-10 minutes as they'll finish baking and start to set (they may look underdone but they're not). Then transfer the cookies over to a wire baking rack to finish cooling completely.