These are the best oatmeal cookies around! Use this one recipe to make soft or crispy oatmeal cookies. The soft version is chewy and toffee-like, perfectly sticky and delicious. The crispy version has a satisfying snap and caramelized flavor—better than many store-bought cookies.
This is the best oatmeal cookie recipe I’ve tried. The secret that sets it apart is cornstarch. If you’ve made other recipes with me, you know I often reach for cornstarch—because it reliably improves cookie texture.
Cornstarch makes a real difference for two reasons. First, it helps you control the final texture: underbake slightly for a sticky, chewy cookie, or bake a little longer for a crisp, caramelized bite. Second, it reduces excess spread. Oatmeal cookies tend to spread more than other cookies because they have a lower flour-to-butter ratio. Cornstarch absorbs some of that moisture and adds structure without making the cookie dense or floury—no chill time required in most cases.
If the dough is extremely sticky, you can chill it briefly or wet your hands with cold water before shaping; that usually solves the problem.
Oatmeal cookie ingredients:
• flour
• baking soda + baking powder: using both creates the best texture
• salt
• ground cinnamon: optional but recommended
• cornstarch: key for texture and spread control
• butter
• brown + granulated sugar: more brown sugar = chewier, more granulated = crisper; use a bit of both for best flavor (my favorite ratio is ½ cup brown to ¼ cup granulated)
• egg
• vanilla
• oats: see guidance below for the best type to use
How to make oatmeal cookies:
1. Whisk together dry ingredients. Set aside.
2. Cream butter and sugars. Beat until no dry sugar remains, then add the egg and vanilla and mix until combined.
3. Combine wet and dry ingredients. Stir the flour mixture into the butter mixture until just combined. 4. Fold in oats and any mix-ins.
5. Portion and bake. Divide dough into about 12 portions (~2 tablespoons each) and roll into balls. 6. Cool. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling and avoid condensation on the bottoms.
What oats to use for oatmeal cookies:
Use rolled oats (old-fashioned oats). They have the ideal size and texture for these cookies. Steel-cut oats are too coarse, and instant or quick oats absorb and bake too fast, producing a different texture.
Optional oatmeal cookie mix-ins:
Get creative with mix-ins. Cinnamon is a favorite, but you can add any combination of:
• spices (cardamom, allspice, ginger) • chocolate chips or chunks • caramel or toffee bits • unsweetened coconut • chopped candy bars • chopped nuts (walnuts, pecans) • raisins or chopped dried fruit
For spices, I usually keep each under ½ teaspoon; when combining several spices I stick closer to ¼ teaspoon per spice. For other mix-ins, about 1 cup total works well.
How to store oatmeal cookies:
Baked cookies are best within three days. Store in an airtight container at room temperature. Raw cookie dough freezes well: portion and roll the dough, freeze on a sheet until solid (about 1 hour), then transfer to a freezer-safe bag or container. Dough keeps 3–4 months frozen.
To bake from frozen: either thaw completely and bake as usual, or bake straight from frozen and add 3–5 minutes to the bake time; cookies baked from frozen will be slightly thicker.
Oatmeal Cookies Recipe
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- ¼ to ½ teaspoon ground cinnamon (optional)
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups old-fashioned rolled oats
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cornstarch, salt, and cinnamon. Set aside.
- In a large bowl, cream butter, brown sugar, and granulated sugar until smooth and no dry sugar remains (about 2 minutes on medium speed). Add egg and vanilla and mix to combine.
- Stir the flour mixture into the butter mixture until just combined. Fold in oats and any desired add-ins. Avoid overmixing.
- Portion dough into 12 balls (about 2 tablespoons each) and place on the prepared baking sheet with about 1 inch between each. If dough is too sticky to roll, chill for 10–20 minutes or wet your hands with cold water to shape.
- Bake in the center of the oven: 10–11 minutes for soft cookies (edges golden, center still slightly loose) or 14–15 minutes for crispy cookies (matte on top and golden through). Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 10 minutes
- Bake Time: 10 minutes (see note above for crispy option)
- Yield: Approximately 12 cookies
Enjoy!