The Best Homemade Oatmeal Cookies
These soft and chewy oatmeal cookies are everything you love about a classic homemade treat—warm, spiced, thick, and full of texture. With brown sugar, molasses, and old-fashioned oats, they’re the perfect balance of cozy and satisfying. This is a family-favorite recipe that won't survive very long on the counter!
Ingredients
1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs (room temp recommended)
2 tsp pure vanilla extract
1 Tbsp (15ml) molasses (unsulphured or dark; do not use blackstrap)
1 2/3 cups (209g) all-purpose flour (spooned & leveled)
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
3 cups (255g) old-fashioned rolled oats
Optional 1 cup soaked raisins
Optional: 1/2 cup chopped toasted walnuts
Method:
1. Cream Butter & Sugars:
In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on medium speed until smooth (about 2 minutes).
2. Add Wet Ingredients:
Beat in the eggs one at a time, mixing on high speed until fully combined (about 1 minute). Scrape down the sides and bottom of the bowl as needed. Add vanilla extract and molasses, mixing on high until well blended.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add to the wet ingredients and mix on low speed until combined.
4. Add Oats
Stir in the oats, optional raisins, and optional walnuts on low speed. The dough will be thick and sticky.
5. Chill the Dough:
Cover and chill the dough for 30–60 minutes. For best results, chill the full hour to prevent spreading. If chilling for more than an hour (up to 2 days), let the dough sit at room temperature for 30 minutes before baking.
6. Bake:
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Scoop 2-tablespoon portions of dough (a cookie scoop is helpful!) and place 2 inches apart on the baking sheets.
7. Bake & Cool:
Bake for 12–14 minutes, until edges are lightly golden. The centers will look soft and slightly underbaked. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & tricks
Make Ahead & Freezing:
Cookies stay fresh at room temperature (in an airtight container) for up to 1 week. Baked cookies freeze well for up to 3 months. You can also freeze the unbaked cookie dough balls for up to 3 months—no need to thaw before baking; just add 1 extra minute to the baking time. Learn more: How to Freeze Cookie Dough
Oats Matter:
Use old-fashioned rolled oats—not quick oats—for the best chewy texture.
Room Temperature Ingredients:
Room temperature butter and eggs blend more evenly into the dough and help create that soft, chewy texture