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Old Fashioned Oatmeal Cookies

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Old Fashioned Oatmeal Cookies. Why buy oatmeal cookies from the store when you make these beauties right at home?

Old Fashioned Plain Oatmeal Cookies | Persnickety Plates

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OLD FASHIONED OATMEAL COOKIES

The other night my husband mentioned that the next time he goes to the grocery store he wanted to pick up some Archway oatmeal cookies. Um, does he not know me at all? I love making cookies. Why would he buy some? So I did some quick googling and came up with this recipe.

[If you like icing, I also have made a very similar Iced Oatmeal Cookie.]

Honestly, I’ve never had an Archway oatmeal cookie, so I don’t know how closely these compare, but I do know that these were awesome. They’re chewy in the center, slightly crunchy on the edges. Buttery with a hint of salt. All those nooks & crannies. Mmmmm.

Old Fashioned Plain Oatmeal Cookies | Persnickety Plates

They’re up there as one of my favorite cookies and they don’t even have any chocolate in them.

Imagine that.

TIPS FOR MAKING OLD FASHIONED OATMEAL COOKIES

  • This oatmeal cookie dough freezes beautifully. Scoop the dough onto a parchment paper lined cookie sheet, cover with plastic wrap, and freeze for a couple hours. Once they’re frozen, drop the frozen balls into a freezer bag. When you’re ready to bake them, just add an extra minute of bake time straight from the freezer. Cookies on demand!
  • Using a medium cookie scoop, this recipe should make about 3 dozen (36-40) cookies.
  • Feel free to add in whatever you like – raisins, chocolate chips, peanut butter chips…

OLD FASHIONED OATS VS. QUICK COOKING OATS

In oatmeal cookies, old fashioned oats, which you use in this recipe, gives you a chewier texture. If you use quick oats, you’ll have less texture and less chew. The flavors will be the same, it’s really a personal preference.

Old Fashioned Plain Oatmeal Cookies | Persnickety Plates

Tools used to make Old Fashioned Oatmeal Cookies:

  • My favorite measuring spoons – I love that they’re magnetic so they stay together & aren’t a mess all over my supply drawer.
  • Good baking mats  – you can use parchment paper, and I often do, but silicone baking mats help with even cooking and make clean up a breeze. Plus, it’s less wasteful.
  • My favorite baking sheets – my dad got me a similar set YEARS ago for Christmas and they’ve been my go-to set ever since.

OTHER WAYS TO BAKE WITH OATMEAL

Iced Oatmeal Cookies
Old Fashioned, soft & chewy Iced Oatmeal Cookies | Persnickety Plates


Oatmeal Molasses Chocolate Chip Cookies
stack of molasses cookies with plate in the back


Oatmeal Chocolate Chip Quick Bread
close up of sliced oatmeal chocolate chip quick bread

Watch how easy these Old Fashioned Oatmeal Cookies are to make:

 

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Old Fashioned Plain Oatmeal Cookies | Persnickety Plates

Old Fashioned Oatmeal Cookies

Old Fashioned Oatmeal Cookies. Why buy oatmeal cookies from the store when you make these beauties right at home?
3.98 from 42 votes
Prep Time 15 mins
Cook Time 14 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 4501 kcal

Ingredients
  

  • 2 cups old fashioned oats
  • 2 cups flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 cup unsalted butter melted
  • 1 cup granulated white sugar
  • 1/2 cup light brown sugar
  • 2 large eggs

Instructions
 

  • Preheat your oven to 350 degrees and line a cookie sheet with parchment paper or a silicone liner. Butter the pan (I use the wrapper from the sticks of butter I'm using) to help the cookies to spread. Set aside.
  • Add the oats to a food processor and pulse until they're partially ground - not to the point of a powder, you want some texture. Pour into a large bowl.
  • Add in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt and mix. Set aside.
  • In another large bowl, add the melted butter, sugar, and brown sugar and beat together.
  • One at a time, add in the eggs, mixing well between each addition.
  • Pour the dry ingredients into the wet ingredients and stir until fully combined.
  • Use a cookie scoop to drop the dough onto your prepared cookie sheets. I did 9 per sheet - remember you want them to spread, but you don't want them to merge together.
  • Bake for 7 minutes, rotate the pan, then bake another 7 minutes or until edges are lightly browned.
  • Remove from oven and let cool on the pan for 5 minutes.

Notes

Slightly adapted from The Novice Chef

Nutrition

Serving: 1gCalories: 4501kcalCarbohydrates: 618gProtein: 60gFat: 206gSaturated Fat: 122gCholesterol: 815mgSodium: 3628mgPotassium: 2388mgFiber: 25gSugar: 309gVitamin A: 6150IUCalcium: 877mgIron: 22.1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Marie says

    5 stars
    I just made these last weekend and they are the best! Will definitely make again.

    • Melissa Williams says

      Yay, glad you liked them! Thanks for the reminder that I should make them again soon 😉

  2. Wendy says

    Your cookie looks awesome! I’d like to make them, but I have a person in my family that’s is allergic to butter. Do you think I could use Coconut oil? or is there something else you’d recommend that is a non-animal product?

    • Melissa Williams says

      Hi Wendy =) Coconut oil can typically be swapped in for butter on a 1:1 ratio. I haven’t tried it in these cookies but I have in chocolate chip & it works out beautifully so I don’t see why it wouldn’t. Let me know how they turn out!

  3. Laurie says

    Do you measure the oats before you grind them or after?

  4. Kimmy says

    Hi there!
    How long can we keep or store them at room temperature? Can we freeze or refrigerate? It would be great to know just in case I make loads of them! 😀

    • Melissa Williams says

      Hey Kimmy,
      You can scoop the dough into balls then freeze on a cookie sheet. Once they’re frozen, drop them into a zip lock freezer bag for storage. When you’re ready to bake them, just add an extra minute to the listed bake time. I do that often when I make a lot of dough, then just make 1-2 when I get a craving 😉 As far as ones you’ve already baked, I’d say they’d stay good at room temp, in an airtight container, for about a week. Mine never last that long. =)

  5. Melisa says

    5 stars
    I made these for Christmas and they are by far the best oatmeal cookies I have ever eaten. Thank you for sharing this fantastic recipe. I am craving them already.

  6. Christina krzeminski says

    These cookies did not flatten. 🙁
    Is there a trick that I missed??

  7. Pat says

    I am going to bake these….only I’m going to add M&M’s and pecans. I’m taking them to church!

  8. Jelly says

    Is it possible to use only brown sugar and whole wheat flour instrad of flour?

    • Melissa Williams says

      That’s not something I’ve tested so I’m not sure

  9. Judy says

    5 stars
    Would definitely make these again. Delicious!!

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