Classic oatmeal cookies with old fashioned oats are simple, no-frills cookies, that are truly the best. If you’re like me and prefer to eat your oats in cookie form, then this easy recipe is one you’ll love! Basic pantry staples without the need for an electric mixer deliver oats cookies with a chewy texture and buttery, brown sugary flavor with a hint of cinnamon and nutmeg for good measure!

plate full of oatmeal cookies.

These classic oatmeal cookies with old fashioned oats are right up there as one of my favorite cookie recipes and they don’t even have chocolate in them. Imagine that!

I’ve tested and retested plenty of cookies in my day and I happened to have found the best old fashioned oats cookies. My husband says they’re even better than his previous favorite, Archway oatmeal cookies!

They’re buttery and brown sugary with a hint of cinnamon and have a delicate sweet and salty balance. The center is chewy with slightly crispy edges and all the nooks and crannies are perfect for soaking up the milk you’ll be dunking them in!

Sometimes we like to do it up a little with iced oatmeal cookies but this time we’re sticking with the tried and true classic.

Why you’ll love Old Fashioned Oats Cookies

So Quick and Easy – An entire batch of 50 cookies is ready in 22 minutes! Talk about a quick and easy way to satisfy any cookie craving.

Versatile – These are the perfect simple dessert for last-minute company, a holiday cookie tray, or to serve with some ice cream for Sunday supper dessert. They’re the best to pack in school lunches or to have ready for an after-school snack. You can do no wrong with old fashioned oats cookies!

Better than Store bought – You just can’t beat biting into a freshly baked homemade cookie. The smells wafting from your kitchen throughout your house is a bonus reason to never go back to store-bought cookies again.

Made with Pantry Staples – You probably have most, if not all, of what you need to make these classic oatmeal cookies!

overhead shot of a soft & chewy oatmeal cookie.

Equipment you’ll need

  • 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.

Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

  • Old Fashioned Oats – Don’t try and swap for Instant or quick-cooking oats for these cookies as they absorb liquids faster than old-fashioned oats and won’t deliver the same results.
  • All-Purpose Flour – Gives the cookies structure so it’s very important to measure the flour accurately so you don’t end up with dense cookies.
  • Baking Powder & Baking Soda – Both are leavening agents that prevent the cookies from falling flat.
  • Cinnamon & Nutmeg – The infusion of these warm spices give us a bit of extra soul-warming flavors, perfect for the fall!
  • Salt – We’re adding just a bit of salt to bring out the flavors and to balance out the sweetness from the sugars. Since we’re using unsalted butter, we can then control the amount we add to the dough.
  • Unsalted Butter – Melted and cooled before adding it in so that it doesn’t cook the eggs.
  • White Sugar & Brown Sugar – Both give the necessary sweetness but light brown sugar gives it a little extra molasses flavor. The darker the brown sugar, the deeper that flavor will be.
  • Large Eggs – For binding all of the ingredients together so the cookies to fall apart as you go to take a bite! Since everything else is at room temperature, it’s a good idea to bring your eggs to room temperature too. Do this about 30 minutes before baking.
overhead shot of labeled ingredients laid out to make oatmeal cookies.

How to make Old Fashioned Oats Cookies

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Step One: Pulse the oats in a food processor until they’re partially ground. Not into a powder, you still want texture! Transfer them to a large mixing bowl and add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix and set the dry ingredients aside.
flour, oats, and other dry ingredients in a mixing bowl.
  1. Step Two: In a separate large and microwave safe bowl, melt the butter. Whisk in both sugars and allow the mixture to cool slightly. Then, add 1 egg at a time into the wet ingredient mixture, whisking in between each addition.
melted butter and sugars in a glass mixing bowl.
  1. Step Three: Pour the dry ingredients into the wet ingredients and stir until fully combined. Use a small cookie scoop (about 2 teaspoons) to drop 9 dough balls onto the prepared cookie sheet. Arrange them far enough apart to allow for spreading.
mixing bowl of oatmeal cookie dough scooping dough onto a baking sheet.
  1. Step Four: Bake for 7-8 minutes until the edges are golden brown. Remove them from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your old fashioned oats cookies with a cold glass of milk, a hot cup of tea, or a bowl of vanilla ice cream!

Tips and Suggestions for making Old Fashioned Oats Cookies

  • You can use a larger cookie scoop for bigger cookies. You’ll just end up with fewer than 50 cookies. Using a medium cookie scoop for this recipe should make about 3 dozen (36-40) cookies.
  • Feel free to add in whatever mix-ins you like – raisins, chocolate chips, peanut butter chips, dried cranberries, chopped nuts, white chocolate chips, you name it.
  • Remember to line your baking sheet to help prevent too much spreading. You can also chill the dough for about 1 hour if you have the extra time.
  • If you have salted butter on hand, go ahead and use it. Just skip adding any extra salt.

How to store Old Fashioned Oats Cookies

How to store leftovers

Keep old fashioned oats cookies stored in an airtight container at room temperature. No need to refrigerate them, they’ll stay fresh for up to 5 days.

Can I freeze them?

Certainly! Since this recipe makes so many, freezing half for later is a great idea!

Store them in a freezer bag or freezer-safe container and store them in the freezer for up to 3 months. Thaw on the counter before serving.

overhead shot of oatmeal cookies on a baking sheet.

FAQs

What is the difference between old fashioned oats and quick cooking oats?

Old fashioned oats are less processed than quick-cooking oats. Quick cooking or instant oats are made to absorb water faster, therefore cooking them faster. The difference this makes in these oatmeal cookies is that the old fashioned rolled oats will give you a heartier, chewier texture. Quick oats will have less texture, but they will taste the same.

I know which I prefer, but it really is a personal preference!

Can I freeze the dough?

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 of hours. Once they’re frozen, drop the frozen balls into a freezer bag and store them in the freezer for up to 3 months.

When you’re ready to bake them, just add an extra minute of bake time straight from the freezer for a batch of cookies on demand!

Should I chill the dough?

I don’t find this to be a necessary step for making these old fashioned oats cookies, but it won’t hurt either. If you aren’t ready to bake them yet, or you want to make double sure they won’t spread too much, then go ahead and chill the dough for up to 1 hour before baking.

How to keep my cookies from drying out?

Once you’ve had your fair share of sampling and are ready to put them away for the week, make sure to keep them covered at all times so that they don’t dry out. If you find they’re getting a bit dry, place a piece of bread in the container (not directly on the cookies) to help contain the moisture.

stack of oatmeal cookies.

Old Fashioned Oatmeal Cookies

Best Oatmeal Raisin Cookies

Oatmeal Molasses Chocolate Chip Cookies

Zucchini Oatmeal Cookies (with chocolate chips)

Click here for my entire collection of cookie recipes.

plate full of oatmeal cookies.
4.15 from 64 votes

Classic Oatmeal Cookies with Old Fashioned Oats

Servings: 50 cookies
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Classic oatmeal cookies with old fashioned oats are simple, no-frills cookies, that are truly the best. If you're like me and prefer to eat your oats in cookie form, then this easy recipe is one you'll love! Basic pantry staples without the need for an electric mixer deliver oats cookies with a chewy texture and buttery, brown sugary flavor with a hint of cinnamon and nutmeg for good measure!

Ingredients
 

  • 2 cups old fashioned oats
  • 2 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 cup unsalted butter melted & cooled
  • 1 cup granulated white sugar
  • ½ cup light brown sugar
  • 2 large eggs

Instructions

  • Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone liner. 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.
  • To the ground oats, add in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt and mix. Set aside.
  • To another large bowl, microwave safe bowl, melt the butter. Once melted, add the sugar and brown sugar and whisk together. Let cool slightly.
  • 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 small cookie scoop to drop 9 dough balls (approximately 2 teaspoons each) onto the prepared cookie sheets. They will spread so do not overcrowd them.
  • Bake for 7-8 minutes or until the edges are golden brown.
  • Remove from oven and let cool on the pan for 5 minutes.

Video

Notes

Using a small (2 teaspoon)scoop, this recipe makes 50 cookies.
Store leftovers covered at room temperature for up to a week.

Nutrition

Serving: 1g | Calories: 90kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 73mg | Potassium: 49mg | Fiber: 1g | Sugar: 6g | Vitamin A: 125IU | Vitamin C: 0.004mg | Calcium: 18mg | Iron: 0.5mg

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.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

Originally published November 13, 2014

Old Fashioned Plain Oatmeal Cookies | Persnickety Plates
Old Fashioned Plain Oatmeal Cookies | Persnickety Plates


4.15 from 64 votes (59 ratings without comment)

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20 Comments

  1. 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?

    1. 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!

  2. 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! 😀

    1. 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. =)

  3. 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.

  4. 5 stars
    Great recipe however I used half butter and half shortening.
    What I added to bring out that umami flavour was 1/3 cup of small shredded coconut.