Classic Oatmeal Cookies with Old Fashioned Oats

4.93 from 13 votes

Classic Oatmeal Cookies with Old Fashioned Oats

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!

Prep Time 15

Cook Time 7

Total Time 22

Servings cookies

Author Melissa Williams

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.
2 cups old fashioned oats
To the ground oats, add in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt and mix. Set aside.
2 cups all purpose flour, 1 Tablespoon baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon salt
To another large bowl, microwave safe bowl, melt the butter. Once melted, add the sugar and brown sugar and whisk together. Let cool slightly.
1 cup unsalted butter, 1 cup granulated white sugar, 1/2 cup light brown sugar
One at a time, add in the eggs, mixing well between each addition.
2 large eggs
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

Use a larger cookie scoop for bigger cookies—just note you'll get fewer than 50. A medium scoop should yield around 36–40.
Customize with your favorite mix-ins like chocolate chips, dried fruit, nuts, or even peanut butter chips.
Line your baking sheet to keep cookies from spreading too much.
Chilling the dough for about an hour can also help control spreading, if you have time.
Using salted butter? No problem—just leave out the added salt.
Store old fashioned oat cookies in an airtight container at room temperature.
No need to refrigerate—they’ll stay fresh for up to 5 days.

Nutrition