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Freshly baked oatmeal cookies cooling on a wooden breadboard
Jana Rae

Classic Oatmeal Cookies

These chewy oatmeal cookies are spiced with cinnamon and nutmeg, perfectly sweet, and easy to customize with raisins, nuts, or chocolate chips. Chill the dough overnight for the best flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 25 minutes
Servings: 36 medium-sized cookies
Course: cookies, Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 cup white sugar
  • 1 cup brown sugar packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons nutmeg
  • 2 cups old-fashioned oats
Optional Add-ins:
  • 1 cup raisins or dried cranberries
  • 1 cup chopped walnuts or pecans
  • ½ cup chocolate chips
For Cookie Sandwiches (optional):
  • Cream cheese frosting

Method
 

  1. Make the dough – In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Add eggs and vanilla; beat until well combined.
  2. Mix dry ingredients – In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet ingredients until just combined.
  3. Add oats – Stir in oatmeal and optional add-ins (raisins, nuts, or chocolate chips).
  4. Chill dough – Cover and refrigerate for at least 1–2 hours, or overnight for best flavor.
  5. Shape cookies – Preheat oven to 350°F (175°C). Roll dough into balls, place on a parchment-lined baking sheet, and flatten slightly.
  6. Bake – Bake for 10 minutes, or until edges are set and centers look slightly soft.
  7. Cool – Leave cookies on the pan for 10–12 minutes before transferring to a wire rack.
  8. Serve – Enjoy warm, or sandwich two cookies with cream cheese frosting for an indulgent treat.

Notes

  • Chilling the dough: This step is key! It deepens the flavor and prevents the cookies from spreading too much.
  • Texture preference: Bake 9 minutes for softer cookies or up to 11 minutes for crispier edges.
  • Storing: Keep in an airtight container at room temperature for 3–4 days, or freeze for up to 2 months.