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    Home » Dessert » Cookies » Oatmeal Cookies

    Oatmeal Cookies

    Published: Dec 15, 2022 · Modified: Apr 4, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This chewy Oatmeal Cookies recipe with a hint of cinnamon is a classic choice! Enjoy them plain or with a sweet glace icing on top.

    We are making these for Christmas along with our other favorite cookie recipes: sugar cookies, peanut butter blossoms, and hot chocolate cookie cups!

    a dozen oatmeal cookies and iced oatmeal cookies on a wire rack.

    Oatmeal cookies are my husband’s favorite holiday cookies, especially when we add M&M’s or chocolate chips! Whether you like them plain, iced, or with something crunchy mixed in, they are a holiday tradition!

    Here’s Everything You Need To Make The BEST Oatmeal Cookies

    • Ingredients Needed
    • How To Make Oatmeal Cookies
    • Cookie Storage
    • How To Freeze Cookie Dough
    • Frequently Asked Questions About This Oatmeal Cookies Recipe
    • Want more cookie recipes? Try these next:
    ingredients in bowls on a marble countertop.

    Ingredients Needed

    The ingredients needed to make this oatmeal cookies recipe are pantry staples! Stock up on flour, oats, granulated sugar, brown sugar, and vanilla for the pantry so that you are ready to make all of your family’s holiday favorites. Here are the ingredients we used and what each of them does for the cookies.

    • Fats: This recipe calls for a combination of shortening and butter. Shortening helps the cookies rise more and gives them a light texture. It also prevents the cookies from spreading too much. On the other hand, butter brings flavor and helps make the cookies crispy.
    • Sugars: We like using a combination of brown sugar and granulated sugar for the best flavor and texture.
    • Eggs: The eggs add fat and moisture to these cookies and provide structure and leavening.
    • Grains: All-purpose flour and rolled oats provide the structure for the cookies and gives them shape and texture. Rolled oats are also known as old-fashioned oats. Although you can use quick oats instead of rolled oats, the cookies may not hold their shape as well or have the same texture.
    • Leaveners: Baking soda is used as a leavener in this recipe.
    • Flavor: Besides the butter and sugar, the flavoring comes from vanilla extract, ground cinnamon, and salt.
    seven oatmeal cookies.

    How To Make Oatmeal Cookies

    Making homemade oatmeal cookies is similar to making chocolate chip cookies, but part of the flour is oats instead. We often add chocolate chips or M&M’s to these cookies depending on the occasion and what we have on hand.

    • Cream the Fats and Sugars: Creaming the butter and shortening with the granulated sugar and brown sugar means that you are beating them together at a medium-high speed to form a well-combined creamy mixture that is light in color and fluffy in texture.
    • Beat in the Eggs and Vanilla: Add the eggs and vanilla and continue beating until combined.
    • Stir in the Dry Ingredients: Combine the flour, baking soda, ground cinnamon, and salt in a separate bowl before stirring them into the batter. This will help ensure that the baking soda, ground cinnamon, and salt are evenly dispersed throughout the cookie dough. Finally, stir in the rolled oats.
    • Scoop the Dough Onto Baking Sheets: We recommend using a cookie dough scoop to form the cookie dough balls because it gives you even amounts of dough each time. This helps the cookies finish baking at the same time and makes each cookie the same size.
    • Bake the Cookies: After baking the cookies, add glace icing if desired. We made some iced oatmeal cookies and left the other half plain.
    a stack of homemade oatmeal cookies.

    Cookie Storage

    Allow the cookies to cool completely before storing them. Place the chewy oatmeal cookies in an airtight container (or ziptop bag) with pieces of parchment paper between layers. Store them at room temperature for 3-4 days. Or store them in the freezer for up to 4 weeks. Thaw them at room temperature before serving.

    How To Freeze Cookie Dough

    If you want to prepare the oatmeal cookie dough ahead of time and bake the cookies later, you can freeze the cookie dough balls. Form the dough balls using a dough scoop and place them in the freezer in a single layer on a pan or a plate for 30-60 minutes to partially freeze. Then, transfer them to an air-tight freezer bag. When ready to bake, remove the cookie dough balls and let them thaw on a baking sheet at room temperature for 20 minutes before baking as instructed.

    iced oatmeal cookies on a wire rack.

    Frequently Asked Questions About This Oatmeal Cookies Recipe

    What causes oatmeal cookies to be hard?

    It could be because the dough was overmixed, the ratio of ingredients is off, the cookies were overbaked, or they weren’t stored properly.

    Is an oatmeal cookie healthier than chocolate chip?

    Both kinds of cookies are a dessert, although depending on the recipe, oatmeal cookies will probably have more fiber.

    Can quick oats be used to make cookies?

    You can use quick oats instead of rolled oats, but the cookies may be puffier/softer and might not have the same chewy texture as ones made with old-fashioned rolled oats.

    a bite taken from an oatmeal cookie.

    Want more cookie recipes? Try these next:

    • Chocolate Chip Cookies – The most loved cookie and a popular choice year-round.
    • Snickerdoodles – Soft and chewy cookies with a hint of cinnamon and sugar.
    • Peanut Butter Cookies – The perfect cookies to enjoy with a cup of milk.
    • Molasses Cookies – An irresistible combination of ginger and molasses.
    oatmeal cookies and iced oatmeal cookies on a wire rack.

    Oatmeal Cookies

    This chewy Oatmeal Cookies recipe with a hint of cinnamon is a classic choice! Enjoy them plain or with a sweet glace icing on top.
    5 from 1 vote
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    Prep Time: 15 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 23 minutes minutes
    Servings: 40
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    Equipment

    KitchenAid Hand Mixer
    KitchenAid Stand Mixer
    Dough Scoop Set
    Non-Stick Cookie Sheet

    Ingredients

    • ½ cup shortening
    • ½ cup butter softened
    • 1 ¼ cups brown sugar
    • ¾ cup granulated sugar
    • 2 eggs
    • 2 teaspoon vanilla
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • 2 ½ cups rolled oats also called old fashioned oats

    Instructions

    • Preheat the oven to 350˚F degrees. Mix together shortening and butter until combined.
      a mixer beating shortening and butter in a glass bowl.
    • Add the granulated sugar and brown sugar. Beat for 2-3 minutes.
      creaming butter and sugar in a glass bowl.
    • Add eggs and vanilla. Beat for 1-2 minutes.
      eggs and vanilla added to a bowl of cookie dough.
    • In a separate bowl, combine the flour, baking soda, ground cinnamon, and salt. Add to the mixing bowl and stir to combine.
      two beaters mixing dry ingredients into cookie dough.
    • Stir in the rolled oats.
      mixing rolled oats into cookie batter.
    • Use a #40 dough scoop (about 2 tablespoons) to make dough balls. Place on parchment-covered baking sheets.
      a cookie dough scoop adding a ball of dough to a parchment lined baking sheet.
    • Bake at 350˚F for 7-9 minutes.
      baked oatmeal cookies on a piece of parchment paper.
    • Top with powdered sugar glace icing (find our recipe here), if desired.
      frosting an oatmeal cookie with glace icing.

    Video

    Notes

    Allow the cookies to cool completely before storing them. Place the chewy oatmeal cookies in an airtight container (or ziptop bag) with pieces of parchment paper between layers. Store them at room temperature for 3-4 days. Or store them in the freezer for up to 4 weeks. Thaw them at room temperature before serving.
    Nutritional information was calculated for plain oatmeal cookies without glace icing.

    Nutrition

    Serving: 1cookie | Calories: 24kcal | Carbohydrates: 0.1g | Protein: 0.3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 78mg | Potassium: 4mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 83IU | Vitamin C: 0.002mg | Calcium: 2mg | Iron: 0.04mg
    Course: Cookies
    Cuisine: American
    Author: Tonia Larson

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    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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