These oatmeal cookies only need a cold glass of milk to go with them!
This oatmeal cookie recipe is a longtime family favorite and the only recipe I use when I want a batch of perfectly soft and chewy oatmeal cookies. It’s an easy, no-chill cookie recipe that is ready quickly.
Some of my all-time favorite recipes came from my grandparents, both sides of the family. But some of my favorite bread and cookie recipes come from the Gillan side of the family. Both my grandma and grandpa were bakers. This oatmeal cookie recipe comes from my Grandma Gillan (Erdkamp Family).
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
I can’t get enough of every bite of these oaty, sweet, soft, and chewy oatmeal cookies. They are best served warm with a cold glass of milk.
This is a special oatmeal cookie recipe. It’s simple, delicious, and full of love and tradition.
Recipe Highlights
It’s hard to choose a favorite cookie because I have so many great recipes, but these oatmeal cookies are definitely at the top of the list. Try them, and you’ll see – they are the best.
Oatmeal Cookies Tips
If you’re looking for the best oatmeal cookie recipe, your search stops here. This recipe is tried and true – it always works and you will love every last sweet crumb. Soft, chewy, and made with love – that’s the best kind of cookie in my book. Enjoy! XOXO San
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Oatmeal Cookies
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- 1 cup shortening or butter, but shortening gives the best texture
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3 cups oats
- 1 1/2 cups flour
Instructions
- Preheat oven to 375°F.
- Cream together sugar, brown sugar, and shortening in a mixer with the paddle attachment.
- Add eggs and vanilla extract and combine.
- In a separate bowl, mix together oats, flour, baking soda, baking powder, salt, and cinnamon.
- Mix in dry ingredients to the wet ingredients until fully combined.
- Scoop rounded tablespoons of the dough onto a baking sheet. Bake for 8-10 minutes or until light golden brown.
Holy. Moly. I need these in my life! Nothing beats a great oatmeal cookie. Om nom nom.
There is nothing like a classic oatmeal cookie! It takes me back to my childhood!
Everybody loves this chewy oatmeal cookies!!!
I would like to wake with these cookies for breakfast . Love everything oatmeal!
These Oatmeal Cookies look so soft and delicious!
The oatmeal cookies look like a delicious one. Thank you so much for sharing. I like and love to eat it.
These are perfect oatmeal cookies! My kids love them.
The texture is just what I was craving. A great snow day project!
Directions mention butter, however list of ingredients does not
Sorry for the confusion! The recipe calls for shortening but butter can be used in its place. I have updated to instructions to say shortening instead. Thank you for letting us know!
If you use butter instead of shortening, you probably need to adjust the directions to say that they do need to be chilled. Otherwise they merge into one huge flat undercooked cookie. Like mine did. (And I actually did chill them.)
We have made this several times (family recipe) and haven’t had that happen, hopefully, they were good enough to eat or at least put over ice cream.
There is nothing like a classic oatmeal cookie! It takes me back to my childhood!
these are the best oatmeal cookies I have ever had. very flavorful. I added it to my special recipe book.
This is the recipe I’ve been hunting for. I can’t wait to try out with my gluten-free flour and oats.
let me know what you think?