The only thing these oatmeal cookies need is 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 in no time at all.
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 granda were bakers. And this oatmeal cookie recipe comes from my Grandma Gillan (Erdkamp Family).
Every bite is oaty, sweet, soft, and chewy – I can’t get enough of them. These oatmeal cookies are best served warm with a cold glass of milk.
So, needless to say, this is a special oatmeal cookie recipe. Simple, delicious, full of love and tradition.
Recipe Highlights
- These oatmeal cookies are made with shortening so they have the best texture. The shortening helps the cookies puff up a little more and they have an amazingly soft and chewy texture.
- They’re easy to make and you don’t have to chill the dough.
- My grandpa always made them plain and I prefer them that way, too. But you can easily add things to them like chocolate chips, dried cranberries, chopped nuts, or make oatmeal raisin cookies.
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 really are the best.
Ingredients
- Granulated sugar
- Brown sugar
- Shortening
- Large eggs
- Vanilla extract
- Salt
- Baking powder
- Baking soda
- Ground cinnamon
- Oats
- All-purpose flour
Instructions
Preheat oven to 375°F.
Cream the sugar, brown sugar, and shortening in a stand mixer with the paddle attachment or you can use a large bowl and a hand mixer. Add the eggs and vanilla extract and mix to combine.
In a medium bowl, whisk the oats, flour, baking soda, baking powder, salt, and cinnamon.
Mix in the dry ingredients to the wet ingredients until fully combined.
Scoop rounded tablespoons (a cookie scoop makes this easy!) of the cookie dough. Place the dough balls on a baking sheet. Bake the cookies for eight to ten minutes or until they are light golden brown.
Cook the cookies on a wire rack before storing them in an airtight container.
Recipe FAQ
Yes, you can use the same amount of room temperature butter instead of shortening. It will alter the cookie texture a bit, but they will still be great.
Yes, you can make the dough and scoop it into balls. Place them in a single layer on a cookie sheet and freeze them for 30 minutes or so. Once they are frozen, store them in a freezer bag. When you are ready to bake cookies, thaw the dough balls at room temperature for 10 minutes or so before baking them.
Store the cooled cookies in an airtight container. They will keep well for two to three days at room temperature.
Yes, you can freeze the baked cookies. Keep them in a freezer-safe bag or container and they will keep well frozen for a few months.
You can try other add-ins for this recipe. Try semi-sweet chocolate chips, white chocolate chips, or chopped nuts like walnuts or pecans.
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
More Easy Cookie Recipes
- Chewy Chocolate Chip Cookies
- Peanut Butter Banana Cookies
- Oatmeal Peanut Butter Butterscotch Cookies
- Zucchini Oatmeal Chocolate Chip Cookies
Don’t forget to pin this recipe to your favorite Pinterest board for later.
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!