These classic oatmeal cookies are soft and chewy with crispy outer edges. They have warm notes of brown sugar and cinnamon. They are easy to make and a super great snack any time of day! A plate of oatmeal cookies with a glass of milk.

You know those cookies that grandma used to serve you with a tall glass of milk whenever you came over to her house as a kid, or the ones the old church lady used to make? This is exactly it! These oatmeal cookies are plain and simple, yet mouth-wateringly delicious. There is just something homely, warm, and comforting about them.

Why this recipe is so great:

  • Easy peasy – All you have to do is beat your wet ingredients together, add in your dry ingredients, roll and flatten your cookie dough, and bake!
  • Simple yet delicious – There are no extra add-ins like chocolate chips, fruit, or nuts, yet these cookies are incredibly delicious with just the simple flavor of butter, brown sugar, and cinnamon.
  • Keeps well – These oatmeal cookies stay fresh for up to a week stored in an airtight container at room temperature.
  • Here are some reviews:

“My husband loves oatmeal cookies so thought I’d try this one. I’ve never found one that’s perfect until now. This is the best ever oatmeal cookie!! I love a chewy yet crispy cookie   Several days later & it’s still perfect. Thank you so much for sharing this recipe.” – Brenda

“First time making oatmeal cookies, wonderful and chewy and soft! God bless you!” – Victoria

overhead view of oatmeal cookies on a plate and cooling rack

Ingredients you’ll need:

  • unsalted butter
  • brown sugar & granulated sugar
  • eggs
  • vanilla extract
  • all-purpose flour
  • baking soda & salt
  • ground cinnamon
  • quick rolled oats

How to make oatmeal cookies:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large bowl, beat the butter and sugars until light and fluffy. Add the eggs and vanilla, and beat again until combined.
  2. In a medium bowl, toss together the flour, baking soda, salt, and cinnamon. Add to the wet ingredients and mix together.
  3. Stir in the rolled oats with a wooden spoon until just combined.
  4. Roll the dough into golfball-sized balls and place 2 1/2″ apart onto a baking sheet lined with parchment paper or a silicon baking mat. Flatten the dough slightly with the palm of your hands. Bake at 350F for about 10 minutes.

picture collage of how to make oatmeal cookies


It’s a personal preference. I prefer quick oats for a softer texture. Using old-fashioned oats will give the cookies a heartier texture with more crunch and chew.

It depends on the recipe. I wouldn’t consider this recipe healthy because there is a good amount of butter and sugar in it (that’s why it tastes so good) but it’s healthier than your average chocolate chip cookie.

Yes, oatmeal cookies freeze well and can be frozen for up to 3 months if properly stored in an airtight freezer-friendly container or ziplock bag.

No, the oatmeal texture will not be apparent. It’s best to use quick or old-fashioned oats.

A stack of oatmeal cookies on a plaid napkin with a glass of milk.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

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These simple soft and chewy oatmeal cookies are perfectly sweet and spiced with a hint of cinnamon. They are just like the ones grandma used to make. #oatmealcookies #chewyoatmealcookes #softoatmealcookies #oldfashionedoatmealcookies

Old-Fashioned Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: 2 dozen
  • Category: dessert, snack
  • Method: bake
  • Cuisine: American


These simple oatmeal cookies are soft and chewy with crispy outer edges. They have warm notes of brown sugar and a hint of cinnamon spice.


  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 cups (270g) quick oats


  1. Preheat oven to 350F. Line 2-3 baking sheets with parchment paper or silicone baking mats.
  2. Using an electric mixer or stand mixer with paddle attachment, beat the butter, brown sugar and granulated sugar until fluffy, about 2-3 minutes. Add in the eggs and vanilla, beat again until thoroughly mixed.
  3. In a separate bowl, toss together the flour, baking soda, cinnamon and salt. Add to the wet ingredients and mix until just combined. Gently stir in the oats by hand with a wooden spoon until just combined.
  4. Roll the dough into rounded golfball-sized balls (about 2 tablespoons each) and place about 2 1/2″ apart, so you’ll only get about 8 or 9 cookies on each baking sheet. Flatten slightly with your hands.
  5. Bake for 9-11 minutes or until the edges just start to turn golden brown and center still looks moist. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Recipe adapted from The Kitchen is My Playground