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Overview of Recipe Content
Whether you’re craving a nostalgic snack or a tender dessert, these Soft Oatmeal Cookies are your new best friend. Perfect for an afternoon tea, lunchbox treat, or cozy night-in dessert.
- Why you’ll love it: Ultra-soft, with a gentle chew and that warm hug of oats and cinnamon. They’re easy to bake, customizable, and taste amazing with a glass of milk or your favorite hot beverage.
- What it tastes like: Gently spiced with cinnamon, comforting sweetness from brown sugar, and a soft texture that melts in your mouth.
- Health/Seasonal Angle: Oats bring fiber, and you can make smart swaps to lighten things up or add extra flavor. Great all year, especially when you want something homey and wholesome.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups rolled oats
- 1 cup raisins (optional — but oh, those sweet bites!)
Tools Needed
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Cooling rack
Substitutions & Additions
- Brown sugar: Swap for coconut sugar for richer flavor.
- Flour: Use whole wheat pastry flour for a nuttier edge.
- Raisins: Try chocolate chips, dried cranberries, or chopped nuts instead.
- Butter: Substitute part butter, part applesauce for a lighter twist.
How to Make Clean and Soft Oatmeal Cookies
- Preheat the oven to 175 °C (350 °F). Line your baking sheet with parchment or a nonstick mat—your cookies will thank you!
- In a bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. I always pause here to sneak a taste—totally worth it!
- Add the eggs and vanilla, mixing until everything is smooth and inviting.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually incorporate the dry mix into your butter–sugar mixture, mixing on low until just combined. Watch your mixing—it loves to overdo it!
- Stir in the oats, and then lovingly fold in raisins or your favorite add-ins.
- Drop heaping tablespoons of dough onto the prepared sheet—flatten just slightly if needed, so they bake soft-centered.
- Bake for 10–12 minutes, or until the edges are lightly golden but the centers stay soft. Resist the urge to over-bake—this is the key to chewy magic!
- Cool on the baking sheet for 5 minutes, then move to a rack to finish cooling.
I promise you’ll pause midscoop just to inhale that cinnamon-warmed air—so good!
What to Serve with Soft Oatmeal Cookies
- A frothy latte, chai, or iced coffee—perfect for dunking!
- A cozy mug of hot chocolate or warm milk with a dash of cinnamon.
- A scoop of classic vanilla ice cream for an indulgent twist.
Tips for Making It Perfect
- Don’t over-mix when combining wet and dry—this keeps texture soft, not crumbly.
- Measure flour properly—spoon and level for accuracy.
- Batch bake: Cookies freeze brilliantly—store dough balls in a single layer in the freezer, then pop in the oven straight from frozen (+1–2 extra minutes).
- Advance prep: The dough keeps well in the fridge for up to 3 days — just scoop fresh before baking!
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days. If needed, bake an extra minute to refresh the softness.
- Freezing baked cookies: Layer between parchment paper in a sealed container—freeze up to 2 months. Thaw on the counter or warm gently before serving.
General Information
Oatmeal cookies trace back to Scottish baking traditions, deliciously adapted in American kitchens as a beloved classic. The oats add hearty texture, and cinnamon brings that familiar warmth that evokes cozy kitchens and family moments. They shine any time of year but especially when you’re craving comfort in every bite.
Frequently Asked Questions
1. Can I make them gluten-free?
Yes! Swap in certified gluten‑free oats and a gluten‑free flour blend one-for-one and you’ll still get that wonderful chew.
2. Can I use quick oats instead of rolled oats?
You can, but quick oats yield a softer, denser texture—still delicious, but less rustic chew.
3. Can I reduce sugar?
Sure—reduce brown sugar to ¾ cup and granulated sugar to ¼ cup. The cookies stay delicious, just a bit less sweet.
4. Why are my cookies tough?
Likely over‑mixing or over‑baking. Gently combine ingredients and pull out when centers are still soft—carryover heat does the rest.
5. Can I add mix‑ins?
Absolutely—try chopped nuts, dried fruits, chocolate chips, or even coconut flakes.
Conclusion
These Soft Oatmeal Cookies are more than just a treat—they’re a warm call back to simpler times, a gentle hug wrapped in a cookie. Whether you’re dunking them in milk or sharing them with loved ones, they’re irresistibly comforting.
If you’re a fan of oats, you might also enjoy these:
Thanks for baking with me—you’re the sweetest! Don’t forget to drop a note below, pin this recipe on Pinterest, or tag me when you share your cookie creations on social media. I can’t wait to see your kitchen magic!
Nutritional Information (Approximate per cookie, makes about 24 cookies)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 20 g |
| Fat | 7 g |
| Saturated Fat | 4 g |
| Sugar | 10 g |
| Fiber | 2 g |
| Protein | 2 g |
Interactive Elements
I’d love your feedback—drop a comment below with how yours turned out or what twist you tried! Share your pictures on Pinterest or tag me when you post—nothing makes my day like seeing your delicious takes!
Print
Soft Oatmeal Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Description
These Soft Oatmeal Cookies are chewy, warmly spiced with cinnamon, easy to make, and perfect for cozy snack or dessert.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups rolled oats
1 cup raisins (optional)
Instructions
1. Preheat the oven to 175 °C (350 °F). Line baking sheet with parchment paper.
2. Cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs and vanilla, mixing until smooth.
4. Whisk flour, baking soda, cinnamon, and salt in another bowl.
5. Gradually mix dry ingredients into the wet ingredients until just combined.
6. Stir in oats and optional raisins or mix-ins.
7. Drop heaping tablespoons of dough onto baking sheet; flatten slightly.
8. Bake for 10–12 minutes, until edges are lightly golden but centers are soft.
9. Cool on sheet for 5 minutes, then transfer to a rack to finish cooling.
Notes
Don’t over-mix to keep cookies soft.
Dough stores in fridge up to 3 days.
Freeze dough balls individually and bake with extra 1–2 minutes.
Cookies stay fresh up to 5 days in airtight container.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 70
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
- Cholesterol: 25
