Oatmeal Cookies

Oats are the star of this cookie, and rightly so. Featuring the nutty taste and nubbly texture of oats, these mildly spiced cookies are crunchy around the edges and invitingly soft in the center. Add raisins or not, your choice; they'll be a crowd favorite no matter what.

Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in "tips," below.

12 mins
12 to 14 mins
24 mins
22 cookies without raisins, 24 cookies with raisins
Oatmeal Cookies


  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred.

  2. Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth; a few tiny bits of butter may still show.

  3. Beat in the egg, again beating until smooth.

  4. Add the baking soda and flour, beating until well incorporated.

  5. Add the oats (and raisins), stirring to combine.

  6. Drop the dough in 1 1/4" balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. If you're measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon). Space the cookies 2" apart; they'll spread.

  7. Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake the lesser amount of time; for crunchier, the longer amount. At 12 minutes, especially if you're baking on a dark pan without parchment, a few of the cookies on the edge should just barely be showing a pale brown around their edges. At 14 minutes, they should be starting to color all over.

  8. Remove the cookies from the oven, and let them cool right on the pan.

Tips from our Bakers

  • Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Oatmeal Cookies.

  • Here's an easy way to reduce the carbs and calories in this recipe: substitute King Arthur Baking Sugar Alternative, cup for cup, for the sugar(s) called for. Be sure to substitute by volume (not weight); follow mixing directions as written. Since our Baking Sugar Alternative will bake and brown more quickly, reduce the recipe's suggested oven temperature by 25 degrees; and start checking cookies for doneness three-quarters of the way through the suggested bake time.

  • If your baking sheets are dark/black, shorten the baking time by a minute or so. If you use air-insulated cookie sheets (which we don't recommend), increase the baking time by a couple of minutes.
  • While it's easier to beat butter that's at cool room temperature, it's not necessary to wait for it to warm up if you've taken it straight from the fridge. You'll just need to beat it a bit longer.
  • Substitute butter for the vegetable shortening, if desired; the texture of the cookies will be a slight bit cakier.
  • Why vinegar in a cookie recipe? It helps cut the sweetness and also gives your baking soda a bit of a boost. Mystery solved!

  • For round, symmetrical cookies, be sure to leave 2" between them on all sides. This is sufficient room that they won't spread and touch one another.
  • If you're a fan of salty/sweet, the merest sprinkle of salt (extra-fine preferred) atop the just-baked cookies brings their flavor over the top.
  • Jammy Bits, sweet, soft little morsels of fruit purée, come in five delicious flavors: blueberry, raspberry, cherry, apple cinnamon, and orange.