Oatmeal Cookies

Recipe by King Arthur Test Kitchen
236 Reviews 4.7 out of 5 stars

Oats are the star of these oatmeal cookies, and rightly so. Featuring the nutty taste and nubbly texture of oats, these oatmeal cookies are mildly spiced thanks to warm (but not spicy) Indonesian Cinnamon. They are crunchy around the edges and invitingly soft in the center — perfect with or without the optional raisins! 

In May 2026, this recipe was updated to yield softer cookies with a better balance of spice and sweetness. 

Prep
12 mins
Bake
12 to 14 mins
Total
36 mins
Yield
fourteen to sixteen 2 1/2" to 3" cookies
An overhead photo of Oatmeal Cookies on an oval platter for serving. The cookies have crackly tops and flaky sea salt sprinkled on them. - select to zoom
An overhead photo of Oatmeal Cookies on an oval platter for serving. The cookies have crackly tops and flaky sea salt sprinkled on them. - select to zoom
An overhead photo of two Oatmeal Cookies on small plate along with a glass of milk. The cookies have crackly tops and flaky sea salt sprinkled on them, one cookie has a bite taken out of it. - select to zoom
A close up side angle photo of two Oatmeal Cookies. The cookies have a crackly surface with crisp, chewy edges and soft centers. - select to zoom
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Instructions

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  1. Preheat the oven to 350°F with a rack in the center. Line two baking sheets with parchment, or lightly grease. 

  2. In a large bowl working with an electric hand mixer or in the bowl of a stand mixer fitted with the flat beater, beat together the butter, sugars, cinnamon, vanilla, salt, and nutmeg until smooth, pausing once halfway through to scrape the bowl, about 1 minute on medium speed. 

  3. Add the egg and beat until well incorporated, pausing once to scrape the bowl, about 1 minute on medium speed. 

  4. Add the flour and baking powder and mix on low speed to create a smooth, homogenous dough, pausing once to scrape the bowl. 

  5. Add the oats and raisins, and beat on low speed to incorporate fully, pausing once to scrape the bowl. 

  6. Scoop the dough into 1 1/4" portions (about 36g each) onto the prepared baking sheets (a 2-Tablespoon Scoop works well here), spacing the dough balls at least 2" apart. If you’ve added raisins to the oatmeal cookies, use a wet or greased hand to flatten the dough balls to about 1/2" in height to ensure the proper spread during baking. 

  7. Bake the oatmeal cookies one tray at a time for 12 to 14 minutes. For softer cookies, bake the lesser amount of time; for crunchier, the longer amount. At 12 minutes, a few of the cookies on the edge of the baking sheet should just barely have a bit of a pale brown around their edges. At 14 minutes, the cookies should be starting to color all over. 

  8. Remove the oatmeal cookies from the oven and let them cool on the pan. Serve slightly warm or room temperature. 

  9. Store leftover oatmeal cookies in an airtight container at room temperature for up to 4 days. Freeze for longer storage.   

Tips from our Bakers

  • Looking for a gluten-free option? Try our Gluten-Free Oatmeal Cookies recipe. 

  • Jammy Bits, sweet, soft little morsels of fruit purée, come in five delicious flavors: blueberry, raspberry, cherry, apple cinnamon, and orange.

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