Oatmeal Cookies

Recipe by PJ Hamel

Oats are the star of this cookie, and rightly so. Featuring the nutty taste and nubbly texture of oats, these mildly spiced oatmeal cookies are crunchy around the edges and invitingly soft in the center. Plus there's a touch of a surprising ingredient, vinegar, to cut the sweetness and give your baking soda a boost!

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
about 2 dozen cookies
Oatmeal Cookies - select to zoom
Oatmeal Cookies - select to zoom
Oatmeal Cookies - select to zoom
Oatmeal Cookies - select to zoom


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  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). For round, symmetrical cookies, be sure to leave 2" between them on all sides; otherwise, they'll spread into each other.

  7. Bake the oatmeal 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 have a bit of a pale brown around their edges. At 14 minutes, they should be starting to color all over.

  8. Sprinkle a bit of salt atop the just-baked oatmeal cookies to bring their flavor over the top, if desired.

  9. Remove the oatmeal 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.

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