Homemade Oatmeal Cookies Recipe
These homemade oatmeal cookies are the kind of nostalgic treat that never goes out of style—soft in the center, crisp on the edges, and loaded with raisins, dark chocolate, and crunchy walnuts. They’re spiced with cinnamon and lightly sweetened with brown and white sugar, giving them the perfect balance of warmth and chew.
Whether you’re baking for your cookie jar, packing school snacks, or making a cozy weekend treat, this recipe is a guaranteed win.
Why I Love This Recipe
This recipe is a perfect blend of hearty and indulgent—oats for chew, cornstarch for softness, and a trio of mix-ins that makes every bite exciting. The cookies spread beautifully while baking and come out with golden edges and moist centers.
And the best part? The dough comes together in minutes—no chill time required!
Ingredients
- 125g unsalted butter, room temperature
- ½ cup brown sugar
- ¼ cup white granulated sugar
- 1 large egg
- 1 cup all-purpose flour
- 1½ cups oatmeal (old-fashioned or rolled oats)
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cornstarch
- ¾ cup dried seedless black raisins
- ½ cup hand-crushed walnuts
- ½ cup dark chocolate chips
Instructions
1. Preheat & Prep
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
In a small bowl, whisk together the flour, oats, cinnamon, baking soda, salt, and cornstarch. Set aside.
3. Cream Butter & Sugars
In a medium bowl, beat the softened butter, brown sugar, white sugar, and egg together until creamy and smooth.
4. Combine Wet & Dry
Add the dry mixture to the wet mixture. Stir with a spatula (or your hands) until just combined.
5. Add Mix-Ins
Fold in the raisins, crushed walnuts, and chocolate chips until evenly distributed.
6. Shape the Cookies
Scoop tennis ball-sized pieces of dough and roll them gently. Place them on the baking sheet, leaving 4–5 cm of space between each to allow for spreading. Lightly press each ball down to flatten slightly.
7. Bake
Bake in the preheated oven for 12–15 minutes, or until the edges are just starting to brown. The centers should look slightly underdone—that’s what makes them chewy!
8. Cool & Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Then grab a glass of milk and enjoy the cookie bliss!
Tips for Success
- Use room temperature butter for the best creaming texture.
- Don’t overmix once the flour is added—this keeps the cookies soft.
- Customize the mix-ins: try white chocolate chips, cranberries, or pecans.
- Scoop evenly for consistent baking.
Serving Suggestions & Pairings
These hearty cookies are perfect for:
- Afternoon snacks or tea time
- School lunchbox treats
- Gifting in cute cookie jars
- Pairing with coffee or hot cocoa
Want to build a cookie tray? Add:
- Chocolate Chip Cookie Bites for variety
- Copycat Neiman Marcus Cookies for a rich, bakery-style feel
- No-Bake Oreo Cream Pie for a creamy contrast
- Old-School No-Bake Cookies for a retro touch
Storage & Freezing
- Room Temp: Store in an airtight container for up to 5 days.
- Freeze Dough: Roll into balls and freeze for up to 3 months. Bake directly from frozen, adding 2–3 minutes to bake time.
- Freeze Baked Cookies: Let cool completely, then freeze in layers with parchment between them.
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Final Thoughts
These Oatmeal Cookies are the perfect blend of chewy, crunchy, sweet, and spiced. Whether you bake them once or on repeat, they’re the kind of cookie everyone asks for the recipe to—and lucky for you, now you’ve got it!
Tried these? Tag us in your cookie pics! And don’t forget to follow ChefManiac.com for more classic bakes, nostalgic treats, and flavor-packed inspiration.
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