Best Oatmeal Cookies

The best oatmeal cookies are easy and healthy and exactly what you want, whether chewy or crispy, and made with whichever ingredients you want to include, sorta like a Choose Your Own Adventure book. We’re talking way beyond raisins, chocolate chips, and peanut butter.

Twelve best oatmeal cookies, each with varied fillings

Quite possibly the world’s best oatmeal cookies. And we say that for the simple reason that it puts you in charge. And we don’t mean simply choosing between raisins or chocolate chips. The recipe is actually a brilliant blueprint that entrusts you with some serious choices in terms of what type of fat, flour, flavoring, sugar, spice, and, yes, stir-ins you like. It’s sorta like those Choose Your Own Adventure books we had ages ago as kids. (Remember those?!) Let the cookie hijinks begin. We hope you’re not the indecisive sort.–Renee Schettler Rossi

Can I use regular rolled oats instead of quick oats in these oatmeal cookies?

Yes. In this instance, either will work fine. The texture will be slightly different but overall everything else remains the same. If you want, if using rolled oats in place of quick oats in this or most recipes, you can pulse them a few times in a food processor to more closely mimic the texture.

Best Oatmeal Cookies

  • Quick Glance
  • (7)
  • 30 M
  • 1 H
  • Makes 36 cookies
5/5 - 7 reviews
Print RecipeBuy the Better Homes and Gardens Baking cookbook

Want it? Click it.

Special Equipment: Decision-making prowess



Preheat the oven to 350°F (180°C). Grab a couple baking sheets.

In a large bowl, beat the Fat with a stand mixer or a handheld electric mixer on medium to high speed for 30 seconds. Add the Sugar, baking soda, Spice, and salt. Beat until combined, scraping the sides of the bowl every once in a while. Beat in the eggs and Flavoring. Beat in as much of the Flour as you can with the mixer. Stir in any remaining Flour and the oats. Stir in your Stir-Ins, if desired.

Drop the dough by rounded teaspoons, tablespoons, or 1/4-cup measures on baking sheets, spacing them 2 to 3 inches apart.

Bake for 8 to 10 minutes for rounded teaspoons or tablespoons or 12 to 14 minutes for 1/4-cup or cookie-scoop portions, or until the cookies are lightly browned and the centers appear set. Cool on the baking sheets for 2 minutes. Transfer the cookies to a wire rack and let cool to room temperature.

Print RecipeBuy the Better Homes and Gardens Baking cookbook

Want it? Click it.


    • Fat Choices (Choose Just One)
    • 2 sticks (8 ounces | 227 g) unsalted butter, at room temperature (Note: Cookies made with all butter tend to be thin and crisp.)
      1 stick (4 ounces | 113 g) unsalted butter, at room temperature, and 1/2 cup (92 g) shortening
      1 stick (4 ounces | 113 g) unsalted butter, at room temperature, and 1/2 cup peanut butter

    • Sugar Choices (Choose Just One)
    • 1 1/2 cups (320 g) packed light brown sugar
      1 cup (213 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar
      1 cup granulated sugar (100 g) and 1/2 cup molasses (add 1/4 cup additional all-purpose flour)
      1 cup granulated sugar (100 g) and 1/2 cup (170 g) honey

    • Spice Choices (Choose Just One)
    • 1 teaspoon ground cinnamon
      1 teaspoon pumpkin pie spice
      1 teaspoon apple pie spice
      1/2 teaspoon ground allspice

    • Flavoring Choices (Choose Just One)
    • 1 teaspoon vanilla extract
      1/2 teaspoon coconut extract
      1/2 teaspoon maple extract

    • Flour Choices (Choose Just One)
    • 1 1/2 cups (200 g) all-purpose flour or gluten-free flour blend
      3/4 cup (100 g) all-purpose flour and 3/4 cup (98 g) whole-wheat flour
      1 cup (135 g) all-purpose flour and 1/2 cup oat bran
      1 1/4 cups (170 g) all-purpose flour and 1/4 cup toasted wheat germ

    • Stir-In Choices (Choose 1/2 to 1 cup any of the following)
    • Raisins or snipped dried apricots or dried red cherries or other mixed dried fruit
      Semisweet or milk chocolate, chips or chopped
      White chocolate, chips or chopped
      Butterscotch chips
      Peanut butter-flavor baking pieces
      Flaked coconut
      Chopped toasted pecans, walnuts, or other nuts

    Recipe Testers' Reviews

    I really love the idea of using what you either like or have on hand to make these oatmeal cookies. I chose to use butter and shortening, brown sugar and granulated sugar, apple pie spice, vanilla, and coconut. Using a 1/4-cup measuring cup, this recipe produced 18 huge cookies. Brilliant idea, best cookie!

    In the world of baking, there are few recipes that offer freedom of choice when it comes to ingredients and their quantities. Baking is such a precise science that people often feel intimidated substituting one ingredient for another. This foolproof recipe, however, instills confidence in home bakers, allowing them to feel like they’ve created something amazing to call their own. Below are the choices that I made to customize my “Make-It-Mine” Best Oatmeal Cookies.

    Fat: 1 stick unsalted butter and 1/2 cup peanut butter
    Sugar: 1 cup packed brown sugar and 1/2 cup granulated sugar
    Spice: 1 teaspoon ground cinnamon
    Flavoring: 1 teaspoon vanilla extract
    Flour: 3/4 cup all-purpose flour and 3/4 cup whole-wheat flour
    Stir-In: Chopped toasted pecans
    Yield: I used a 1/2-inch scoop and the recipe made 34 cookies

    These cookies were unbelievable, and they barely made it a day past the day they were baked! The texture was to die for—crunchy on the outside and soft and chewy on the inside. I loved them! You can clearly identify the peanut butter in the cookies, though it’s not the predominant flavor, and it definitely doesn’t overpower the cookie. The oatmeal offers a chewy bite that's pure heaven, and the flavors of the oatmeal and peanut butter balance each other perfectly. I’m looking forward to playing with this recipe again and again and customizing it differently each time. I might however, find it hard to stray from the amazing combination that I created.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. Delicious! I couldn’t stop eating the dough, it was a wonder that these even got baked 🙂 I used pumpkin seeds, chocolate chips, and dried cranberries as my additions. I found the cookies didn’t spread much, but that’s probably because I chilled them overnight. So give them a little bit of a pushdown if you do that!

      1. Niem, hah! I, too, always consider the dough-eating quotient when assessing a cookie recipe’s magnificence. So glad you like these! Love the use of pumpkin seeds with chocolate. Looking forward to hearing which recipe on the site you try next…

    2. I am about to try this wonderful recipe I bookmarked from your site long ago. Can Nutella be used instead of peanut butter? Can’t wait to try these. ALL of your recipes come out great!

      1. Many thanks, Lynn! We test all our recipes over and over in home kitchens before deciding whether to share the recipe on our site so that readers like you have exactly the sort of experience you’ve had, which is to say, foolproof recipes! I would NOT substitute Nutella for peanut butter. The texture is going to be the biggest problem but the sweetness of the cookie would also be thrown off. However, you could sandwich a couple of the baked and cooled oatmeal cookies together by slathering the flat bottoms with Nutella and smooshing them together!

      1. You’re so very welcome, Krystal! We test all our recipes in home kitchens prior to even considering sharing them on the site so that you can rest assured your time, your ingredients, and your expectations won’t end up in disappointment. Looking forward to hearing what else you try…!

    3. These cookies are wonderful. My favorite variation is all purpose flour and whole-wheat flour, and sometimes I substitute some of the whole-wheat flour for flax meal. I use French flours and French butter so I reduce the butter by 10% to keep the cookies from flattening too much (yep, learned the hard way). Sugar is also reduced by 1/8 cup to 1/4 cup because I like coconut, white chocolate and organic dried cranberries as stir ins and this keeps the sweetness from being over the top. I like to use a mix of sugars: equal parts rapadura, unrefined granulated cane sugar (sucre de canne roux non raffiné) and light brown sugar. They come out chewy in the center, just the way I like them!

    Have something to say?

    Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

    Rate this recipe!

    Have you tried this recipe? Let us know what you think.

    Upload a picture of your dish