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

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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. I’m going to try my hand at these with the PB/butter combo this afternoon, and some ww/white flour. However I would love to know if one can reduce the sugar – I have almost always cut sugar in American recipes since I find the sugar quantities to be too high. Tasting too MUCH “sweet” is – aside from the health implications – not something I really enjoy.

      I do know that reducing sugar too much changes the baking quality… and I do want to eat cookies, after all!

      1. Thomas, I’ve reduced sugar in recipes before and have been successful. And I’ve always been unsuccessful. We didn’t test it with less sugar, so I can’t guarantee they’ll come out correctly. My guess–and it’s only a guess–is you can reduce the sugar by about 1/4 and you should be fine. But I’m not promising anything!! If you do make it with less sugar, please let me know how it turns out.

    2. I wonder if you have done any gluten free baking? I was hoping that a gluten free choice would be included.

      1. Hello, Ruthie. He have 871 naturally gluten-free recipes on the site, but admittedly not a lot of gluten-free baking recipe. It’s not the focus of what we do. But we do have some gluten-intolerant testers. I’ll see if one of them may have version we can add to the post. Thanks for the comment.

    3. Oatmeal – it isn’t just for breakfast anymore! These cookies are like ordering Chinese food – one from column A, one from column B… Will make them soon. Thanks Renee!

    4. Eydie, thank you for mentioning adding 3 cups oatmeal to the recipe. I could not find any oatmeal in the original recipe. My kids and grandkids have been asking me to make them oatmeal cookies with raisons which I ordered from a grape and date farm in Calif. I have 2 1/2 pounds of Flame Raisons to use up…now I have the perfect venue. Thank you for all your suggestions. Stu B.

      1. Hey Stu, what lucky grandkids! So pleased to hear that you’ll be trying this recipe. I do wish to point out, though, that the recipe does indeed call for oatmeal, both in the ingredient list and the instructions. Can’t wait to hear what your grandchildren think…

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