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 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. Oh, and this requires some big decisions, so we hope you’re not the indecisive sort. Originally published March 21, 2014.Renee Schettler Rossi

Best Oatmeal Cookies

  • Quick Glance
  • 30 M
  • 1 H
  • Servings vary

Special Equipment: Decision-making prowess

5/5 - 4 reviews
Print RecipeBuy the Better Homes and Gardens Baking cookbook

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  • Fat (see below)
  • Sugar (see below)
  • 1 teaspoon baking soda
  • Spice (see below)
  • 1/2 teaspoon salt
  • 2 large eggs
  • Flavoring (see below)
  • Flour (see below)
  • 3 cups regular or quick rolled oats
  • 1 cup Stir-Ins (see below; optional)


  • 1. Preheat the oven to 350°F (180°C). Grab a couple baking sheets.
  • 2. 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.
  • 3. Drop the dough by rounded teaspoons, tablespoons, or 1/4-cup measures on baking sheets, spacing them 2 to 3 inches apart.
  • 4. 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.


  • 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

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