Oatmeal Cookie Recipe (makes 24)
- 170g butter, softened
- 150g brown sugar, packed
- 50g white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 190g plain flour
- 1 tsp baking soda
- 1.5 tsp ground cinnamon
- 1/2 tsp salt
- 270g rolled oats
- Optional: 150g raisins or chocolate chips
- 1
Preheat to 180°C, line trays
Line two baking trays with baking paper.
- 2
Cream butter and sugars until fluffy
Beat softened butter with both sugars for about 3 minutes until light and fluffy. Properly creamed butter and sugar is the key to good texture.
- 3
Add eggs and vanilla
Beat in eggs one at a time, then vanilla until fully combined.
- 4
Fold in dry ingredients
Add flour, baking soda, cinnamon and salt — stir until just combined. Then fold in oats and optional additions. The dough will be thick.
- 5
Scoop and bake 10–12 minutes
Drop rounded tablespoons onto trays 5cm apart. Flatten slightly — these cookies do not spread much. Bake until edges are golden but centres still look underdone. This is correct — they firm up on the hot tray as they cool. Overbaked oatmeal cookies are dry and crumbly.
- 6
Cool on tray 5 minutes then transfer
They are fragile when hot. Leave on the tray 5 minutes before moving to a wire rack.
Chewy vs crispyMore brown sugar = chewier. More white sugar = crispier. Chilling the dough 30–60 minutes before baking produces thicker, chewier cookies with deeper flavour — worth the extra time.
Frequently Asked Questions
Yes — quick oats produce a softer, more uniform texture. Rolled oats give more chew and texture. Both work well. Avoid steel cut oats — they are too hard and do not soften properly in baking.
Store in an airtight container. Adding a slice of bread to the container keeps cookies soft longer — the bread absorbs excess moisture. They also freeze well for up to 3 months, baked or as raw dough balls.