These Classic Oatmeal Cookies are just like you remember! Thin, slightly crispy from the extra sugar, and flavored with warm spices. Add chocolate chips or raisins for extra oomph, but these cookies are amazing without any add-ins!
Classic Oatmeal Cookies
I’ve been blogging for a couple of years, and even I’m honestly wondering how it’s taken me this long to get a Classic Oatmeal Cookies recipe up on the blog! I love oatmeal cookies. I adore them (and the dough, too). These cookies are exactly what you want when looking for a classic oatmeal cookie. The recipe is simple, made with pantry staples, and is made with only one bowl and ZERO chill time. And the cookies are thin, slightly crispy, and have that familiar spiced oat flavor. Yum.
I swayed slightly from tradition and added a bit of ground cardamom alongside the cinnamon. It’s a wonderful flavor that pairs perfectly with these cookies. And it’s subtle enough that you’ll notice it without thinking these cookies taste “different”. I highly recommend picking some ground cardamom up to keep in your spice rack, if you don’t have it already. It tastes amazing in any recipe you’d use cinnamon. Or even on its own in a glaze for your favorite quick bread or hand pies. In other words, you won’t regret using it in these cookies!
What You’ll Need + Possible Substitutions
- Plant-based butter adds that classic buttery flavor. You can use either stick or tub “butter” for these cookies. Be sure to allow the stick butter to soften. The tub butter can be used straight from the fridge. Regular butter can also be used.
- Granulated sugar adds sweetness. You can use white granulated sugar, raw/unrefined sugar, or coconut sugar (which is low GI!).
- Brown sugar adds moisture and flavor due to the added molasses. You can use light or dark brown sugar. Dark brown sugar has more molasses in it.
- Egg binds the ingredients together. I haven’t tested this recipe with any alternatives.
- Vanilla extract adds flavor.
- Salt enhances flavor and cuts sweetness.
- Ground cardamom is optional but I highly recommend it! It can be hard to find, but if you have some on hand (or you’re able to find it) then the flavor of these cookies greatly benefits from the added spice. You can also add more cinnamon in its place.
- Ground cinnamon adds that cozy flavor we all love with our oats. Without it, these cookies just aren’t as flavorful.
- All-purpose flour is the only flour I’ve tried for this recipe. You can use bleached or unbleached. If you’d like to use any specialty flours (rye, white whole wheat, etc) I recommend only replacing up to half of the AP flour.
- Old-fashioned oats are my favorite for baking. You should be able to use quick oats as well, but I haven’t tested them in this recipe.
- Chocolate chips, if that’s your thing! I recommend adding 1 cup for this batch of dough. Or you can divide the dough in half and add 1/2 cup of chocolate chips to one half. Top the baked cookies with extra chips as soon as they come out of the oven.
More Oat Dessert Recipes
No-Bake Chocolate Peanut Butter Oat Bars
Oatmeal Cherry Chocolate Chip Cookie Bars
Zucchini Tahini Oatmeal Chocolate Chip Cookies
Oatmeal Pecan Energy Cookies
Classic Oatmeal Cookies
These Classic Oatmeal Cookies are just like you remember - thin, slightly crispy, and flavored with warm spices! Plus, they're made in one bowl and require no chill time!
Ingredients
- 1/2 cup (113g) plant-based butter (or regular butter), softened (see Note 1)
- 1/2 cup (110g) unrefined cane sugar (or 1/2 cup white sugar or coconut sugar) (see Note 2)
- 1/2 cup (104g) brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp ground cardamom (see Note 3)
- 2 tsp ground cinnamon
- 1 cup (130g) unbleached all-purpose flour
- 2 cups (216g) old-fashioned oats
Instructions
- Preheat your oven to 350°F and prepare a baking sheet (or two) with parchment paper.
- In a large bowl, beat together the butter and sugars until fluffy. Beat in the egg and vanilla.
- Beat in the salt, baking soda, cardamom, and cinnamon.
- Add the flour and oats and gently mix with a large spoon until just combined.
- Scoop 1.5 Tbsp cookie dough balls, 8 per baking sheet. Use your fingers to gently smooth out any lumps, if desired. Bake at 350°F for 8-10 minutes.
- Allow cookies to cool for 2 minutes on the baking sheet before transferring to a cooling rack.
- Store leftovers (if there are any!) in an airtight container at room temperature.
Notes
- Stick or tub "butter" will work in this recipe. Stick butter will need to be softened while tub butter is okay to use straight from the fridge (it's already soft). Regular butter will work, too.
- Feel free to use your favorite granulated sugar: white, unrefined, raw, or coconut sugar.
- Cardamom is optional but so delicious in this recipe. You can add extra cinnamon in its place, or leave the cardamom out.
- Chocolate chips can also be added to the dough. I recommend 1 cup of chocolate chips for this recipe - to be mixed in after the flour/oats.
Did you make this recipe? I would love to see!
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