Easy Oatmeal Cookies || Crispy exterior, soft chewy center, and the best buttery, brown sugar flavor. This old fashioned oatmeal cookie recipe has been passed down from my great grandmother to my grandmother, to
Guys, I don’t even know where to begin…because I want you to know how good these easy oatmeal cookies are. They spark joy. I also want you to know that I ate a lot of cookie dough while making these and that I just couldn’t help myself. Every bite tasted like a long time ago. In the most delicious way. Growing up my mum made these and I devoured them. You should also know, full disclosure, that I did have a tummy ache hours later, which is, of course, to be expected when you eat spoonfuls of raw oatmeal cookie dough, followed by three, four, maybe five-plus freshly baked oatmeal cookies—for testing purposes of course.
I also really want you to make these oatmeal cookies, and then tell me all about it. Do they taste like your family recipe? Did you eat tons of cookie dough (not recommended) and regret doing so hours later? The details, I want them all.
About these easy oatmeal cookies:
These easy oatmeal cookies have a sweet, buttery brown sugar flavor, with subtle saltiness. They are slightly crispy with a soft chewy center. My kind of cookie. If, like my mum, you prefer a very crispy cookie, flatten the dough balls more than is called for below and let the baked cookies cool on the baking sheet for longer. Your patience will be rewarded with a crispy cookie.
This recipe calls for large rolled oats, which makes for a more textured chewy oatmeal cookie. Quick oats work as well, as will a combination of large oats and quick oats (my preference).
If you have some time to spare, I highly recommend toasting the oats to bring out their rich nutty flavor. 15 minutes in a 350-degree oven for extra flavorful, aromatic oats. Just be sure to let them cool fully before adding them to the cookie mixture, so not to melt the butter.
Luckily for you and all those in your household (and maybe your neighborhood), this recipe makes A LOT of oatmeal cookies. Using my treasured cookie scoop, I ended up with 75. Most of them are now stored in the deep freeze (to be pulled out as needed). Perfect for weekend play dates and spontaneous get-togethers.
Want to know more about oats—the differences between large rolled oats, quick oats, and steel-cut oats? How they cook and the recipes they are best suited for? Check out this article from The Kitchn. Your inner kitchen nerd will rejoice.
Easy Oatmeal Cookies
- 1 cup butter softened
- 2 cups brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups large rolled oats or quick oats *optional - if you have a little extra time, toast the oats for a richer, nutty flavor - see notes
- 1 cup shredded sweetened coconut
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- In a large mixing bowl, cream butter and brown sugar (make sure your butter is soft!). Mix in eggs and vanilla.
- In a separate bowl, combine toasted oats, shredded coconut, flour, baking soda and salt.
- Add oat mixture to the wet ingredients and mix until well combined.
- Using a cookie scoop or spoon, form dough into 2 teaspoon-sized balls and flatten them using your fingers or a fork. They don't spread out much, so be sure to flatten them.
- Place on a cookie sheet, and bake at 375 for 8-10 minutes, until golden and fragrant. Remove and let cookies cool on the sheet for a good 10 minutes — they will crisp up as they cool.