This is a recipe for delicious and really simple oatmeal cookies. I make them often and we all love them. They are a snack or even breakfast sometimes. They are sweet and filling!
My mother gave me this recipe a few years ago. To be honest, I have never made any other kind of oatmeal cookies…
These are just so simple and delicious that I’ve never felt like I needed another recipe.
I love that they are packed with dry fruit and nuts; it makes them really filling. Sometimes I’ll even use them as a quick breakfast.
A piece of cheese, some fruit, and a couple of cookies… That’s all the kids need and that’s enough for me too.
Making Simple Oatmeal Cookies…
But most of the time I make them so we have something to grab between meals.
You’ll see that this recipe is for a large batch of cookies. I get 57 cookies from this recipe.
Even though it sounds like many cookies, they are so good that they usually don’t last too long at all.
Since this is a large batch cookie recipe, it’s a great recipe to make for a party or if you have company over.
Ok, we are going to dive right in, but first let’s see what kind of kitchen tools we need…
Kitchen Tools That We Are Going to Need…
Mixer – since this is a large batch, I like using my stand mixer. You don’t have to though, you can just use a large mixing bowl and a wooden spoon.
Measuring cups – to measure the ingredients.
Measuring spoons – also to measure the ingredients.
Cutting board – there are a million things that you can add to these cookies. If you are going to add nuts, you might want to chop them which is why I’m mentioning the cutting board here.
Knife – for the nut chopping. Also, you can add things like apricot or figs to this recipe. If you do, you might want to cut them into smaller pieces too.
Cookie scoop – to scoop the cookie dough onto the baking sheet. I got 57 cookies by using the medium size scoop.
Baking sheet and rack – to bake the cookies and cool them. Make sure to line it with parchment paper.
Fish spatula – my favorite kind of spatula to lift and transfer cookies from the baking sheet to the cooling rack.
That’s it, let’s make these simple oatmeal cookies!
Mixing The Cookie Dough…
To the bowl of the mixer, I add 2 sticks of melted salted butter, one cup of brown sugar, half a cup of white sugar, and 3 eggs at room temperature.
Then I add two cups of flour (I usually do one whole wheat and one white), 1 teaspoon baking soda, one teaspoon cinnamon, and one-half teaspoon of salt.
I use the cookie paddles to mix all of the ingredients together. It takes just a minute or two, we don’t want to over mix the batter.
Once the batter is mixed, I add 3.5 cups of old fashion oats…
And mix them in…
Adding Extras to the Oatmeal Cookie Dough…
Once the oatmeal is mixed in, it’s time to add some yummy extras.
I added one cup of dry cherries…
One cup chopped walnuts…
And one cup mini chocolate chips…
And mix them in with the batter.
I add a total of three cups of extras. There are a million things you can add to these cookies…
You can add dried fruit like blueberries, cranberries, figs, dates, apricots (you might want to chop the last three), raisins and so on…
You can add any kind of nuts like almonds, pistachios, pecans, or stay with the walnuts…
You can add seeds like flax seeds, sunflower seeds, or hemp hearts…
You can add candy, like m&m and so on… And of course, chocolate chips, peanut butter chips, butterscotch chips and so on…
Really the sky is the limit and of course, you can add more than three but keep it to a total of three cups.
Baking Simple Oatmeal Cookies…
Once the dough is ready I go right on to baking these, there is no chill time what so ever.
I preheat the oven to 300 F, line my baking sheet with parchment paper and use my cookie scoop to scoop the dough and place it on the sheet.
There is no need to space the cookies too far apart, they don’t really expand much during baking.
Once all the balls of dough are placed on the baking sheet, I dip my fingers in water and press the dough down to flatten the cookies…
Just like that…
Then they go in the oven for 17 minutes (baking time might change a bit in your oven).
Once they are golden, I remove them from the oven, give them a couple of minutes to cool on the baking sheet and then I transfer them to the cooling rack to cool completely.
They are somewhere between soft and crunchy, sweet but not too sweet, and very filling.
After they have cooled completely, I store them in an airtight container or in a zip lock bag.
A few common questions…
Can I Use Quick Oats Instead of Old-Fashion Oats?
The answer is no. You have to use the good old-fashioned oatmeal. The quick oats are so fine and they have a different texture… They’ll act as flour and we don’t want that.
What Kind of Flour Can I Use?
I use a total of two cups of flour and usually, I use either just white or just brown or a combination of the two like I did here.
I’ve made these in the past with one cup of spelt flour and another of white flour and it worked great. I think that most kinds of flour will work great here.
Can I freeze These Simple Oatmeal Cookies?
Yes! You can freeze the cookies themselves if you want to. I might reheat them in the oven just a bit after they thaw before serving.
You can also refrigerate the cookie dough for a few days and just make a few cookies at the time. We all know that cookies are best right after they leave the oven!
And, you can also freeze the cookie dough for later.
These are a regular at our house. It takes me a few minutes to mix the dough and I love that I can make them a little bit differently each time by adding different extras.
I hope that you’ll give them a try! Let me know how you liked them in the comments below…
And, if you liked this recipe, check out these as well…
Delicious Almond Butter Cookie Recipe
Simple Oatmeal Cookies
Delicious, filling, and simple oatmeal cookies.
Ingredients
- 2 sticks (1 cup) salted butter, soft or melted
- 1 cup brown sugar
- 1/2 cup white sugar
- 3 eggs at room temperature
- 2 cups flour (see notes)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 1/2 cups of oatmeal
- 1 cup chopped walnuts
- 1 cup dry cherries
- 1 cup mini chocolate chips (see notes for other add-ins options)
Instructions
- Preheat your oven to 300˚ F.
- To the bowl of the mixer add the butter, sugars, eggs, flour, baking soda, cinnamon, and salt. Mix to combine. Don't overmix.
- Add the oatmeal and mix it in.
- Add 3 cups of add-ins and mix them in (suggestions for what you can add are in the notes below).
- Line a baking sheet with parchment paper. Use a medium cookie scoop to scoop a ball of the dough and place it on the baking sheet.
- Dip your fingers in water and press each ball of dough to form a cookie.
- Bake for 17 minutes or until golden.
- Remove from oven, let the cookies cool for a few minutes on the baking sheet and then transfer them to a cooling rack to cool the rest of the way.
- Store in an airtight container or a zip lock bag.
Notes
Flour:
I use a total of two cups of flour and usually, I use either just white or just brown or a combination of the two like I did here.
I've made these in the past with one cup of spelt flour and another of white flour and it worked great. I think most kinds of flour will work great here.
Add-ins:
I add a total of three cups of extras. There are a million things you can add to these cookies...
You can add dried fruit like blueberries, cranberries, figs, dates, apricots (you might want to chop the last three), raisins and so on...
You can add any kind of nuts like almonds, pistachios, pecans, or stay with the walnuts...
You can add seeds like flax seeds, sunflower seeds, or hemp hearts...
You can add candy like m&m and so on... And of course, chocolate chips, peanut butter chips, butterscotch chips and so on...
Really the sky is the limit and of course, you can add more than three!
Nutrition Information:
Yield: 57 Serving Size: 1 cookieAmount Per Serving: Calories: 107Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 72mgCarbohydrates: 13gFiber: 1gSugar: 7gProtein: 2g
Hi! I’m Lady Lee. I help homesteaders simplify their homesteading journey while still producing a ton of food! I am a single mother of four, I was born in Israel and raised in an agricultural commune called a Kibbutz. Now I homestead in central NC.