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Anytime Oatmeal Cookies Recipe

  • Prep Time: 15 Min
  • Cook Time: 13 Min
  • Servings: 8
  • Recipe Views: 727 Views

What is better than a warm oatmeal cookie straight out of the oven? This is a classic cookie recipe that is perfect for any time of the year. You can spruce it up with raisins or chocolate chips for something different but sticking to this tried-and-true recipe will provide consistent and delicious results every time. Once you make these oatmeal cookies once, you’ll be making them for everything from school bake sales to parties.



Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.

Step 1

Butter: Microwave the butter for a few seconds at a time until the butter is soft. You can also leave it out on the counter ahead of time for a few hours until it is room temperature.

Step 2

White sugar: Add the sugar to the bowl. Mix together with the butter briefly.

Step 3

Brown sugar: Add the sugar to the bowl. Mix together with the butter briefly.

Step 4

Eggs: Add two eggs to the butter and sugar mixture. Mix briefly.

Step 5

Flour: Add one cup of flour to a mixing bowl.

Step 6

Baking powder: Add ¼ teaspoon baking powder to the flour mixture.

Step 7

Baking of soda: Add ¼ teaspoon baking soda to the flour mixture.

Step 8

Cinnamon: Add 1/3 teaspoon cinnamon to the bowl. Use Ceylon cinnamon for a richer taste.

Step 9

Vanilla: Add one teaspoon vanilla to the bowl.

Step 10

Salt: Add ¼ teaspoon salt to the bowl.

Step 11

Oats: Add in 2 cups of oats. Mix well to form a firm dough.

Step 12

Scoop the cookie dough into 1” balls, roll them in your hands and place on the cookie sheet a couple of inches apart. Bake at 350 degrees until the edges start to look firm and the undersides are light brown.

Serving Suggestions

Some recipes for oatmeal cookies call for ¼ teaspoon of cocoa powder. You can add this ingredient if you would like an oatmeal cookie with a slight chocolate undertone. Serve the cookies warm, if possible. You can also store them in an airtight container in the refrigerator for one week. Place parchment paper or wax paper in between each layer of cookies so they don’t stick.

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