Oatmeal Cookies – 6 Delicious Oatmeal Cookie Recipes

Oatmeal cookies are a favourite with both kids and adults. We like to watch the eyes light up when they spot a cookie jar full of these wonderful treats. Oatmeal cookies taste great and are high in fibre.

Lots of different ingredients can go into these cookies. Raisins are the most popular. You can also put in chocolate chips, chopped nuts, dried cranberries, dried cherries or shredded coconut.

There are so many different recipes for these delicious cookies that they now have their own section on this website, it should be easier for everyone to find what they are looking for.

oatmeal cookie recipes

oatmeal cookie recipes

We have some good old fashioned oatmeal cookie recipes listed and some that are not so traditional. There is everything from the basic Oatmeal Cookie to Chocolate Oatmeal Cookies for all of you chocoholics out there. We will be adding more great recipes every week, so check back often.

  1. Chocolate Oatmeal Cookies
  2. Oatmeal Cookie Recipes
  3. Oatmeal Apple Cookies
  4. Oatmeal Chocolate Chip
  5. Chewy Oatmeal Cookies
  6. Oatmeal Raisin Cookies

Chocolate Oatmeal Cookies

For those of you who want to eat a healthier cookie but need that chocolate fix, then Chocolate Oatmeal Cookies are what you are looking for. This recipe uses cocoa powder instead of melted chocolate, therefore cutting back on the fat content of the cookie.

You can make this recipe as is, or you can add one cup of any or a combination of the following ingredients to the basic dough. Raisins, Dried Cherries or Cranberries, Chopped Nuts, Chocolate Chips, Peanut Butter Chips, or Shredded Coconut.

Chocolate Oatmeal cookies - oatmeal cookie recipe

Chocolate Oatmeal cookies

Chocolate Oatmeal Cookies Recipe

Ingredients:

  • 2 cups regular for quick-cooking rolled oats. (not instant)
  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup plain shortening
 

  • 1 teaspoon ground cinnamon
  • 1 1/3 cups of granulated sugar
  • 2 large eggs lightly beaten
  • 1/2 cup of milk
  • 1 cup raisins (optional)

Preparation:

  1. If you are going to bake two sheets of cookies at a time, then arrange the racks in your oven to divide it into thirds. For baking with one sheet at a time, put one of the oven racks in the center of the oven.
  2. Preheat the oven to 350 degrees F.
  3. Lightly grease two baking sheets. (spray cooking oil works well)
  4. In a medium-size bowl, with a whisk, combine the flour, cocoa, baking soda, salt and cinnamon until thouroughly mixed.
  5. In a large bowl, with an electric mixer at medium-high speed, beat together the shortening and sugar until creamy. Beat in the eggs until well blended
  6. With the mixer at medium-low speed, ad some of the flour mixture and then some of the milk, alternating between each until they are both mixed in well.
  7. With a mixing spoon or rubber spatula, stir in the oats and raisins.
  8. Drop by rounded spoonfuls or cookie scoop onto ungreased baking sheets about 2 inches apart.
  9. Bake for 10 to 12 minutes until firm when lightly touched. If you are using two sheets, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with two sheets at a time, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with one sheet at a time then rotate the pan halfway through the cooking time. This will ensure that the cookies cook more evenly.
  10. Turn the baking sheets from front to back once during baking. This will help the cookies bake evenly.
  11. Once you take them out, keep the cookies on the baking sheets for one minute and then transfer them immediately to cooling racks to cool completely

Yields about 72 Cookies

Classic Oatmeal Cookie Recipe

This is Quaker’s Classic Oatmeal Cookie Recipe. Leave it to them to invent the best Oatmeal Cookie recipe. This is my favorite way to get my weekly intake of oatmeal.

For a chewy cookie, bake for the minimum time of 12 minutes. The longer the baking time, the crispier the cookie will be.

You can make this recipe as is, or you can add one cup of any or a combination of the following ingredients to the basic dough. Raisins, Dried Cherries or Cranberries, Chopped Nuts, Chocolate Chips, Peanut Butter Chips, or Shredded Coconut.

oatmeal cookie recipes

classis oatmeal cookie recipes

Oatmeal Cookie Recipe

Ingredients:

  • 3 cups regular for quick-cooking rolled oats. (not instant)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup plain shortening
 

  • 1 cup packed light or dark brown sugar.
  • 1/2 cup of granulated sugar
  • 1 large egg
  • 1/4 Cup Water
  • 1 teaspoon vanilla extract

 

Preparation:

  1. If you are going to bake two sheets of cookies at a time, then arrange the racks in your oven to divide it into thirds. For baking with one sheet at a time, put one of the oven racks in the center of the oven.
  2. Preheat the oven to 350 degrees F.
  3. In a medium-size bowl, with a whisk, combine the oats, flour, salt and baking soda until thoroughly mixed.
  4. In a large bowl, with an electric mixer at medium-high speed, beat together the shortening, brown sugar, granulated sugar, egg, water and vanilla until creamy.
  5. With the mixer at medium-low speed, gradually add the oats mixture, beating until just blended.
  6. Drop by rounded spoonfuls or cookie scoop onto ungreased baking sheets.
  7. Bake for 12 to 15 minutes until lightly browned. If you are baking with two sheets at a time, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with one sheet at a time then rotate the pan halfway through the cooking time. This will ensure that the cookies cook more evenly.
  8. Once you take them out, transfer them immediately to cooling racks to cool completely

 Oatmeal Apple Cookies

Oatmeal Apple Cookies are very similar to regular oatmeal cookies, except that they have the added flavour of apples. They are sweet and buttery with a chewy texture and crisp edges.

This recipe calls for quick oats. If you only have old fashioned oats on hand, then you can put them into a food processor and give them a few quick pulses to chop them up a bit. They will then be ready to use in this recipe.

As far as the raisins go, we have found the Dole brand of raisins to be the best. They are plump and juicy. Most other brands are hard and chewy.

Oatmeal Apple Cookies - oatmeal cookie recipe

Oatmeal Apple Cookies

Oatmeal Apple Cookies

Ingredients:

  • 3/4 cup Butter Flavored Crisco
  • 1 cup firmly packed brown sugar
  • 1 egg
  • 1/4 cup milk
  • 1 1/2 teaspoons almond extract
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons cinnamon
 

  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 3 cups quick oats (not instant or old fashioned)
  • 1 cup peeled and diced apples
  • 1 cup raisins
  • 1 cup walnuts or pecans

Preparation:

  1. If you are going to bake two sheets of cookies at a time, then arrange the racks in your oven to divide it into thirds. For baking with one sheet at a time, put one of the oven racks in the center of the oven.
  2. Preheat the oven to 375 degrees F.
  3. In a medium-size bowl, whisk together the Flour, Baking Soda, Salt, Cinnamon and Nutmeg.
  4. In a large bowl, with an electric mixer at medium-high speed, beat the Crisco shortening, Brown Sugar, Egg, Milk and Almond Extract until creamy and smooth (about 2 – 3 minutes).
  5. Beat in the Flour mixture from step 3 until mixed well. (scrape down the sides of the bowl as you go).
  6. Stir in the Raisins, Apples, Oats and Walnuts, one at a time with a spoon or rubber spatula.
  7. Drop by rounded spoonfuls or cookie scoop onto ungreased baking sheets.
  8. Bake for 13to 15 minutes until lightly browned on the edges. If you are baking with two sheets at a time, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with one sheet at a time then rotate the pan halfway through the cooking time. This will ensure that the cookies cook more evenly.
  9. Remove from oven and let the cookies cool 30 seconds on the baking sheet before transferring them to a wire rack to cool.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies are one of our favourites. We like to think of them as healthy chocolate chip cookies. O.k…. So that is a bit of a stretch but it makes us feel better to think that they are.

For a chewy cookie, bake for the minimum time of 12 minutes. The longer the baking time, the crispier the cookie will be.

You can make this recipe as is, or you can add one cup of any or a combination of the following ingredients to the basic dough. Raisins, Dried Cherries or Cranberries, Chopped Nuts, Peanut Butter Chips, or Shredded Coconut.

Oatmeal Chocolate Chip - oatmeal cookie recipes

Oatmeal Chocolate Chip – oatmeal cookie recipes

Oatmeal Chocolate Chip Cookies Recipe

Ingredients:

  • 3 cups regular for quick-cooking rolled oats. (not instant)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup plain shortening
 

  • 1 cup packed light or dark brown sugar.
  • 1/2 cup of granulated sugar
  • 1 large egg
  • 1/4 Cup Water
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Preparation:

  1. If you are going to bake two sheets of cookies at a time, then arrange the racks in your oven to divide it into thirds. For baking with one sheet at a time, put one of the oven racks in the center of the oven.
  2. Preheat the oven to 350 degrees F.
  3. In a medium-size bowl, with a whisk, combine the oats, flour, salt and baking soda until thouroughly mixed.
  4. In a large bowl, with an electric mixer at medium-high speed, beat together the shortening, bown sugar, granulated sugar, egg, water and vanilla until creamy.
  5. With the mixer at medium-low speed, gradually add the oats mixture and the chocolate chips, beating until just blended.
  6. Drop by rounded spoonfuls or cookie scoop onto ungreased baking sheets.
  7. Bake for 12 to 15 minutes until lightly browned. If you are baking with two sheets at a time, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with one sheet at a time then rotate the pan halfway through the cooking time. This will ensure that the cookies cook more evenly.
  8. Once you take them out, transfer them immediately to cooling racks to cool completely

If a crispy cookie is not your thing, then this Chewy Oatmeal Cookie Recipe is just for you. This oatmeal cookie recipe actually goes back to the turn of the century.

You will notice that compared to other oatmeal cookie recipes, the list of ingredients doesn’t include flour. This isn’t a mistake, and due to the lack of flour, these cookies will be quite fragile when they are coming out of the oven, so be gentle when you are transferring them from the baking sheets to the cooling racks.

Before you begin, please note that this Chewy Oatmeal Cookie Recipe requires that the batter be refrigerated for at least 8 hours before baking. The reason for this long cooling time is to let the oats completely absorb the moisture from the liquids in the batter.

Chewy Oatmeal Cookies - oatmeal cookie recipe

Chewy Oatmeal Cookies

Chewy Oatmeal Raisin Cookie Recipe

Ingredients:

  • 4 tablespoons salted butter, room temperature
  • 2 1/2 cups old-fashioned rolled oats (not instant)
  • 1 teaspoon baking powder
  • 3/4 cup packed brown sugar
 

  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar

Preparation:

  1. In a medium-size bowl, whisk together the oats and the baking powder until thoroughly mixed.
  2. In a large bowl, with an electric mixer at medium-high speed, beat the butter, brown sugar and granulated sugar until it blends together and comes off the sides of the bowl.
  3. Beat in the eggs one at a time.
  4. Add the vanilla and continue to beat until smooth and creamy.
  5. Stir in the oats and raisins with a spoon or rubber spatula.
  6. Cover the bowl with plastic wrap and refrigerate for 8 hours. (overnight)
  7. If you are going to bake two sheets of cookies at a time, then arrange the racks in your oven to divide it into thirds. For baking with one sheet at a time, put one of the oven racks in the centre of the oven.
  8. Lightly grease two baking sheets. (cooking spray works well)
  9. PREHEAT oven to 375°F.
  10. Drop by tablespoonfuls or small cookie scoop onto greased baking sheets.
  11. Bake for 8 minutes until lightly browned on the edges. If you are baking in two sheets at a time, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with one sheet at a time then rotate the pan halfway through the cooking time. This will ensure that the cookies cook more evenly.
  12. Remove from oven and let the cookies cool 5 minutes on the baking sheet before transferring them to a wire rack to cool. Be gentle, they will crumble easily at this point.

Oatmeal Raisin Cookie Recipe

Fibre is king with this Oatmeal Raisin Cookie recipe.You’ve heard of comfort food. Well…this is a comfort cookie. It has a sweet side to satisfy your sugar craving and a healthy side, loaded with enough oats and raisins to keep your doctor happy. These cookies are crisp on the edges and chewy in the middle.

As far as the raisins go, we have found the Dole brand of raisins to be the best. They are plump and juicy. Most other brands are hard and chewy.

If you want to make large Oatmeal Cookies, then use 1/4 cup of batter for each cookie (an ice cream scoop works well) and space them 2 inches apart on the baking sheets. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch thick.

Oatmeal Raisin Cookies - oatmeal cookie recipes

Oatmeal Raisin Cookies – oatmeal cookie recipes

Oatmeal Raisin Cookie Recipe

Ingredients:

  • 3 cups regular or quick-cooking rolled oats. (not instant)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 pound (2 sticks) butter or margarine softened
 

  • 1 cup packed light or dark brown sugar.
  • 1/2 cup of granulated sugar
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup raisins

Preparation:

  1. If you are going to bake two sheets of cookies at a time, then arrange the racks in your oven to divide it into thirds. For baking with one sheet at a time, put one of the oven racks in the centre of the oven.
  2. Preheat the oven to 350 degrees F.
  3. In a medium-size bowl, with a whisk, combine the Oats, Flour, Salt, Cinnamon and Baking soda until thoroughly mixed.
  4. In a large bowl, with an electric mixer at medium-high speed, beat together the butter, brown sugar, granulated sugar until creamy.
  5. Add eggs and vanilla; beat well.
  6. Stir in the oats mixture from step 3 gradually with a spoon or plastic spatula. The mixture will become very stiff.
  7. Stir in Raisins
  8. Drop by rounded spoonfuls or cookie scoop onto ungreased baking sheets.
  9. Bake for 12 to 15 minutes until lightly browned. If you are baking in two sheets at a time, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with one sheet at a time then rotate the pan halfway through the cooking time. This will ensure that the cookies cook more evenly.
  10. Once you take them out, let them cool on the baking sheet for 30 seconds before putting them on the cooking racks.

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