This easy Oat Cookies recipe works every time. Soft and chewy, these are the best simple oat cookies around. Perfect for lunch boxes and snacks.
Look, I’m not going to tell you that a cookie is healthy. BUT, if you’re going to make a cookie, and it’s going to have oats in, that’s MORE healthy right?! Here’s why I think you’ll love them:
✅ No time to bake? These are done in half an hour.
✅ A little healthier than your standard cookie.
✅ Fail safe, no spreading, they work every time.
These Oat Cookies are a favourite after school snack here (or mid morning, or lunch, or any time in fact.) They are a little crispy on the outside, pillowy soft inside and best news yet, they work every flipping time.
My children call them Flapjack Cookies (they’ve kind of got that flapjack thing going on), I call them Chewy Oat Cookies. Whatever you want to call them, make them and I promise, you’ll be super impressed by your baking skills.
This Oat Cookie recipe has raisins in, but you can leave them out or swap them for an alternative filling if you want. These are the classic recipe with just the right amount of flavour and texture, and they’re so easy that you might even want to revisit this one when you’re cooking with the kids. It’s a great starter baking recipe!
How to make Oat Cookies:
- Beat your butter and sugar together (either in a stand mixer, with a hand mixer or by hand). Then add in the egg and vanilla extract.
- Mix in the flour, cinnamon, baking powder, salt, oats and raisins. Beat the mixture until it a stiff dough forms.
- Scoop out the mixture into balls.
- Place onto a baking paper-lined baking tray and bake for 12-14 minutes.
TOP TIPS!
- To make sure that your cookies are of even sizing I use an ice cream scoop. It’s my favourite cookie, cupcake and muffin baking trick and kids LOVE using a scoop too.
- Leave plenty of space between your cookies on the baking tray, I wouldn’t put more than six on a full size baking sheet.
What ingredients you need to make Oat Cookies:
Unsalted butter – Make sure to bring your butter to room temperature before using. I prefer to use unsalted butter and add salt to the recipe to ensure the flavour is just right.
Oats – Generally found in two or even three types: jumbo, porridge (rolled oats) – slightly smaller, sightly bashed – and instant oats. Instant oats are really not suitable. I used 100g rolled oats and 25g of jumbo oats for extra bite and texture. It’s fine to use all rolled oats, don’t buy jumbo if you haven’t got them. You could use ALL jumbo but the cookies will be drier and more crumbly.
Brown sugar – I have used soft light brown sugar to give a soft, chewy texture and light caramel flavour.
Vanilla extract – Be sure to use vanilla extract, not essence. It’s a much better, natural flavour.
Raisins – These are Oat Raisin Cookies, you can leave the raisins out it you prefer, but they do transform into sweet delicious nuggets when cooked. Be sure to use them from a fresh packet, not an ancient dried out pack at the back of the cupboard!
Tips for making Oat Cookies:
- Use an ice cream scoop to measure out each dollop of mixture.
- Use baking paper (not greaseproof paper) to line your baking tray. It means you’ll have no sticking problems.
- You can also freeze the dough ahead of time and bake on the day you need them. The dough will keep for around a month in the freezer.
Variations on the Oat Cookies recipe:
- Chocolate Chip Oatmeal Cookies – Replace the raisins with Chocolate Chips.
- Breakfast Oatmeal Cookies – Add a very ripe, peeled and mashed banana to the recipe with the egg.
- Peanut Butter Oatmeal Cookies – Omit the raisins and add 75g of Chunky Peanut Butter.
Fancy more cookie recipes?
- Easy Loaded Cookies – Great for cooking with kids
- Daim Bar Cookies – Chocolatey and crunchy
- Peanut Butter Cookies – Only 3 ingredients
Hope you enjoy this cookie recipe as much as we do. I’d love to know how you got on and what you thought of it if you make it. Give me feedback by rating the recipe and leave me a comment below if you do.
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The BEST Oat Cookies
Ingredients
- 100 g Butter
- 150 g Brown sugar
- 1 Egg
- 1 tsp Vanilla extract
- 100 g Plain flour
- 1/2 tsp Ground cinnamon
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 125 g Oats
- 75 g Raisins
Instructions
- Preheat the oven to 200C.
- Beat the butter and sugar together until light and fluffy.
- Beat in the egg and add vanilla extract until well combined.
- Add the remaining ingredients and stir well.
- Form the dough into 12 equal balls.
- Bake on a lined baking for for 12-14 minutes depending on your oven.
- Allow to cool on the baking sheet until they are firm enough to handle.
Donna says
These look so, so good – I love a cookie with a bit of texture to it! x
Sarah says
Just made my first batch of these and it’ll definitely become a regular. So easy and so delicious!
Sarah Barnes says
So pleased you enjoyed them Sarah!
Keira says
These are delicious! Definitely going to be a forever favourite 🍪
Sarah Barnes says
So pleased you liked them Keira, thanks for taking the time to rate the recipe!
Jane Thorpe says
Just about to make a second batch as the first was so successful. The kids loved them and my husband said don’t ever lose the recipe so they were definitely a hit! I’m enjoying trying lots of your bakes….Thanks for sharing!
Kelly Edwards says
My 9 year old son made these today and they are just scrumptious. He has also made flapjacks and the banana muffins for his packed lunches. They are an absolute winner. We are excited to try many more of your recipes 💗😁
Sarah says
Thanks for this lovely recipe!
Made with 100g of ground almondsinstead of flour for wheat free version, used light muscovado sugar and flavoured with fresh ginger root (no vanilla) and they came out delicious.
anna says
nice
Jalpa says
Absolutely perfect and super easy. I added a little less sugar and instead if raisins cacao nibs and tasted super yummy.
Holly says
Can you substitute the butter for vegetable oil?
Sarah Barnes says
I’ve never tried it Holly, they may need some more time to chill before baking if you do as oil is liquid. Let me know how you get on if you try!
Arlene says
I just made these today, with lightly salted butter and cranberries instead of raisins. I also used half cinnamon and half ginger. My husband really likes them too! Reminds me of my childhood. 🙂 Thank you for sharing.
Ryan Garry says
Have spent 5 minutes searching this page for the bloody ingredients with 2 impatient toddlers pulling my trousers, hair, you name it. That is like half of the point of this page. ffs. have locked myself in the bathroom to write this review. going to look on bbc website for a recipe with ingredients.
Sarah Barnes says
Hi Ryan, thanks for your super helpful comment! There’s literally a button at the top of the page that says “Jump to Recipe”. You can use that if you’d prefer not to read the helpful tips and information that would help your cookies be a success.
Mairead says
So easy and delicious. My whole family love your recipient
Verity says
Delicious! Am a good cake baker but tend to fail with cookies/biscuits but these were a huge success, I will definitely be making these again. Thank you so much for the easy, foolproof recipe 🙂
Jeanette says
These are the best cookies ever! So quick to make and super tasty 😋
Maggie says
So easy to make them I can’t wait to taste it, thank you Sara
Denise Frost says
So easy and totally delicious. Thanks for the recipe.
Jo says
Soooooooooo impressed with this recipe, thank you so much! I’m constantly hunting for healthy-ish sweet recipes and these are a dream (and I only used 100g light brown sugar).
Helen says
I only use 75g of sugar and they are still superb. I add 100 g sultanas and a 50g walnuts and they always turn out well. I can’t stop eating them.
Nerissa Pereira says
What i like most about this recipe are the simple ‘no frills’ ingredients. Thanks a lot for sharing this with us Sarah. Mine turned out yum! Cant wait for hubby and kid to try out. A treat awaits them at home today:-)
Anne says
I substituted the butter with sunflower oil and the sugar with honey, making them a bit more healthy and they were delicious.
Hester says
These are the best. I’ve tried lots of different recipes… and settled one these. Perfect 🙂
Helen says
Love this go-to again recipe. Kept me sane during recent time of not knowing what I could eat anymore. Replaced flour with gluten free, and so enjoyable.
Brenda says
Added cranberries and white choc chips too and they were fab! So easy to make didn’t even need the mixer just used sodden spoon and bowl!
Brigid says
These have become a family favourite. Simple to make, delicious. Thank you so much for sharing!
anna says
nice
Vickie says
My 9 year old daughter made these today. They are lovely!!
Louisa says
Made these with dates as didn’t have any raisins. Delicious! Not sure they will last long so will have to make another batch for after school snacks.
Abby says
My daughter made these today with sultanas and dried cranberries. They were delicious and we will definitely be making them again. My son wants to try them with chocolate chips.