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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!
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.
Why you’ll love this Oat Cookies recipe
⭐️ No time to bake? These are done in half an hour
⭐️ A little healthier than your standard cookie
⭐️ Failsafe, no spreading, they work every time
Sarah’s Notes
This Oat Cookie recipe has raisins in, but you can leave them out or swap them for an alternative filling if you want.
This is a 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!
Oat Cookies Ingredients
- 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 2 or even 3 types: jumbo, porridge (rolled oats) – slightly smaller, sightly bashed – and instant oats. Instant oats are really not suitable. I used 100g/1 cup rolled oats and 25g/quarter cup 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 if 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!
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 a stiff dough forms.
- Scoop out the mixture into balls.
- Place onto a baking paper-lined baking tray and bake for 12-14 minutes.
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/2.5oz of Chunky Peanut Butter
Storing
These will keep in an airtight container for up to about a week.
In the freezer You can 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. You can also freeze the cookies in a freezer bag too. Defrost ahead of wanting to eat them.
Top Tips
➡️ To make sure that your cookies are 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. Use 2 baking trays if you need to.
➡️ Use baking paper (not greaseproof paper) to line your baking tray. It means you’ll have no sticking problems.
More easy cookie recipes…
Sweet Things
Christmas Candy Cane Cookies
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Peanut Butter Cookies {Just 3 Ingredients!}
Sweet Things
Easy Cookies {Foolproof Recipe!}
Bake Sale Makes
Daim Bar Cookies {Easy Baking Recipe}
FAQs
Yes, if you use gluten free oats, they will be fine if you can’t tolerate gluten. Always read the label for allergens on all of the ingredients you use, just to be sure.
It makes about 12 cookies, so make a double batch if you want more!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
The BEST Oat Cookies
Ingredients
- 100 g (3.5 oz) Butter, Unsalted
- 150 g (1 cup) Brown sugar
- 1 Egg
- 1 tsp Vanilla extract
- 100 g (0.75 cups) Plain flour (all-purpose flour)
- 1/2 tsp Ground cinnamon
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 125 g (1.25 cups) Oats, See notes
- 75 g (2/3 cups) Raisins
Instructions
- Preheat the oven to 200°C fan/220°C/425°F/Gas Mark 7.
- 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.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
- 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/2.5oz of chunky peanut butter
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on May 27, 2019 and updated later to make improvements.
amazing! made them twice in 3 days! just wondering wether you could put less flour and add more oats or would that not work? recipe is a great high though! thank you!
Hi Cara, twice in three days is brilliant, we are so pleased you love them! We haven’t tested them with less flour and more oats, so we can’t promise how they’d turn out. The flour helps hold them together, and extra oats would likely make them drier and more crumbly but let us know if you do try please! Thanks for the five star review.
I reduced the sugar by half and was still too sweet for my liking so maybe I’ll reduce the sugar even more next time OR leave out the sultanas. Otherwise, a very delicious, satisfying, healthy cookie and so easy to make. Always best when home made because one knows exactly the contents of ingredients.
Hi Marilyn, thank you for such a helpful note! Reducing the sugar further or leaving out the sultanas both sound like great options if you’d like it a touch less sweet next time. So glad you found them delicious, satisfying and easy to make.
Hmm I’ve not tasted it yet but to say a brilliantly put together recipe. I say so because you instantly provided the options of 2/3x quantity which very few have little consideration for. Thank you. I hope to make it a household snack once I perfect it.
With slight variations I hope it’ll taste quite as I’ve imagined it. Regards J
Hi J’Estee, thank you so much for your kind words! We’re so glad the option to scale the quantities up is helpful. We hope the cookies become a regular household snack. Thank you for the five star review, and do let us know how you get on.
Mine burned unfortunately. I should have checked before 12 minutes. Maybe 425 is too high?
Hi Rosemary, we are so sorry your cookies burned. The recipe gives 220°C/425°F for a conventional oven, but a fan oven should be set to 200°C/400°F, and fan ovens can run hot. Every oven is a little different, so next time we’d start checking from around 10 minutes and take them out once they’re golden round the edges. We hope your next batch turns out perfectly.
Nice but too sweet for me, even though I reduced the sugar a little. I would maybe use same amount of sugar as butter and flour next time. They also spread a lot and were quite thin – I like my cookies a little plumper and heartier. Would more oats help with this? Or more flour?
Hi Fiona, thank you for the feedback. For a plumper cookie with less spread you could try chilling the dough for around 30 minutes before baking. Thank you so much for the review!
awesome!
Hi Lesley, thank you so much for the five star review and the lovely feedback. We’re so pleased you thought these oat cookies were great, and we hope you enjoy baking them again very soon.
Made 13… so of course the baker got to try one, whilst it was still warm!! These are a HUGE hit. So easy to make, absolutely delicious and without any nasties. I’m going to make a couple of batches, freeze them on a tray & bag them up, so I can bake cookies from the freezer whenever I fancy. Thank you!!!
Hi Gemma, we love that the baker got to enjoy one still warm, and what a great idea to freeze them on a tray and bag them up so you can bake from frozen whenever you fancy. Other community members will love that tip. Thank you so much for the five star review.
These are so good and easy to make. I used an icecream scoop ( i usually do) to make them and this is the first time I got the exact number of cookies it said I’d have. I’m so pleased. Thanks
Hi Cheryl, an ice cream scoop is our favourite trick too, we are so pleased you got the exact number this time. Thank you for the lovely review.
Made these in the communal kitchen of my uni dorm, left them to cool for a couple minutes and when I came back, half of them were gone. One and a half tray of cookies disappeared into thin air. Safe to say, my roommates loved them. Will be making them again (and perhaps next time I’ll be leaving them to cool off somewhere safer).
Hi Sól, thank you so much for the five star review! What a story, half of them vanishing into thin air in your uni dorm kitchen, safe to say your roommates are fans! We’re so pleased they went down well, and yes, a safer cooling spot might be wise next time!
love making them
Hi Susan, thank you so much! We are so happy to hear you love making them. They really are a lovely simple bake to have on hand, and we hope they carry on being a firm favourite in your kitchen.