The Best Oatmeal Cookies

I was banned from bringing any more baked goods over to my friend, one of my recipe taste testers, after bringing these cookies. As much as I listen to and take her advice on most other topics, this one isn’t going to happen, sorry! Actually, I’m not and will still bring food in the name of research.

These cookies come together quickly and then rest for an hour in the refrigerator before baking for about 10 minutes. So you can have these delicious cookies in less than 90 minutes from now! They get a bit crunchy around the edges while staying soft in the middle. They aren’t overly sweet, as I find many cookies to be. And, the flavor combinations are endless.

They also freeze well, either before or after baking. If freezing before baking, try rolling the dough into logs using plastic wrap for a slice-and-bake option. Or form and freeze individual cookies and store in an airtight freezer container or bag. You can bake straight from frozen – just add a couple of extra minutes to the bake time.

Bring 2 sticks of butter (1 cup) to room temperature and allow them to get good and soft but not melted. As that’s softening, get 2 medium-sized mixing bowls or one mixing bowl and the bowl of a stand mixer.

In the mixing bowl, combine 3 cups of rolled oats, 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1 teaspoon of kosher salt, 1 tsp of cinnamon, 1/8 teaspoon (or a big pinch) of nutmeg, and 1/8 teaspoon (or a big pinch) of cardamom. Whisk to remove any lumps and evenly incorporate the ingredients.

In the other bowl or in the bowl of the stand mixer, add the softened butter and 3/4 cup of each brown and white sugar. Beat together until it forms a creamy appearance.

Add in 2 eggs and 1 teaspoon of vanilla and beat well. Mix in the dry ingredients until they are just incorporated.

Next, and feel free to go wild here, fold in 1 cup of add-ins of your choice. This step is completely optional but highly recommended. For the batch pictured here, I added half mini dark chocolate chips and half currents. I also love to do dried cranberries with chocolate chips or almonds or walnuts with chocolate chips. Other ideas can include any type of dried fruit (finely chopped if the fruit is in large pieces), nuts, chopped crystallized ginger … feel free to share other flavor combinations in the comments below!

Cover the dough and let it rest in the refrigerator for at least an hour.

When you are ready to bake, preheat the oven to 375 degrees and line a baking sheet with a silicone mat or parchment paper to prevent sticking.

Drop by the tablespoon onto the baking sheet (this measurement will yield about 100 cookies). Bake for 8 – 10 minutes until the edges are lightly browned and the cookies are cooked through.

Let the cookies rest on the baking sheet for a minute (a trick my grandmother taught me) before transferring them to a wire cooling rack. Cool at least until you won’t burn your fingers or mouths as you start sampling. Enjoy!

Print Recipe

The Best Oatmeal Cookies

These are the best oatmeal cookies I've tried – not overly sweet and with endless flavor combinations with your choice of add-ins.

The prep time includes a 1-hour, hands-off, rest period in the refrigerator – don't skip this step!

I used a 1 tbsp cookie scoop and made just about 100 cookies.

Prep Time1 hr 10 mins

Cook Time10 mins

Author: Rachel at Fridge Two Table

Ingredients

• 1 cup butter, softened
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp baking soda
• 1 tsp kosher salt
• 1 tsp cinnamon
• ⅛ tsp nutmeg
• ⅛ tsp cardamom
• 3 cups rolled oats
• 2 cups all-purpose flour
• 1 cup add-ins of your choice (optional) (chocolate chips, raisins, currents, any chopped dried fruit, nuts, crystallized ginger, …)

Instructions

• In a medium-sized mixing bowl, whisk together the oats, flour, baking soda, salt, and spices to evenly incorporate and to get out any lumps. Set aside.
• In another medium-sized bowl or in the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until creamy. Next, add in the eggs and vanilla and beat well.
• Add in the dry ingredients and mix just until the flour and oats are incorporated. Fold in your add-ins of choice.
• Cover the dough and let it rest in the refrigerator for at least an hour.
• When getting ready to bake, preheat the oven to 375°. Line a baking sheet with a silicone mat or parchment paper to prevent sticking.
• Drop by the tablespoon onto the prepared baking sheet. Bake for 8 – 10 minutes until lightly browned on top and cooked through.
• Let the cookies rest on the cookie sheet for about a minute before transferring them to a wire rack to finish cooling. Or, at least cool enough so you won't burn your fingers or mouths before diving in. Enjoy!