Ultimate Oatmeal Cookie Recipe

If this oatmeal cookie recipe is not already a staple in your dessert rotation, it will be soon. These oatmeal cookies are soft, chewy, and utterly irresistible.

These healthy no bake oatmeal cookies are soft and chewy. They are easy to make and don’t require any baking or cooking. The cookies need just three ingredients and don’t contain any flour, eggs, refined sugar, dairy butter, or oil. They store well and are a great snack or dessert.

I almost always have some kind of healthy oatmeal cookie in the house at all times and most of the time it’s no bake oatmeal cookies. They are just so easy to make and can be stored in the fridge or freezer for whenever you need a sweet treat.

These oatmeal cookies are thin and crispy. They are easy to make and need just three ingredients. They are a healthier version of old-fashioned crispy oatmeal cookies and they don’t contain any wheat flour, eggs, refined sugar or dairy butter. They store well and are a great healthy snack or dessert.

My family loves crispy and crunchy snacks so they love these crispy oatmeal cookies. Most traditional crispy oatmeal cookies contain a lot of sugar and dairy butter. These do not. They are made of just 3 ingredients and are a healthy treat.

This is the Ultimate Oatmeal Cookie Recipe and is perfect for any occasion! Made with a rich buttery oatmeal base, a chewy texture, and super soft center. These are hands down the best oatmeal cookies!

PIN this Ultimate Oatmeal Cookie Recipe to try later!

Fresh warm oatmeal cookies out of the oven with a glass of cold milk is SO satisfying. It’s one of my favorite combinations and I always seem to forget about it until I make this recipe. These chewy oatmeal cookies are extra buttery, delicious, and are the perfect cookies to make all year round- not just the holidays!

You can even make the best Oatmeal Raisin Cookies by adding a handful of your favorite raisins or studding the tops of the cookies.

These Swedish Oatmeal Lace Cookies are like nothing I’ve ever tried before. They are light, crispy, sweet, and lacy – and totally addictive! They are insanely easy to make and the whole process from start to finish takes less than 15 minutes (including bake time!)

Someone gave me one of these thin and crispy oatmeal cookies with my cup of tea, shortly after I moved to Germany. I was blown away and knew instantly that I had to reverse engineer the recipe and make my own! After a bit of research, I discovered that they are Swedish cookies and that IKEA actually sells something similar in their food section, but homemade cookies are always better in my opinion – so I got to work!

I’ve had a lot of very good cookies in my time, but these Swedish oatmeal cookies are so different in both flavor and texture. The texture is beautiful, I can best describe them as oatmeal lace cookies – they kind of remind me of my Brandy Snap recipe, the way the dough spreads out to make lots of little holes in the cookie. But flavor-wise, they taste more like sweet oatcakes. I love experimenting with a new cookie recipe, such as my Dark Chocolate and Sea Salt Cookies or my Orange and Ginger Cookies, but these are so incredibly quick and easy to make I think they will be my new ‘go-to’ cookie recipe for when I have to whip up some sweet treats fast.

Iced oatmeal cookies are a nostalgic lunchbox treat that kids and adults alike will celebrate! But this homemade version isn’t like the hard, store-bought oatmeal cookies that leaves you with a toothache. The super duo of molasses and dark brown sugar yields a chewy, soft cookie with the perfect amount of sweetness. Dipped in a thick white icing, it makes the perfect finish to lunch or a sweet, yet satisfying after school snack.

What’s the difference between dark brown sugar and light brown sugar?

Sugar comes in many different forms, but here’s how to compare light brown sugar versus dark brown sugar: in these two types of sugar, it’s all about that rich molasses flavor. Simply put, dark brown sugar is just granulated sugar with a higher amount of molasses added than its lighter, sweet sibling. This results in a more tender, richer flavor.

What to do with all that dough?

We love a freezer-friendly recipe, and this one is perfect for the job! After chilling the dough and shaping into 2-inch disks, place the cookies in a single layer on a cookie sheet lined with parchment paper and freeze until firm. Once the dough is frozen, transfer the cookies to a zip-top plastic bag or an airtight container and store in the freezer until it’s time to bake. They hold well in the freezer for about three months, so feel free to bake one or two off for a late-night snack (don’t worry, no judgment here).

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Ingredients

3c.old-fashioned rolled oats
2 c.
2tbsp.unsweetened cocoa powder
1 1/2 tsp.
1/2 tsp.
1/4 tsp.
2sticks salted butter, softened
13/4c.packed dark brown sugar
2 tbsp.
1 tsp.
2large eggs, room temperature

For the Icing

2 1/2 c.
3 tbsp.

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These Healthy Chocolate Chip Oat Cookies are the perfect combination of a classic chocolate chip cookie and a hearty oatmeal cookie, also flourless and gluten-free.

These lighter cookies are sweetened with honey instead of white sugar. The dark chocolate chips add a rich, chocolatey flavor, while the coconut oil adds moisture and richness. These cookies are sure to be a hit with the whole family!

This recipe was actually created by ChatGPT (artificial intelligence). I asked it to create a healthy cookie recipe and this is what if gave me. I wanted to test it out to see if it would work and it did, with one modification. The recipe didn’t include the egg, which it needed to bind because without it, it didn’t stay together. It also didn’t mention to mix the dry ingredients first before adding the wet, so I adjusted this in the directions. I opted for Lily’s sugar-free chocolate chips here to further reduce the sugar. Other than that I was pretty impressed with the results! If you try them let me know what you think!

What makes this cookie healthy?

The use of rolled oats and almond flour: Both of these ingredients are sources of whole grains and provide fiber.
The use of coconut oil: Coconut oil is a plant-based fat that is composed mostly of medium-chain fatty acids, which may be easier for the body to break down and use for energy compared to long-chain fatty acids found in some other oils.
The use of honey as a sweetener: Honey is a natural sweetener that is a source of antioxidants and can provide some nutrients, such as B vitamins and minerals like zinc and iron. It is worth noting that honey is still a source of added sugars, so it should be consumed in moderation as part of a balanced diet.
The use of sugar-free chocolate chips: Using sugar-free chocolate chips may help to reduce the overall sugar content of the recipe.

It’s important to note that just because a recipe includes some healthy ingredients does not necessarily mean that the recipe as a whole is healthy. It’s still important to consider the overall nutritional profile and portion sizes when determining if a recipe fits into a healthy diet.

What is the difference between extra virgin coconut oil and refined?

Extra virgin coconut oil and refined coconut oil are made from the same raw material, the flesh of the coconut. However, they differ in the way they are processed.
Extra virgin coconut oil is made from fresh, raw coconut flesh that is cold-pressed to extract the oil. It is not refined, bleached, or deodorized, and it retains the natural coconut flavor and aroma. It is considered to be the highest quality coconut oil.
Refined coconut oil is bleached, and deodorized to remove impurities and improve its color, texture, and shelf life. As a result, refined coconut oil has a neutral flavor and aroma. This makes it a good choice for cooking and baking when you don’t want the coconut flavor to come through.
Extra virgin coconut oil is more expensive than refined coconut oil due to the more labor-intensive and time-consuming production process. It is also thought to have more health benefits due to its higher levels of antioxidants and other nutrients. However, both types of coconut oil can be used for similar purposes, such as cooking, baking, and skin and hair care.

More Cookie Recipes

quick cooking rolled oats
melted coconut oil*
sugar free dark chocolate chips, such as Lily’s

Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a large mixing bowl, combine the rolled oats, almond flour, baking powder and salt and mix.
Add the honey, egg, melted coconut oil, vanilla extract and egg and mix well until the ingredients are well combined. Stir in the dark chocolate chips.
Drop the dough by level tablespoonfuls onto the prepared baking sheets.
Bake the cookies for 8-10 minutes, or until they are lightly golden brown.
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Makes 24.

Last Step

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What Kind of Oats Do You Use for Oatmeal Cookies?

Oatmeal is the star so it’s important to use the right kind of oats. For my oatmeal cookie recipe, I use old fashioned oats, also called rolled oats. When processed, the whole grains of oats are first steamed to make them soft and pliable, then pressed to flatten them. The oats look like flat, irregular discs.

Old fashioned oats provide a chewy, nutty texture and flavor to oatmeal cookies. They are thicker and heartier than quick oats (instant oats).

I don’t recommend using quick oats because the cookies won’t have as much texture and you want a nice and chewy oatmeal cookie that is hearty with lots of texture going on. Quick oats also absorb liquid differently and you don’t want to end up with dry cookies.

You can find old fashioned (rolled oats) at any grocery store in the cereal aisle. You can also buy oats in bulk.

Cookie Ingredients

I make these cookies A LOT because I always have the ingredients on hand. You will need:

All-purpose flour– to measure, fluff, spoon, and level the flour. Never pack the flour or the cookies will be dry.
Baking soda
Cinnamon
Sea salt– salt goes in the cookie dough and I like to finish the cookies with a sprinkling of sea salt.
Pinch of nutmeg-optional, but so good!
Butter– I use unsalted butter so I can control the amount of salt in the recipe.
Sugar– brown sugar and granulated sugar
Eggs– one large egg AND a large egg yolk. The extra yolk makes the cookies super chewy.
Vanilla extract– always use pure vanilla, not imitation.
Old fashioned oats

How to Make Oatmeal Cookies

In a medium bowl, whisk together the dry ingredients. Don’t skip the cinnamon, it adds a warm, sweetness to the oatmeal cookies. If you like nutmeg, you can also add a pinch of nutmeg to increase the nutty flavor.
In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary. This should take 1 to 2 minutes. Note-if you don’t have a stand mixer, you can use a hand mixer or even mix by hand, just make sure you cream the butter and sugars together really well.
I use an egg and egg yolk to create super chewy oatmeal cookies. Make sure you use pure vanilla extract for maximum vanilla flavor.
When you add the dry ingredients, don’t over mix. It’s ok if there are still a few streaks of flour left.
Stir in the oats with a spatula.
Bake for 10 to 12 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft. Don’t over bake!
Remove from the oven and sprinkle the cookies with flaked sea salt. The flaky salt is the perfect finishing touch! Let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.

How to Keep Oatmeal Cookies Soft

Here are a few tricks to keeping oatmeal cookies soft and chewy!

Using butter, brown sugar, and old fashioned oats in the recipe will help create a soft and chewy cookie.
I also use a large egg and a large egg yolk. The yolk makes the oatmeal cookies extra chewy.
Don’t over mix your cookie dough or you will end up with a dense cookie.
Make sure you don’t over bake the cookies. This is really important! The cookies are done baking when they are still soft in the center and slightly golden brown around the edges. Remove the cookies from the oven and let them sit on the baking sheet for a few minutes. The cookies will finish baking as they cool.
Store the cooled oatmeal cookies in an airtight container. You can even put a half piece of bread or a large marshmallow in the container to keep the cookies super soft. The cookies will absorb moisture from the bread, the bread will get hard, but the cookies will stay soft. White bread is best, as it won’t transfer its own flavors to the cookies.

Variations

chocolate chips, butterscotch chips, white chocolate chips
chocolate chunks
chopped nuts
raisins or dried cranberries
M&M’s
flaked coconut
chopped toffee

How to Store & Freeze

Store the cooled cookies in an airtight container on the counter for up to 3 days. You can also freeze the baked cookies for up to 3 months.

You can also freeze the cookie dough. Scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.

More Oatmeal Cookie Recipes

These soft and chewy Oatmeal Cookies are the BEST oatmeal cookies. They are easy to make, everyone needs this classic oatmeal cookie recipe.

unsalted butter, at room temperature
packed brown sugar
large egg yolk
pure vanilla extract
old fashioned oats
Flaked sea salt, for sprinkling on cookies

Preheat oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg, if using. Set aside.
In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary. This should take 1 to 2 minutes.
Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.
With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the oats.
Bake for 10 to 12 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft. Remove from the oven and sprinkle the cookies with flaked sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.

Store the cookies in an airtight container on the counter for up to 3 days. You can also freeze the cookies for up to 3 months.

oatmeal cookies, oats

Have you tried this recipe?

Vegetarian Christmas Maria’s Favorites Desserts Cookies

Other recipes you may like

In the time it takes your oven to preheat, you’ll have the dough whipped up for old-fashioned Oatmeal Cookies. Chewy centers, a kiss of cinnamon, and all the best mix-ins make these the best oatmeal cookies when you’re craving a classic.

Healthy Oatmeal Cookies are one of the all-time fan-favorite recipes on the blog, with hundreds and hundreds of raving comments.

For today, we’re knocking down the “healthy” a bit and making real-deal, classic oatmeal cookies like grandma would have baked.

This is the perfect recipe for oatmeal cookies: chewy yet soft, just-right amount of sweet, with warm flavor and homey texture.
Cookie cravers take note: These easy oatmeal cookies are ready in a hurry.

About these Easy Oatmeal Cookies

Some days, we want baking cookies to be a project that takes up a cozy afternoon (like when you’re making cut-out sugar cookies).

Most of the time, however, the sooner I can be eating a cookie, the better.

That’s why I love these easy oatmeal cookies!

No dough-chilling is required.
The recipe uses melted butter rather than softened. I never seem to remember to let mine sit out and soften, and this recipe avoids it all together!
No stand mixer or hand mixer. A bowl and spoon is all you need!

You can easily be eating these chewy, soft oatmeal cookies 30 minutes from now.

Go for it!

How to Make the Best Homemade Oatmeal Cookies

Step right this way for the BEST oatmeal cookie, with options and ideas for mix-ins.

The ingredients are pure and simple.
They’re sweet (this is definitely a dessert cookie, not a breakfast cookie), but they are not cloying.
You can really taste the oats, butter, and the caramelized notes of brown sugar (and isn’t that the point?!).

I won’t even tell you whether they are best with raisins or not—I’ll let you and your friends duke that out.

You may need to eat several to reach a decision.

The Ingredients

Butter. As a classic cookie should, these oatmeal cookies do call for butter.
Nuts. Chopped pecans or walnuts add a lovely crunch and nuttiness.

Toast your nuts! If you are going to add nuts, please take the extra step to toast them first. It makes all the difference. You can toast nuts in the oven at 350 degrees F for 8 minutes (watch closely; they burn fast!)

If you opt to not include nuts, no problem! Just be sure to chill your dough for at least an hour before baking, as the cookies will spread a bit too much without the nuts holding them together. Or you could experiment with adding more raisins or chocolate chips.

Spices. Cinnamon and nutmeg make the oatmeal cookie warm and homey.
Brown Sugar. Brown sugar rather than white granulated sugar is also essential to the classic oatmeal cookie warmth.
Eggs. One egg, plus one egg yolk for added richness.

Every expert baker will tell you, and it’s true: use room temperature eggs. This helps the eggs mix properly with the butter and deliver a uniform texture.

Vanilla. I opt for pure vanilla extract, a grocery store splurge that makes a big difference in baking.
Oats. Two whole cups of rolled oats (also called old fashioned oats), our cookie’s namesake.

What kind of oats are best for oatmeal cookies?

Rolled oats are best for oatmeal cookies, as they retain their structure and give the cookie its inherent chewy texture. Quick oats are more pulverized than rolled oats, so the oats in the cookies would not be as pronounced.

The Directions

Oatmeal Cookie Mix-In Ideas

Chopped pecans and chocolate chips are my favorite oatmeal cookie mix-ins, but you can play with some other fun additions and make your own variations:

Flavored Chips. White chocolate chips, cinnamon chips, peanut butter chips
Dried fruit. Cherries, cranberries, shredded coconut
Candy. M&Ms, toffee bits
Other chopped nuts. Cashews, pistachios

More Yummy Oatmeal Cookie Recipes

The not-too-sweet taste of oatmeal cookies makes devouring multiple not sugar-coma inducing, and you feel a little bit healthy knowing “hey, oats are a nutritious whole grain.”

Here are even more oatmeal cookie recipes to explore:

Apple Oatmeal Cookies. These are healthy and wholesome, with a drizzle of frosting and all the fall vibes.
Cranberry Oatmeal Cookies. This oatmeal cookie recipe is a twist on the classic holiday cranberry white chocolate oatmeal cookie, with a secret ingredient (psst: it’s brandy).
Pumpkin Oatmeal Cookies. Another fall favorite when you are craving pumpkin (or need to use up the rest of a can from your latest Pumpkin Scones).
Banana Oatmeal Cookies. A healthy cookie that still tastes fabulous.
Healthy Peanut Butter Oatmeal Cookies. Soft and chewy, with peanut butter and chocolate: a match made in heaven.
Oatmeal Protein Cookies. Make having a cookie for breakfast totally acceptable.

Storage Tips

To Store. Store leftover oatmeal cookies at room temperature in an airtight container for up to 1 week (as if they will last that long!).
To Freeze. Place baked cookies in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator, then transfer to room temperature.

You can portion and freeze cookie dough and have freshly-baked cookies on demand!

After making your dough, scoop into balls and lay on a cookie sheet.
Freeze for 10 minutes so the balls don’t stick together.
Transfer to an airtight, freezer-safe container and keep in the freezer.
Dough balls can be cooked directly from frozen; just add a few minutes to the called-for baking time. For best results, use frozen dough within 3 months.

Meal Prep Tip

Keep prepared cookie dough in the fridge for up to 4 days prior to baking.

What to Serve with Oatmeal Cookies

Scoop This Up

Grab a cookie dough scooper for perfectly-shaped cookies. Its spring loaded handle is easy to handle (see what I did there), plus it’s dishwasher safe.

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Oatmeal cookies are calling. Let’s go!

Frequently Asked Questions

What Causes Oatmeal Cookies to be Hard?

Overmixing may be a culprit of hard cookies. Also be careful to not overbake your cookie; check them early. They are done with the edges just start to turn golden brown.

Should You Chill Oatmeal Cookie Dough Before Baking?

It depends upon the recipe. In an ideal world, it is always best to chill cookie dough, because it helps cookies to not overspread while baking and makes for optimum texture because the wet and dry ingredients have more time to incorporate. For this specific recipe, if you include nuts, you do not need to chill your oatmeal cookie dough before baking, as the nuts hold the dough together and keep it from overspreading.

Can I Use Rolled Oats Instead of Quick Oats in Cookies?

Yes! Rolled oats are actually what I recommend and prefer in my traditional oatmeal cookies because the oats are more whole, adding more to the texture and oaty flavor of the cookie.As a general rule, you can substitute quick oats for old-fashioned rolled oats in cookies and other baking recipes. Note that because quick oats are more broken down, your results will not be as hearty or chewy. Do not substitute instant oatmeal (which is super pulverized and won’t hold together) or steel cut oats, which are too hard and won’t soften enough during baking.

chopped pecans or walnuts
packed light brown sugar
at room temperature
large egg yolk at room temperature
pure vanilla extract
raisins or chocolate chips or a mix (see more ideas above)

In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
To the bowl with the melted butter, add the brown sugar, egg, egg yolk, and vanilla. Whisk briskly until well combined.
Pour the wet ingredients into a bowl with the dry ingredients. With a rubber spatula or wooden spoon, stir to combine.
Stir in the oats, raisins, and walnuts. If your dough is too soft to scoop, refrigerate it for 20 to 30 minutes (or for optimum texture refrigerate a few hours. That said you can proceed right away and still have really delicious cookies!).
Bake oatmeal cookies for 10 minutes, until they are golden on the top and edges, but still look underdone in the center. Let rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely (or for as long as you can stand). Repeat with remaining cookie dough, ensuring that you let the baking sheet cool completely between batches or the cookies will spread.

TO STORE: Store leftover oatmeal cookies at room temperature in an airtight container for up to 1 week.
TO FREEZE: Place baked cookies in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator, then transfer to room temperature.

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In addition to the plethora of oatmeal cookies, here are some other favorites:

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Pro Tips

Chill Dough: Don’t skip this part! Since the cookie dough has milk and softened butter, it needs to set so the cookies don’t come out flat. Chilling the dough will help the dough firm up and develop great flavor.

Add a Hint of Cinnamon: One of my favorite tips is adding a dash or two of ground cinnamon to the cookie dough. It adds so much flavor and takes these cookies up a few notches!

Room Temperature Ingredients: It’s always important that all of your ingredients are at room temperature. This will help the cookie mixture combine together more smoothly.

Leave Space: These cookies will spread so make sure to leave at least 2 inches of space between each cookie.

Oats: Make sure to use old-fashioned rolled oats- not quick-cooking oats, instant oats, or steel cut oats as it will completely change the texture.

Rolled Oats
Maple Syrup
Almond Butter

Rolled Oats: You can use rolled oats or quick oats. The oats are pulsed in a blender or food processor. The finer oat texture is what allows the cookies to be crispy instead of soft or chewy.

Maple Syrup: This recipe works best with pure maple syrup. I don’t recommend substituting with honey because it changes the consistency of the cookies. Maple syrup provides sweetness for the cookies and helps them crisp up.

Almond Butter: Make sure to use natural almond butter which only has almonds in the ingredients. The recipe will not work with regular almond butter with contains added oils.

How to Store Oatmeal Cookies

Allow the oatmeal cookies to cool completely before storage. Transfer the cooled cookies to an airtight container and store at room temperature for up to four days.

Can You Freeze Oatmeal Cookies?

Yes, you can freeze baked or unbaked oatmeal cookies for up to three months.

Freeze the baked cookies in a freezer-safe container or zip-top bags with parchment paper between each layer.

Flash freeze the unbaked cookie dough balls for at least a few hours. When the balls are frozen solid, transfer them to a zip-top freezer bag and squeeze out the excess air. Bake according to the recipe, but add a few extra minutes to account for the frozen temperature.

House of Aqua

See recipe card for quantities.

These are the ‘quick oats’ that I used for the oatmeal cookies.

Add Chocolate Decoration – These oatmeal cookies would pair really nicely with a bit of chocolate. You could drizzle some chocolate on top or dip half of the cookie into some melted chocolate to make a chocolate-dipped cookie. I recommend dark chocolate to offset the sweetness a little, but any kind of chocolate you like will work.

Make them Gluten-free – This recipe is almost gluten-free naturally, except for the flour. If you’d like to make them gluten-free you can substitute the flour for oat flour, or you can even just leave it out entirely. Leaving out the flour will not affect the flavor, it will just make the dough a little harder to handle when you are trying to scoop it out onto your cookie sheet.

Sandwiched Cookies (IKEA style) – As I mentioned above, I found out in my research that IKEA sells something similar to these oatmeal cookies, but theirs are sandwiched together with chocolate. To recreate this, just dip one of your cookies in chocolate, covering the top and sides of the cookie, then flip it and lay it down so the chocolate side is on top, and place another cookie on top of the chocolate and let them set.

How To Make The Ultimate Oatmeal Cookies

Combine Dry Ingredients. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.

Cream Butter and Sugars. In a large mixing bowl or the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 2 minutes. Add milk, vanilla extract, and egg and beat again until fully combined. Be sure to scrape down the sides of the bowl with a rubber spatula.

Combine Dry Ingredients and Wet Ingredients. Add the flour mixture to the butter mixture in two increments, then add the oats.

Chill Oatmeal Cookie Dough. Cover the bowl with plastic wrap and place in the refrigerator to chill for 1-3 hours.

Bake. Preheat oven to 350 degrees F and line baking sheets with parchment paper. Scoop the cookie dough into balls with a mini ice cream scoop or cookie scoop (equivalent to 2 tablespoons of dough). Place onto the baking sheets at least 2-inches apart as they will spread. Bake 10-12 minutes or until edges are lightly browned. Please note the bake time may vary depending on your oven. Remove and let cookie cool for a few minutes before transferring to a wire cooling rack. Enjoy!

Summary

Quick, easy and delicious, these thin and crispy oatmeal lace cookies are a perfect sweet snack. They aren’t hearty and filling like regular oatmeal cookies, so you can eat two or three of them in a row and still not feel like it’s too much! Try them once and I’m sure they will become a new staple in your recipe repertoire like they now are in mine!

Store your crispy oatmeal cookies in an airtight container, or in a cookie jar. Do not keep them in the fridge. They will keep for a week, but I highly doubt they will last that long before they are all eaten!

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these top-rated oatmeal cookies:

1. Make the dough: Whisk the dry ingredients in a medium bowl. In a separate bowl, beat the butter and sugar. Beat in the eggs and vanilla. Add the dry mixture to the wet mixture, then stir in the oats. Cover and chill for at least one hour (this step is important to prevent spreading!).2. Roll the cookies: Roll the chilled dough into balls and place the balls on baking sheets. Dip a fork in water, then in sugar. Use the fork to flatten each dough ball.3. Bake the cookies: Bake in the preheated oven until the edges are golden brown and the centers are nearly set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Optional mix-ins: Raisins, dried cranberries, white chocolate chips, chocolate chips, walnuts, pecans, or shredded coconut

Ultimate Oatmeal Cookie Recipe Variations

Peanut Butter: Give these a peanut butter flavor by adding a few tablespoons to 1/3 of a cup of peanut butter to the cookie dough. Incorporate the peanut butter with the wet ingredients.

Chocolate Chips: You can add chocolate chips to the cookie dough for a chocolatey flavor. Add semi-sweet chocolate chips, milk chocolate chips, butterscotch chips, peanut butter chips, caramel chips, white chocolate chips, or chop up a chocolate bar instead.

Oatmeal Raisin Cookies: Add 1/4-1/3 cup of raisins, dried cranberries, golden raisins, or currents to the cookie dough when you add the oats.

Mini Cookies: Instead of scooping the dough into 2 inch dough balls, only scoop into 1 inch dough balls for smaller cookies.

Toppings: Top with these cookies with powdered sugar, a drizzle of your favorite icing, frosting, or white chocolate.

Add Crunch: Add a handful of your favorite chopped nuts to the top. Chopped walnuts, pecans, and hazelnuts work well with this recipe.

Key Ingredients

Flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. You can also swap the all-purpose flour for whole wheat flour if you wanted a healthier alternative.

Sugar: We use both granulated white sugar and light brown sugar or dark brown sugar.

Butter: You could use salted or unsalted butter. If you use salted butter, make sure to omit salt from the recipe.

Milk: The milk will make the cookies extra soft and the oats will absorb in the milk while the cookie dough chills.

Whole large egg: It’s best if the egg is at room temperature so it can incorporate with the other ingredients.

Vanilla extract: Enhances the flavors and adds warmth.

Old-Fashioned Oats: The star ingredient! Adds a wholesome and nuttiness flavor.

Can’t Get Enough

whole milk preferred
old fashioned oats

In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
Add milk, vanilla extract, and egg and beat again until fully combined. Be sure to scrape down the sides of the bowl.
Add the flour mixture to the butter mixture in two increments, then add the oats.
Cover the bowl with plastic wrap and place in the refrigerator to chill for 1-3 hours.
Preheat oven to 350 degrees F and line baking sheets with parchment paper.
Scoop the cookie dough into balls with a mini ice cream scoop (equivalent to 2 tablespoons of dough). Place onto the baking sheets at least 2-inches apart as they will spread.
Bake 10-12 minutes or until edges are lightly browned. Remove and let cookie cool for a few minutes before transferring to a wire cooling rack. Enjoy!

Video

See my full video tutorial on how to make these crispy Swedish oatmeal cookies:

How to Make Crispy Oatmeal Cookies

The oats will first need to be processed in a food processor or high-powered blender (like a Vitamix or Blentec that can blend just dry ingredients). You will want to process the oats until they are turned partially into oat flour. You want the mixture to be part oat flour and part small oat pieces. The finer texture helps makes these cookies crispy.

The cookie dough is then scooped up with a cookie scoop and placed onto a baking sheet. Flatten the cookie dough balls into disks and then they are ready to be baked.

Beat the butter, brown sugar, molasses, and vanilla in the bowl of a stand mixer fitted with a paddle attachment at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition.
Add oat mixture in two additions with the mixer on low speed, beating until combined. Cover the dough with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350° and line a few baking sheets with parchment paper.
Bake until the edges are golden brown, but centers are still just a little shiny, 10 to 12 minutes. Let cookies cool on the pan for 5 minutes, then move to a wire rack to cool completely.

Tip: Once the icing is set, store the cookies in an airtight container for up to one week at room temperature.

Leftovers & Storage

To-store: Store cookies at room temperature in an air-tight container or large ziplock bag. They will stay fresh for 7 days. They will still be ok to eat after 7 days but they may start to get crumbly and stale.

To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.

No Bake Oatmeal Cookie Texture

These cookies won’t taste like baked cookies. They are soft and chewy and taste a little like granola bars or energy bars in cookie form. These cookies are also only lightly sweetened. You can make them sweeter by adding dried fruit or other mix-ins.

As discussed in the Ingredients section, you can make these cookies with a few different sweetener options. Each one will produce slightly different results.

Honey: Using honey will make the sweetest version of these no bake cookies. The dough will also be softer and the cookies are best stored in the fridge to keep them firm.

Maple syrup: The cookies dough will be drier with maple syrup and not as sweet. But these cookies are easier to hold and can be stored at room temperature or in the fridge.

Bananas: This version will have a softer dough, similar to the honey version. The cookies need to be stored in the fridge or freezer. The cookies have very little sugar.

Make Into Cookie Bars

Line a 9×13 cake pan with parchment paper. Prepare cookie dough batter according to the directions. Transfer the dough into the prepared pan and smooth out with a spatula. Bake for 30-35 minutes or until top is very lightly browned and set. Cool fully before lighting parchment paper out of pan.

Once cooled, cut into bars and enjoy!

Thin and lacy oatmeal cookies that are wonderfully crispy and sweet.

Breakfast, Dessert, Snack

Preheat oven to 320°F / 160°C and line a baking sheet with parchment paper.
Melt the butter in the microwave in 30 second increments, then add it to the sugar/egg mixture and whisk, just until combined.
Pour in the oats, flour, baking powder and salt and stir everything together. I recommend switching to a spoon for this so the mixture doesn’t get stuck in your whisk.
Scoop a heaped teaspoon of cookie dough onto your baking sheet. It will look more like a blob than a perfect ball, but that’s okay as it will spread out into a circle in the oven.
Bake for 12 minutes. You’ll know the cookies are ready as they will have spread out into a thin, lacy cookie and the edges will be golden brown. The middle will still look a little underdone, but they will continue to bake a little as they cool.
Let the cookies sit on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Type of Oats – I used quick oats for my cookies, but you could also use rolled oats for chunkier cookies or instant oats for finer cookies.

Perfectly round cookies – the cookies should spread into a perfect circle, but if they aren’t perfect and you’d like them to be, you can use a round cookie cutter to gently scoot the edges in while they are still warm!

cookies, oatmeal, oats, swedish

How to Make No Bake Oatmeal Cookies

The ingredients are all combined in a bowl and stirred until the honey is fully incorporated and a thick dough forms. The dough is then scooped out, rolled into balls and flattened into disks on a cookie sheet. The cookies are then placed in the fridge to firm up.

Allrecipes Community Tips and Praise

“I absolutely love these cookies,” raves DMDS. “I add Craisins and white morsels to the cookies. Also, to keep them moist I put a piece of bread in the container to soak up any moisture.”

“Absolutely PERFECT,” according to MrsNavarro. “Crispy on the outside, chewy on the inside. My son said that the texture on the outside reminded him of the edges of brownies! I did not change a thing in the recipe, and they were absolutely perfect!”

“This has been a favorite at our house for years,” says candy. “Try replacing the vanilla with a tablespoon of maple flavoring. It gives a wonderful twist to a wonderful recipe.”

Editorial contributions by Corey Williams

Other Cookie Recipes

Instructions

These are seriously the easiest cookies to make, this process is so fast you won’t even feel like you were baking! There is no need for any mixers or fancy equipment, just a bowl, a whisk and a spoon.

These step-by-step instructions will have you munching on crispy oatmeal cookies in 15 minutes.

Quick Oats
Honey
Almond Butter

Quick Oats: This recipe works best with quick oats. Quick oats are thinner and smaller than rolled oats. They don’t need as much liquid to soften and this recipe doesn’t have a lot of liquid. If you use rolled oats they may not soften completely and will make the cookies dry. If you want to make this recipe with rolled oats, you can try pulsing the rolled oats in a food processor until they are the consistency of quick oats.

Honey: These cookies are sweetened with honey. You can also use maple syrup. Or if you want even less sugar, I have a version that uses mashed bananas. The cookies will taste the least sweet with bananas, but the cookies still taste good.

Almond Butter: Make sure to use unsweetened natural almond butter. This is almond butter that only has almonds in the ingredient list and has no added oils. This recipe will not work with regular almond butter (almond butter with added oils). You can substitute almond butter with natural peanut butter. If you need a nut free substitute you can try natural sunflower seed butter.

More No Bake Cookie Recipes

cup (128 g) unsweetened natural almond butter or natural peanut butter
tbsp (37 ml)
cup + 2 tbsp (54 g)

Line a cookie sheet with parchment paper.
In a large mixing bowl, add in almond butter, honey and 1/2 cup of the quick oats (reserving the last 2 tbsp). Stir and mix with a spatula until the honey is fully incoproated, the oats are fully coated, and mixture turns into a thick dough. If your dough doesn’t seem thick enough, add in 1 tbsp of oats and mix again. If it still doesn’t seem thick enough, add in 1 more tbsp of oats and mix. Be careful not to add too many oats or your cookies may taste dry. Taste dough and if desired you can add another 1/2 tbsp of honey. Be careful to not add too much because it will make your dough too soft.

Make sure to use natural almond butter or natural peanut butter. This means there are only almonds or peanuts in the ingredient list. No added oils. The cookie dough will not thicken if use an almond butter or peanut butter with added oils. You can also use natural sunflower seed butter.
These cookies are only very lightly sweetened. If you want sweeter cookies you can add mix-ins like dried fruit or chocolate chips.
Make sure to use quick oats and not rolled oats. If you only have rolled oats, you can try pulsing them in a food processor until they are the consistency and size of quick oats and then use them in the recipe.

Crispy Oatmeal Cookie Texture

These cookies are meant to be a healthier version of crispy oatmeal cookies so the texture will not be exactly the same as old-fashioned crispy oatmeal cookies. They are crispy but more delicate than traditional crispy oatmeal cookies. They are also only lightly sweetened.

Why You’ll Love This Recipe

Soft and Chewy: These are the ultimate soft and chewy cookies. The extra chewiness comes from the brown sugar and the softness comes from the milk and oats. Baking them for only 10-12 minutes helps with the softness too.

Portable: These cookies are perfect for any occasion and can be transferred easily by placing cookies in an airtight container or ziplock bag. Pack them up for a picnic, party, lunch box treat, or bring them to work.

Any Occasion Dessert: These cookies make a perfect treat for any occasion, all year long! Bring them to a summer BBQ or serve them on a Christmas cookie tray.

Simple Ingredients: You don’t need any fancy ingredients to make these cookies and you’ll likely already have what you need in your pantry and fridge.