Soft Oatmeal Cookies Recipe -
Soft Oatmeal Cookies Recipe
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Soft Oatmeal Cookies
See a top-rated recipe for soft, chewy oatmeal cookies. See more
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Soft Oatmeal Cookies

Recipe by  

"These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    2 hrs


  1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 29, 2006

These were fantastic, but NOT moist! First, you do not need to dip the fork in sugar when you press these cookies flat. They are sweet enough! Don't press the cookies flat if you don't like thin & crispy cookies. Leave them in little balls for thicker and more chewy cookies. Finally, I added 1/2 cup of chopped walnuts to the batter and then divided it into 3 bowls. In one, I added 1/3 cup of raisins, in another, 1/3 cup of semi-sweet chocolate chips, and in the last one, I added 1/4 cup of dried cranberries and 1/4 cup of shredded coconut. They needed a full 10 minutes to bake and they were all DELICIOUS!!!

Most Helpful Critical Review
Dec 25, 2009

Easy, good but not the best recipe for raisin-less oatmeal cookies. I'll try these again sometime and see if I just didn't get it right the first time. It might be the cinnamon, but we usually love cinnamon. Also way too salty. Thanks for the recipe.

Jun 22, 2003

This recipe makes a great cookie! You can tailor it to your liking: take them out a bit early for softer cookies, or bake them a little longer for a crisp cookie. I divided the dough and added raisins to one batch; chocolate chips to the second; and Craisins & white chocolate to the third, which were absolutely delicious! Of course, they were great without adding anything. I did reduce the cinnamon to 1 tsp and added 1/2 tsp ground cloves which gave them an even better taste. Also, I didn't grease the pan, chill the dough, or flatten w/fork and they turned out just fine. Try it for yourself!

Feb 04, 2006

Wow! I loved these cookies and they were super easy to make. I used Splenda instead of sugar. WW flour in place pf white flour and added raisins. I also took the advice of another eviewer and left them round instead of flattening them with a fork and the came out round, soft and perfect. I will make these again and again. Thanks for the great recipe.

Nov 01, 2003

True to their name, these cookies were quite soft, and tasty too! I didn't find it necessary to refrigerate the dough, and rolling it into balls was too time-consuming. I just made your basic drop cookies using a spoon. I also tried flattening some using a fork dipped in sugar, but it really didn't make a difference. In my opinion, you can just skip that step. I will definitely make these again!!

May 15, 2004

These were great! the first time i made oatmeal cookies and a total success. i chose this recipe cos it said 'soft', which is what i wanted and they really are - lovely and moist, chewy and with v.good oatmeal flavour. changed a few things - added 1 1/2 cups raisins, so cut white sugar to 2/3 cup so they wouldn't be overly sweet. next time might try cutting to 1/2 cup cos i dont think the cookies need the extra sugar. also used margarine instead of butter. unfortunately realised that i didn't have enough cinnamon (only about 1 small teaspoon!) so next time i'll make sure i have the right amount. found this dough really easy to work with. had to knead the raisins in by hand cos it was too thick to stir, but that was ok. after chilling it rolled really easily into balls without being sticky! i baked the cookies on parchment paper, and made 30. baked for 8 minutes - they come out looking way too doughy, but give them 5 minutes and they firm up to perfection! tip - i found that these cookies do not spread and flatten much by themselves, so i'd advise anyone to flatten the balls a lot before putting them in the oven. i'll be making these again and again!! :)

Jun 22, 2003

This is the best oatmeal cookie recipe I've had yet. I can't put my finger on what separates this one from the rest, but the ingredients are the perfect combination for a great tasting cookie. Crispy on the edges and soft and chewy in the middle, with a perfect blend of spices. I can't wait to try them with raisins and various flavors of chips (chocolate, butterscotch, and cinnamon). Thanks for a great recipe.

Mar 14, 2008

The perfect oatmeal cookie. No rocket science here--simple to mix, simple to bake, great results. Bake longer for chewier, shorter time for softer cookies, add nuts or raisins if you like or just as is. Nice oatmeal flavor with just a hint of cinnamon and not overshadowed by a ton of spices. Just that simple.


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  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 32.3 g
  • 10%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 213 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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