Soft Oatmeal Cookies
Featured in Allrecipes Magazine

Soft Oatmeal Cookies

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"These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire."
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2 h servings 218 cals
Serving size has been adjusted!

Original recipe yields 24 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 3463 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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...

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Least positive

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 t...

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 r...

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 an...

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 ...

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...

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. ...

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 jus...

After reading other reviews I subtracted 1/2 cup of sugar, and I was sorry I did. They were still delicious, but next time I will use the full amount of sugar. The cookies even stayed soft for...

Outrageously delicious! I cut the amount of oats to 2 cups to make them more chewy and thin + some chocolate chips for the Mrs. She doesn't usually have a sweet tooth for cookies 'n cakes, but t...

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