Quick & Easy Oatmeal Cookies Recipe

Quick and Easy Oatmeal Cookies

With Christmas cookie season upon us, I thought I would share today the oatmeal cookie recipe I made a couple of weeks ago for the Sherwood Forest Camp leadership graduates in college.

The cookies were SO easy to make, and tasted great.

I started with the recipe I found at Dreaming in Color, but like I usually do with recipes…I tweaked it a bit.


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Quick & Easy Oatmeal Cookies:


1 cup butter, softened
1 cup sugar
1 cup light brown sugar
2 eggs
1 tablespoon cinnamon
2 teaspoons vanilla
1 cup flour
3 cups oatmeal (not quick oats)
1 cup chopped walnuts


Oatmeal cookie batter

I never plan far enough in advance to take the butter out of the fridge to let it get softened. Instead, I microwave it for about 15 seconds in a large glass bowl.

Once you have softened butter, combine the butter and both sugars in a large bowl and use beaters to combine.

Once it is combined, add the eggs, vanilla and cinnamon and use the beaters to combine everything well. Next add the flour gradually. I added about 1/3 cup at a time.

Clean off the beaters, scraping as much of the batter as possible back into the bowl.

Using a spoon to finish it off, mix in the oats and nuts into the batter.

Oatmeal cookies on before baking

Use a spoon to place heaping tablespoons of batter onto an ungreased cookie sheet.

The cookies definitely spread more than I expected, so next I would space the cookies out more. I put 5 rows of 4 cookies each on standard sized cookie sheets. It would have been better if I had done 5 rows of 3 cookies.

You also don’t need to worry about making perfect balls. They will flatten out into nice round cookies.

Oatmeal cookies on cookie sheets

Bake the cookies in a preheated oven to 350° for 10 min. Take them out at 10 minutes and let them sit on the cookie sheets for a few minutes before you try to remove them or they will fall apart.

Cooling oatmeal cookies

Once they firm up a bit, use a cookie lifter to carefully remove them and place them on wire racks to cool. When they are totally cooled, then place in your favorite cookie tins or ziplock bags.

These cookies also taste better after they are completely cooled. I don’t like things too sweet and when they were warm they were just over the top sweet to me. The next day, the sweetness was toned down a bit and I loved them.

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15 Responses

  1. Lynda says:

    Thanks for linking up to Share it Sunday… looking forward to seeing you next week!

  2. Winnie says:

    I like these cookies!
    I’ve actually never baked oatmeal cookies without chocolate, and I just need to try this recipe
    I have roll-oats and I love everything with cinnamon
    I’m sure these cookies would be gone in no time once I make them 🙂

    • Karen Goodman says:

      You could easily add chocolate chips, raisons or dried cranberries to this recipe. Just use 1/2 – 1 cup and add it in as the last step before baking.

  3. Michelle says:

    I’m laughing over here b/c I tend to forget to let my butter soften too! My trick is to place it on my stovetop while the oven preheats. But it is NOT a good trick since I tend to forget about that too. Then the butter melts all over. (Can you tell that I am not a baker?!)

    It’s been a long time since I’ve had oatmeal cookies. These look so good and buttery.

  4. Danielle F says:

    Do you have any suggests of any other changes if I eliminate the walnuts from the recipe? I didn’t know if that would affect the consistency or anything.


    • Karen Goodman says:

      You could easily substitute any kind of nuts, raisons, dried cranberries or chocolate chips. If you want to leave everything out and keep the cookies plain, I think they would still be fine. There really aren’t that many nuts in this recipe so they should hold together just fine once they cool.

  5. Susan says:

    This is almost exactly like my grandmother’s recipe and it’s over 60 years old.

  6. Ok, I know it is way after Christmas but I just found you through Google. I was looking back through your posts and this one caught my eye. I love oatmeal cookies. I mean, I really love oatmeal cookies. I could eat every oatmeal cookie. Every one. All of them. But without nuts. Did I say I love oatmeal cookies?? Thank you for the oatmeal cookies. Dave @ Thehappyvegetarians.com

    • Karen Goodman says:

      I know I mentioned Christmas in the post since that’s when I published it…but cookies are good all of the time. Glad you found me and the recipe.

  7. mika says:

    What oatmeal did you use for this recipe?

    • Karen Goodman says:

      I normally use the regular Quaker’s oatmeal, not quick oats. But I’ve used quick oats in most of my recipes too and honestly think both work equally well. Have never worked with steel cut or other oats but imagine any would work.

  8. Ger says:

    Thank you for sharing this lovely recipe Karen. The oatmeal cookies were perfect. Great texture and flavor. They were a lovely addition to our Christmas platter. I sandwiched some together with date jam. It worked great with these cookies. I’ll be making these again. BK

  9. Sam says:

    It’s hard to find brown sugar in Europe. Can I just use 1-1/2 to 2 cups white sugar? What do you suggest?

    • Karen Goodman says:

      I don’t think you should use white sugar. Brown sugar adds a carmelizing/toffee flavor. I’m not sure what the sub would be, but might involve molasses. I would good to see what you can sub for it. Would love to hear back what you find and how it turns out!

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