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Oatmeal Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Oatmeal Cookies Recipe

Crunchy around the edges, softer in the center, these oatmeal cookies feature the nutty taste and nubbly texture of oats.

Our guarantee: These cookies will be mildly crunchy around the edge, softer in the center, and very mildly spiced; oats are the star. They'll be 1/4" thick and 2 1/2" to 3" wide when scooped in 1 1/4" balls.

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directions on our blog

At a glance

22 cookies without raisins, 24 cookies with raisins.
Nutrition information


Choose your measure:

  • 4 tablespoons (1/4 cup) unsalted butter
  • 1/4 cup vegetable shortening
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon cider or white vinegar*
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups rolled oats, quick cooking or old-fashioned
  • 1 cup golden raisins, optional; or Jammy Bits*
  • *See "tips," below.


  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred.
  2. Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth; a few tiny bits of butter may still show.
  3. Beat in the egg, again beating until smooth.
  4. Add the baking soda and flour, beating until well incorporated.
  5. Add the oats (and raisins), stirring to combine.
  6. Drop the dough in 1 1/4" balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. If you're measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon). Space the cookies 2" apart; they'll spread.
  7. Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake the lesser amount of time; for crunchier, the longer amount. At 12 minutes, especially if you're baking on a dark pan without parchment, a few of the cookies on the edge should just barely be showing a pale brown around their edges. At 14 minutes, they should be starting to color all over.
  8. Remove the cookies from the oven, and let them cool right on the pan.
  9. Yield: 22 to 24 cookies.

Nutrition Information

  • Serving Size 1 cookie (25g)
  • Servings Per Batch about 22
Amount Per Serving:
  • Calories 110
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 85mg
  • Total Carbohydrate 14g
  • Dietary Fiber 1g
  • Sugars 7g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.