18 Delicious Oatmeal Cookie Recipes Perfect for Any Occasion

Zesty, wholesome, and utterly irresistible, oatmeal cookies are the perfect treat to whip up for any occasion. Whether you’re craving a cozy snack on a chilly afternoon or need a crowd-pleasing dessert for your next gathering, our roundup of 18 delicious recipes has got you covered. From classic chewy delights to innovative twists, there’s a cookie here for every taste. Let’s dive into these scrumptious creations!

Classic Chewy Oatmeal Cookies

Snag the ultimate comfort cookie with these Classic Chewy Oatmeal Cookies—crispy edges, soft centers, and packed with nostalgia.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together softened butter, dark brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, and sea salt.
5. Gradually add dry ingredients to the wet mixture, mixing just until combined.
6. Fold in rolled oats and raisins (if using) until evenly distributed.
7. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are golden but centers are still soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Let these cookies cool slightly to achieve the perfect chewy texture. The cinnamon and brown sugar combo delivers a warm, caramelized flavor. Try sandwiching them with vanilla ice cream for an indulgent twist.

Oatmeal Raisin Cookies with Cinnamon

Munch on these oatmeal raisin cookies with cinnamon for a cozy, spiced-up treat that’s chewy, hearty, and just sweet enough.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together softened unsalted butter, dark brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in pasture-raised eggs one at a time, then stir in pure vanilla extract.
4. In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and fine sea salt.
5. Gradually add dry ingredients to the butter mixture, mixing just until incorporated.
6. Fold in old-fashioned rolled oats and raisins until evenly distributed.
7. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are golden but centers are still soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Golden edges give way to a soft, chewy center packed with plump raisins and warm cinnamon. Serve these cookies slightly warm with a cold glass of almond milk for the ultimate comfort snack.

Chocolate Chip Oatmeal Cookies

Unleash the ultimate comfort bake with these chocolate chip oatmeal cookies—crispy edges, chewy centers, and packed with melty chocolate.

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 3 cups old-fashioned rolled oats
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually mix in eggs and vanilla extract until fully incorporated.
4. Whisk together flour, baking soda, and sea salt in a separate bowl, then blend into the wet ingredients.
5. Fold in oats and chocolate chips until evenly distributed throughout the dough.
6. Using a 2-tbsp scoop, portion dough onto prepared sheets, spacing 2 inches apart.
7. Bake for 10-12 minutes, until edges are golden but centers are still soft.
8. Let cookies cool on sheets for 5 minutes before transferring to a wire rack.

Perfectly balanced with a nutty oat crunch and gooey chocolate pockets, these cookies shine when served warm with a cold glass of almond milk.

Peanut Butter Oatmeal Cookies

Make your snack game unbeatable with these Peanut Butter Oatmeal Cookies—crunchy edges, chewy centers, and packed with nutty goodness.

Ingredients

• 1 cup creamy peanut butter, unsweetened
• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the peanut butter, unsalted butter, and light brown sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten pasture-raised eggs and pure vanilla extract to the creamed mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the old-fashioned rolled oats, all-purpose flour, baking soda, and fine sea salt.
5. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Using a 1.5-tbsp cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Expect a cookie that’s irresistibly crisp on the outside with a tender, melt-in-your-mouth center. Elevate them by sandwiching a scoop of vanilla bean ice cream between two for an epic dessert.

Healthy Banana Oatmeal Cookies

Perfect for a quick snack or a guilt-free dessert, these Healthy Banana Oatmeal Cookies blend simplicity with nutrition. Packed with fiber and natural sweetness, they’re a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 1 1/2 cups rolled oats
• 2 ripe bananas, mashed
• 1/4 cup almond butter, creamy
• 1/4 cup pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips, 70% cacao

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the mashed bananas, almond butter, and pure maple syrup until smooth.
3. Add the rolled oats, ground cinnamon, and sea salt to the wet ingredients, stirring until fully incorporated.
4. Gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the dough.
5. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
6. Flatten each cookie slightly with the back of the spoon to ensure even baking.
7. Bake for 12-15 minutes, or until the edges are golden and the cookies are firm to the touch.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Hearty and satisfying, these cookies boast a chewy texture with bursts of melted chocolate. Serve them warm with a drizzle of almond butter for an extra indulgent treat.

Gluten-Free Oatmeal Cookies

Yes, you need these gluten-free oatmeal cookies in your life—crispy edges, chewy centers, and packed with flavor.

Ingredients

• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup pure maple syrup
• 1/4 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking soda, and sea salt.
3. In a separate bowl, whisk together the melted clarified butter, pure maple syrup, lightly beaten egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the dark chocolate chips gently to distribute evenly throughout the dough.
6. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Now, savor the perfect balance of textures—crispy on the outside, tender inside. Try serving them warm with a scoop of dairy-free ice cream for an irresistible treat.

Vegan Oatmeal Cookies

Unleash your inner baker with these Vegan Oatmeal Cookies—crispy edges, chewy centers, and packed with flavor. Perfect for snack attacks or guilt-free indulgence.

Ingredients

• 1 cup organic rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup dairy-free dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the organic rolled oats, almond flour, coconut sugar, baking soda, and sea salt.
3. Add the pure maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Mix until well incorporated.
4. Fold in the dairy-free dark chocolate chips evenly throughout the dough.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Vegan Oatmeal Cookies offer a delightful contrast of textures—crispy on the outside, tender inside. Serve them warm with a drizzle of almond butter for an extra decadent treat.

Oatmeal Coconut Cookies

Bake these oatmeal coconut cookies for a chewy, tropical twist on a classic. Packed with texture and flavor, they’re a must-try for any cookie lover.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 3 cups old-fashioned rolled oats
• 1 cup shredded coconut, unsweetened

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Add lightly beaten eggs and vanilla extract to the butter mixture. Mix until fully incorporated.
4. In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in old-fashioned rolled oats and shredded coconut until evenly distributed throughout the dough.
7. Using a cookie scoop, portion dough onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are golden but centers are still soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Soak in the delightful contrast of crispy edges and chewy centers, with coconut adding a subtle sweetness. Serve these with a drizzle of dark chocolate for an extra indulgent treat.

Oatmeal Apple Cookies with Walnuts

Every bite of these oatmeal apple cookies with walnuts is a crunchy, chewy, and utterly addictive experience. Packed with warm spices and nutty goodness, they’re the perfect grab-and-go treat.

Ingredients

• 1 cup rolled oats
• 1/2 cup unsalted butter, clarified
• 1/2 cup light brown sugar, packed
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup all-purpose flour
• 1/2 cup dried apples, finely chopped
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the clarified butter and light brown sugar until light and fluffy, about 3 minutes.
3. Beat in the pasture-raised egg and pure vanilla extract until fully incorporated.
4. Whisk together the rolled oats, baking soda, fine sea salt, ground cinnamon, and ground nutmeg in a separate bowl.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Gently stir in the finely chopped dried apples and toasted walnuts.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are golden brown but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Brimming with the rustic charm of oats and the sweet tang of apples, these cookies offer a delightful contrast of textures. Serve them warm with a drizzle of caramel for an extra indulgent twist.

Oatmeal Cranberry White Chocolate Cookies

Bake these oatmeal cranberry white chocolate cookies to perfection, blending chewy oats, tart cranberries, and creamy white chocolate for a bite that’s irresistibly textured and perfectly balanced.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 3 cups old-fashioned rolled oats
• 1 cup dried cranberries
• 1 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the creamed mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the old-fashioned rolled oats, dried cranberries, and white chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft for a chewy texture.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Keep these cookies in an airtight container to maintain their chewy texture. The tartness of the cranberries cuts through the sweetness of the white chocolate, making each bite a delightful contrast. Serve them slightly warmed with a glass of cold milk for an indulgent treat.

Pumpkin Spice Oatmeal Cookies

Kickstart your morning with these Pumpkin Spice Oatmeal Cookies—**bold** flavors, **soft** centers, and **crispy** edges that scream fall vibes year-round.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 1/2 cups rolled oats
• 1/2 cup clarified butter, melted
• 1/2 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup pumpkin puree
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tbsp pumpkin spice blend

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted all-purpose flour, rolled oats, baking soda, sea salt, and pumpkin spice blend.
3. In a separate bowl, combine the melted clarified butter, dark brown sugar, and granulated sugar until smooth.
4. Add the lightly beaten pasture-raised egg, pure vanilla extract, and pumpkin puree to the wet ingredients, mixing until fully incorporated.
5. Gradually fold the dry ingredients into the wet mixture until a cohesive dough forms.
6. Using a 1.5 tbsp cookie scoop, portion the dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Outrageously moist with a hint of spice, these cookies pair perfectly with a cold glass of almond milk or crumbled over vanilla bean ice cream for an indulgent twist.

Oatmeal Honey Cookies

Kickstart your baking spree with these Oatmeal Honey Cookies—chewy, golden, and dripping with nostalgia. They’re the perfect blend of wholesome and indulgent, ready in under 30.

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour, sifted
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup clarified butter, cooled
• 1/2 cup raw honey
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together oats, flour, baking soda, and sea salt.
3. In a large bowl, mix clarified butter and honey until smooth. Tip: Ensure butter is cooled to avoid melting the honey.
4. Add the beaten egg and vanilla extract to the butter mixture, stirring until fully incorporated.
5. Gradually fold the dry ingredients into the wet mixture until a cohesive dough forms. Tip: Avoid overmixing to keep cookies tender.
6. Scoop dough by tablespoonfuls onto the prepared baking sheet, spacing 2 inches apart.
7. Bake for 10-12 minutes, or until edges are lightly golden. Tip: Cookies will firm up as they cool, so pull them when centers look slightly underdone.
8. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Soft centers meet crisp edges in these honey-kissed delights. Serve warm with a drizzle of extra honey or a scoop of vanilla bean ice cream for an elevated twist.

Double Chocolate Oatmeal Cookies

Satisfy your chocolate cravings with these decadent Double Chocolate Oatmeal Cookies—chewy, rich, and packed with texture. Perfect for a quick snack or a sweet gift, they’re a chocolate lover’s dream.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 cup Dutch-process cocoa powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 3 cups old-fashioned rolled oats
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Add lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together all-purpose flour, Dutch-process cocoa powder, baking soda, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in old-fashioned rolled oats and semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Using a 2-tbsp cookie scoop, portion dough onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are set but centers are still soft. For chewier cookies, avoid overbaking.
9. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Let these cookies cool slightly to achieve the perfect chewy texture. The double chocolate hit—cocoa powder and chocolate chips—delivers a deep, rich flavor. Serve warm with a glass of cold milk or crumble over vanilla ice cream for an indulgent dessert.

Oatmeal Almond Butter Cookies

Just when you thought cookies couldn’t get any better, these Oatmeal Almond Butter Cookies come along. Packed with texture and a nutty depth, they’re a game-changer for your snack drawer.

Ingredients

• 1 cup rolled oats
• 1/2 cup almond butter, creamy and unsweetened
• 1/4 cup clarified butter, melted
• 1/2 cup coconut sugar
• 1 pasture-raised egg, lightly beaten
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, almond butter, clarified butter, and coconut sugar. Mix until fully incorporated.
3. Add the lightly beaten egg, vanilla extract, baking soda, and sea salt to the bowl. Stir until the mixture forms a cohesive dough.
4. Using a tablespoon, scoop the dough and roll it into balls. Place them 2 inches apart on the prepared baking sheet.
5. Flatten each ball slightly with the back of a spoon to ensure even baking.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nowhere else will you find cookies with such a perfect chew and a rich, nutty flavor. Try crumbling them over vanilla ice cream for an instant dessert upgrade.

Oatmeal Maple Syrup Cookies

Kickstart your baking spree with these Oatmeal Maple Syrup Cookies—chewy, golden, and dripping with rustic charm. They’re the perfect blend of hearty oats and sweet, smoky maple, ready in under 30 minutes.

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour, sifted
• 1/2 cup clarified butter, cooled to room temperature
• 1/2 cup pure maple syrup, grade A dark amber
• 1/4 cup light brown sugar, tightly packed
• 1 pasture-raised egg, lightly beaten
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together sifted flour, baking soda, and sea salt.
3. In a large bowl, cream clarified butter and brown sugar until light and fluffy, about 2 minutes.
4. Beat in maple syrup, egg, and vanilla extract until fully incorporated.
5. Gradually fold in the dry ingredients, then stir in rolled oats until just combined.
6. Using a 1.5-tbsp cookie scoop, portion dough onto prepared sheet, spacing 2 inches apart.
7. Bake for 10-12 minutes, until edges are golden but centers are still soft.
8. Let cookies cool on sheet for 5 minutes, then transfer to a wire rack.

Luxuriate in cookies that are crisp at the edges, chewy in the middle, with a deep maple warmth. Serve warm with a drizzle of extra syrup or crumbled over vanilla ice cream for a decadent twist.

Oatmeal Cherry Dark Chocolate Cookies

Elevate your cookie game with these chewy, decadent Oatmeal Cherry Dark Chocolate Cookies—packed with tart dried cherries and rich dark chocolate chunks for a perfect bite every time.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 3 cups old-fashioned rolled oats
• 1 cup dried cherries, roughly chopped
• 1 cup dark chocolate chunks (70% cacao)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
5. Slowly fold the dry ingredients into the wet mixture until just combined.
6. Gently stir in the rolled oats, dried cherries, and dark chocolate chunks until evenly distributed throughout the dough.
7. Using a 2-tbsp cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Amazingly chewy with a slight crisp at the edges, these cookies boast a harmonious blend of tart cherries and luxurious dark chocolate. Serve them warm with a scoop of vanilla bean ice cream for an irresistible dessert twist.

Oatmeal Pecan Cookies

These oatmeal pecan cookies are your next baking obsession—crispy edges, chewy centers, and packed with nutty crunch. Transform your snack game with this no-fail recipe.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 3 cups old-fashioned rolled oats
• 1 cup pecans, toasted and roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the rolled oats and toasted pecans until evenly distributed.
7. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 12-14 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

With their buttery richness and a hint of caramel from the brown sugar, these cookies are a textural dream. Serve them warm with a scoop of vanilla ice cream for an irresistible dessert.

Oatmeal Lemon Cookies with Poppy Seeds

Let’s bake oatmeal lemon cookies with poppy seeds that’ll steal the spotlight at any gathering. These zesty, textured treats are a breeze to make and pack a flavorful punch.

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp lemon zest, finely grated
• 2 tbsp fresh lemon juice
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 cups old-fashioned oats
• 2 tbsp poppy seeds

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Gradually add beaten eggs, lemon zest, and lemon juice, mixing until fully incorporated.
4. In a separate bowl, whisk together flour, baking soda, and sea salt.
5. Slowly add dry ingredients to wet ingredients, mixing just until combined.
6. Fold in oats and poppy seeds until evenly distributed throughout the dough.
7. Using a cookie scoop, drop dough onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are golden but centers are still soft.
9. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Delight in cookies that boast a crisp edge, chewy center, and bright lemon flavor. Serve alongside a dollop of lemon curd for an extra tangy twist or crumble over vanilla ice cream for a decadent dessert.

Conclusion

So, whether you’re craving something classic or adventurous, these 18 oatmeal cookie recipes are sure to delight. Perfect for any occasion, they offer a little something for everyone. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!

Bella Bacinos