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This easy Oat Cookies recipe works every time. Soft and chewy, these are the best simple oat cookies around. Perfect for lunch boxes and snacks!
These Oat Cookies are a favourite after school snack here (or mid morning, or lunch, or any time in fact.)
They are a little crispy on the outside, pillowy soft inside and best news yet, they work every flipping time.
My children call them Flapjack Cookies (they’ve kind of got that flapjack thing going on), I call them Chewy Oat Cookies.
Whatever you want to call them, make them and I promise, you’ll be super impressed by your baking skills.
Why you’ll love this Oat Cookies recipe
⭐️ No time to bake? These are done in half an hour
⭐️ A little healthier than your standard cookie
⭐️ Failsafe, no spreading, they work every time
Sarah’s Notes
This Oat Cookie recipe has raisins in, but you can leave them out or swap them for an alternative filling if you want.
This is a classic recipe with just the right amount of flavour and texture, and they’re so easy that you might even want to revisit this one when you’re cooking with the kids.
It’s a great starter baking recipe!
Oat Cookies Ingredients Notes
- Unsalted butter – Make sure to bring your butter to room temperature before using. I prefer to use unsalted butter and add salt to the recipe to ensure the flavour is just right
- Oats – Generally found in 2 or even 3 types: jumbo, porridge (rolled oats) – slightly smaller, sightly bashed – and instant oats. Instant oats are really not suitable. I used 100g/1 cup rolled oats and 25g/quarter cup of jumbo oats for extra bite and texture. It’s fine to use all rolled oats, don’t buy jumbo if you haven’t got them. You could use ALL jumbo but the cookies will be drier and more crumbly
- Brown sugar – I have used soft light brown sugar to give a soft, chewy texture and light caramel flavour
- Vanilla extract – Be sure to use vanilla extract, not essence. It’s a much better, natural flavour
- Raisins – These are Oat Raisin Cookies, you can leave the raisins out if you prefer, but they do transform into sweet delicious nuggets when cooked. Be sure to use them from a fresh packet, not an ancient dried out pack at the back of the cupboard!
How to make Oat Cookies
- Beat your butter and sugar together (either in a stand mixer, with a hand mixer or by hand). Then add in the egg and vanilla extract.
- Mix in the flour, cinnamon, baking powder, salt, oats and raisins. Beat the mixture until a stiff dough forms.
- Scoop out the mixture into balls.
- Place onto a baking paper-lined baking tray and bake for 12-14 minutes.
Variations on the Oat Cookies Recipe
- Chocolate Chip Oatmeal Cookies – Replace the raisins with chocolate chips
- Breakfast Oatmeal Cookies – Add a very ripe, peeled and mashed banana to the recipe with the egg
- Peanut Butter Oatmeal Cookies – Omit the raisins and add 75g/2.5oz of Chunky Peanut Butter
Storing
These will keep in an airtight container for up to about a week.
In the freezer You can freeze the dough ahead of time and bake on the day you need them. The dough will keep for around a month in the freezer. You can also freeze the cookies in a freezer bag too. Defrost ahead of wanting to eat them.
Top Tips
➡️ To make sure that your cookies are even sizing, I use an ice cream scoop. It’s my favourite cookie, cupcake and muffin baking trick and kids LOVE using a scoop too.
➡️ Leave plenty of space between your cookies on the baking tray. Use 2 baking trays if you need to.
➡️ Use baking paper (not greaseproof paper) to line your baking tray. It means you’ll have no sticking problems.
More easy cookie recipes…
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Bake Sale Makes
Daim Bar Cookies {Easy Baking Recipe}
FAQs
Yes, if you use gluten free oats, they will be fine if you can’t tolerate gluten. Always read the label for allergens on all of the ingredients you use, just to be sure.
It makes about 12 cookies, so make a double batch if you want more!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
The BEST Oat Cookies
Ingredients
- 100 g (3.5 oz) Butter, Unsalted
- 150 g (1 cup) Brown sugar
- 1 Egg
- 1 tsp Vanilla extract
- 100 g (0.75 cups) Plain flour
- 1/2 tsp Ground cinnamon
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 125 g (1.25 cups) Oats, See notes
- 75 g (2/3 cups) Raisins
Instructions
- Preheat the oven to 200℃/400F fan, 220℃/425F Gas Mark 7.
- Beat the butter and sugar together until light and fluffy.
- Beat in the egg and add vanilla extract until well combined.
- Add the remaining ingredients and stir well.
- Form the dough into 12 equal balls.
- Bake on a lined baking for for 12-14 minutes depending on your oven.
- Allow to cool on the baking sheet until they are firm enough to handle.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
- Chocolate Chip Oatmeal Cookies – Replace the raisins with chocolate chips
- Breakfast Oatmeal Cookies – Add a very ripe, peeled and mashed banana to the recipe with the egg
- Peanut Butter Oatmeal Cookies – Omit the raisins and add 75g/2.5oz of chunky peanut butter
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on May 27, 2019 and updated later to make improvements.
Have spent 5 minutes searching this page for the bloody ingredients with 2 impatient toddlers pulling my trousers, hair, you name it. That is like half of the point of this page. ffs. have locked myself in the bathroom to write this review. going to look on bbc website for a recipe with ingredients.
Hi Ryan, thanks for your super helpful comment! There’s literally a button at the top of the page that says “Jump to Recipe”. You can use that if you’d prefer not to read the helpful tips and information that would help your cookies be a success.
Very good but oven temperature is way too high. 176 Celsius ( 350 degrees Fahrenheit) is plenty. The conversion of 200 C is about 390 Fahrenheit.
I just made these today, with lightly salted butter and cranberries instead of raisins. I also used half cinnamon and half ginger. My husband really likes them too! Reminds me of my childhood. 🙂 Thank you for sharing.
Can you substitute the butter for vegetable oil?
I’ve never tried it Holly, they may need some more time to chill before baking if you do as oil is liquid. Let me know how you get on if you try!
Absolutely perfect and super easy. I added a little less sugar and instead if raisins cacao nibs and tasted super yummy.
Thanks for this lovely recipe!
Made with 100g of ground almondsinstead of flour for wheat free version, used light muscovado sugar and flavoured with fresh ginger root (no vanilla) and they came out delicious.
nice
My 9 year old son made these today and they are just scrumptious. He has also made flapjacks and the banana muffins for his packed lunches. They are an absolute winner. We are excited to try many more of your recipes 💗😁
Just about to make a second batch as the first was so successful. The kids loved them and my husband said don’t ever lose the recipe so they were definitely a hit! I’m enjoying trying lots of your bakes….Thanks for sharing!
These are delicious! Definitely going to be a forever favourite 🍪
So pleased you liked them Keira, thanks for taking the time to rate the recipe!
Just made my first batch of these and it’ll definitely become a regular. So easy and so delicious!
So pleased you enjoyed them Sarah!
These look so, so good – I love a cookie with a bit of texture to it! x