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Creative Oatmeal Cookies recipe

Creative Oatmeal Cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Oatmeal cookies

A great oatmeal cookie recipe that you can adapt to suit your own tastes. Read the footnote for ideas on substitutions and additions.

23 people made this

IngredientsServes: 48

  • 225g butter, softened
  • 220g dark brown soft sugar
  • 200g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 250g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 200g porridge oats
  • 170g plain chocolate chips
  • 120g chopped almonds (optional)

MethodPrep:20min ›Cook:7min ›Ready in:27min

  1. Preheat oven to 180 C / Gas 4. Line baking trays with parchment.
  2. In a medium bowl, cream together the butter, dark brown soft sugar and caster sugar. Beat in the eggs one at a time, then stir in the vanilla and milk. Combine the flour, bicarb, baking powder and salt; stir into the creamed mixture. Using a wooden spoon stir in the oats, chocolate chips and almonds. Drop by rounded spoonfuls onto the prepared baking tray.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

Get creative

You can make almost any addition to this recipe - instead of chocolate chips, try currants, dried cranberries, dried blueberries or chopped white chocolate. You can omit the almonds, or instead try chopped walnuts, pistachios, hazelnuts or pecans. Let your imagination run wild!

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Reviews & ratingsAverage global rating:(24)

Reviews in English (23)

by Tia the Baker

This was the best chocolate chip cookie recipe i've ever tried. I love the texture of the rolled oats. I used mixed nuts instead of almonds and it worked well. Another time I tried using P.B. chips. It's true... whatever you do to them they turn out great!They're crisp on the outside but really chewy inside. yum! =Þ-24 Jun 2000

by Michellemybelle

I absolutly loved these cookies!!!! I gave the recipie to my mom and she loved them too! My boyfriend gives them a 'thumbs up' on the uncooked dough! Try'll be glad you did.-15 Dec 2005

by Jacquita

I added about 1/4 cup more flour (which I always do when making chocolate chip cookies) to make them less "flat" and rise a bit more. Also used butterscotch morsels in place of semisweet chips. These were perfect - not flat at all and the taste was great! I also used splenda sugar substitute in place of white sugar. Yum, Yum. Thanks for sharing, Anna Banana!-14 Nov 2005

Caramel Oatmeal Cookies Recipe

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups quick or old-fashion oats, uncooked
  • 1 package Kraft Caramel Bits
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine flour, baking soda, cinnamon and salt.
  3. In a large bowl, cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture. Fold in oats and caramel bits.
  4. Drop by rounded Tablespoons onto baking sheets lined with parchment paper. Cook for 10-12 minutes, or until golden brown.





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Yummy! Those are some delicious looking cookies :)

SO these look D-I-V-I-N-E. I am totally not a wiz in the kitchen but for the most part can make my way through a baking recipe. that being said, I have a question (anyone that could respond would just be a doll):

I have about 30 of the square caramels left over from Halloween. Any thoughts on how I could unwrap these and maybe slice them to add to the mixture? Would that even work?

These are gorgeous cookies. I would love these definitely. I'm really craving for chewy and soft caramel oatmeal cookies. Thanks.

Muffin Recipes

These light and fluffy, hearty muffins will have you making extra oatmeal just for an excuse to make them. These muffins are heartier than a cupcake, but still come out with a nice fluffy texture.

Check out this recipe for cinnamon coffee cake muffins which will use up about 2 cups worth of leftover oatmeal.

Crispy on the outside and cake-like on the inside, these muffins work great with your leftover flavored oatmeal, like apple cinnamon. You could easily double the recipe, and freeze the extras for an easy breakfast or snack.

It’s hard to go wrong with oatmeal muffins, but they are even better when slathered in salted butter. These versatile muffins can be made with any type of oats (steel cut, rolled, or quick) and you can mix in any type of topping, such as cocoa nibs or raisins.

This simple recipe can be made by substituting your oatmeal and milk for already cooked oats. This recipe calls for applesauce instead of oil and whole wheat pastry flour.

You can make these delicious banana oatmeal muffins by reducing the milk content and using cooked oats instead of uncooked. You can even use up some of those overripe bananas for this amazing recipe.

Check out this video on how to make biscuits from your leftover oatmeal. They’ll go great with just about any dinner.

This recipe starts with cooking oats. Instead of making fresh oatmeal, just use your leftover, already cooked oats to create these light and fluffy dinner rolls for your next dinner party or family supper.

Oatmeal Cookies with Oil Recipe


1 cup oil
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
4 cups quick-cooking oats


1. Mix oil, sugar, eggs, and vanilla until fully combined.

Mix the oil, sugar, eggs, and vanilla until they are fully combined

2. Add flour to the mixing bowl, and then pour the baking soda, salt, and cinnamon on top of the flour. Use a small spoon or your finger to mix the baking soda, salt, cinnamon into the flour, and then mix the flour into the rest of the batter.

Add in the flour and mix it all up

4. Add the oats and mix until combined.

And finally, the completed oatmeal cookie dough

5. Preheat oven to 350C and line 2 baking sheets with parchment paper.
6. Use a teaspoon or small cookie scoop to form small cookies and place on baking sheets.

Oatmeal cookie balls, all ready to be baked

7. Bake for 10-12 minutes, until lightly browned.

The oatmeal cookies baked up nice and brown

If you enjoyed this recipe, make sure to share it with all your friends, relatives, acquaintances, and all the strangers on the street!

Jenny Craig Recipe Creation: Oatmeal Breakfast Cookies

Confession: I don’t really enjoy oatmeal.

There’s something about the texture, and the idea of eating a warm mushy cereal that just makes me reach for other options. Oatmeal has a huge following because it’s super filling and can be really healthy but I’m super limited on the oatmeal I’ll eat. I limit it to Overnight Oats (like this awesome recipe), granola bars, and yes, oatmeal cookies. Sans raisins of course, because I’m not a terrorist.

One of the lovely Jenny Craig ladies on Instagram pointed me in the direction of this idea for Oatmeal Breakfast Cookies. Considering I had a ripe banana on my counter and a container of Jenny Craig oats in the cupboard, I decided to give it a shot.

Seriously, this twist on oatmeal is so fun. The cookies become so chewy and moist due to the banana, and the fact that you also get to eat four cookies for breakfast is the best!

  • 1 Cup all-purpose flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon salt
  • 1/2 Cup shortening
  • 1/4 Cup (1/2 stick) butter, melted
  • 1 Cup firmly packed Domino Light Brown Sugar
  • 1/2 Cup Domino Granulated Sugar
  • 2 Tablespoons honey
  • 2 Tablespoons molasses, corn syrup or maple syrup
  • 1 large egg
  • 1 Teaspoon vanilla extract
  • 3 Cups oats, old-fashioned, rolled
  • Pecans, toasted and chopped (see notes)
  • 1/4 Cup coconut, unsweetened and shredded

Stir together flour, baking soda, cinnamon and salt set aside.

In large mixing bowl, beat shortening, butter and sugars until creamy.

Stir in honey, syrup, egg and vanilla.

Add flour mixture and stir until incorporated.

Stir in oats, pecans and coconut.

Using slightly wet hands, form mixture into 3/4-inch balls and place about 2 inches apart on ungreased cookie sheets.


Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, gently blend the butter, sugars, vanilla, and salt on low speed until combined, about 2 minutes. Gradually add the eggs, scraping down the bowl after each addition. Sift the flour, baking soda, and cinnamon together. Add all at once and mix on low until just combined. Add the oats and mix just until combined. Scrape down the bowl as needed.

Using a rubber spatula, fold in the raisins. Scoop the dough onto the prepared baking sheets, about 1 tablespoon each, spaced 1 ½ inches apart. Bake until golden brown around the edges, 10-12 minutes. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely. Store in an airtight container.

How to Make Oatmeal Cookies

Like I said, these cookies are SO simple!! Here is how to make them…

Prep. Preheat the oven to 325 degrees and line your baking sheets with parchment paper.

Wet ingredients. Add the butter and the brown sugar to the bowl of your stand mixer and beat on medium speed until the mixture is light and fluffy, around 2 minutes. Add the egg and vanilla and beat for another minute.

Dry Ingredients. Add the flour, sprinkle on the baking soda, baking powder, and salt. Mix until combined. Add the oats and combine. The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon of flour at a time until the mixture can be handled.

Roll. Roll the dough into 1 to 1.5 inch balls, using your hands and place the balls on the prepared cookie sheet 2 inches apart.

Bake. Bake for 10 to 14 minutes until the edges begin to brown and the centers are set. Transfer to a wire rack and let them cool completely.

TIP: Oatmeal cookies are best when they are soft and chewy. To make sure your oatmeal cookies come out soft and chewy, do not over bake them. Bake for 10-14 minutes but take them out of the oven right when the edges begin to brown! All oven temperatures vary so keep an eye on them!


These cookies are just begging for you to add your own touches too. Add between 1 and 1 ½ cups (total) of just about anything you’d like. Try adding:

  • chocolate chips
  • peanut butter chips
  • nuts, cinnamon, cinnamon chips
  • chopped candy bars
  • M&M’s
  • raisins

You could also put a layer of icing, ice cream, or peanut butter in between two baked and cooled cookies to make a sandwich cookie. The possibilities are endless!

Oatmeal Raisinets® Cookies Recipe

  • 1 cup (2 sticks) butter, at room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats (not instant or quick cooking)
  • 6 bags (1.58 ounce bags) Raisinets®
  1. Preheat oven to 350F. Line baking sheets with parchment paper, or spray with nonstick spray, and set aside.
  2. In a large bowl with an electric mixer on medium speed, cream the butter, sugar, brown sugar, eggs, vanilla extract, orange extract and cinnamon for 2 minutes, scraping down sides of bowl as necessary.
  3. Slowly add the flour, baking soda, salt and oats and continue mixing until completely incorporated.
  4. Stir in Raisinets®.
  5. Using a 1 1/2-inch ice cream scoop, drop the dough onto the parchment lined baking sheets, spacing about 2 inches apart.
  6. Bake about 11 to 13 minutes.
  7. Remove from the oven and let cool on the cookie sheets for about 2 minutes and then transfer the cookies to wire racks to cool completely.

This recipe makes about 36 Oatmeal Raisinets® Cookies.

More Traditional Oatmeal Cookie and Bar Recipes

Want to ensure perfectly sized cookies every time? Maybe it's time to get a OXO 1.5-Tbsp. Good Grips Cookie Scoop. They come in 3 sizes and are built to last!

1. Oatmeal + Peanut Butter+ Crunchy Granola
Prepare oatmeal according to the basic recipe. Stir in 1 tablespoon of peanut butter into cooked oatmeal. Sprinkle with crunchy nut granola to serve.

2. Oatmeal + Bacon + Honey
Prepare oatmeal according to the basic recipe. Top with 2 slices of fried bacon and 1 teaspoon of honey.

3. Oatmeal + Cherries + Dark Chocolate
Prepare oatmeal according to the basic recipe*. Stir in 1 tablespoon of dried cherries into cooked oatmeal. Sprinkle with dark chocolate chips.

4. Oatmeal + Nutella + Hazelnuts
Prepare oatmeal according to the basic recipe*. Stir in 1 teaspoon of Nutella chocolate cream into cooked oatmeal sprinkle with 2 tablespoons of toasted and chopped hazelnuts.

5. Oatmeal + Cheese + Dried Apples + Rosemary
Mix oats, milk powder, chopped dried apples and pinch of rosemary in a zip-lock bag.
Bring 1/2 cup water to a boil. Pour hot water into oat mixture stir well and let stand, covered, for 1 minute. Stir in 1 handfull of grated Cheddar or Parmesan cheese .