Need a simple recipe for the best old-fashioned oatmeal cookies made from scratch? These are soft and chewy, just like Grandma used to make! It is also made from everyday ingredients and ready to enjoy while still warm in 30 minutes!
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Why You'll Love This Recipe
- An old-fashioned chewy cookie just like Grandma used to make!
- Just as easy to make as Chocolate Chip Cookies!
- Soft and chewy, not hard and crispy like prepackaged cookies.
Ingredient Notes and Substitutions
- Quick Cooking Oatmeal - Quick oats are not the same as instant oats. If all you have is rolled oats or old-fashioned oats, just pulse the oats a few times in a food processor or blender until they look like quick-cooking oats, and go ahead and substitute them for the quick-cooking ones. Steel-cut oats are not recommended for this recipe.
- Shortening - no, do not substitute butter for the shortening. Shortening keeps the flavor "clean," so the oatmeal taste is the dominant flavor.
- Flour - Use all-purpose flour, never self-rising flour.
- Variations - For oatmeal raisin cookies, mix in 1 cup of raisins with the flour.
- For butterscotch oatmeal cookies, mix in 1 cup of butterscotch chips.
A Couple Things You'll Need!
Step by Step Instructions
- Preheat your oven to 350 degrees.
- Lightly spray your cookie sheets with non-stick cooking spray or line them with parchment paper.
- Measure the shortening, brown sugar, and white sugar into a large bowl or the mixing bowl of a stand mixer fitted with the paddle attachment and cream them together.
- Add the eggs, water, and vanilla extract. Mix well.
- Add the baking soda and salt. Mix well.
- Add the quick oatmeal and flour. Mix well.
- For best results, allow the cookie dough to sit for 10 minutes to give the oatmeal time to absorb the extra moisture in the dough. Then, if the cookie dough is too wet, add a little bit more flour. Add more flour with caution, however, because too much flour results in dry cookies.
- Scoop the oatmeal cookie dough out by the tablespoonfuls onto a prepared baking sheet.
- Bake at 350 degrees for 12-14 minutes.
- The edges will be lightly browned, but the tops will not be. Don't overbake these!
- Cool on a wire rack.
- Once cool, store these cookies in an airtight container.
- To freeze, place the cooled cookies in a freezer bag and pop them in the freezer.
Recipe FAQs
The most common mistake when it comes to oatmeal cookies comes when the dough is first mixed up. It seems like it needs more flour.  However, the oatmeal will continue to absorb the moisture in the dough as it sits, so if you add more flour, your cookies may end up dry and tough.  If you are concerned that the dough is too wet, let it sit for 5 to 10 minutes, then give it a stir and see if it is still too wet. Then add a little more flour if needed.
I don't recommend it. Butter not only changes the flavor, it makes these oatmeal cookies spread out very thin. The purpose of the shortening in these cookies is to produce a soft and tender oatmeal cookie that doesn't flatten out. Butter takes away all these qualities.
Related Cookie Recipes
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Soft Oatmeal Cookies Recipe
Ingredients
- ¾ Cup Shortening
- ½ Cup White Sugar
- 1 Cup Brown Sugar
- ¼ Cup Water
- 1 teaspoon Vanilla Extract
- 2 Egg
- 1 teaspoon Salt
- ½ teaspoon Baking Soda
- 3 Cups Quick Cooking Oatmeal
- 1 ½ Cups Flour
Instructions
- Preheat the oven to 350 degrees. Â Prepare baking sheets by spraying them with non-stick cooking spray or lining them with parchment paper.
- Cream the shortening and sugars together.
- Â Add the water, vanilla extract, and egg. Â Mix well.
- Stir in the baking soda and salt.
- Stir in the oatmeal.
- Stir in the flour. Â
- Let the dough stand for 10 minutes to let the oatmeal absorb the extra moisture.
- Drop the dough by the tablespoonful onto prepared baking sheets.
- Bake at 350 degrees for 12-14 minutes. Â The bottom edges will have turned very lightly browned. Â Cool on a wire rack and eat!
Notes
- When the dough is first mixed up, it may seem like it needs more flour. However, the oatmeal will continue to absorb the moisture in the dough as it sits, so if you add more flour, your cookies may end up dry and tough. If you are concerned that the dough is too wet, let it sit for 5 to 10 minutes, then give it a stir and see if it is still too wet.
Nutrition
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Yanet
Can I use coconut oil instead of shortening?
mindeescookingobsession
Yes, I believe you should be able to.
Susan De Lara
I made these today added raisins. They came out very nice and soft. Will make again.
BlessedIam
This is a very simple recipe. I made 3 batches for a nursing home and they are delicious I added raisins to mine. "Delicious"
Donna
This was a simple recipe and they turned out great. I will be making these again and again!
mindeescookingobsession
Awesome!!! Thanks so much!
bev
cookie was way to sweet for my family
mindeescookingobsession
Everyone has different tastes.
Maria Fernanda Santana
Can I use butter instead of Shortening?
mindeescookingobsession
I don’t recommend it. Butter will make these cookies spread a lot.
Pamela
Have mine in oven now (1st time) put pecans in them smells so good et so simple to make. I know I’ll be making again. Thanks a bunch!!
mindeescookingobsession
Awesome!
Christina
This has become my go to oatmeal cookie recipe. I use it for a base for my cranberry pecan oatmeal cookie as well as my chocolate chip pecan. Always a hit with the family. It's a very soft and chewy cookie. Great recipe. Thanks for sharing.
Sarah
Has anyone made these and added chocolate chips?
mindeescookingobsession
I haven't tried chocolate chips, but I frequently make these with butterscotch chips!
Shauna
Made them with chocolate chips, butterscotch chips, with white chocolate and dried cranberries — these are the cookies I grew up with and you can add just about anything tasty to them and it comes out fabulously!
Nancy
Yes! And they are delicious
Elisa D.
Hi I made this cookies and I love it, i added a little touch,orange zest it taste and smells so good. THANK YOU
mindeescookingobsession
Glad you liked them!