I’ve been on a mission to find the Ultimate Oatmeal Cookie Recipe. I’ve tried many oatmeal cookie recipes over the past two decades. Recipes from Quaker Oats to recipes found on Allrecipes.com. Old family recipes, friend’s recipes and newly developed recipes. I thought I had nailed down the perfect oatmeal cookie recipe. I couldn’t have been more wrong.
After reading Lindsay Hunt’s Buzzfeed article We Held A Chocolate Chip Cookie Taste-A-Thon, I knew what I had to do. I searched Pinterest for some of the favorite (most pinned) Oatmeal Cookie recipes. Most recipes claimed to be “The Best”. I decided to put these self-proclaimed accolades to the test. With some help from my co-workers, friends, family and neighbors… yup, I feed oatmeal cookies to anyone who came within 50 feet of me.
It was hard to pick from the hundreds of Oatmeal Cookie recipes I found on Pinterest. I wanted to try some of the more popular recipes (ie. pinned more then 100,000 times) or recipes from well known sources. These were the contenders:
- Oatmeal Chocolate Chip Cookies from Liv for Cake
- Oatmeal Cinnamon Cookies from Taste of Home
- Sadelle’s Oatmeal Raisin Cookies posted on Brown Eyed Baker
- Brown Sugar Oatmeal Cookies from Ree Drummond aka The Pioneer Woman
- Toronto Star’s Oatmeal Cookies posted on Thibeault’s Table
- The Best Chewy Oatmeal Cookies from Rock Recipes
- Old Fashion Oatmeal Cookies by 365 Days of Easy Recipes
Baking all these recipes helped me revamp my own recipe and I’ve also come up with the following tips to making the Ultimate Oatmeal Cookie Recipe:
- If you are making a plain old fashion oatmeal cookie, I highly recommend you use 2 cups of sugar. It can be any combination of white sugar and brown sugar, but the combination of both sugars should add up to 2 cups total. This amount can be reduced if you are adding raisins or chocolate chips.
- Ice cream scoops work beautifully for scooping oatmeal cookie dough. A standard sized ice cream scoop will scoop out ¼ cups of dough making a perfectly portioned cookie.
- Oatmeal cookie dough will be wet and sticky before it hits the cookie sheet. It may look like it needs more flour or oats, but do not, I repeat, DO NOT add more oatmeal. Use an ice cream scoop or spoon to get it onto the cookie sheet.
- If you like thick chew cookies, do not flatten out your cookie. If you want a crispier cookie, flatten it out a bit. To flatten out your cookies, try wetting your hand a bit and flattening out the cookie dough ball slightly or try this trick: using the base of a flat glass, dip the glass in a bowl of sugar and use that to flatten your cookies. (You’ll need to wet the glass the first time with a bit of water to get the sugar to stick)
- Each recipe I tried took an average of 16 minutes to bake. Sometimes the cookies come out looking undercooked in the middle. If the edges are slightly brown, the cookies should be good. A cookie undercooked by a minute is better then a cookie overcooked by a minute. Overcooking them will dry them out.
- And the biggest secret?? If you are looking for a big, thick chewy cookie you should ALWAYS refrigerate the dough for at least one hour before baking it. This will help maintain it’s shape otherwise your cookie dough will spread out and you will get a thin, crispy oatmeal cookie. Which isn’t always necessarily a bad thing, right?
After taking on the challenge to find the ultimate cookie recipe and baking 7 different oatmeal cookies this is my new Ultimate Oatmeal Cookie recipe I’m going to bake for my family.
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ½ cup flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups quick cook oatmeal
- Cream together the butter and sugars until light and fluffy.
- Add in the eggs, one at a time, scrapping down the bowl after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, cinnamon and salt and whisk together to remove any lumps.
- Add the flour mixture to the butter mixture and stir until well combined.
- Add in the oatmeal and stir until just incorporated.
- Place the oatmeal cookie dough in the fridge for at least 1 hour to firm up. I’m told dough can stay in the fridge for up to 4 days.
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- Using an ice cream scoop, drop the cookie dough onto the baking sheet giving plenty of space between cookies.
- Baking in the oven for 14-16 minutes until the edges are slightly brown. The centers may still appear uncooked (see notes above).
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