The BEST Oat Cookies (2024)

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This easyOat Cookies recipe works every time. Soft and chewy, these are thebest simple oat cookies around. Perfect forlunch boxes and snacks.

Look, I’m not going to tell you that a cookie is healthy.BUT, if you’re going to make a cookie, and it’s going to have oats in, that’s MORE healthy right?!Here’s why I think you’ll love them:

✅ No time to bake? These are done in half an hour.

✅ A little healthier than your standard cookie.

✅ Fail safe, no spreading, they work every time.

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.

This Oat Cookie recipe has raisins in, but you can leave them out or swap them for an alternative filling if you want. These are the 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!

How to make Oat Cookies:

1. 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.
2. Mix in the flour, cinnamon, baking powder, salt, oats and raisins.Beat the mixture until it a stiff dough forms.
3. Scoopout the mixture into balls.
4. Place onto a baking paper-lined baking tray and bake for 12-14 minutes.

TOP TIPS!

• To make sure that your cookies are of 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, I wouldn’t put more than six on a full size baking sheet.

What ingredients you need to make Oat Cookies:

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 two or even three types: jumbo, porridge (rolled oats) – slightly smaller, sightly bashed – and instant oats. Instant oats are really not suitable. I used 100g rolled oats and 25g 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 it 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!

Tips for making Oat Cookies:

• Use an ice cream scoop to measure out each dollop of mixture.
• Use baking paper(not greaseproof paper) to line your baking tray. It means you’ll have no sticking problems.
• You can also 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.

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 of Chunky Peanut Butter.

Fancy more cookie recipes?

• Easy Loaded Cookies – Great for cooking with kids
• Daim Bar Cookies – Chocolatey and crunchy
• Peanut Butter Cookies – Only 3 ingredients

Hope you enjoy this cookie recipe as much as we do.I’d love to know how you got on and what you thought of it if you make it. Give me feedback by rating the recipe and leave me a comment below if you do.

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