Oatmeal Cookies

There is nothing quite comforting like a batch of homemade oatmeal cookies. Do you like all oatmeal recipes? If the answer is ‘yes’, like me, then this is the recipe for you.

These cookies are crunchy outside and soft, chewy inside making it an ideal recipe though we haven’t used any baking soda or baking powder. This is one of those interesting recipes!!

Creaming the butter to light and fluffy forms the first part. Then beating the white part of egg to fluffy gives puffiness to the cookies. Then the process is quite normal. The combination of light brown sugar and white sugar make the cookies soft, chewy and gives it a light caramel flavor.

This is my favorite recipe as the whole cookies is full of oatmeal. You can always substitute a little portion of oatmeal with raisins, chocolate chips, nuts etc.., I will mention about this in ingredients.

You will never go wrong with this recipe for sure. Definitely this will turn out as one among your favorite cookie recipe. Store it in an airtight container for future use.

This is my all-time favorite oatmeal cookies❤


  • Unsalted butter- 50 gms. ( room temperature)
  • Rolled oats- 170 gms. ( you can always replace 20 gms. of the mentioned quantity with chocolate chips, raisins, nuts etc..,)
  • White sugar- 40 gms.
  • Light brown sugar- 60 gms.
  • Egg- 1
  • All-purpose flour- 50 gms.
  • Vanilla essence- 1 tsp
  • Salt- 1/4th tsp.


Note that all the ingredients should be in room temperature.

Always increase the speed of the electric hand beater from low to high.

Preheat the oven to 150 degree Celsius for 10 to 15 minutes.

Start by creaming the butter to soft.
Then add the white sugar.
Then it is the brown sugar.
Cream it together till the butter turns light and fluffy.
Scrap the edges of the bowl with spatula and beat it again.

You can see now. Butter is light and fluffy, now separate the white portion of the egg from yellow and add the white portion first. Keep the yellow portion, it will be used next.

Now beat the white portion of the egg till it turns fluffy. This gives the puffiness to the cookie.
Then add the yellow portion of the egg and combine everything together.

Add vanilla essence now and combine everything together.

Add the flour now little by little and beat till it is combined together.
Then add the oats little by little by the side and beat till it is roughly combined.
Scrap the edges of the bowl with spatula and combine everything together.
Cover it in a cling wrap.
Store it in refrigerator for one hour. Cookie dough is ready.
Scoop a small portion of the dough.
Line the baking tray with a baking paper. Arrange the scooped cookie dough with little space inbetween them. As it is chilled, the cookies will not spread much.
Arrange the rest.
Press down with the backside of the spoon.
Ready to go into oven.
Keep it in a preheated oven and heat it to 12 to 14 minutes at 180 degree Celsius till the corners are dry and the top surface of the cookie turns slightly brown.
Once out from the oven.
Backside of the cookie. The cookie should stand in the baking tray for 5 minutes. Do not disturb. It will get firm in the tray.
After 5 minutes, transfer it to a cooling rack.


  • Use rolled oats.
  • Do not use dark brown sugar as it will make the cookies more caramel-y.
  • Store it in an airtight container for future use.