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Classic oatmeal cookies cooling on a black wire rack.

Classic Oatmeal Cookies


These classic oatmeal cookies are soft and chewy with buttery, crispy edges. Full of oatmeal, nuts, and raisins, these easy-to-make cookies are a great after-school snack that you can feel good about giving to your family.



1 cup butter, softened

1 cup dark brown sugar

½ cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 ¾ cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

⅛ teaspoon freshly ground nutmeg

3 cups old-fashioned rolled oats

1 cup raisins

½ cup chopped walnuts


Cream the butter and both sugars together in the bowl of an electric mixer until light and fluffy. Pause to scrape down the sides at least once.

Add the eggs, one at a time, beating after each addition

Beat in the vanilla extract.

In a large bowl, whisk together the flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, and oats until well combined.

Gradually add the oat mixture to the butter mixture until completely incorporated. Scrape down the sides and the bottom of the bowl.

Fold in the raisins and nuts.

Cover the bowl with plastic wrap and chill for 30 minutes.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat.

Roll 2 tablespoons of the dough into a ball and place it on the baking sheet 2 inches apart.

Bake for 12-14 minutes or until the edges are slightly browned. The centers will look slightly underbaked but continue to bake as they cool.

Cool the cookies on the cookie sheet before transferring them to a wire rack.

  • Prep Time: 20 minutes
  • Chilling time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: classic oatmeal cookies, cookie recipes, oatmeal cookie recipes, back-to-school, after school snack recipes, Christmas cookies, vintage cookie recipes