Oatmeal Cookies

These little oatmeal cookies may look plain to some, but they are packed with flavour and great texture. The crispy outside gives a satisfying crunch when you bite into it and it’s soft interior gives it a nice and chewy texture.

For some reason oatmeal cookies just remind me of my childhood. I would remember snacking on Dad’s oatmeal cookies very often. I thought that I should recreate this childhood flavour, but make it a bit more chewy.  This oatmeal cookie is just like a normal chewy and crispy cookie, but you add oatmeal instead of chocolate chips.


  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 brown sugar, packed
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 cup all purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cup quick oats


  1. Preheat your oven to 375° F or 190° C and line a cookie sheet with parchment paper.
  2. In a large mixing bowl, cream together butter and both sugars. Once these are well combined, add in the egg and vanilla extract, making sure to mix well.
  3. Sift in the rest of the ingredients excluding the oats. Mix them until there are no more white streaks.  Afterwards, fold in the oats.
  4. You can refrigerate your dough for a bit here to make it easier to roll out, but you don’t have to if you don’t have time. Roll out balls with around 1 1/2 tbsp of dough and place them onto the prepared baking sheet. Remember to leave some space between your dough balls as the cookies will spread a bit when they bake.
  5. Bake the cookies in the preheated oven for 10-12 minutes. Every oven is different, so use your best judgement when you bake.
  6. Once out of the oven, let them cool down a bit before serving. These cookies taste great warm, but just a good once they’ve cooled down a bit.

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