Crispy edges, chewy in the middle, and wholesome perfectly balanced Famous Oatmeal Cookies. These are one of my favorite cookies, and they are the classic original recipe!
Your support is appreciated
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
The recipe my mom made
So good, they’re famous. In fact, this is the original recipe from the side of the oatmeal carton that my mom always made when I was a kid. I still have the cardboard cut out from the canister.
My mom often made oatmeal cookies, and sometimes just for the cookie dough.
I still eat the raw cookie dough even though you aren’t supposed to. I know, I know. Raw eggs can be bad. Raw flour can be bad. So, I don’t recommend eating it raw. But, if you want to risk it, this cookie dough is super yummy.
I always preferred my oatmeal cookie dough without any add-ins. I always ate around the chocolate chips when mom put them in.
The photo above is chocolate chip oatmeal cookies
What can I add in?
You can add chocolate chips, chopped nuts, crushed toffee bits, sprinkles, shredded coconut, butterscotch chips, or anything else you want to customize your perfect cookie experience.
Add anywhere from ½ cup to 1 cup of add ins.
I used to make these cookies for breakfast potlucks at work and add ½ cup dried cranberries and ½ cup nuts (pecans or walnuts are my choice). They were always a hit. And, who doesn’t love a breakfast cookie!
Um, I will say though, that raisins should not be added to oatmeal cookies. It’s just wrong to make people think that you made oatmeal chocolate chip cookies, when in fact, there are raisins in the cookie. I just can’t support that kind of behavior!
Ok, ok, fine. You can add raisins if you want. I’ll pass though.
More great cookie recipes
Can I make big cookies?
This recipe will make about 5 dozen smaller oatmeal cookies.
If you want larger cookies, drop the dough by rounded tablespoonfuls onto parchment paper lined cookie sheets, and bake 15 to 17 minutes. This will make about 2&½ dozen cookies.
I love using those cookie dough scoops to measure out my cookies. That way they all come out the same size and shape. And, they all bake at the same rate.
You can also make these into bars
To make oatmeal cookie bars, press the dough onto the bottom of ungreased 13 x 9‑inch baking pan. Bake the pan for 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. This method makes about 24 bars
Kitchen items you may need for this recipe
Note: these are Amazon Affiliate links
Other cookie recipes you’ll love
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe, please come back and leave a comment below letting us know how it goes.
Share a picture and tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
Oatmeal Cookies Recipe
- Preheat oven to 350° F.
- In large bowl, beat with a hand mixer or sturdy fork, the brown sugar, shortening and granulated sugar together until creamy. Add egg, water and vanilla; beat well.
- In a medium bowl, combine oats, flour, salt, and baking soda, and mix well. Add dry ingredients to wet ingredients, and mix well.
- Drop dough by rounded teaspoonfuls onto cookie sheets lined with parchment paper or Silpats.
- Bake 12 to 15 minutes, or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.