These cookies are the perfect after-school treat, snack or lunch treat and all made from scratch.
It’s a simple classic recipe that you can enjoy in no time! A tried and true cookie that’s been around since the 1950s.
It’s been passed down and loved for more than half a century, proving that it never goes out of style.
The wholesome oats give the cookies heartiness, while the balance of sugar and vegetable shortening creates the chewy-crispy magic everyone craves.
No preservatives, no complicated steps—just real, homemade goodness.
Why You Will Love This Recipe
- A tried-and-true classic: This recipe has been baked for decades, making it a trusted staple in kitchens everywhere.
- Perfect texture: Soft and chewy on the inside with a golden, crisp bite on the edges.
- Customizable: Add raisins, chocolate chips, dried cranberries, or even nuts to make every batch unique.
- Comfort food at its best: These cookies taste like childhood memories, after-school treats, and holidays at grandma’s house.
As soon as there’s a chill in the air, this is the first recipe for fall cookies I think about.
I love the smell of cinnamon, and the aroma of these old-fashioned oatmeal cookies fills the house while baking, shouting pure comfort.
Mix In’s Ideas for Variety
- Dried chopped fruits
- Peanut butter chips
- Flavored chocolate chips
- Pistachios or Macadamia nuts
- Raisins or Craisins
- Chocolate chips or chunks for a rich twist
- White chocolate chips and dried cranberries for a festive combo
- Chopped walnuts or pecans
- Toasted coconut for extra chewiness
- Butterscotch chips for a buttery, sweet flavor
- Toffee chips
Tips for Making Perfect Oatmeal Cookies
- cookie dough can be wrapped and stored in the fridge for up to 3 weeks
- cookie dough can be made into rounds, frozen solid, and stored in resealable freezer bags for up to 9 months
- frozen cookies can be baked straight from the freezer, but may need additional baking time
- store cookies in air-tight containers
- use old-fashioned oats for the best texture.
- quick oats can make the cookies too soft, while steel-cut oats are too tough.
- don’t overbake – remove them from the oven when the edges turn golden brown. They’ll finish setting as they cool, keeping the centers chewy.
- chill the dough for at least 30 minutes to prevent spreading and to give the cookies a richer flavor.
- use room temperature eggs to help the dough mix smoothly.
- butter can be substituted, and it will result in much softer cookies
Old Fashioned Oatmeal Cookies Pin for Later
Final Thoughts on Old-Fashioned Oatmeal Cookies
If you’re searching for the best old-fashioned oatmeal cookie recipe, look no further.
This is the cookie that brings families together, fills homes with warmth, and satisfies every sweet tooth.
Whether you enjoy them plain, with raisins, or loaded with chocolate, these cookies will always taste like home.
Bake a batch today and carry on a tradition that’s been making people smile for generations.
Old Fashioned Oatmeal Cookies, chewy oatmeal cookies, crispy oatmeal cookies, best oatmeal cookie recipe, homemade oatmeal cookies, classic oatmeal cookies, oatmeal raisin cookies
oatmeal recipes, cookie recipes, old-fashioned cookie recipes, cookie jar recipes
American
Yield: 28
Author: Claudia Lamascolo
Old Fashioned Oatmeal Cookies
This is a childhood cookie jar recipe Mom would make for us. Perfect after-school treat and a favorite old-fashioned Oatmeal Cookie.
Prep time: 5 MinCook time: 12 MinTotal time: 17 Min
Ingredients
- 1 1/3 cups brown sugar
- 3/4 cup vegetable shortening (like Crisco)
- Note: for chewier cookies, substitute butter for shortening and chill the dough 30 minutes before baking.
- 2 eggs
- 1 teaspoon vanilla
- 3/4 teaspoon baking soda
- 1/4 nutmeg
- 1/2 salt
- 1 teaspoon or more of cinnamon
- 1 cup flour
- 2 cups old-fashioned oatmeal
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Cream the room temperature shortening and sugar together for around 2 minutes.
- Add the eggs and blend evenly.
- Stir in all the dry ingredients, folding in the oatmeal last. and any mix-ins.
- Drop by 2 teaspoons full or use a cookie scoop on the baking sheet.
- Bake 10 to 12 minutes or until the edges look crispy.
- Cool for around 5 minutes before removing from the baking sheet to a wire rack.
- Do not stack cookies without wax paper in between, so they don’t stick together.
- Refer to notes for more tips.
Notes
Tips
- cookie dough can be wrapped and stored in the fridge for up to 3 weeks
- cookie dough can be made into rounds, frozen solid, and stored in resealable freezer bags for up to 9 months
- frozen cookies can be baked straight from the freezer, but may need additional baking time
- store cookies in air-tight containers
- use old-fashioned oats for the best texture.
- quick oats can make the cookies too soft, while steel-cut oats are too tough.
- don’t overbake – remove them from the oven when the edges turn golden brown. They’ll finish setting as they cool, keeping the centers chewy.
- chill the dough for at least 30 minutes to prevent spreading and to give the cookies a richer flavor.
- use room temperature eggs to help the dough mix smoothly.
- butter can be substituted, and it will result in much softer cookies
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
Old Fashioned Oatmeal Cookies Pin for Later
Other Recipes We Love
25 Holiday Cookies
One Stop Cookie Shop
Old Fashioned Buttermilk Cookies
Shortbread Chocolate Chip Cookies
Cowboy Cookies
This recipe originally posted in 2018 and updated in 2025.
loading..