Oatmeal cookies are a family favorite and pure comfort food. Chewy and soft, served with a glass of milk, you’ll have to be careful not to eat the whole batch!
![stack of Oatmeal Cookies](https://amandascookin.com/wp-content/uploads/2020/12/Oatmeal-Cookies-V1-1100x1650.jpg)
Why this recipe works
Most of the ingredients needed for oatmeal cookies can be found in your pantry and refrigerator. We love oatmeal cookies both warm from the oven and at room temperature. There’s no wrong way to enjoy them.
![Oatmeal Cookies on cooling rack](https://amandascookin.com/wp-content/uploads/2020/12/Oatmeal-Cookies-V2-1100x1650.jpg)
Ingredients you will need
![labeled ingredients](https://amandascookin.com/wp-content/uploads/2020/12/Oatmeal-Cookies-ingredients-1100x1650.jpg)
How to Make Oatmeal Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat your oven to 350 F. Line insulated baking sheet with parchment paper or silicone mat.
- In a large bowl, with a hand mixer cream together butter and maple syrup.
- Add eggs, one at a time, mixing well after each addition. Set aside.
- In another bowl, mix flour, oats, baking powder, baking soda, salt, cinnamon.
- Add chocolate chips and pecans. Mix until they are coated with flour mixture.
- Alternating with milk, add the dry ingredients to the wet ingredients.
- Mix until all incorporated. Do not over-mix. Dough will be sticky.
- With a medium-size cookie scoop (1 ½ tablespoon of dough), scoop balls onto your cookie sheet.
- Bake in the oven for 8 to 10 minutes or until the edge of your cookie is golden.
![Oatmeal Cookies on parchment](https://amandascookin.com/wp-content/uploads/2020/12/Oatmeal-Cookies-V3-1100x1650.jpg)
Frequently Asked Questions
If you prefer an oatmeal raisin cookie, simply replace the chocolate chips with an equal amount of raisins.
You can certainly omit the nuts in this oatmeal cookie recipe without any other alterations. Alternatively, you can use walnuts instead of pecans.
These cookies can be kept in an airtight container at room temperature for 3 days. To keep longer, store in the refrigerator for a week. These cookies can also be frozen for up to 3 months.
![Oatmeal Cookies on parchment](https://amandascookin.com/wp-content/uploads/2020/12/Oatmeal-Cookies-FB1-1100x619.jpg)
Do you love oatmeal cookies? These chewy gems are full of chocolate chips and nuts, but you can change it up by leaving the additions out or substituting raisins!
More Cookie Recipes
- Banana Cookies
- Neiman Marcus Cookies
- Chocolate Chip Pudding Cookies
- Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Chocolate Peanut Butter Cookies
- Peanut Butter Cookies
- Strawberry Lemonade Cookies
- Monster Cookies
- Oatmeal Raisin Cookies
- Carrot Cake Sandwich Cookies
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
![oatmeal cookies on a wire rack](https://amandascookin.com/wp-content/uploads/2020/12/Oatmeal-Cookies-RC-240x240.jpg)
Oatmeal Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup unsalted butter softened
- 2 large eggs
- 1 cup maple syrup
- ½ cup milk
- 2 cups quick cooking oats
- 1 ½ cup all-purpose unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup chocolate chips
- ½ cup chopped pecans
Things You’ll Need
Before You Begin
- While this recipe calls for quick cooking oats, you can use old fashioned oats instead.
- You can omit the nuts in this oatmeal cookie recipe without any other alterations. Alternatively, you can use walnuts instead of pecans.
- If you prefer an oatmeal raisin cookie, simply replace the chocolate chips with an equal amount of raisins.
Instructions
- Preheat your oven to 350 F. Line insulated baking sheet with parchment paper or silicone mat.
- In a large bowl, with a hand mixer cream together butter and maple syrup.
- Add eggs, one at a time, mixing well after each addition. Set aside.
- In another bowl, mix flour, oats, baking powder, baking soda, salt, cinnamon.
- Add chocolate chips and pecans. Mix until they are coated with flour mixture.
- Alternating with milk, add the dry ingredients to the wet ingredients.
- Mix until all incorporated. Do not over-mix. Dough will be sticky.
- With a medium-size cookie scoop (1 ½ tablespoon of dough), scoop balls onto your cookie sheet.
- Bake in the oven for 8 to 10 minutes or until the edge of your cookie is golden.
Nutrition
Amanda Davis
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