Quick Oatmeal Cookies

Quick and easy oatmeal cookies! Today I’m sharing my simple oatmeal cookies recipe, using quick oats, or instant oats. These cookies are crispy on the outside and chewy on the inside!

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Ingredients For My Quick Oatmeal Cookies

For the cookies, I use brown sugar, unsalted butter, quick oats, a little bit of all-purpose flour, an egg, and some vanilla extract. In the little bowl at the end, I have some salt, baking soda, and dashes of cinnamon and nutmeg. For me, a few dashes of those warm spices are a perfect flavor combination. If you like your cookies a little more spicy though, feel free to add up to 1/4 teaspoon each of cinnamon and nutmeg.

How To Make Quick Oatmeal Cookies Step By Step

The first step is to melt your butter in a medium-sized bowl. Next whisk in the brown sugar until all of the sugar is melted into the butter. Next, whisk in your egg and vanilla extract. Make sure that the butter mixture isn’t hot as you add the egg – you don’t want to scramble it!

In a large bowl, combine all of the dry ingredients, except the quick oats. Switch to a spatula and add the butter mixture. Stir well then add the quick oats. The consistency of the oatmeal cookie dough, after everything is mixed, will be sticky, but not too firm. To firm up the dough, cover the bowl with cling film and refrigerate for an hour.

After one hour, the dough should have hardened up quite well. Drop the cookie dough by tablespoons onto a parchment-paper-lined baking sheet. Flatten the tops of the dough balls down a little bit. Make sure to keep 2 inches in between each cookie because they will spread a little during baking. In a 350-degree oven, bake the cookies for 12-15 minutes until they are golden brown, then let them cool on a wire rack. Don’t overbake them because they will be hard as rocks if you do!

I actually overbaked my first batch and they were kind of reminiscent of hockey pucks! To fix that though, I nuked them in the microwave for about 20 seconds before enjoying them. Doing this made them soft and chewy again.

Pour yourself a glass of cold milk and enjoy some cookies! Feel free to add raisins or chocolate chips to this recipe – or both!

If you’d like to see how I made it, check out the video in the recipe card below!

Quick Oatmeal Cookies

Recipe by Rain Frances

Servings

2-3

dozen

Quick and Easy Oatmeal Cookies! Here is my recipe for oatmeal cookies using quick oats. These cookies are crispy on the outside and chewy on the inside!

Ingredients

• 1/2 cup (125 grams) unsalted butter

• 1 cup (210 grams) packed brown sugar

• 1 egg

• 1 tsp (5 ml) vanilla extract

• 3/4 cups (125 grams) all-purpose flour

• 1/4 tsp (2 grams) baking soda

• 1/4 tsp (3 grams) salt

• Dash of cinnamon

• Dash of nutmeg

• 1.5 cups (140 grams) quick oats

Directions

• In a medium bowl, add melted butter, then add the sugar. Whisk well to melt the sugar.
• Add the egg and vanilla and whisk to combine.
• In a large bowl, whisk together all dry ingredients except oats. Stir in the egg mixture to combine. Add the oats and stir until well blended. Cover and refrigerate for 1 hour.
• Preheat the oven to 350 F (180 C, gas mark 4). Line baking sheets with parchment paper.
• With a tablespoon, drop the cookie dough onto the prepared pans. Flatten the tops of the cookie balls lightly. Make sure the cookies are 2 inches apart, as they will spread during baking.
• Bake the cookies until golden brown, about 12-15 minutes.
• Transfer to a wire rack and let cool.

Recipe Video Instructions

Notes

• Don’t overbake! The cookies will be very hard if overbaked.
• If you do overbake them, just warm them in the microwave for about 10-20 seconds and they will become nice and soft again.
• Feel free to add up to 1/4 teaspoon of both cinnamon and nutmeg if you like your cookies more warm and spicy.
• Add some raisins and/or chocolate chips to the dough!
• These quick oatmeal cookies freeze well in an air-tight container.