Dessert

Irresistible Brown Sugar Oatmeal Cookies Recipe

Byreem everly January 20, 2026January 20, 2026

Introduction

These irresistible brown sugar oatmeal cookies offer a perfect balance of chewy oats and rich sweetness. With a hint of cinnamon and the option to add raisins, chocolate chips, or nuts, they make a cozy treat for any time of day.

A stack of five oatmeal cookies with a rough, crumbly texture sits centered in the image. Each cookie is golden brown with visible oats throughout, giving a speckled texture and a slightly uneven surface. The edges are slightly darker and crispier, while the middle is softer and lighter. Small white flakes of sea salt are sprinkled on the top cookie, adding a touch of contrast. The cookies rest on a white marbled surface, enhancing their warm colors and rustic look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) packed brown sugar
1/4 cup (50g) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (125g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups (150g) rolled oats
Optional mix-ins: raisins, chocolate chips, or chopped nuts

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, beat softened unsalted butter, packed brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3: Mix in the egg and vanilla extract until fully combined.
Step 4: In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in rolled oats and any optional mix-ins.
Step 6: Scoop 1 1/2 tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Tips & Variations

For extra chewiness, try adding a tablespoon of honey or maple syrup to the dough.
Swap out rolled oats for quick oats for a softer texture.
Add 1/2 cup of your favorite mix-ins like raisins, chocolate chips, or chopped nuts to personalize each batch.
Don’t overbake; the cookies will firm up as they cool for the best chewy texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to add moisture. For longer storage, freeze the cookies in a sealed bag for up to 3 months; thaw at room temperature before enjoying.

How to Serve

A stack of five golden brown oatmeal cookies with a rough, crumbly texture sits on a white marbled surface. Each cookie is thick and uneven, showing small chunks of oats and a slightly crisp edge. The top cookie is sprinkled with coarse sea salt crystals, adding a shiny contrast to the warm, toasted oats. The cookies are closely stacked, creating visible layers with some oats sticking out on the sides. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

While margarine can be used, butter is preferred for its flavor and texture. Margarine may result in slightly softer or less flavorful cookies.

How can I make these cookies gluten-free?

Use a gluten-free all-purpose flour blend in place of regular flour and ensure your oats are certified gluten-free. This swap keeps the cookies safe for gluten-sensitive diets without sacrificing taste.