These oatmeal cookies use neutral oil instead of butter, with brown sugar, rolled oats, and cinnamon for chewy centers and lightly crisp edges. The oil makes the dough quick to mix by hand, while a short chill helps the cookies bake up thick rather than spreading too much.
Ingredients
- 1 cup (125 g) all-purpose flour, spooned into the measuring cup and leveled
- 1 teaspoon baking soda (5 g)
- ½ teaspoon fine salt (3 g)
- 1 teaspoon ground cinnamon (2.5 g)
- ½ cup neutral oil, such as canola or vegetable oil (120 ml)
- ¾ cup packed light brown sugar (165 g)
- ¼ cup granulated sugar (50 g)
- 1 large egg (about 50 g without shell), at room temperature
- 1 teaspoon vanilla extract (5 ml)
- 2 cups old-fashioned rolled oats (180 g)
- ½ cup raisins or semisweet chocolate chips (75–85 g), optional
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
- In a large bowl, whisk the oil with both sugars until the mixture looks smooth and the sugar is evenly moistened. Whisk in the egg and vanilla until blended. The mixture may look slightly glossy; that is normal for an oil-based dough.
- Add the flour mixture to the wet ingredients and stir with a sturdy spoon or spatula just until no dry streaks remain. Fold in the oats and, if using, raisins or chocolate chips. Avoid overmixing, which can make the cookies firm.
- Cover the bowl and refrigerate the dough for 15 minutes. Meanwhile, heat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Chilling firms the oil and makes the dough easier to portion.
- Scoop the dough into 24 portions, about 1½ tablespoons (30 g) each, spacing them at least 2 inches (5 cm) apart. Gently flatten each portion to about ½ inch (1 cm) thick; oil-based cookies may not spread as much as butter-based ones.
- Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centers look just set. The centers can appear a little soft, but should not look wet. Rotate the sheet once if your oven browns unevenly.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They are delicate while hot and will firm as they cool. Repeat with the second sheet.
Tips
- Measure flour carefully. Too much flour can make these cookies dry and crumbly. For the most consistent result, weigh it; otherwise, spoon it into the cup and level the top rather than packing it down.
- Choose the right oats. Old-fashioned rolled oats provide the best chewy texture. Quick oats can work but make a softer, less distinct crumb; steel-cut oats are too hard and will not soften properly in this dough.
- Use a neutral oil. Canola, vegetable, or refined sunflower oil keeps the flavor mild. Olive oil can be used if it is light and mild, though its flavor may come through. Avoid strongly flavored oils.
- Watch the bake, not just the clock. Pull the cookies when the edges are set and the middle still looks slightly soft. Leaving them in until the centers are completely firm can make them dry after cooling.
Serving Suggestions
Serve the cookies once they have cooled enough to hold their shape, or while slightly warm with a glass of milk, tea, or coffee. They also pair well with plain yogurt and fruit for a simple snack. For a dessert plate, add a scoop of vanilla ice cream and crumble one cookie over the top.
Variations
For a nutty version, replace the raisins or chocolate chips with ½ cup (60 g) chopped walnuts or pecans. Add ¼ teaspoon ground nutmeg or ginger alongside the cinnamon for a warmer spice profile. To make the cookies without add-ins, simply leave out the optional raisins or chips; the dough does not need another adjustment.
You can also use dark brown sugar in place of light brown sugar for a deeper molasses flavor and slightly chewier texture. For a dairy-free cookie, this recipe is already made without butter or milk; check that any chocolate chips are dairy-free if that matters for your needs. For a gluten-free version, use a cup-for-cup gluten-free flour blend and certified gluten-free oats. Results can vary by blend, and the cookies may be a little more delicate.
Storage and Reheating
Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. Keep them away from direct sun and heat. For longer storage, freeze them in a freezer-safe container or bag for up to 2 months, separating layers with parchment. Thaw at room temperature for about 30 minutes, or warm a cookie in a 300°F (150°C) oven for 4–5 minutes. Refrigerate perishable ingredients promptly; do not leave baked goods containing egg at room temperature for more than 2 hours before storage.
Frequently Asked Questions
Can I use melted butter instead of oil?
Yes. Use ½ cup (113 g) melted butter in place of the oil. Let it cool until warm rather than hot before mixing it with the sugars. Butter has water and milk solids that oil does not, so the texture and flavor will be different, and the dough may spread more.
Why did my oatmeal cookies spread too much?
The dough may have been too warm, the baking sheet may have been hot, or the flour may have been undermeasured. Chill the dough for the full 15 minutes, bake on a cool sheet, and measure flour accurately. If the first tray spreads more than you like, chill the remaining dough another 10 minutes.
Can I make the dough ahead?
Yes. Cover and refrigerate it for up to 24 hours. If it becomes very firm, let it stand at room temperature for 10–15 minutes so it is easier to scoop. You can also freeze portioned dough balls for up to 2 months; bake from frozen at 350°F (175°C), allowing a few extra minutes and checking for set edges.
Can I make these cookies without egg?
A commercial egg replacer may work if prepared according to its package directions, but the cookies can turn out softer or more crumbly. A flax egg made from 1 tablespoon ground flaxseed (7 g) and 3 tablespoons water (45 ml), rested for 5 minutes, is another option, though it adds a mild nutty flavor.
How do I know when the cookies are done?
Look for lightly golden edges and centers that are set but still soft. They will continue to firm on the hot baking sheet and as they cool. If the middle looks glossy or wet, bake for another minute and check again.
Can I use quick oats?
Yes, but the cookies will have a softer, more uniform texture with less chew. Use the same quantity by weight, 180 g, and keep the rest of the recipe unchanged. Do not substitute steel-cut oats, which remain too firm in this short bake.
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