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Oatmeal Cookies deserve a "Best-Ever" recipe!

Gemma’s Best-Ever Oatmeal Cookies

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The chewiest, tastiest, and easiest oatmeal cookies ever!

Hi Bold Bakers!

No cookie you can buy at the store compares to the flavor and chewy texture of a warm homemade Oatmeal cookie. The recipe for my Best-Ever Oatmeal Cookies makes the tastiest oatmeal cookies, featuring toasty rolled oats, chewy plump raisins, and a sweet cinnamon-y center.

Made in one bowl by hand and baked in only 10 minutes, these cookies aren’t just my Best-Ever Oatmeal Cookies because of the flavor, but also because of the ease. I don’t know of a better, or more satisfying, cookie!

What are the ingredients for oatmeal cookies?

I don’t know about you, but oats are a staple in my cupboard.

These oatmeal cookies have loads of rolled oat, sweet raisins, and the rest are the usual suspects. To make these cookies I combine flour and cinnamon, which give the cookie a lovely hint of warmth and spice. Then, I cream together butter, brown sugar, and white sugar. I add the flour and cinnamon mixture to the fluffy butter and sugar then fold in the oats and raisins.

This one-bowl-wonder perfectly balances flavor and texture, which is really what makes it the Best-Ever Oatmeal Cookies. The oats and raisins are crunchy and chewy while the brown and white sugar add depth of flavor. All of these components create irresistibly chewy oatmeal raisin cookies.

Are oatmeal cookies good for you?

These cookies have an added bonus: My Best-Ever Oatmeal Cookies are packed with a cup and a half of oats and only 3/4 cup of flour.

Oats are one of my favorite ways of getting in some stick-to-your-ribs nutrition. Oats are full of healthy fiber and keep you fuller longer. Sweet raisins, instead of chocolate chips, mean no extra added sugar or fats. The combination of these two ingredients not only gives these chewy cookies their signature flavor, but bump these oatmeal raisin cookies into a healthier territory.

[ Healthy recipes can be fun, easy, and delicious! Try my Healthy Chocolate Banana Bread too! ]

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What makes a cookie chewy?

What gives these cookies their extra chew, besides the obvious rolled oats and raisins, is the combination of white and brown sugar.

When creamed with the butter the white sugar adds crunch to the outside of the cookie as it caramelizes super fast. The brown sugar has more moisture, and that molasses flavor, which when combined with white sugar creates the chewiest bite at the cookie’s center.

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4.29 from 370 votes
Oatmeal Cookies deserve a "Best-Ever" recipe!
Best-Ever Oatmeal Cookies Recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Chewy, tasty, and healthier than a lot of other options, my Best-Ever Oatmeal Cookies will knock your socks off!

Course: Cookie
Cuisine: American
Servings: 16
Author: Gemma Stafford
  • 1/2 cup (4oz/115g) butter, room temperature
  • 1/2 cup (4z/115g) sugar
  • 1/2 cup (3oz/85g) brown sugar
  • 1 teaspoon vanilla
  • 1 egg*
  • 3/4 cup (3 3/4oz/105g) all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (4 1/12oz/128g) rolled oats
  • 2/3 cup (3 1/3oz/94g) raisins
  1. Pre-heat your oven to 375oF (190oC). Then line to large cookie sheets with parchment paper and set aside. 

  2. In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.

  3. In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined

  4. Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.

  5. Lastly, fold in the oats and the raisins. 

  6. using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.

  7. Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will loose the gooey center. 

  8. Allow the cookies to cool slightly before transferring on to a wire rack to cool fully. Enjoy!

  9. Store in an airtight container for up to 3 days at room temperature. 

Watch the Recipe Video!

Recipe Notes

This dough also freezes really well for up to 3 months. Scoop it and freeze in balls so you can just take them out, defrost, and bake! 🙂

*Don't eat eggs? Use my egg substitute chart for cookies!


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Pam on December 9, 2018 at 11:30 am

    Thank you for this recipe. I am eating a cookie as I write this comment. This recipe will be my new oatmeal cookie recipe. They are very moist and with little crunch perfect!!. Thank you again Gemma.


  2. Pam on December 9, 2018 at 11:29 am

    Thank you for this recipe. I am eating a cookie as I write this comment. This recipe will be my new oatmeal cookie recipe. They are cery moist and with little crunch perfect!!. Thank you again Gemma.


  3. Lauren on December 8, 2018 at 12:47 am

    I’m making these cookies today they are perfect for my plans this evening,a hot chocolate evening with the family, and was wondering if I could use only brown sugar and not the mix if both .

    • Gemma Stafford on December 8, 2018 at 4:39 am

      Hi Lauren,
      Yes, you can do that. It will change the texture of the cookie a little. Brown sugar adds a little more moisture, and a slight caramel flavor, but I think it will still make a good bake,
      Gemma 🙂

  4. Zubyadah on December 4, 2018 at 2:04 pm

    I tried ur recipe but I reduced the sugar and added more floor and an extra egg. It was so nice. Ow do I send u pix?

    • Gemma Stafford on December 5, 2018 at 7:47 pm

      Hi! I’m delighted to hear you enjoyed my oatmeal cookie recipe. You can submit your photos on every recipe page. Just scroll below the written recipe and you’ll find a “Submit Your Photos” section. I can’t wait to see them!

  5. Jee on December 3, 2018 at 12:45 am

    It’s quite too sweet. Maybe I did something wrong?? But I think I did it properly. Packed light brown sugar and leveled white sugar

    • Gemma Stafford on December 3, 2018 at 1:08 am

      Hi Jee,
      I am not sure why you packed the 1/2 cup of brown sugar, I would not do this normally. However it will not affect the sweetness too much. You can reduce the sugar if you wish. Sugar has more than one purpose in a cookie. When you see bicarbonate of soda in a cookie recipe it is often there to react with the sugars, to crisp mainly. If you are going to reduce the sugars then I think it should be the white sugar, you could take it down to 1/2 cup, but it will affect the texture a little.
      Thank you for being in touch,
      Gemma 🙂

  6. Joanna on November 29, 2018 at 6:23 pm

    I live at altitude, 6500 ft. Any adjustments?

    • Gemma Stafford on November 30, 2018 at 10:08 am

      For that i might just decrease the bake time by 5 minutes. I hope that helps!

  7. Jan on November 28, 2018 at 5:13 am

    Love this recipe Gemma and have made them several times, can’t keep up with the way they disappear so quickly. Can you freeze the dough or biscuits if i make a big batch at a time?
    Thanks Jan

    • Gemma Stafford on November 30, 2018 at 10:45 am

      Hi there! I’m delighted to hear that! Yes you can freeze the dough. Enjoy 😀

  8. Zuly_28 on November 27, 2018 at 5:01 am

    I am going to try this recipe with the truvia baking blend 😋. I will probably need to cut to a half the white sugar , right? Do you think it will work?

    • Gemma Stafford on November 28, 2018 at 3:45 pm

      Im not sure that would depend on what the truvia directions say. Is it one to one for sugar?

      • Zuly_28 on December 2, 2018 at 4:46 pm

        Nop 1 cup to 1/2 cup.

        • Gemma Stafford on December 7, 2018 at 2:38 am

          Hi Zuly,
          Follow the directions for the substitute, that will be best. do let us know how this works for you, we will be interested,
          Gemma 🙂

  9. Arnette Ciapha on November 21, 2018 at 6:11 am

    Hi Gemma, can I use whole wheat flour instead of white flour?

    • Gemma Stafford on November 21, 2018 at 9:29 am

      Hi Arnette,
      I think I answered this earlier, but just in case! I think I would use 1/2 white and 1/2 wholemeal. The texture of the cookie may be affected too much, could be crumbly!
      Gemma 🙂

  10. Arnette Ciapha on November 20, 2018 at 7:26 pm

    Hi Gemma, I want to make this cookie over the weekend, can I use whole wheat flour instead of white flour?

    • Gemma Stafford on November 21, 2018 at 8:00 am

      Hi Arnette,
      I think you could! I think I would use 1/2 and 1/2, wholemeal to white, that is to provide the structure to the dough. I think all wholemeal may crumble too easily for you. A test batch may be appropriate, that is what I would do, 1/2 all of the ingredients and try it!
      Gemma 🙂

      • Arnette Ciapha on November 21, 2018 at 8:03 am

        Thank you I will try that 😁

  11. Samantha on November 19, 2018 at 6:32 pm

    Do you have the macro on this?! I could have sworn I saw it but 😂🤷🏻‍♀️ Thank you!!

    • Gemma Stafford on November 20, 2018 at 8:56 am

      Hi Samantha,
      Sure I do! ( two recipes in this link for you.
      I hope you manage these, they are a bit tricky. follow the instructions carefully,
      Gemma 🙂

  12. Budiyah Bastian on November 18, 2018 at 3:52 am

    This recipe is super easy and super tasty

    Quick to prepare and no complicated tools required.

    My family love them so much

    I made 2 recipe and last in 24 hours!

    Definitely will cook this again.

    • Gemma Stafford on November 19, 2018 at 8:50 am

      I’m delighted to hear that 🙂

  13. Marilyn Kanouse on November 15, 2018 at 8:39 am

    My husband loves oatmeal raisin cookies. I usually use the recipe from the oatmeal box, but I wanted to find a recipe that raised it up a notch. Even though the ingredients don’t differ that much, yours just somehow were better! I didn’t have softened butter (it was frozen, and I didn’t want to wait), so I used butter-flavored Crisco…don’t know how much of a difference that made in taste or texture. I will be using this recipe in the future! Thank you!

    • Gemma Stafford on November 16, 2018 at 10:44 am

      I’m delighted to hear that! Next time send us a photo 🙂

  14. Arey on November 12, 2018 at 11:15 am

    Wonderful recipe! They turned out perfectly, even if I switched things up. Raisins aren’t a huge hit in my house so I substituted 1/3 cup of craisins and 1/3 cup of candied orange peel. They sure disappeared fast! 🙂

    • Gemma Stafford on November 12, 2018 at 8:11 pm

      That definitely sounds like a success, Arey 🙂


  15. Rowan Braithwaite on November 12, 2018 at 6:11 am

    I LOVE these cookies, they taste SO good! The only downside is that they don’t hang around long haha. I noticed the asterisk by the egg but couldn’t find an explanation for it. Is the egg optional by any chance? I hope so as I need an egg free cookie recipe!

    Thanks Gemma, keep up the great work 🙂

    • Gemma Stafford on November 12, 2018 at 9:14 am

      Hi there! Great question, you can substitute the egg for flax egg to make and egg free cookie! So glad you like this recipe 🙂

  16. Praisy Samuel on November 12, 2018 at 4:55 am

    Can steel cut oats be used for this recipe instead of rolled oats?

    • Gemma Stafford on November 12, 2018 at 9:17 am

      Hi! You can but i would suggest rolled oats for the classic oat meal cookie texture.

  17. Kejal S on November 12, 2018 at 12:52 am

    M a complete newbie and I tried these. Seriously best ever!!!
    Substituted flax seed for egg and put in cranberries instead of raisin as kiddo loves cranberries more. So chewy and totally tasty!
    Any suggestions to make me a batch of Cookies with lesser sugar and butter?

    • Gemma Stafford on November 12, 2018 at 7:55 pm

      I’m really delighted to hear that!! Great idea with the cranberries.

      I don’t recommend cutting down the sugar and butter in this recipe as you won’t get the same results as I did. It’s hard to change the ingredients.

      Hope this helps,

  18. Arey on November 11, 2018 at 11:18 am

    These were amazing. But, since raisins aren’t a huge hit in my house, I substituted for 1/3 cup of dried cranberries and 1/3 cup of candied orange peel. They turned out perfectly, thanks to the easy to follow recipe!

    • Gemma Stafford on November 12, 2018 at 7:44 pm

      I’m thrilled to hear that, Arey. Thanks for trying it out.


  19. AP on November 10, 2018 at 9:18 pm

    Left out the raisins and added a large semi sweet chocolate chip to the top! So delicious! Def keeping this recipe handy 😀

    • Gemma Stafford on November 12, 2018 at 5:57 am

      Hi there,
      Great tip, and interesting that you are experimenting with this recipe. I think all the bold bakers have been having fun with this one, and that is what I love to hear. Well done you,
      Gemma 🙂

  20. Karen on November 10, 2018 at 5:24 pm

    Making the cookies right now. Substituting raisins for chocolate chips……YUM

    • Gemma Stafford on November 12, 2018 at 10:09 am

      Wow, great idea! Send us a photo!

  21. James on November 9, 2018 at 1:53 pm

    I am a 76 year old guy,who has never baked cookies before. This recipe was easy to follow and the results are absolutely delicious.

    Thanks Gemma

    • Gemma Stafford on November 12, 2018 at 2:15 am

      James, you made me smile a big smile! Thank you, I am delighted to have you baking with us. Onward and upwards now.
      Here is you next challenge (
      Boys love pizza, and from this basic dough you can make pizza or a loaf of bread, you can choose!
      To be sure which yeast you have it will be best to ‘sponge’ it. This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      There you go, let me know how you manage this!
      Gemma 🙂

  22. Debbie Allen on November 8, 2018 at 4:57 am

    Best cookies I’ve ever made or tasted ty Gemma x

    • Gemma Stafford on November 8, 2018 at 5:28 am

      YEA! Happy dance here Debbie, thank you for this very kind review,
      Gemma 🙂

  23. Zai on November 6, 2018 at 8:42 pm

    BEST oatmeal cookies ever!! It turned out soo good..
    Keep posting more oat recipes.
    Love & regards from Srilanka.

    • Gemma Stafford on November 7, 2018 at 2:02 am

      Hi there Zai,
      Good that you are baking with us in Srilanka, where the best cinnamon comes from!
      Thank you for your kind words and for being here with us,
      Gemma 🙂

  24. mary rose Saavedra on November 6, 2018 at 2:22 pm

    Can I asked is there a difference if I used the melted butter instead the room temperature butter? Thanks

    • Gemma Stafford on November 7, 2018 at 2:11 am

      Hi Mary Rose,
      Yes, a slight difference in texture. The difference between a liquid ingredient and a solid as it were. Melted butter gives a softer, chewy finish.
      I hope this helps, and you can test this too, either way it will be a good cookie,
      Gemma 🙂

  25. mary rose Saavedra on November 6, 2018 at 2:20 pm

    Hi ms Gemma , instead of rolled oat meal I used quick cooking oatmeal ? My first trial is absolutely delicious I just reduce the oatmeal ingredients instead of 1 1/2 cup. I put only 1 cup.

  26. Nina on November 4, 2018 at 2:13 pm

    I already made the cookies two times since I found your video 🙂
    I changed few things for our taste: less sugar, dried cranberry, spelt flour.
    And it turned out so good!
    There is one thing I would like to add: it is good to have the egg at room temperature, too.
    Thanks for your simple and greta recipe!

    • Gemma Stafford on November 5, 2018 at 2:27 am

      Hi Nina,
      Thank you for your very kind review and tips too, I appreciate it and it will help other bold bakers.
      Well done, and yes! room temperature eggs are always best for baking.
      Good to have you with us,
      Gemma 🙂

  27. Naz on November 4, 2018 at 6:45 am

    Hi Gemma

    I’ve made these cookies today. They were absolutely delicious. Even my kids liked them. We had to stop ourselves from scoffing the whole batch. I didn’t have any raisins so made them plain but still very nice. Next time I’ll try them with some chocolate chips.

    • Gemma Stafford on November 4, 2018 at 8:24 pm

      Thanks so much Naz, delighted you like them 🙂


  28. Michelle S on November 2, 2018 at 3:17 am

    HI Gemma,

    Is it ok to use Steel cut oats?


    • Gemma Stafford on November 3, 2018 at 5:53 am

      Hi Michelle,
      Yes, I think for this recipe these will work well.
      I hope you enjoy this cookie,
      Gemma 🙂

  29. Jackie Magri on November 1, 2018 at 4:13 am

    Hi, I just tried them last night – replaced Raisins with chocolate – YUMMY!
    My family loved them and got some to my office colleagues – they just went crazy!
    Your recipes are magical !


    • Gemma Stafford on November 1, 2018 at 8:26 am

      Delighted you liked it, Jackie!! Thanks for letting me know.


  30. margie on October 31, 2018 at 3:40 am

    Hello Gemma,

    I love this oatmeal cookies same with my family. It’s my 1st time to try it. But my cookie dough didn’t flatten like yours. Is it on my oven temperature ? ❤

    • Gemma Stafford on November 1, 2018 at 9:59 pm

      Hi Margie,

      Maybe you needed to press the cookies down flat before baking them.

      Also just double double check your measurements.


  31. brenda burgess on October 30, 2018 at 5:28 pm

    Hi, Gemma, I’m a coconut lover, I am going to make these oatmeal cookies and put in about a quarter of a cup of coconut instead of the raisins. I love your videos

    • Gemma Stafford on November 1, 2018 at 8:19 am

      Delighted to hear that, Brenda!! Glad you like my videos 🙂


  32. nita on October 29, 2018 at 7:19 pm

    hi.. can i substitute the butter to cooking oil.

    • Gemma Stafford on October 30, 2018 at 4:43 am

      Hi Nita,
      Yes-ish! You can always swap out a fat, but this will give you a different result. Use about 3/4 the amount of oil as you would use butter in a recipe.
      A baking margarine, the one in a block, can be used like for like and may be a better choice for you.
      Thank you for this question,
      Gemma 😉

      • MikeT482000 on October 31, 2018 at 8:45 am

        Fats are made up of different combinations of Fatty acids! Each fatty acid has its own unique set of properties. Butter is mad up of mainly 11 different fatty acids with Olic acid being the most prominent at 31% and Linoleic being the least at 0.2%. Vegetable oils are made up of many of the same acids but in different amounts. like Canola oil is 56% Olic and 20% Linoleic. These differences not only give the oils different consistencies and taste but cause them to react differently in cooking! Butter in baked goods like cookies gives a softer chewer texture, and vegetable oils a crunchier cookie. Interestingly the same thing happens in soap making different combinations of oils yields softer and harder soaps! Soap making is a fun hobby as well you can do a lot of different kinds of soap that you cant get at the store. If anyone is interested on finding out more about it, I would suggest the book: The Soapmaker’s Companion: A Comprehensive Guide with Recipes, Techniques & Know-How, by Susan Miller Cavitch

  33. MikeT482000 on October 29, 2018 at 10:43 am

    Take out the Raisins and replace with Chocolate Chips and you have my all time favorite Cookie! 🙂

    • Gemma Stafford on October 30, 2018 at 5:51 am

      Yummy idea Mike, thank you,
      Gemma 🙂

  34. Mike Kassimer on October 27, 2018 at 1:02 pm

    Not bad but dough stayed wet stuck to parchment paper. Any hints. They were good.

    • Gemma Stafford on October 27, 2018 at 1:24 pm

      Really Mike? That doesn’t sound good. Were they baked for long enough? I have seen that before.


  35. Mrb543 on October 25, 2018 at 9:00 pm

    These cookies were easy to make and good with or without raisins.. Actually delicious and packed with oats! My family had fun making and of course eating them together.

    • Gemma Stafford on October 27, 2018 at 3:19 pm

      I’m really delighted to hear that 🙂


  36. saumya kataria on October 20, 2018 at 1:54 pm

    Loved dis recipe it turned out very gud….i was searching for egg substitute n when i checked out ur website i was overwhelmed
    I ‘ve tried dis recipe both with egg n with condensed milk both turned out awesome
    Thnx a lot😊😊😘😘

    • Gemma Stafford on October 20, 2018 at 8:09 pm

      Yay, I’m delighted to hear that 🙂


  37. yvesdrop on October 19, 2018 at 10:59 pm

    hi there,
    i stumbled on to your site looking for oatmeal cookie recipes. yours looked good so i made a batch….with a twist….
    I like pretty much like all cookies, but my favorites are the crunchy ones. so, I followed your recipe exactly, but instead of baking them for nine or ten, i baked them for about 15+/- well they came out absolutely exactly how i like them. after cooling down for a bit the whole cookie was like caramelized sugar…so good! and super crunchy!
    thank you, this one’s a keeper

    • Gemma Stafford on October 20, 2018 at 8:22 pm

      I’m delighted to hear that :). Save it now so you always have it.


  38. Jill on October 18, 2018 at 3:58 am

    Another winning recipe Gemma! The texture is just perfect. Thanks so much, your recipes never fail me!

    • Gemma Stafford on October 18, 2018 at 5:36 am

      Hi Jill,
      great! thank you for this lovely review, it is good to have you with us,
      Gemma 😉

  39. Sorryass Dan on October 14, 2018 at 8:18 pm

    First time ever making cookies. made the, a little too large, i’ll know better next time. they taste awesom — so easy to make, and my wife the gourmet cook and baker i our house, was very pleased also. after 26 years of marriage, I’m now the kitchen guy and chef.

    • Gemma Stafford on October 16, 2018 at 7:50 am

      Haha!! Dan you made me laugh out loud!
      I hope your ‘name’ does not reflect your status in the kitchen to date, and that a change will be on the cards now!
      You know what they say ‘happy wife, happy life’ sounds like you are on the way!
      Keep us posted on your progress 😉
      Gemma 🙂

      • Dan McLean on October 18, 2018 at 1:47 pm

        I made a second batch to welcome my sister-in-law last night. great success..instead of raisins i added craisins (dried cranberries) and pistachios. very good.

        Sorryass Dan

        • Gemma Stafford on October 19, 2018 at 2:52 am

          Haha! Dan, I think you need to change your name, not so much a sorryass now it seems! 😉
          Great tips here, love cranberries, and pistachios are a favorite ingredient of mine. Thank you for the input, carry on, redemption is nigh!
          Gemma 🙂

  40. Jun on October 10, 2018 at 9:05 am


  41. Martha on October 9, 2018 at 12:24 pm

    I have oatmeal but I can’t remember if it’s quick oats or old fashioned oats! How can I tell without buying more? Thank you.

    • Gemma Stafford on October 11, 2018 at 3:36 am

      Hi Martha,
      If it is in the pack it should give you this information.
      There are three types, Steel cut, Rolled and quick porridge oats. The quick oats are the most processed.
      Here from Wikipedia is a good explanation: Oatmeal is made of hulled oat grains – groats – that have either been milled, steel-cut, or rolled. Ground oats are also called “white oats”. Steel-cut oats are known as “coarse oatmeal” or “Irish oatmeal” or “pinhead oats”. Rolled oats can be either thick or thin, and may be “old-fashioned”, or “quick”, or “instant.
      Porridge oats are usually the thin/quick oat variety, but it depends on the brand, a difficult question to be definitive about! If it take 5 minutes to cook the porridge it is a traditional/rolled oat variety,
      Gemma 🙂

  42. Guhan on October 9, 2018 at 12:48 am

    Highly recommended recipe! Instructions were so easy to follow. Was delicious and the texture was even better than store bought Oatmeal raisin biscuits. I’ll definitely make this again.

    • Gemma Stafford on October 9, 2018 at 2:13 am

      thank you Guhan for this lovely considered review, I appreciate it,
      Gemma 🙂

  43. Nellea Santos on October 8, 2018 at 9:08 am

    Hello Ms. Gemma!

    Can you give me tips if im going to bake 2 tray of cookies at the same time.

    Looking forward to your answer thanks! 😊

    • Gemma Stafford on October 9, 2018 at 3:00 am

      Hi Nellea,
      Really this is more about the oven you are using than the recipe. This type of recipe is easy to adjust, to increase or reduce, so make as much as you like.
      In a convection/fan assisted oven the placement of the trays will not matter, the baking will be even.
      In a traditional oven the top tray will bake first, you can swap the trays over if you like, or give the lower tray a few more minutes.
      i hope this helps, happy baking,
      Gemma 🙂

  44. Nikki on October 7, 2018 at 10:28 am

    I have run out of all purpose flour and only have self raising flour. Can I substitute?
    I’m thinking not.

    • Gemma Stafford on October 7, 2018 at 3:06 pm

      I don’t recommend using self raising flour Nikki. It won’t give you the same results. You will end up with little risen cakes.


  45. Jasmijn Van elk on October 7, 2018 at 7:56 am

    Wat kind of butter do you use?

    • Gemma Stafford on October 7, 2018 at 2:02 pm


      I use Kerry gold Irish butter. It’s the best :). I like salted.


  46. Susan Waldner on October 7, 2018 at 7:31 am

    Hi Gemma , I tried this recipe yesterday they were so delicious. Very easy to follow, looking forward to trying some more of your stuff.s

    • Gemma Stafford on October 7, 2018 at 2:03 pm

      Hi Susan,

      I’m delighted to hear that!!! Thanks for trying it.


  47. Sylvia Richards on October 5, 2018 at 3:16 am

    Hi Gemma

    First attempt at making these oaty cookies, not a total success, I found the dough stuck to my metal tablespoon measure, did you dampen yours prior to use? also, after 10 mins in oven, they were still very doughy, can you clarify if you cook with a fan or standard oven setting and do you place the sheet on/near top of oven? This may make all the difference.
    I’ve not been put off though, going to persevere until I get it right!

    • Gemma Stafford on October 6, 2018 at 3:16 pm

      Hi Sylvia,

      Dip your measuring spoon in a little flour before scooping. If you are baking two trays at once then use a fan. Otherwise I bake one tray at a time without a fan.

      In my oven the top wrack is best for baking. It might be the same for your oven.
      I admire you preserving!

  48. Joyceeh Unlayao on September 30, 2018 at 5:42 am

    Hi gemma
    Its my first time to bake oatmeal cookies yout video was so helpful
    My first attempt the cookies was so thick and so sweet
    I tried to adjust the measurement of butter and baking soda and also the sugar
    My second attempt was good

    • Gemma Stafford on October 1, 2018 at 6:20 am

      Hi there,
      I am happy you got there with this recipe, though I am not sure why you did not get a good result first time.
      Thank you for being here with us,
      Gemma 🙂

  49. Mary on September 29, 2018 at 1:35 pm

    Will oat flour work instead of regular flour?

    • Gemma Stafford on October 1, 2018 at 1:05 pm

      Hi Mary,
      There is little enough wheat flour in this recipe, but I think if you need to change it out you may need a mix. If you are celiac, or need to avoid the gluten then perhaps a good quality all purpose gf flour will be good. If you choose to go with the oat flour alone then there may be an issue with moisture in the cookies. Try a sample recipe, that will be the best test.
      Gemma 🙂

  50. Maeve on September 29, 2018 at 8:54 am

    Hello Gemma, can I substitute the butter for margarine? I’m vegan and I really need a good oatmeal cookie recipe. Thanks!

    • Gemma Stafford on October 1, 2018 at 11:52 am

      Hi Maeve,
      sure you can. Choose a hard margarine designed for baking, then you can use this for most of your recipes.
      I hope you like this bake,
      Gemma 🙂

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