Oatmeal Butter Cookies

Oatmeal butter cookies
Claire Cohen
  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Yield: about 36 cookies (36 servings)
Nutritional Guidelines (per serving)
94 Calories
6g Fat
11g Carbs
1g Protein
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Nutrition Facts
Servings: about 36 cookies (36 servings)
Amount per serving
Calories 94
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 17%
Cholesterol 19mg 6%
Sodium 43mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Protein 1g
Calcium 11mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are many recipes out there for oatmeal cookies, but most use too much granulated sugar. The nutty taste of oatmeal needs brown sugar! And this classic recipe for oatmeal butter cookies is just so simple, containing only sugar, butter, flour, and oats -- and lots of cinnamon and vanilla -- without raisins or anything else.

Heirloom recipes are almost always the best. They were developed at a time when more complex ingredients such as dried cranberries were unknown. Fill up a cookie jar with these wonderful cookies then stand back and enjoy the praise.


  • 1 cup butter (softened; NO substitutes!)
  • 1/2 cup brown sugar
  • 1 cup sugar (plus more for flattening each cookie)
  • 1 egg
  • 2 teaspoons vanilla
  • 1 1/4 cups flour (sifted)
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2-1/2 cups quick cooking oatmeal

Steps to Make It

  1. In a large bowl, beat the butter until smooth. Add both kinds of sugars, beating until fluffy. Beat in the eggs and vanilla, then add the flour, salt, cinnamon, and oatmeal. Cover the bowl and chill the dough in the refrigerator until it is firm.

  2. Preheat the oven to 325 F. Shape the dough into marble-sized balls and place on ungreased cookie sheets.

  3. Flatten each cookie with the bottom of a drinking glass dipped into granulated sugar. Dip the glass into sugar between each cookie to re-sugar the glass.

  4. Bake the cookies for 12 to 15 minutes or until the cookies are just set and turn light golden brown. Cool the cookies on the cookie sheets for about a minute, then remove to wire racks to cool.