These chewy oatmeal cookies with oil are so easy and you get perfect cookies each time. Soft oatmeal cookies with the perfect hint of cinnamon. These cookies only need 30 minutes to chill and bake up perfectly each time. This no butter cookie recipe uses oil which means no mixer is needed, easily whip these cookies up by hand. This is a good base recipe, add your favorites like dried cranberries or raisins.
Highlights of these one-bowl oatmeal cookies:
- Chewy cookie
- Studded with oats
- Center stays gooey while outsides get slightly crisp
- Family friendly
- Crowd favorite
- Same classic cookie recipe, but with oil instead of traditional butter
- Simple ingredients
- Right amount of sweetness
- Uses oil not softened butter, so mixing is easier
If you like these Chewy Oatmeal Cookies with Oil – No Butter Recipe, you’ll love these other cookie recipes…
Soft and Chewy Oatmeal Craisin Cookies Recipe
Nutella (Chocolate Hazelnut) Oatmeal Cookies Recipe
One-Bowl Chewy Oatmeal Raisin Cookie Bars
One Bowl Whole Wheat Banana Oat Muffins
Oatmeal Chocolate Chip Cookies
Easy Soft & Chewy Oatmeal Raisin Cookies (the best oatmeal raisin cookies!)
Oatmeal Cookie Sandwiches with Maple Ganache
Tools I used for this easy oatmeal cookie recipe:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
Grocery List & Substitutions for the easy oatmeal cookies:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Canola oil, could use vegetable oil or any neutral oil
- Granulated white sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- Old-fashioned oats (could substitute quick oats)
You can freeze this cookie dough!
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!
Variations:
- Fold in dried cherries or blueberries
- Mix in extra spices like nutmeg or clove
- Fold in rich dark chocolate chunks or semi sweet chocolate chips
- Top with white chocolate chips before baking
Pro Tips for delicious Cookies:
- Allow dough to chill, this lets the fat set up so cookies do not spread too thin.
- If chilling dough overnight, allow to come to room temperature before scooping for easier scooping.
- Do not overcrowd baking sheets, allow ample space for these cookies to spread and not stick together
- Start with less time and add baking time as needed so cookies stay chewy
- Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles
- Sprinkle with sea salt while warm if desired
Instructions for the Chewy Oatmeal Cookies with Oil – No Butter Recipe:
- Line baking sheets with parchment paper, set aside. In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside.
- In a large mixing bowl combine oil, sugars, eggs, and vanilla. Whisk well to combine.
- Add in the dry ingredients. Mix until fully combined, fold in the oats.
- Cover and allow the dough to chill for 30 minutes. Preheat oven to 350 degrees F.
- Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough – roughly 1 oz. Arrange evenly on the prepared baking sheet, leaving 2-3 inches between each cookie.
- Bake at 350 for 9-11 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.
*Bake longer if you want a crispier cookie
*Top with flaky sea salt after baking, if desired
Chewy Oatmeal Cookies with Oil – No Butter Recipe
Equipment
- 1 oz. portion scoop, optional
Ingredients
- 2 1/2 cup All purpose flour
- 1 tsp Baking powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Ground Cinnamon
- 3/4 cup Canola oil
- 1 cup Granulated Sugar
- 1 cup Light brown sugar, packed
- 2 Eggs, room temperature
- 1 tbsp Vanilla
- 1 cup Old fashioned oats
Instructions
- Line baking sheets with parchment paper, set aside. In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside.
- In a large mixing bowl combine oil, sugars, eggs, and vanilla. Whisk well to combine.
- Add in the dry ingredients. Mix until fully combined, fold in the oats.
- Cover and allow the dough to chill for 30 minutes. Preheat oven to 350 degrees F.
- Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough – roughly 1 oz. Arrange evenly on the prepared baking sheets, leaving 2-3 inches between each cookie.
- Bake at 350 for 9-11 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.
Nutrition
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