If you are looking for a simple and nostalgic oat cookie recipe then you’ve found it. In under half an hour, you can whip up these sweet treats which are wonderfully chewy, wholesome, and totally a nod back to your childhood. You can cool them completely, but normally a couple of these will go missing from the rack before that happens! These cookies absolutely prove that the best things in life really are the simplest.
When less is more
Sometimes the best oat cookies are the ones that don’t try too hard. These simple oat cookies prove that you don’t need a cupboard full of fancy ingredients to create something satisfying that scratches the sweet itch. In just half an hour, with a handful of ingredients, you can whip up a batch of cookies that are wonderfully chewy, wholesome, and utterly comforting.
There’s something deeply nostalgic about oat cookies—they remind us of childhood kitchens and the simple pleasure of homemade treats. These aren’t fancy or fussy; they’re the kind of honest, reliable cookies that disappear from the tin as quickly as you can bake them. Perfect for afternoon tea, packed lunches, or those moments when you need a little sweet comfort, this recipe delivers big on flavor while keeping things beautifully uncomplicated.
More Oaty recipes
See below for additional recipes using oats:
Watch how to make these oat cookies
Check out the video on YouTube to see how I make these one-bowl simple oat cookies in less than 30 minutes!
You can use 1 tsp vanilla extract instead of the vanilla paste.
Absolutely, I have made these cookies using gluten-free rolled oats and gluten-free flour. Both work equally as well.
Simple Oat Cookies
Equipment
- 2 large baking trays – use one twice if necessary
- free standing mixer or handheld
Ingredients
- 175 g softened butter
- 125 g golden caster sugar
- 150 g soft brown sugar
- 1 egg
- 4 tbsp water
- ½ tsp vanilla paste
- 375 g rolled oats
- 140 g plain flour
- 1 tsp sea salt
- ½ tsp bicarbonate of soda
Instructions
- Heat the oven to 180 °C and line 2 large baking trays with baking paper.
- Place the butter and sugars in the bowl of your free-standing mixer and cream together using the beater attachment. Alternatively, whisk together in a large bowl with a handheld whisk.
- Next, add in the egg, water and vanilla paste and beat again until combined.
- Weigh out the remaining dry ingredients into a large bowl and mix well.
- Add the dry ingredients to the wet, and either with the beater attachment on minimum or with a wooden spoon, mix together thoroughly.
- Using a dessert spoon, place spoonfuls of the cookie dough onto the lined baking trays, ensuring they are well spaced out. If you have only one tray you will need to bake in 2 batches.
- Bake in the pre-heated oven for 15 minutes, if using 2 trays switch them around in the oven after 10 minutes. The cookies are ready when they turn a lovely golden.
- Remove from the oven and leave to rest for a couple of minutes before using a palette knife to slide them onto a cooking rack. You can cool completely, but normally a couple of these will go missing from the rack before that happens!
Notes
- You can use 1 tsp vanilla extract instead of the vanilla paste.
- Use gluten-free rolled oats and gluten-free flour if required. Both work equally as well.
