Soft, chewy oatmeal cookies with raisins or chocolate chips
Oatmeal Cookies for Kids
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
12
24 cookies
Difficulty
Easy
Cost
Budget
$
Oatmeal Cookies for Kids
Soft, chewy oatmeal cookies with raisins or chocolate chips
★4.3(18)
Soft, chewy oatmeal cookies sweetened with brown sugar and studded with raisins or chocolate chips. A classic cookie that feels like a treat but sneaks in whole grain oats.
15m
Prep Time
12m
Cook Time
27m
Total Time
12
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These oatmeal cookies are soft and chewy with a hint of cinnamon, making them a slightly more nutritious treat that still feels like a real cookie. Kids can choose raisins, chocolate chips, or both.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1.5 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 3/4 cup brown sugar, packed
- 1 egg
- 1/2 cup chocolate chips or raisins
Instructions
- 1
Preheat oven to 350°F. Line baking sheets with parchment paper.
- 2
Cream butter and brown sugar until fluffy. Beat in egg and 1 tsp vanilla.
- 3
Mix in flour, oats, 1 tsp cinnamon, 1/2 tsp baking soda, and a pinch of salt until just combined.
- 4
Fold in chocolate chips or raisins. Scoop tablespoon-size balls onto baking sheets, 2 inches apart.
- 5
Bake 10-12 minutes until edges are set but centers look slightly underdone. Cool on the pan 5 minutes, then transfer to a rack.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
ButterCoconut oil for dairy-free
Slightly different flavor but equally chewy
Chocolate chipsButterscotch chips or dried cranberries
Both create different but delicious variations
Tips & Storage
Pro Tips
Pull cookies from the oven when centers still look slightly underdone—they firm up as they cool for perfect chewiness.
Use a cookie scoop for uniform cookies that bake evenly.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store in an airtight container up to 5 days. Freeze dough balls or baked cookies up to 3 months.
Reheating
Warm in the microwave for 10 seconds for a fresh-from-the-oven experience.
Nutrition Facts
Per serving (25mg) · 12 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates6g
Fat24g
Fiber80mg
Sugar1g
Sodium12g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do I keep them soft?
- Store with a slice of bread in the container—it keeps cookies soft for days.
- Can I use quick oats?
- Yes, but the texture will be slightly different—old-fashioned oats give better chew.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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