Make the best rolled oatmeal sugar cookies – soft, buttery, and delightfully chewy from the oats. A foolproof cut-out cookie for any season, especially Christmas. We love them frosted with buttercream!
Why you should make these Oatmeal Rolled Sugar Cookies
- They roll out like a dream — the dough is easy to handle, doesn’t crack, and keeps its shape for clean cut-outs.
- Soft with a gentle chew — oats add just enough texture to make these more delicious and interesting than a plain sugar cookie.
- Perfect for decorating — sturdy enough for frosting, sprinkles, and holiday fun, yet still tender and buttery.
- Reliable for any season — Christmas cut-outs, hearts for Valentine’s, pumpkins for fall… this dough works beautifully year-round.
If you love oats in your baked goods, you should try my favorite; Oatmeal Sandwich Cookies, or this Gluten-Free Apple Pie where the crust is made with rolled oats AND oat flour! And while we love these with sweet buttercream and sprinkles, you might enjoy them fancier with a cookie icing that hardens or just plain sprinkles!
Expert Tips for Chewy Oatmeal Cookies!
- Make the dough ahead of time, ready to roll when you are!
- Freezer-friendly, make a couple of batches and pop them in the freezer.
- They hold their shape!
- Come on, who doesn’t love oatmeal cookies!
Simple Ingredients
- Butter: Use real butter here, no blends, salted or unsalted work great!
- Sugar: I used all natural cane sugar, white sugar works fine too!
- Eggs: I use large eggs in all of my baking and always bring to room temperature.
- Flour: I liked using organic, unbleached all-purpose flour.
- Extract: Pure Vanilla extract and Almond, you can also do all or or the other.
- Baking Powder: This is the ingredient that gives them their lift! Not baking soda, we use baking powder instead.
- Rolled Oats: Not instant or quick cooking here, you want regular Old-Fashioned oats, not thick-cut rolled oats.
How to Make Cut-Out Sugar Cookies with Oatmeal
Step 1 – Cream Wet Ingredients
Using a hand mixer or in the bowl of a stand mixer, cream the butter and sugar well, on the longer side if you are using all-natural cane sugar, as the grain is coarser. Add egg, one at a time, and blend well, 30-60 seconds per egg. Mix in the vanilla and almond extract.
Step 2 – Add dry ingredients
In a separate bowl, add flour, baking powder, and salt, whisk to combine, then add flour mixture and oats, mixing on low until blended.
Step 3 – Chill and Roll
I like to separate the dough into a couple of different portions, wrap, and refrigerate for at least 2 hours. The dough may also be frozen up to 3 months at this point!
Roll out cookies on a floured surface and cut using your favorite cookie cutters.
Step 4 – Bake and decorate
Preheat oven to 350°F (175° C) and line a couple cookie sheets with parchment paper. Place cut out cookies on prepared baking sheets a few inches apart.
If no frosting is desired, add sprinkles now.
Bake cookies for 8-12 minutes until lightly browned at the edges, then remove from the cookie sheet, cool 1-2 minutes, then move to a wire rack to cool completely before frosting.
A Little History About These Rolled Oatmeal Cookies
This recipe comes from a special event hosted by An Affair from the Heart, and I was thrilled to be assigned Amy from House of Nash Eats. Amy is incredibly gifted in the kitchen and as a person!
In the end, I chose her Oatmeal Rolled Sugar Cookies because they’re unique, nostalgic, and come straight from her grandmother’s recipe box (which always means “extra delicious” in my book). She even sandwiches hers with frosting—something I’ll absolutely be trying next time!
If you love oatmeal and a good cut-out cookie, you’re in the right place. These just might become your new favorite, too.
Variations
- Decorating option: Leave them plain, dust with sparkling sugar, or frost with your favorite buttercream.
- Add cinnamon: Mix ½–1 teaspoon ground cinnamon into the dry ingredients for a warm, cozy flavor. Try a little nutmeg too! YUM!
- Gluten-free: Substitute a quality 1:1 gluten-free baking flour and use certified gluten-free oats.
- Citrus twist: Add 1 teaspoon orange or lemon zest to the dough for a bright, fresh note.
- Sandwich cookies: Follow Amy’s lead and spread frosting between two cookies for a delightful treat.
Storage Tips
Dough: Wrap the dough well and freeze for up to 2 months. Thaw in the fridge, then roll and cut out as usual.
How to Store Baked Cookies:
- Unfrosted: Keep in an airtight container on the counter for 3–4 days, or freeze up to 3 months.
- Frosted: Store 2–3 days, or freeze up to 1 month. Freeze in a single layer first, then stack with parchment.
Check out my other cookies to complement your holiday dessert table!
- Holiday M & M Chewy Cookies
- Koulourakia (Greek Butter Cookies)
- Pan Banging Sugar Cookies
- Andes Mint Fudge Brownies
- Scottish Shortbread Cookies
- Brown Sugar Shortbread
- White Chocolate Peppermint Cookies
- Marbled Frosted Sugar Cookies
I made these and had my girlfriends and my family test them. I had to fight for one cookie! They were a huge hit. Dress them up with some of this amazing buttercream frosting — Amy’s delicious buttercream is also included in the recipe!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
Oatmeal Rolled Sugar Cookies
- 1 cup butter room temperature (I used salted, but either works!)
- 1 cup granulated sugar I used all natural cane sugar, white sugar works fine too!
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour I used organic, unbleached
- 1 teaspoon kosher salt If using unsalted butter, add ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup whole rolled oats not instant. I used organic.
Buttercream Frosting
- 1 cup butter softened (salted or unsalted)
- 4 cups powdered sugar
- 4-6 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of sea salt
Instructions
- For the Cookies: In the bowl of a stand mixer, beat butter and sugar on medium-high, scraping bowl occasionally, about 2-3 minutes (on the longer side if using pure cane sugar) Should be light and creamy.1 cup butter, 1 cup granulated sugar
- Scrape down sides of bowl, then add one egg at a time, beating 30-60 seconds per egg. Then add vanilla and almond extract.
- In a medium bowl, whisk the flour, salt, baking powder. Adding flour about ½ cup a time with mixer on low, just until incorporated. Scrape down sides of bowl and stir in the rolled oats.2 ½ cups all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon baking powder, 1 cup whole rolled oats
- Split dough between two pieces of plastic wrap and shape into disc, wrapping tightly. Place in fridge for at least 2 hours (may be frozen, just thaw in refrigerator before use).
- When ready to bake, preheat oven to 350° F (175° C) and line cookie sheet with parchment paper.
- On a floured surface, roll out dough to about ¼-inch thick and cut out with cookie cutters. Transfer cookies to baking sheet (if not frosting, add sprinkles before baking) bake for 8-12 minutes. Cookies should be slightly brown at the edges. Cool completely on wire rack, then frost with buttercream and decorate with sprinkles. Or match two cookie shapes and make a sandwich cookie. Also delicious baked plain or with sprinkles alone.
Buttercream Frosting
- Beat butter using a mixer (stand or hand-held) about 1 minute until light and fluffy. Slowly mix in powdered sugar, 4 tablespoons heavy cream (adding up to 2 tablespoons for spreading consistency), vanilla and sea salt. Beat on low until combined, scrape down sides and increase speed to medium-high, high until light and fluffy. You may add food coloring if desired, but I loved the snow white look of the frosting.1 cup butter, 4 cups powdered sugar, 4-6 tablespoons heavy cream, 1 teaspoon vanilla extract, pinch of sea salt
- Makes a healthy amount of frosting, if you have leftovers, keep in fridge and use on another recipe, or frosting may be frozen. Bring to room temp and re-whip before using.
Notes
- Add cinnamon: Mix ½–1 teaspoon ground cinnamon into the dry ingredients for a warm, cozy flavor.
- Gluten-free: Substitute a quality 1:1 gluten-free baking flour and use certified gluten-free oats.
- Citrus twist: Add 1 teaspoon orange or lemon zest to the dough for a bright, fresh note.
- Sandwich cookies: Follow Amy’s lead and spread frosting between two cookies for a delightful treat.
- Decorating option: Leave them plain, dust with sparkling sugar, or frost with your favorite buttercream.
- Roll the dough into a flat disc or pre-roll between parchment.
- Wrap tightly and freeze for up to 2 months.
- Thaw in the fridge until workable, then roll and cut as usual.
- Unfrosted cookies: Freeze in airtight containers or zip-top bags for up to 3 months.
- Frosted cookies: Freeze in a single layer until solid, then stack with parchment between layers; freeze up to 1 month.
- Thaw at room temperature. Frosted cookies will keep their shape and decorations if handled gently.
Nutrition
Take a look at all of our 2019 Freaky Friday Holiday Cookie Exchange Recipes:
- An Affair from the Heart – Funfetti Sugar Cookies
- Bowl Me Over – Chocolate Dipped Coconut Macaroons
- Hostess at Heart –Pan Banging Homemade Sugar Cookie Recipe
- House of Nash Eats – Lime Meltaways
- Life Currents – Peanut Butter Coffee Cake
- Lisa’s Dinnertime Dish – Chocolate Cashew Candies
- Or Whatever You Do – Caramel Pecan Bites
- Take Two Tapas – Chocolate Fudge with Almonds and Coconut
- The Fresh Cooky – Oatmeal Rolled Sugar Cookies
- The Speckled Palate – Shortbread Brown Butter Cookies
B. Stillman
Amazingly good!!! (Wow! Thank GOD!!!!) A neighbor said these were the best cookies she has had (75+ years of life experience) My daughter said “Yummy!!!” My wife even loves them which is a small miracle of it’s own!
There were some things I did differently.
Instead of flour, equal amount of old fashion oats was blendered into oat flour.
It seemed strange to make the cookies so thick but they really are so good that way and I learned something new!!
Also for some reason having white chocolate bark bars left from celebrating Jesus birthday, the white chocolate bars were melted down and these cookies were dipped in it on one side (and all sides but the back of the cookie)
Both times I’ve made these cookies the same procedure was followed and the same problem occurred… it’s so very difficult to keep from eating these delicious treats!!!
GOD Bless you for sharing such a lovely recipe and it will be our “go to” recipe for cookies in the future.
Any rating less than 5 stars makes no sense to me..
These are so easy to make and also have such a good texture!!!
Baking them till they were slightly brown didn’t seem long enough though that, every time was perfect. The ones I left in too long were delicious but had more “crunch” than I desire.
As for rolling them out over a floured surface (I’ve…over done the flour at times so..) instead I sprayed the dough lightly with oil and kept the dough chilled, if it became too sticky back in the freezer it went and was pulled out and cookie cuttered up.
Wow thank you for all of your wonderful Tips!! So glad they are so loved!!! So appreciate your kind comment, B Stillman!!
Nicole Johnson
I’m such a sucker for sugar cookies! I’ve never tried them with oatmeal, but that’s soon to be changed. Love these!!
I hadn’t either, they are game changers! Best of both worlds!
Debi
I’d bet that the oatmeal adds not only a great chewiness but a great flavor to the simple sugar cookie. I love this idea and can’t wait to try it!
Hi Debi, absolutely, all all accounts! Thank you!
Jennifer Ann Stewart
Jennifer Ann Stewart
SO in love with cut out cookies. We always made anatomically correct cookies when I was younger and laughed when they spread too much to make anything out of them. I love the added oatmeal in these for healthy reasons and to keep them from spreading too!
Thank you Jennifer, I found the warmer the dough, the more they spread, so keep em’ chilled!
Julie Menghini
These cookies are picture perfect and perfect for our holiday cookie exchange!
Thanks Julie, I hope you and your loved ones enjoy them!
Julie Menghini
Tasia ~ two sugar bugs
Oh my Kathleen! You’ve managed to bring my two favorite cookies into one!! I cannot WAIT to try this recipe!!
And I hope you love them as much as I love them! Thank you Tasia!!
Deb
Deb Clark
My goodness, these cookies look fabulous! What a wonderful addition to our cookie tray. I just can’t wait to give this recipe a try! p.s. pea-green with envy over your sprinkles – so pretty and fun! The perfect topping to the perfect cookie!!
Thank you Deb! LOL on the sprinkles, I am such a sucker for pretty and fun sprinkles!!
Lisa Hitzeman
I never would have thought of adding oatmeal to roll out sugar cookies. What a great idea! I love that it gives the cookies a little chewiness. I can’t wait to try them myself!
They are beyond delicious! Such a great and fun addition! Thank you Lisa!
Michaela Kenkel
Can you believe that I have never heard of putting oatmeal in a sugar cookie? Especially a cut out one! Leave it to The Fresh Cooky to school me! 😉 These look so delicious, and I can’t WAIT to try them! Thanks for being a part of our group, Kathleen! Happy Holidays!
Thanks so much for all your efforts and kind words Michaela!! Such a fun group of talented, creative and beautiful women!!