Soft, chewy oatmeal cookies with raisins or chocolate chips
Oatmeal Cookies for Kids
Oatmeal Cookies for Kids
27 minEasy
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
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.
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
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 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 a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
ButterCoconut oil for dairy-free
Slightly different flavor but equally chewy
Chocolate chipsButterscotch chips or dried cranberries
Both create different but delicious variations
DepthPantry
Test Kitchen Pick
Vanilla Extract
Helpful Pantry Staple
Why the vanilla matters
For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.
This is a small pantry move that usually makes baked goods taste more complete.
- Improves aroma in desserts and bakes
- Useful across cakes, cookies, and breakfast bakes
Vanilla extract is one of the easiest pantry upgrades to keep using.
Shop vanilla extract for this recipeTips & 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.
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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