These Amish oatmeal cookies are not only delicious but they’re so easy to make. They are a family favorite!
These Amish oatmeal cookies are a classic recipe that you can’t go wrong with. These cookies are soft and chewy with a little hint of molasses and spice. Plus, there’s no chill time needed with these cookies.
I am huge fan of Amish recipes. They’re simple, delicious, and usually easy to make. The Amish are well known for all their fantastic cookies and baked goods. Some of my family’s other favorite Amish recipes are these Amish monster cookies and these Amish pumpkin cookies (they literally melt in your mouth)!
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Ingredients needed
For this recipe, you will need:
- Flour: The base of the cookie dough.
- Quick oats: I find that quick oats work the best when making oatmeal cookies.
- Sugar and brown sugar: To sweeten the cookies.
- Cinnamon, nutmeg, and ground cloves: To give the cookies a little spice.
- Baking soda: To help the cookies rise.
- Butter: I recommend using unsalted butter. Salted butter sometimes has more water content and can throw your cookie dough off.
- Eggs: You’ll need two large eggs for this recipe.
- Vanilla extract: If possible, I recommend using pure vanilla extract when baking.
- Molasses or sorghum: Be careful when measuring molasses or sorghum out as it can be very strong.
- Raisins: Or you can also use chocolate chips or craisins.
- Water: You’ll need one tablespoon of water for the dough.
Equipment needed
You will need a large mixing bowl and a baking sheet. I also recommend using parchment paper (not wax paper) but you can also grease your baking sheet instead.
Recipe instructions (step by step guide)
Begin by preheating your oven to 350 degrees. Grease or line a baking sheet with parchment paper (not wax paper).
In a large mixing bowl combine the butter, sugar, brown sugar, and vanilla. Cream together with a hand or stand mixer.
Add in the remaining ingredients except the raisins. Mix well on low or medium low until well combined. Do not over mix the cookie dough.
Stir in the raisins with a large spoon.
For dough balls using about two tablespoons of dough and transfer to your baking sheet.
Bake for 8 to 10 minutes. Let rest on the baking sheet for 10 minutes before transferring.
Variations
- Add craisins, chocolate chips, or M&M candies instead of raisins.
- Add in half of a cup of nuts (such as pecans or walnuts), if desired.
Tips
- Measure your molasses carefully as it is quite strong. The Amish also substitute sorghum for molasses.
- Although most Amish do not use parchment paper, I find using parchment paper (not wax paper) helps my cookies bake much more evenly. It is completely optional though.
How to store leftover cookies
Store any leftover cookies in an airtight container at room temperature. The cookies will stay fresh for up to four days after baking.
Other Amish recipes:
- Amish Chocolate Chip Cookies
- Amish Peanut Butter Cookies
- Amish Banana Bread
- Amish Pumpkin Bread
- Amish Funeral Cookies
Amish Oatmeal Cookies
Equipment
- Large mixing bowl
- Baking sheet
- Hand or stand mixer
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 cups all purpose flour
- 3 cups quick oats
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon molasses or sorghum
- 1 cup raisins or chocolate chips
- 1 tablespoon water
Instructions
- Begin by preheating your oven to 350 degrees. Grease or line a baking sheet with parchment paper (not wax paper).
- In a large mixing bowl combine the butter, sugar, brown sugar, and vanilla. Cream together with a hand or stand mixer.
- Add in the remaining ingredients except the raisins. Mix well on low or medium low until well combined. Do not over mix the cookie dough.
- Stir in the raisins with a large spoon.
- For dough balls using about two tablespoons of dough and transfer to your baking sheet.
- Bake for 8 to 10 minutes. Let rest on the baking sheet for 10 minutes before transferring.
Bubbies says
They were delicious! Definitely a new favorite. Mine turned out very flat and thin though. Any tips?
Audrey says
Hi there, you can chill the dough for about an hour if they were too flat. They aren’t a very thick cookie though. I hope that helps! Happy baking 🙂
NANCY says
These are great! I’ve given them to my teenagers as well as several friends and they all really really like these!! These are my go to cookie now! Thank you so much for the recipe!!
Audrey says
I am so glad you enjoyed the recipe! Thank you so much for taking time to review it 🙂
Lisa says
They look like a great cookie.