Easy Oatmeal Cookie Recipes
This page gathers three vintage oatmeal favorites—two easy bar-cookie “squares” plus a classic molasses oatmeal drop cookie. Each recipe includes simple ingredients, pan size, and bake times, so you can jump right to the one you want.
Use quick oats for a softer bite or old-fashioned oats for more chew. Scroll down for a short oatmeal-cookie FAQ at the end.
Recipes on this page
Use the links below to jump directly to each recipe.
Oatmeal Marble Square
Ingredients
- 3/4 cup sifted flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup quick oats
- 1/2 cup chopped nuts
- 1/2 cup softened butter
- 6 tablespoons brown sugar, packed
- 1/2 teaspoon vanilla
- 1/4 teaspoon water
- 6 oz semi-sweet chocolate morsels
Instructions
- Preheat oven to 375°F. Grease a 13 x 9-inch pan.
- In a bowl, blend butter and brown sugar. Mix in egg, vanilla, and water.
- In a separate bowl, whisk flour, baking soda, and salt. Add to the wet mixture and stir until combined.
- Stir in oats and nuts. Spread evenly into the prepared pan.
- Bake for 1 minute. Remove pan from oven and quickly run a knife through the batter to create a “marble” look. (If you like, sprinkle chocolate morsels over the top before marbling so they melt as you swirl.)
- Return to oven and bake 12–14 minutes. Cool, then cut into squares.
Total bake time: 12–14 minutes (+ 1 minute initial bake)
Equipment: 13 x 9-inch pan
Servings: 16 squares
Pineapple Squares
Ingredients
- 1 can crushed pineapple
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 cup flour
- 1/2 teaspoon salt
- 1 cup brown sugar
- 2 cups oatmeal
- 1 cup Crisco
- Confectioners’ sugar (for topping)
Instructions
- Preheat oven to 350°F. Grease a 7 1/2 x 7 1/2-inch pan.
- In a saucepan, combine crushed pineapple, sugar, cornstarch, and lemon juice. Bring to a boil and cook until thickened and clear. Set aside.
- In a bowl, mix flour, salt, brown sugar, oatmeal, and Crisco until crumbly.
- Press half the crumb mixture into the prepared pan.
- Spread pineapple filling over the base, then sprinkle the remaining crumbs over the top.
- Bake 30–35 minutes. Cool, then dust with confectioners’ sugar and cut into squares.
Variation: Use cherry pie filling instead of pineapple. Serve warm with ice cream.
Total bake time: 30–35 minutes
Equipment: 7 1/2 x 7 1/2-inch pan
Servings: 16 squares
Molasses Oatmeal Cookies
Ingredients
- 1 cup sugar
- 3/4 cup shortening
- 2 cups oatmeal
- 3 cups flour
- 1 cup molasses
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 eggs
Instructions
- Preheat oven to 350°F. Grease a cookie sheet (or line with parchment).
- Combine all ingredients and beat well.
- Drop by spoonfuls onto the prepared cookie sheet.
- Bake until set and lightly browned at the edges, about 8–10 minutes. Cool briefly before removing.
Total bake time: about 8–10 minutes
Equipment: cookie sheet
Servings: about 3 dozen cookies
Oatmeal Cookie FAQ
Should I use old-fashioned or quick oats?
Either works. Old-fashioned oats make chewier cookies with more texture; quick oats make a softer cookie.
How do I prevent oatmeal cookies from spreading too much?
Measure flour correctly and avoid overly warm dough. If dough seems soft, chill 30–60 minutes before baking.
How do I know when oatmeal cookies are done?
They’re done when edges are set and lightly browned and the centers no longer look wet. Cookies firm up as they cool.
Can I freeze oatmeal cookie dough?
Yes. Freeze portioned dough balls on a tray, then store in a freezer bag. Bake from frozen with 1–2 extra minutes as needed.