These easy instant oatmeal cookies come together in one bowl no mixer, no chill time. If you’re craving homemade comfort fast, this instant oatmeal cookie recipe delivers chewy, golden cookies in under 20 minutes with simple pantry staples.
Instant oatmeal cookies bake up soft in the center and lightly crisp at the edges, with a sweet, buttery aroma that fills your kitchen. Each flavor gives a unique twist apple cinnamon for cozy mornings, maple brown sugar for rich caramel notes, or raisin spice for a classic old-fashioned feel.
Instant oatmeal cookies are soft, chewy treats made with instant oatmeal packets, butter, and sugar. A quick, one-bowl recipe using pantry staples, ready in under 15 minutes.
Updated & Retested: October 2025 so every batch turns out perfectly chewy and delicious.
Table of Contents
Table of Contents
What Is Instant Oatmeal Cookies?
Instant oatmeal cookies are homemade cookies made using instant oatmeal packets instead of traditional rolled oats giving them a softer, chewier texture and faster bake time. According to Healthline, instant oats are pre-cooked and finely cut, which helps them absorb moisture quickly and yield tender, melt-in-your-mouth cookies.
This recipe swaps the hassle of measuring oats for the convenience of pre-flavored packets. You get consistent texture and flavor every time whether it’s maple brown sugar for a caramelized depth or apple cinnamon for a cozy fall twist.
Why You’ll Love It
- Fast weeknight-friendly: Mix, bake, and enjoy in under 20 minutes no chilling required.
- Crowd-pleaser flavor: Sweet, chewy, and packed with that classic homemade cookie warmth.
- Pantry ingredients: Uses butter, sugar, and instant oatmeal packets you likely already have.
- Easy substitutions: Works with dairy-free butter or gluten-free flour blends without affecting texture.
- Make-ahead friendly: Freeze the dough balls and bake straight from frozen when cravings hit.
- Kid-approved & party-ready: Perfect for lunchboxes, bake sales, or quick dessert trays.
These cookies prove that you don’t need fancy ingredients or long prep to get bakery-level results just a few pantry staples and your favorite oatmeal flavor.
Ingredients (+ Substitutions)
| Ingredient | Substitution / Diet Note |
|---|---|
| ½ cup butter, softened | Use vegan butter or coconut oil for dairy-free cookies. |
| ¼ cup white sugar | Swap with coconut sugar or monk fruit for lower-sugar versions. |
| ½ cup brown sugar | Light or dark both work; adds chewiness and caramel flavor. |
| 1 large egg | Replace with 1 flax egg (1 tbsp ground flax + 3 tbsp water) for vegan option. |
| 1 tbsp milk | Use any plant-based milk (almond, oat, or soy) for dairy-free. |
| 6 packets instant oatmeal (any flavor) | Apple cinnamon, maple brown sugar, or raisin spice all add unique twists. |
| 1 cup all-purpose flour | Use a 1:1 gluten-free baking blend for GF cookies. |
| ¼ tsp baking powder | Helps the cookies rise slightly don’t skip. |
| ½ tsp baking soda | Ensures soft centers with crisp edges. |
| ½ cup raisins or nuts (optional) | Try mini chocolate chips, dried cranberries, or chopped pecans. |
Diet Notes:
- Gluten-Free: Use certified GF instant oats and flour blend.
- Dairy-Free: Sub vegan butter + plant-based milk.
- Lighter Option: Reduce brown sugar by 2 tbsp without affecting texture.
Want the complete breakdown? See our 3 Ingredient Sugar Cookies recipe for full substitution tips and step-by-step guidance.
Equipment
You’ll only need a few basics to make these instant oatmeal cookies come together easily:
- Mixing bowls (medium and large)
- Hand or stand mixer (optional a sturdy spoon works fine)
- Measuring cups and spoons
- Silicone spatula or wooden spoon
- Baking sheet lined with parchment paper or silicone mat
- Cooling rack
Keep it simple this easy instant oatmeal cookie recipe was designed for minimal cleanup and zero specialty gear. Perfect for quick weeknight baking or spontaneous cookie cravings.
Step-by-Step Instructions
1. Make the cookie dough
Tip: Creaming the butter and sugars until fluffy adds air and creates soft, chewy cookies.
In a large bowl (or stand mixer with paddle), beat the butter, white sugar, and brown sugar until light and creamy. Add the egg and milk, mixing just until combined.
Add the instant oatmeal, flour, baking powder, and baking soda. Mix on low until the dough forms. Stir in raisins or nuts, if using.
2. Scoop the cookies
Tip: Use a medium cookie scoop for even baking.
Scoop 1-inch balls of dough and place them about 2 inches apart on a parchment-lined baking sheet.
Note: Flatten slightly for even spreading and crisp edges.
3. Bake the cookies
Bake at 350°F (175°C) for 8 minutes, or until the edges are set and the centers look slightly underbaked.
Tip: Cookies will firm up as they cool — this ensures a chewy center.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Common Mistakes + Quick Fixes
- Flat cookies? Dough too warm — chill briefly before baking.
- Dry cookies? Overbaked; pull from oven when centres still look soft.
- Too sweet? Use unflavored instant oats or reduce sugar slightly.
Curious about nutrition? Check out our guide on No Bake Cookies Nutrition Facts.
Variations & Serving Ideas
Flavor Variations
- Slow Cooker: Scoop dough onto parchment in a slow cooker insert and bake on HIGH for 1½–2 hours for ultra-soft cookies.
- Oven-Baked Classic: The original, quick-bake method — crisp edges, chewy centres.
- Air Fryer Version: Bake at 320°F for 6–7 minutes for a small-batch treat.
- Extra-Chewy: Add an extra tablespoon of brown sugar or a drizzle of honey.
- Spicy Twist: Mix in cinnamon, nutmeg, or pumpkin spice for fall flavour.
- Mild & Kid-Friendly: Use plain instant oatmeal and mini chocolate chips.
For peanut lovers: [4 ingredient pb cookies].
Serving Ideas
- Pair with a cold glass of milk or a warm mug of Spiced Apple Cider.
- Make ice cream sandwiches using two cookies and a scoop of vanilla or cinnamon ice cream.
- Add to a festive treat box with Easy Halloween Cookies or Christmas Crack for a cozy, homemade touch.
Each oatmeal flavour brings its own magic: apple cinnamon gives cozy warmth, maple brown sugar adds caramel richness, and raisin spice feels timelessly nostalgic.
Storage, Reheating & Make-Ahead
Fridge: Store baked instant oatmeal cookies in an airtight container for up to 5 days at room temperature or 7 days in the fridge.
Freezer: Freeze baked cookies or raw dough balls for up to 2 months. Flash-freeze on a baking sheet before transferring to freezer bags for the best texture.
Reheat: Warm cookies in a microwave for 10–15 seconds or in a 300°F oven for 3–4 minutes to revive that just-baked softness.
Make-Ahead Tip: Prepare the dough up to 48 hours ahead and refrigerate. Scoop and bake straight from the fridge, no need to soften first.
Mini Q&A
Can you freeze instant oatmeal cookies?
Ye,s up to 2 months in airtight containers or freezer bags.
What’s the best way to reheat them?
Microwave for 10 seconds or warm briefly in a low oven to keep them soft and chewy.
How to Make Instant Oatmeal Cookies (Quick & Easy Recipe)
Equipment
- 1 Mixing bowl Medium or large — for dough preparation
- 1 Silicone Spatula Or a wooden spoon for mixing by hand
- 1 Measuring cup set For flour, sugar, and oats
- 1 Measuring spoons For baking powder and soda
- 1 Baking sheet Standard 13×18-inch cookie sheet
- 1 Parchment paper or silicone mat Prevents sticking and ensures even browning
- 1 Cookie scoop Medium size (1.5 tablespoons) for uniform cookies
- Cooling rack To cool cookies evenly after baking
Ingredients
- ½ cup butter softened
- ¼ cup white sugar
- ½ cup brown sugar
- 1 large egg
- 1 tablespoon milk
- 6 packets instant oatmeal any flavor
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup raisins or nuts optional
Instructions
- Cream butter and sugars until light and fluffy.
- Add egg and milk, mixing until combined.
- Add oatmeal, flour, baking powder, and baking soda; mix until just incorporated.
- Stir in raisins or nuts, if using.
- Scoop dough into 1-inch balls on a parchment-lined baking sheet; flatten slightly.
- Bake at 350°F (175°C) for 8 minutes, until edges are golden and centers appear slightly underbaked.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
FAQs
Can instant oatmeal be used in baking?
Yes! Instant oats absorb liquid faster than rolled oats, giving these instant oatmeal cookies their soft, chewy texture. Always use recipes that specify instant oats for the best results.
How do you keep oatmeal cookies soft?
Don’t overbake, remove them when the edges are golden but the centres look underdone. They’ll firm up as they cool, staying soft for days.
Can I use quick oats instead of instant oatmeal?
You can, but the texture changes slightly. Quick oats make cookies a bit denser, while instant oatmeal gives a more tender crumb.
What if I don’t have flavoured oatmeal packets?
Use plain instant oats and add 2 teaspoons of brown sugar plus ½ teaspoon cinnamon for flavour balance.
Can I make instant oatmeal cookies without butter?
Yes! Substitute melted coconut oil or vegan butter for a dairy-free option. Texture will be slightly softer but still chewy.
Can I double this recipe?
Absolutely. Just mix in batches to avoid overworking the dough or use a stand mixer for even blending.
Why are my cookies spreading too much?
The dough may be too warm or the butter too soft. Chill the dough for 10 minutes before baking to fix it.
Nutrition
| Nutrient (per cookie) | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 18 g |
| Protein | 2 g |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Sugar | 10 g |
| Fiber | 1 g |
| Sodium | 75 mg |
Based on a batch of 18 cookies. Values may vary slightly depending on the instant oatmeal flavor and mix-ins (e.g., nuts or chocolate chips).
Disclaimer: Nutrition values are approximate and may vary according to specific ingredients, brands, and serving size. Always verify with your preferred nutrition calculator if precision is needed.
Recipe Cost
Making a full batch of instant oatmeal cookies costs approximately $4.50–$5.00 total, or about $0.25 per cookie.
What affects cost:
- Using flavoured instant oatmeal packets (like maple brown sugar) slightly increases cost versus plain oats.
- Adding mix-ins (raisins, nuts, or chocolate chips) can raise total cost by $1–$2 per batch.
- Using store-brand ingredients or bulk oats keeps it highly budget-friendly.
These cookies prove you don’t need expensive ingredients to make bakery-quality treats simple pantry staples deliver amazing flavor and texture.
Reviews & Reader Tips
Tried these instant oatmeal cookies? We’d love to hear how they turned out! ⭐⭐⭐⭐⭐
Share your tweaks, swaps, or favorite instant oatmeal flavor in the comments below.
- Did you try a dairy-free or gluten-free version?
- Add chocolate chips, cranberries, or nuts?
- Bake them crisp or keep them chewy?
Reader favorites so far:
“Used maple brown sugar oatmeal and added pecans so chewy and rich!” – Lena R.
“I froze half the dough and baked straight from the freezer. Perfect!” – Chris D.
Your tips help others bake better cookies rate the recipe and share your results!
Love discovering more homemade bakes? You can also find my latest recipes and baking tips on RecipesLace on Medium.
Conclusion
There’s nothing cozier than a batch of instant oatmeal cookies fresh from the oven, golden, chewy, and packed with sweet comfort in every bite. Whether you bake them for family snacks, holiday trays, or a quick dessert fix, this easy recipe never disappoints.
For more quick 3-ingredient desserts, see [3 ingredient sugar cookies].
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If you love simple, nostalgic bakes like this, try our Banana Bread Latte Recipe next it’s another reader favorite!
Tested Notes: Updated & Retested October 2025 for perfect chew and flavor consistency.
