Easy Oatmeal Cookie Recipes

Three old-fashioned oatmeal favorites in one place: Oatmeal Marble Squares (with a pretty marbled finish), Pineapple Squares (a sweet fruit-filled bar), and classic Molasses Oatmeal Cookies. All use simple pantry ingredients and bake quickly.

Recipes on this page

• Oatmeal Marble Square
• Pineapple Squares
• Molasses Oatmeal Cookies

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

1. Preheat oven to 375°F. Grease a 13 × 9-inch pan.
2. Blend butter and brown sugar; mix in egg, vanilla, and water.
3. In a separate bowl, whisk flour, baking soda, and salt. Add to the wet mixture and stir until combined.
4. Stir in oats and nuts. Spread evenly into the prepared pan.
5. Bake for 1 minute. Remove from oven and quickly run a knife through the batter to create a marbled look.
6. Return to oven and bake 12–14 minutes more. Cool completely, then cut into squares.

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Pineapple Squares

Ingredients

• 1 can crushed pineapple (with juice)
• 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 (quick or old-fashioned)
• 1 cup Crisco (or shortening)
• Confectioners’ sugar (for dusting)

Instructions

1. Preheat oven to 350°F. Grease a 7½ × 7½-inch square pan (or 8×8-inch).
2. In a saucepan, combine crushed pineapple, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until thickened and clear. Set aside to cool slightly.
3. In a large bowl, mix flour, salt, brown sugar, oatmeal, and Crisco until the mixture is crumbly.
4. Press half of the crumb mixture firmly into the bottom of the prepared pan.
5. Spread the pineapple filling evenly over the base.
6. Sprinkle the remaining crumb mixture on top and press down lightly.
7. Bake 30–35 minutes, until golden brown.
8. Cool completely in the pan, dust with confectioners’ sugar, and cut into squares.

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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

1. Preheat oven to 350°F. Lightly grease a cookie sheet or line with parchment.
2. Cream sugar and shortening. Beat in eggs and molasses.
3. Stir in vanilla.
4. In a separate bowl, whisk flour, baking soda, and salt. Add to the wet mixture and mix until combined.
5. Stir in oatmeal until evenly distributed.
6. Drop by spoonfuls onto the cookie sheet and bake 8–10 minutes, until edges are set and tops no longer look wet. Cool 2 minutes, then transfer to a rack.

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.

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