Oatmeal Cookies

"These are good and do not take much time to make."
photo by brokenburner photo by brokenburner
photo by brokenburner
Ready In:
24 cookies




  • Combine the margarine, oats and sugar, flour and vanilla in a bowl and mix well.
  • Drop by spoonfulls onto an ungreased cookie sheet.
  • Bake at 350.

Questions & Replies

  1. Do you cook the oats first
  2. Can you use butter in lieu of margarine
  3. I'm out of vanilla extract. Can I add vanilla almond bark instead


  1. Absolutely perfect! We did half the batch with raisins and a pinch of nutmeg. The other, 'as is'. Both halves were amazing!
  2. These spread out too thin and were too oily for our tastes. The ease of the recipe was nice though. I may play with this recipe to get it to our tastes.
  3. Yum yum yum! As someone who has always hated oatmeal cookies, I was hesitant to try to make them for a friend. He convinced me though, so I tried these. Wow! They smelled really good in the oven but took about 20-25 minutes to bake. When I did take them out, I broke one in half to see if they were done. I just had to taste it and they were awesome! A little bit on the buttery side, and I wish the recipe had said how long to bake them for, but still an awesome cookie. I added 1 tsp cinnamon and 1/4 tsp nutmeg.
  4. Kim, you weren't kidding when you said these don't take much time to make. I had 30 cookies done and baked within 1 hour. They are really good too, I am on my third one now. I like them soft in the inside and a little crispy on the outside and thats exactly how they turned out. Maybe next time I might cut back just a tad bit on the butter. Thanks!!!
  5. Easy and scrumptious recipe. I added, choc chips, raisins and walnuts and an extra teaspoon of vanilla flavoring. Totally, delicious. Great recipe ... thank you?


  1. I just made these tonight with my daughter. We were looking for any cookie recipe that didn't call for eggs (we were out) and this seemed perfect. I also added 1/2 teaspoon of cinnamon, used butter instead of margarine and made my own self rising flour. For being so simple, they turned out pretty good. They did spread pretty flat and after they cool are more of a crispy, butter cookie (VERY buttery!) but the flavor is really good.



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