Buttery Oatmeal Cookies (Evelyn’s Oatmeal Cookies)

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These extraordinary oatmeal cookies are crispy on the edges, chewy in the middle, and buttery all the way through. The secret is soaking the oats in the butter for 1 hour before mixing the cookie dough 😉

This buttery oatmeal cookie recipe is a family recipe passed down from my great grandma Evelyn. I never met her, but I have been told many a story about her fabulous cooking and extraordinary hospitality.

Growing up, I associated these cookies with Christmas Eve. I have a strong Scandinavian heritage on my mom’s side, and my mom would make these cookies every year alongside other Scandinavian recipes such as Almond Skillet Cake and Krumkaker.

I enjoy a good oatmeal raisin cookie or even an oatmeal chocolate chip cookie. But THESE melt-in-your-mouth oatmeal cookies will always be my #1 favorite. Try it out! You’ve never had one like it!

Why You’ll Love these Buttery Oatmeal Cookies

• First off, you’ve probably never had an oatmeal cookie like this one. This will be a new version of an oatmeal cookie to add to your baking recipe arsenal…and it might become your new favorite!
• The ingredients in this cookie dough are simple: Butter, oats, sugar, flour, baking powder, and eggs. No speciality ingredients needed here! Plus, all the ingredient amounts begin with the number 1. 1 cup, 1 tsp, etc. Easy to remember!
• These oatmeal cookies are actually really pretty. The thin edges look almost like lace! An eye-catching addition to any cookie platter or dessert table.

Ingredients for Buttery Oatmeal Cookies

1 cup of rolled oats (I like to use Quaker Old-Fashioned Rolled Oats)

1 cup melted butter (salted)

1 c. granulated sugar

1 c. All-purpose flour

1 tsp. Baking Powder

1 Egg, beaten

Tips

• As the cookies bake, they spread out A LOT. Like a lot a lot. So don’t be alarmed if you pull the first batch out of the oven and they are huge! I prefer to make these cookies pretty big as they are eye-catching that way. Feel free to make them however big or small you want.
• Let the cookies cool on the pan. If you try to remove them from the pan while they are still hot, they will fall apart. They will cool pretty quickly since they are thin. Once cooled, they hold their shape.
• Because these cookies are thin and crispy, storing them properly is key if you don’t want them to all break. I recommend stacking the cookies in a food storage container or tin.

How to Make Buttery Oatmeal Cookies

First, melt 1 cup of salted butter in a medium mixing bowl. To the melted butter, add 1 cup of rolled oats. Stir together, and let the oats soak in the butter for 1 hour.

Once 1 hour has elapsed, preheat your oven to 375 degrees Fahrenheit.

To the butter and oats mixture, add the 1 cup of sugar and stir together with a spoon. Sift the 1 cup of flour and 1 tsp. baking powder together, and add to the ingredients. Add the beaten egg. Mix the cookie dough together well with a spoon.

Line a large baking sheet with parchment paper or a silicone baking mat. Roll the cookie dough into approximately 1″ balls. Place on the baking sheet and flatten with a fork, allowing for several inches of space between the dough balls.

Bake in the oven for 8-12 minutes or until the edges are golden brown. Let cool on the baking sheet for a few minutes (or until the cookies hold their shape) before transferring them to a cooling rack.

Enjoy these delicious cookies with a cup of coffee or just by themselves!

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• Nordic Ware Large Baking Sheet
• Silicone Baking Mat to fit the Nordic Ware Large Baking Sheet
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Hey! I’m so glad you’re here. Give this recipe 5 stars if you try it and love it.

Wherever you find yourself today…take time to nourish yourself!

Warmly, Caroline