If love were a cookie, it would definitely be an oatmeal cookie. There’s just something about the rustic comforts, the soft, tender texture and cozy, warm flavors that feel like one of those all-encompassing hugs from grandma that hold your soul together.
Whether you’re baking solo or with a few extra hands sneaking tastes along the way, it’s rarely about the cookies themselves. That’s the heart of Moregetherness, those small, shared moments that turn simple ingredients like oats, butter and sugar into something a lot more meaningful.
Which is probably why baking oatmeal cookies is less of a plan and more of an instinct. A need to nurture the ones we care about, whether it’s a sick neighbor, a friend who could use a little cheering up or kids who’ve flown the nest.
When your heart pulls you into the kitchen to bake a batch of oatmeal cookies, you might pause at the pantry first, wondering which oats to grab. Old-fashioned rolled oats are the usual choice, but what about quick oats, instant oatmeal or even protein oats?
We baked oatmeal cookies with four types of oats to see how each one affected flavor, texture and spread. Spoiler: they’re all good!
We tested four types of oats: Organic Old Fashioned Rolled Oats, Organic Quick Cooking Rolled Oats, Classic Instant Oatmeal Packets and Gluten Free Protein Oats. Tough work, but someone had to do it! While these are all versatile pantry staples, they don’t behave exactly the same way in oatmeal cookies.
The size and thickness of the flakes affect how they absorb moisture and soften in the dough, which changes the texture of the finished cookie. Thicker oats hold their texture better when baked for a heartier, chewier cookie, while smaller, thinner oats soften more quickly and blend into the dough for a softer, fluffier cookie.
So . . . are you ready to see which oats make the best oatmeal cookies?
We mixed up four batches of this classic oatmeal raisin cookie recipe, scooped them into 2-inch balls, then chilled them overnight to fully hydrate the flour, concentrate the flavors and reduce spreading for the thickest, chewiest, yummiest cookies possible.
Perhaps it’s no surprise that classic Old Fashioned Rolled Oats came out on top. The very same oats we rely on for grab-and-go overnight oats, and the ones most of us have in our pantries anyway, were the clear winner.
Oatmeal cookies with old-fashioned rolled oats spread just enough to create soft centers and lightly crispy edges without being too thick or too thin, and they held together well. The flavor was distinctly “oat-y” in the best way―natural, mildly nutty and pleasantly rustic. With hearty flakes that held their shape, these cookies had the perfect contrast between the tender cookie base and chewy oats.
Quick Cooking Rolled Oats, our saving grace for getting a warm breakfast into hungry bellies on busy mornings, came in a close second for oatmeal cookies, but for very different reasons than our top pick.
Oatmeal cookies made with quick oats spread less than those made with old-fashioned oats, baking up into a thicker cookie. The smaller oat pieces soften into the dough, creating a softer, fluffier texture with less contrast between the cookie and the oats. With a slightly sweeter flavor, these cookies still taste plenty “oat-y” enough to earn the runner-up sash.
If all you have in the pantry is a box of Classic Instant Oatmeal Packets―good news! You can bake cookies with them! That quick, portable breakfast-slash-snack on the run doubles as a baking staple, especially if you like thick, tender oatmeal cookies.
Oatmeal cookies with instant oats spread the least and produce the softest cookies of the bunch. The finely milled flakes are more easily absorbed into the dough, creating a smoother, sweeter-tasting cookie, while the large oat flakes provide just enough texture and nutty flavor.
Protein Oats aren’t just for post-workout smoothies or 3 o'clock pick-me-ups—they’re also an easy way to sneak a little more protein into a sweet oatmeal cookie.
Because the flakes in oatmeal cookies with protein oats are thicker, these cookies spread the most and bake up thinner―but still soft and chewy―with crisp edges. The oat texture was hearty, and the flavor was deliciously nutty. Since the thicker oats absorb liquid a bit differently, the cookies were slightly more delicate and tender, though they held together nicely once cooled.
After all the baking and tasting, there’s one thing we learned: different types of oats can all make delicious oatmeal cookies. They just bake up differently. Oh, and just how much we never get tired of eating oatmeal cookies. So two things.
Old-Fashioned Rolled Oats are the classic choice for tender, chewy oatmeal cookies with hearty oat texture and nutty flavor. The kind we grew up with. But if you prefer a softer, thicker cookie, or don’t have rolled oats in your pantry, Quick Cooking Oats and Instant Oatmeal Packets are also great options! And when you’re in the mood for thin, chewy cookies with a little extra protein, Protein Oats work beautifully.
In the end, the best oats for oatmeal cookies just may be the ones you have in your pantry when your heart tells you it’s time to bake a batch of warm, cozy cookies for the ones you love. That’s the spirit of Moregetherness. The best oatmeal cookies aren’t just made well, they’re shared well.
