These Galletas De Avena (Oatmeal Cookies) are soft, chewy and delicious! Just plain and simple wholesome and nothing complicated. I guarantee you’ll fall in love with them! 

A stack of Galletas De Avena

Hands down THE BEST Galletas De Avena I’ve ever had. Crispy on the edges, chewy in the middle. Nothing beats eating cookies warm, right out of the oven! Right?

Next to Flan and Arroz Con Leche, cookies are a complete weakness of mine. Admittedly, I much prefer my cookies soft, either gooey or with goodies tucked throughout, as opposed to a crunchy cookie. The one exception is an oatmeal cookie – I enjoy them soft or crunchy!

Why this recipe is awesome!

The beauty of oatmeal cookies lies in their simplicity. This recipe only uses basic ingredients: rolled oats, flour, butter, sugar, eggs, and baking soda. Additional ingredients such as raisins, chocolate chips, nuts, or spices can be added to enhance the flavor and texture. The combination of these ingredients results in a cookie that is hearty, wholesome, and packed with flavor.

Galleas De Avena on a marble cutting board with 3 pretty pink flowers

Ingredients

Before you start baking, make sure you have all the necessary ingredients on hand. Here is what you’ll need:

  • Butter, softened
  • Light brown sugar
  • A large egg
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Ground cinnamon
  • Kosher salt
  • Rolled oats (do not use instant oats)
  • Raisins or cranberries
  • Chopped walnuts
Cookie ingredients on a marble counter: oatmeal, raisins, flour, sugar and cinnamon

How To Make Galletas De Avena

Making Galletas De Avena at home is super easy by just following a few steps. Everything comes together in about 20 minutes plus chilling time. Always preheat your oven to ensure that your cookies bake evenly and achieve the desired texture.

This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.

Mixing bowl with brown sugar, butter, an egg and vanilla.
  1. Start by creaming together the butter, brown sugar, egg and vanilla until smooth using an electric mixer.
Mixing bowl with flour inside
  1. In a separate bowl, whisk the flour, baking soda, cinnamon and salt. Then add it into the butter/sugar mixture.
Cookie dough being mixed.
  1. Continue mixing it with the electric mixer until fluffy.
Cookie dough on the mixer's blade
  • Note: The cookie dough will be dense and not runny.
Mixing bowl with cookie dough, oatmeal flakes and chopped walnuts
  1. Using a spatula, fold in the oats, raisins and walnuts and mix well.
Cookie dough in a mixing bowl with a spatula
  1. Scoop 1 1/2 tbsp of dough on a baking sheet lined with parchment paper. Space the dough about 2 inches apart.
  2. Bake for about 10-12 minutes (start checking at the 10 minute mark since all ovens are different). The cookies are done when the edges are golden but the center looks a little undercooked.
Raw cookie dough balls on a baking tray


Baking Cookie Success Tips:

  • Make these variations : use cranberries instead of raisins. Add white or milk chocolate chips, omit the walnuts, etc. Possibilities are endless!
  • Don’t have brown sugar handy? Just mix 1/2 tablespoon with 1/2 cup of granulated sugar to make 1/2 cup of brown sugar.
  • For best results, stick to old fashioned whole rolled oats instead of using steel cut oats or quick oats.
  • Allow the butter to soften at room temperature for easier mixing.
  • Do not overmix the dough to prevent the cookies from becoming tough.
  • Experiment with different add-ins to customize your oatmeal cookies.
  • If you prefer a softer cookie, slightly under bake them.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How To Store

  • To store these Galletas De Avena place in an airtight container or a ziplock bag with a small piece of bread. The bread will absorb the moisture and will keep the cookies fresh longer. Store at room temperature for up to 5 days.
  • Freezer: Cookie dough can be frozen for up to 3 months. Roll into balls prior to freezing for easy thawing in refrigerator. Then proceed to bake following the recipe instructions.
A stack of Galletas De Avena.

I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact  me and I’ll get back to you asap. Gracias!!!! xx, Ana

Print Recipe:

A stack of oatmeal cookies.

Galletas De Avena (Oatmeal Cookies)

Servings 24 cookies
Ana Frias
5 from 7 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
These delicious Oatmeal Cookies Cookies are soft, chewy and incredibly easy to make, even for a beginner baker! 
24 cookies

Ingredients  

  • ½ cup 4 ounces butter, softened
  • cup light brown sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • ¾ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp kosher salt
  • 1 ½ cups rolled oats
  • ¾ cup raisins
  • ¼ cup walnuts chopped

Instructions 

  • Preheat oven to 350 f degrees (177 c)
  • In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth using an electric mixer.
  • In a separate small bowl, whisk the flour, baking soda, cinnamon and salt together.
  • Add the dry mixture into the butter/sugar mixture and with the electric mixer cream little bit more until mixed well.
  • Using a spatula, fold in the oats, raisins and walnuts and mix well.
  • Chill the dough covered  in the fridge for about two hours prior to baking.
  • Scoop 2 tbsp of dough on a baking sheet lined with parchment paper. Space the dough about 2 inches apart.
  • Bake for about 10-12 minutes (start checking at the 10 minute mark since all ovens are different). The cookies are done when the edges are golden but the center looks a little undercooked.
  • Remove from oven and keep on baking sheet for about 5 minutes prior to transferring them to a cooling rack.

Muy Delish Notes:

  • To store place in an airtight container or a ziplock bag with a small piece of bread. The bread will absorb the moisture and will keep the cookies fresh longer. Store for up to 5 days. 
  • Cookie dough can be frozen for up to 3 months. Roll into balls prior to freezing for easy thawing. 

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Nutrition

Serving: 1cookie | Calories: 143kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 54mg | Fiber: 1g | Sugar: 13g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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Recipe Rating




15 Comments

  1. Delicious cookies I made them and they didn’t last long, everyone liked them, congratulations! Greetings from Argentina

  2. 5 stars
    Hi Ana, your tip for brown sugar I think is missing the secret. It reads “Don’t have brown sugar handy? Just mix ½ tablespoon with ½ cup of granulated sugar to make ½ cup of brown sugar.”
    1/2 tablespoon of what? Thank you.

  3. 5 stars
    I’m very picky when it comes to cookie recipes especially oatmeal cookies. These cookies are fantastic. Highly recommend!

  4. 5 stars
    These cookies look like they have the perfect soft texture! That’s my kind of cookie. Thanks for sharing! I can’t wait to make a batch ASAP.

  5. 5 stars
    I love when cookies are soft and chewy on the inside and a bit crunchy on the outside. I am very excited to try yours – they look simply amazing!

  6. LOVED these cookies! I needed a quick dessert for a party and whipped these lovelies up. Soft, chewy, raisin-y. I’ll definitely will be making these again!

    1. Hi Ally, you can definitely do that but the calories and macronutrients content would change. I was actually thinking of adding some next time. Great minds think alike 🙂