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This easy Oatmeal Cookie Recipe starts with my signature ingredient {aka: cake mix} making it so easy to whip up soft, chewy cookies in no time. The cake mix gives the perfect base, while the oats add that classic texture everyone loves. It’s the kind of recipe that feels nostalgic and new all at once.
Over the past 25 years as a baker and mom, I’ve tested and tweaked this recipe until it is perfect. It’s become a go-to in my kitchen for everything from an after dinner dessert to holidays. I love that it is simple enough for everyday baking but special enough to share at any celebration.
What makes these oatmeal cookies extra special is how customizable they are. You can add chocolate chips, dried cranberries, chopped nuts, or even a swirl of peanut butter, like I did with this Chocolate Peanut Butter Chip Cookie. Use whatever you have on hand and make them uniquely yours.
Ingredients Needed for this Recipe
- Cake Mix: I like to use a white cake mix but you could also use vanilla or yellow cake mix with the same results.
- Oats: They not only add AMAZING flavor but the texture of this oatmeal cookie is spot on. I used old fashioned oats but quick oats can be used in a pinch.
- Brown Sugar: To give the cake mix cookies a bit of extra flavor and goodness.
- Ground Cinnamon: Added to the cake mix to create a nice and subtle spice. If you want a bit more spice, add an 1/8 teaspoon of nutmeg with the cinnamon.
See recipe card for full information on ingredients and quantities.
How to make Oatmeal Cake Mix Cookies
Begin by combining the cake mix, oatmeal, brown sugar and cinnamon in a large mixing bowl and whisk to combine and remove any lumps.
Add the vegetable oil, eggs and vanilla to the dry ingredients and mix using a hand held mixer {or by hand} until you have a thick dough. If you decide to add any extra ingredients, this is the time to do that.
Use a medium cookie scoop {or about 2 tablespoons of dough} to scoop cookie dough onto a silicone mat {or parchment paper} lined baking sheet.
Bake in a preheated oven for 10-11 minutes or until the edges are set and the middle still looks slightly underdone. Then remove them from the oven and allow them to cool completely on the baking sheet.
Variations
Cake Mix: Change up the flavor of the cake mix that you use. Try a chocolate, red velvet or spice cake mix for a fun twist on this classic cake mix cookie.
Ideas for Add-ins: The great news is that almost anything goes when it comes to adding ingredients to this cookie. Try adding 1/2 cup of chocolate chips, raisins, pistachios, pecans, dried fruit, toffee bits, caramel bites, M&M candies or a combination of ingredients and customize them to your liking.
Storage and Freezing
Store leftover oatmeal cookies with a cake mix in a good airtight container. They can be kept at room temperature for up to 4 days or in the refrigerator for 5 days.
These cake mix oatmeal cookies can also be frozen for up to 3 months as long as they are stored in a good airtight container or freezer zipper bag.
Recipe FAQs
Old fashioned or quick rolled oats are best for giving you a soft and chewy cookie. Steel cut oats will result in a hard cookie and instant oats will be too soft {and can be mushy}.
Do you love cake mix cookies? Try these recipes…
Christmas Cookies
Grinch Cake Mix Cookies
Breads
Lemon Cake Mix Bread
Casseroles
Chicken and Stove Top Stuffing Casserole
Fall Recipes
25 Fall Desserts you can make with a Cake Mix
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Soft Oatmeal Cake Mix Cookies
Ingredients
- 1 box white cake mix, {13.25 ounces}
- 2 cups old fashioned oats
- ¼ cup brown sugar, {lightly packed}
- 1 teaspoon cinnamon
- ⅔ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract, {or vanilla bean paste}
Instructions
- Preheat the oven to 350°.
- In a large bowl whisk together the cake mix, oats, brown sugar and cinnamon until all of the ingredients are nicely incorporated. Add the vegetable oil, eggs and vanilla extract, mix using a hand held mixer {or by hand} until you have a thick dough. Note: This is the step where you would add any additional ingredients and mix them into the dough until evenly distributed.
- Using a medium cookie scoop {about 2 tablespoons} cookie dough into balls and place them onto a silicone mat {or parchment paper} lined baking sheet. Bake for 10-11 minutes or until the cookies are set around the edges but the middle may look slightly under baked. Remove from the oven and allow the cookies to cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I took your advice and added chocolate chips and these were a huge hit!