Leftover Oatmeal Cookies

Oatmeal is one of my favorite things for breakfast.  I especially love to fancy it up with dried fruit, honey, peanut butter, you name it!  I made a bunch of oatmeal for myself and the kids, but found myself with about a cup’s worth of leftover oatmeal.  I figured there had to be a way I could turn that into cookies.  After a few rounds of testing, I am excited to share with you the recipe for Leftover Oatmeal Cookies.

Leftover Oatmeal Cookies

These have a soft, fluffy texture on the inside. But, the crispy outside confirms their placement in the world of cookies.  You can see I used fresh blueberries since that’s what I had on hand from the morning’s breakfast.

Leftover Oatmeal

But, if you wanted to use dried berries or some other fruit, it’s totally up to you.  But, whatever you do, don’t skip the lemon glaze! I am a huge fan of anything lemon and it adds a little zip of sweet/tart to make these extra crave-worthy.  Too, it’s just an added touch of sweetness that these little nuggets need.

Leftover Oatmeal Cookies

I also added some lemon zest to finish them off because it’s winter and we’ve got a ton of lemons coming off our tree in the backyard.

What’s your favorite oatmeal combo?  I hope you enjoy these cookies and making them with your own oatmeal flair <3

This recipe is also now located on my brand new blog site where I’m adding new recipes and updating old ones. Get my updated Leftover Oatmeal Cookies Recipe on the Dinner Bell!

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Leftover Oatmeal Cookies

Leftover Oatmeal Cookies

  • Author: Joanie Simon
  • Total Time: 30 mins
  • Yield: 20 - 24 cookies 1x


Easy, light cookies made with leftover oatmeal, taking you from breakfast to snack time.


  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 tsp almond extract
  • 1 Tbs lemon juice
  • 1 cup prepared (leftover) oatmeal
  • 3/4 cup blueberries
  • 1/2 cup powdered sugar
  • 2 Tbs fresh lemon juice


  1. Preheat oven to 350F
  2. Combine flour, baking powder, cinnamon and salt in a large bowl, then set aside.
  3. Combine butter and brown sugar in another bowl and cream together with a hand mixer or stand mixer, then add in eggs, almond extract, and lemon juice and continue to mix until smooth.
  4. Add in oatmeal and continue to mix until smooth.
  5. Add the oatmeal mix to the flour until just combined (don’t overmix) and then fold in blueberries.
  6. Scoop a spoonful of the dough and form into a ball (don’t overpack) then place on a silpat on a cookie sheet and bake at 350F for 12 to 15 minutes until golden brown and risen.
  7. Transfer to a cooling rack.
  8. Once cool, combine the powdered sugar with the lemon juice, stirring until smooth. Drizzle lemon glaze over the cookies and allow to sit until the glaze firms up.
  9. Keep on a plate, covered with plastic for up to four days.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Cookies
  • Cuisine: American
    • Reply Stephania Messina

      August 24, 2017, 6:16 am

      So so good! Just what I was looking for after breakfast this morning. Thank you!

    • Reply Vanessa

      October 18, 2017, 5:55 pm

      Turned out perfect! Thanks for this great use of cooked oatmeal!

    • Reply Mary Lovell

      November 17, 2017, 4:06 am

      I made these this morning using oatmeal that I had made for my kids. It already contained peanut butter and mashed banana. I substituted the sugar for about 1/3 of a cup of honey and the butter for a 1/4 cup of coconut oil (mainly as we are running out of butter) They turned out great. I chose not to glaze them as I felt they were sweet enough, they make a wholesome snack for my toddler! I love anything which stops waste! Thank you, I will be experimenting with these again.

    • Reply Arlene Vanhooser

      December 3, 2017, 12:43 pm

      I got done making these. They are awesome, my left overs had cranberries in them so that was our fruit. Thanks for sharing. It’s a 5 star as far as I and my husband are concerned

    • Reply Joy Santoro

      December 14, 2017, 1:05 pm

      Can you use the cooked oatmeal if it was made with milk?

    • Reply Debra

      January 19, 2018, 11:12 am

      I work at a restaurant for breakfast and we always have left over oatmeal, so thanks for tis recipes

    • Reply Danyell Wallet

      January 24, 2018, 6:00 am

      My husband and I are have diabetes so it’s pretty difficult to find a “good for you” dessert that doesn’t make you want to gag! I made these without him knowing and only brought him one because he hates “porridge.” Before I walked out of the door, he had asked me to bring him another ;-P I put 1/4 cup of brown sugar because I had previously sweetened my oatmeal. AND this was actually a dry cereal that I had bought for purposes such as these and the all-too-daunting granola bars! (I ran out of milk hehe). I didn’t glaze them, BUT I know he would have fallen in love. I have a premeasured cookie tin so the portions are smaller (than I would like) and I was able to make a dozen, and still have over half of the batter left! Thank you for thinking outside of the pot!!

    • Reply Melissa Chatten

      February 19, 2018, 5:35 pm

      Could you use leftover oatmeal from a quick oatmeal packet?

    • Reply Marcia Hall

      April 7, 2018, 1:10 pm

      Very good. They are not too sweet. Thanks

    • Reply Mandy Longly

      April 30, 2018, 10:21 pm

      Excellent use of the leftover oatmeal my kids wouldn’t eat. I will admit I did not have fresh blueberries, so I made it with my next favorite thing. Chocolate chips! I didn’t think the lemon or the lemon glaze would work as well with the chocolate and used vanilla extract instead. With a sprinkle of sugar on each cookie before putting it in the oven, the little loves, happily ate their oatmeal!
      Thank you for sharing this. One day I hope to make this recipe, as it is.

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      May 26, 2018, 10:09 pm

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    • Reply LaTrina McDuffie

      July 29, 2018, 4:59 pm

      THank you for the idea..will use.

    • Reply Sarah Kawell

      August 3, 2018, 11:34 am

      Hi! Thanks for this! Could you use leftover baked oatmeal? I was experimenting with my recepie for baked oatmeal, and added too much flax, leaving it with a gooey texture instead of the nice, cake-like dryness that I was hoping for. Do you think I could use my already-baked, gooey mess for these cookies?

    • Reply Becky

      September 9, 2018, 1:24 pm

      Have a question about this recipe if someone can help?


      December 15, 2018, 10:45 am

      We have a winner… my picky toddler gobbled up 4 in one sitting. Thank you thank you for these.

    • Reply Sherry

      December 3, 2019, 10:45 pm

      Super yummy! This is what we get when my husband eats pizza before he gets home in the late morning and doesn’t want his oatmeal I made. *tisk* I added orange zest to my glaze because that’s all I had. It was tasty!

      I looked all over for nutritional information. To no avail. I am trying to track what I eat/calories, sugar, etc. while pregnant. Is that information somewhere on here that I’m missing?

      • Reply Joanie Simon

        December 5, 2019, 9:41 am

        Glad you enjoyed it! I have started updating nutritional info to older recipes but haven’t gotten to this one. One thing you can do is use a great app that I love called Chronometer. You can set the specs of the recipe in the app and then track your nutrition for the number of servings you enjoyed plus a database full of all sorts of foods. My favorite nutrition app!

    • Reply Suzier

      February 23, 2020, 1:10 pm

      I tried out this recipe and the cookies are so delicious! The drizzled lemon icing was the perfect idea to add to the cookie too! Thank you for sharing!!

    • Reply Becky

      April 25, 2020, 6:53 pm

      This is the most unique and surprising recipe I’ve come across in YEARS!! I LOVE IT SO MUCH! I was making cookies for lunches for kids who are home and missing out on school lunch due to the COVID 19 virus quarantine. They are going to just love these cookies!!! AND!!!! For we grown-ups, what a lovely taste sensation/combination! I never thought it could be SO YUMMY!! Thank you, Joanie, for developing this recipe and discovering this lovely cookie!! It is going to be a GO TO for me for EVER!! YUM!!

    • Reply Cheryl Murphy

      April 28, 2020, 9:09 pm

      This was a great recipe! I added my own touches to it by including brown muscovado sugar, some almond flour and some bread flour as part of the two cups of flour. Added in dried cherries and some unsweetened coconut flakes. I baked them for 12 minutes at 350 and then turned on the broiler for just a few minutes to brown up the tops a little. They are fantastic cookies! The lemon and almond flavorings are just perfect.

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