A classic chewy oatmeal cookie recipe that can easily be customized - feel free to add raisins or chocolate chips!
Soft Chewy Oatmeal Cookies
Soft and chewy oatmeal cookies taste just like they're from a bakery! They're thin, a little crispy on the edges, but soft and buttery on the inside. Totally delicious. I've made these bigger in size, similar to what you would see at bakeries, but you can also make these smaller too.
BAKING TIP: One of the biggest secrets to a large, flat, crunchy bakery-style cookie is in the sugar. That’s why this recipe uses a combination of white granulated and brown sugar to give the best results.
Recipe Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter - softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups old fashioned rolled oats
How To Make Oatmeal Cookies
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper or coat with nonstick cooking spray.
STEP 2: In a medium bowl, mix together 1½ cups all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon salt, ½ teaspoon baking powder, ½ teaspoon baking soda. Set aside.
STEP 3: In a large bowl, cream 1 cup unsalted softened butter with a hand mixer for 1 minute. Next add 1 cup brown sugar and ½ cup granulated sugar. Mix until it's light and fluffy, about 3 minutes.
STEP 4: Add 1 teaspoon vanilla extract and the 2 large eggs. Mix only until it's combined.
STEP 5: Pour the dry ingredients into the wet ingredients bowl. Use the hand mixer to combine ingredients, but do not overmix.
STEP 6: Add the 3 cups rolled oats to the bowl. Use a spatula to fold the oats into the batter evenly.
STEP 7: Drop 2 tablespoon of cookie dough onto the prepared baking sheet. Each cookie should be 2" apart to allow spreading during the baking process. Bake for 11-13 minutes, until the edges are golden brown.
STEP 8: Remove from oven and let cool for 5 minutes before using a spatula to transfer to a wire rack to cool completely. The cookies will be soft during this step but harden slightly as they cool.
Recipe Tips
- It’s important to use softened room-temperature butter, never cold or melted. When the butter is softened, it will create a light and airy texture when creamed with sugar.
- I do not recommend using quick oats as the texture will be very different.
- You can make smaller cookies by only using 1 tablespoon of dough.
- Make sure to use parchment paper or grease the baking sheet so that the cookies don't stick.
- A thin metal spatula is the best way to transfer cookies to the cooling rack without falling apart.
- You can also add 1 cup of raisins or chocolate chips to this recipe.
How To Store Leftovers
- Refrigerate – Cookies can be stored in an airtight container in the fridge or the counter for up to one week.
- Freeze – These cookies also freeze well! I usually freeze my cookies so that they last longer. Just add them to a freezer bag and seal tightly removing as much air as possible. These can be stored up to 6 months.
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Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter - softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old fashioned rolled oats
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or coat with nonstick cooking spray.
- In a medium bowl, mix together 1½ cups all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon salt, ½ teaspoon baking powder, ½ teaspoon baking soda. Set aside.
- In a large bowl, cream 1 cup unsalted softened butter with a hand mixer for 1 minute. Next add 1 cup brown sugar and ½ cup granulated sugar. Mix until it’s light and fluffy, about 3 minutes.
- Add 1 teaspoon vanilla extract and the 2 large eggs. Mix only until it’s combined.
- Pour the dry ingredients into the wet ingredients bowl. Use the hand mixer to combine ingredients, but do not overmix.
- Add the 3 cups rolled oats to the bowl. Use a spatula to fold the oats into the batter evenly.
- Drop 2 tablespoon of cookie dough onto the prepared baking sheet. Each cookie should be 2″ apart to allow spreading during the baking process. Bake for 11-13 minutes, until the edges are golden brown.
- Remove from oven and let cool for 5 minutes before using a spatula to transfer to a wire rack to cool completely. The cookies will be soft during this step but harden slightly as they cool.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Cath says
How much milk?? We can see in the overhead picture milk is listed?
Andi says
Hi thanks for pointing this out, there is no milk in the actual recipe! What is listed is correct. But I made an error in that ingredient image listing the sugar as milk. I've changed it now - thanks again for letting me know!
Robin Graham says
I made this recipe exactly as printed. Not much flavor to them. More soft cookie than chewie. Will not make them again.