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Written ByDorothy Kern
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I love Chewy Oatmeal Cookies!! I feel like oatmeal is the forgotten cookie, but they’re SO good. I always forget how much I love them until I make them again. These are soft oatmeal cookies you can make with different add-ins and for different dietary restrictions and I’m going to show you all of them!
Soft & Chewy Oatmeal Cookies
Oatmeal Cookies are the underdog of cookies, but don’t count them out! I think they’re actually my favorite cookie, I just forget until I make them and then I’m like, oh yeah, these are my favorite!
However, I do have some requirements for my oatmeal cookies. They must be:
- Soft (no crunchy cookies allowed)
- Chewy texture
- Flavorful from the cinnamon, even if I make them plain
The perfect oatmeal cookie is a blank canvas, just like a chocolate chip cookie. It’s the perfect vehicle for adding your favorite mix-ins and flavors to.
Consider this post your ULTIMATE OATMEAL COOKIE GUIDE. I’m going to teach you everything you need to know to make the BEST cookie ever!
Ingredients Needed
- Butter: use real butter, okay? I use unsalted butter in this recipe, and you need to start with it softened. Learn how to soften butter quickly here. Butter substitutes and low-fat butter won’t work in these cookies. The only exception to that rule is if you use Earth’s Balance Vegan Butter Sticks (those are a 1:1 sub for butter).
- Brown Sugar: instead of mixing sugars in my cookies, these are a brown sugar oatmeal cookie. I love the flavor that brown sugar gives to recipes, plus it adds to the oatmeal flavor of the cookie and keeps them soft for days.
- Flour: as written, the recipe uses all-purpose flour. See below for substitutions.
- Quick Cooking Oats: I find that old fashioned oats are okay in these cookies but I prefer quick cooking oats because they make chewy oatmeal cookies without being too much. You can make your own quick cooking oats from rolled oats by pulsing them a few times in a blender or food processor.
Be sure to see the recipe card below for full ingredients & instructions!
Tips for making Chewy Oatmeal Cookies
Cookie dough is probably one of the easiest things you can make, but these tips will make it a little bit easier.
- Be sure to cream your room temperature butter and sugar before adding any other ingredients.
- Whisk together your dry ingredients before adding to the wet ingredients.
- You can make these cookies with a hand or stand mixer.
- Be sure to use baking soda in the cookies (not baking powder).
- Don’t forget to chill the cookie dough. This ensures a puffy soft and chewy cookie!
- I prefer baking cookies on silicone baking mats (Silpats) but you can also use parchment paper.
- Make these cookies any size (photos shown are 2 tablespoon size) or shape: you can make them small bite sized using a 1 tablespoon scoop, or make them into a cookie cake or bar cookie.
- How do you know when your cookies are done? They’ll be golden around the edges and have just lost that glossy sheen on top.
How To Make Oatmeal Cookies From Scratch
- Cream the butter and brown sugar on low speed.
- Add the egg, vanilla, cinnamon, baking soda, and salt.
- Mix until smooth.
- Mix in the flour.
- Mix in the quick oats.
- Drop cookie dough balls onto prepared cookie sheets using a cookie scoop. Chill at least 1 hour.
- Bake the cookies at 350°F. You know they’re done because they are lightly golden around the edges and they’ve just lost their glossy sheen.
Mix In Options
I’m showing you four different versions of cookies today, but the options for making different flavors is endless!
- Chocolate Chip Oatmeal Cookies are a huge hit. Simply adding chocolate chips to your batter make one of my favorite oatmeal chocolate chip cookies!!
- Oatmeal Raisin Cookies are a classic. I don’t like raisins, so these aren’t my first choice, but a lot of people love them!
- M&M Oatmeal Cookies – I love adding M&Ms to cookies. I’ve done it to peanut butter, chocolate chip, and sugar cookies – any cookie can benefit from M&Ms!
- I love making peanut butter oatmeal cookies too!
- Add chopped peanut butter cups or Reese’s Pieces, add nuts, swap pumpkin pie spice for the cinnamon – so many options!
FAQs
How do you store oatmeal cookies?
Store these in an airtight container for up to 4 days or place in the freezer. You can freeze them up to 3 months!
BEST Oatmeal Cookies Recipe
4.96 from 69 votes
Oatmeal Cookies are one of the best cookies! These are soft and chewy cookies and this is the ultimate cookie recipe with choices for substitutions and baking sizes!
Prep Time 20 minutes minutes
Cook Time 12 minutes minutes
Chill Time 1 hour hour
Total Time 1 hour hour 32 minutes minutes
Yield 24 cookies
Serving Size 1 cookie
Diet: Diabetic, Gluten Free
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Ingredients
- 1 ½ cups (186g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (226g) unsalted butter softened
- 1 ½ cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups quick cooking oats
- 1 ½ cups mix-ins (see below) optional
Instructions
Note: this dough needs to be chilled. Plan ahead!
In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla, beat until smooth.
Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in desired mix-ins.
Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
Recipe Video
Recipe Notes
Mix in options:
Use 1 1/2 cups of M&Ms, chocolate chips, chopped nuts, raisins, or other candy.
Baking options:
- 1 tablespoon cookies (8-10 minutes)
- Two (9-inch) cookie cakes (18-25 minutes)
- 9×13-inch pan (20-28 minutes)
Dietary Substitutions:
- Substitute equal amount Earths Balance Vegan Butter Sticks for the butter called for.
- Substitute equal amounts of bread flour or GF 1:1 AP flour
- Substitute half whole wheat flour and use AP flour for the remaining amount
- Substitute 1 1/4 cups Swerve Sweetener Brown Sugar for the brown sugar to make them sugar-free.
Other Tips
- This recipe can be easily doubled or halved.
- Be sure to cream your butter and sugar before adding any other ingredients.
- Whisk together your dry ingredients before adding to the wet ingredients.
- You can make these cookies with a hand or stand mixer.
- Be sure to use baking soda in the cookies (not baking powder).
- Don’t forget to chill the cookie dough. This ensures a puffy soft and chewy cookie!
- I prefer baking cookies on silicone baking mats (Silpats) but you can also use parchment paper.
- How do you know when your cookies are done? They’ll be golden around the edges and have just lost that glossy sheen on top.
Recipe Nutrition
Serving: 1cookie | Calories: 196kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 153mg | Potassium: 74mg | Fiber: 1g | Sugar: 14g | Vitamin A: 256IU | Calcium: 23mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Did you try this recipe? Click the stars to rate the recipe below
Other Oatmeal Cookie Recipes
- Oatmeal Scotchies
- Rolo Stuffed Oatmeal Cookies
- Oatmeal Cookie Pie
- Chocolate Chip Oatmeal Peanut Butter Bars
Dietary Substitutions
I have tested these oatmeal cookies with a few different ingredients in case you’re on a special diet or can’t find certain ingredients.
- Make these cookies Gluten-Free by using Bob’s Red Mill 1 to 1 Gluten Free Baking Flour (light blue bag). (Substitute it equally for the AP Flour.) Be sure that you use Quaker Gluten Free Oats too – regular oats are naturally gluten-free but sneaky bits of gluten can sneak into the batch, so Quaker has a completely GF line.
- Make these with whole wheat flour by substituting 1/2 cup whole wheat flour with 1/2 cup all purpose flour. (Using all whole wheat flour requires other changes to the dough.)
- You can substitute bread flour equally for the all purpose if you don’t have AP flour.
- You can make these sugar free by using 1 1/4 cups of Swerve Brown Sugar. It’s the only completely 0 carb brown sugar on the market and really does taste good in recipes!!
- Make them dairy-free by using Earths Balance Vegan Butter Sticks in place of butter (and omit any dairy add-ins, obviously).
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Learn how to make the best Chewy Oatmeal Cookies in this comprehensive ULTIMATE OATMEAL COOKIE GUIDE!
Dorothy Kern
Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.
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64 Comments
Made these today and they are AMAZING. I did change one thing – I used browned butter instead of regular. I browned about 1 and 1/4 cup of unsalted butter to get 1 cup of butter required for the recipe after evaporation. I chilled the dough for a good 5 hours, separating a bit of the dough to add some semi-sweet and milk chocolate chips to for my daughter who loves chocolate. I rolled the chilled dough into 52 gram balls and baked them at 350 for 14 minutes. There wasn’t a pot of spread due to the very chilled dough, but this resulted in such a delicious, crispy outside, chewy inside cookie. They are the yummiest cookie I’ve ever eaten! The browned butter with the brown sugar gave it such a rich flavor, and I LOVE how the recipe called for vanilla and cinnamon – the cinnamon really is an amazing addition. I’m sure that without the browned butter the recipe would still be heavenly but, to anyone who has a few extra minutes to brown some butter – it makes these cookies out if this world!
ReplyRidiculous. I have been living my life without this recipe. I cut the batch in half, half with currants, the other half with chocolate chips. No crunch, buttery, soft, ate way too many in one sitting. Thank you so much for this 🥲
ReplySo glad you enjoyed them!
ReplyFound this recipe a couple days back & finally got to make/bake these up! I just love the cookies so much! Thank you so much for having this recipe available!
ReplyCan I change this recipe to using melted butter instead of softened?
ReplyYes you can, but make sure to chill them!
ReplyMy family and I loved them. An absolute homerun.
ReplyThis is the BEST cookie recipe. I literally make a double batch weekly. Great for breastfeeding mamas, can easily add a little flax to give it a boost. So easy and delicious.
ReplyI have had better results with other recipes. This recipe resulted in a cake like cookie lacking the crispness that I prefer.
ReplyI made that over the weekend thinking I needed extra time very easy to do. Did not need to have it. Refrigerated came out great everybody loved it.
ReplySo glad you liked them!
Reply
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