Chewy Oatmeal Cookies, just like Grandma used to make, are the best cookies that take you straight back to your childhood!
Full of chewy oats, brown sugar, walnuts, and spices, you just can't beat the taste and texture of these classic homemade cookies. This chewy oatmeal cookie recipe will become a favorite!
Chewy Oatmeal Cookies are, not surprisingly, a favorite of a lot of people. What's not to love? They're sweet, super chewy, and the oatmeal tricks your brain into thinking they're healthy!
I've made many cookies in my day. From what I call anytime cookies like Birthday Cookies with sprinkles and Toasted Macadamia Coconut Cookies, to cookies that are especially popular during holidays like Christmas and Valentine's Day... I will never turn down a freshly made cookie.
How to make oatmeal cookies:
- As with any cookie recipe, you'll start by preheating your oven and lining a baking sheet with silpat or parchment.
- In a medium bowl or using your stand mixer, you will cream together the butter and sugars. Next I like to beat in the eggs one at a time, followed by the vanilla. You will combine the dry ingredients in a separate bowl and stir them into the creamed mixture. Finally, you'll mix in the oats and nuts.
- You'll get the best results if you use a small or medium cookie scoop and drop dough 2 inches apart on cookie sheet. I like to flatten each cookie slightly.
- Bake for exactly 8 minutes in preheated oven. Any longer and you'll end up with crispy cookies. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to make oatmeal cookies chewy:
There are two factors that make these cookies chewy.
First has to do with the bake time. You'll pull them out of the oven when they don't look fully cooked and the allow them to sit on the hot cookie sheet for a bit of time. This allows them to finish cooking but not get overly crisp.
The second factor is the brown sugar. I find that using a combination of brown sugar with a smaller amount of granulated sugar leads to a more chewy cookie.
Be sure to store your cookies in an airtight container to keep them fresh and chewy.
Watch the recipe video below:
Chewy Oatmeal Cookies
CLICK TO PLAY RECIPE VIDEO
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs (slightly beaten)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoon cinnamon (or substitute with pumpkin pie spice)
- 3 cups quick cooking oats
- ½ cup walnuts (chopped)
Instructions
- Preheat the oven to 375 degrees. Line baking sheet with silpat or parchment.
- In a medium bowl or using your stand mixer, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon in a separate bowl and stir into the creamed mixture. Mix in oats and nuts.
- Use a small or medium cookie scoop and drop dough 2 inches apart on cookie sheet. Flatten each cookie slightly.
- Bake for exactly 8 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Darcey
Delicious and easy! I made oatmeal cream pie cookies with canned vanilla icing in between two cookies.
They were a huge fan favorite all around here!
Susan
I did exactly what you said including flattening a little bit. They are really flat. Is there supposed to be a little baking powder (maybe 1/2 teaspoon? Also, I live in high altitude so wonder if that makes a difference?
Krissy
Yes, altitude and freshness of baking soda could have an impact. I would definitely add a bit of baking powder or increase flour a bit next time to see if it helps.
Amber Pruit
I have been making these since my first baby was born in 2019 and they work well for lactation! Also they stay chewy for over a week and are a great bedtime snack for a sweet tooth!
Kristy P.
These cookies are simple and great! I used pumpkin pie spice in place of cinnamon and pecans instead of walnuts. I think the possibilities are endless for flavor profiles. Mmmm!
Debra H
Great tasting
Debra H
Hi, you state in your blog that you use only brown sugar not granulated white sugar in your oatmeal or your chocolate chip cookie recipes. BOTH recipes have granulated white sugar in them. So please explain - do you substitute all brown sugar for white or what?
Krissy
Ah. Thank you for catching that! My chocolate chip cookie recipe is the only recipe of mine that I have altered and updated. I used to only make them with brown sugar but in the update, I replaced some of the brown sugar with a bit of granulated. Using brown sugar definitely creates the most chewy cookie, but I wanted a cookie that was a bit firmer, hence the change.
Jennifer Sund
Just made these. I used chopped cashews, white chocolate chips, and dehydrated strawberries. I also decreased the oats to 2 1/2c and added 1/2t of almond extract along with the full amount of vanilla. Baked them for 8min but they needed a lot more time. I increased the baking time by 2min intervals until they were golden around the edges. My kids won’t keep their hands off them. I’m
Vrndavana
Could I make the cookie dough the day before and bake them in the morning? Will using the dough cold out of the fridge make a difference?
Krissy
Absolutely! Chilled dough will actually help the cookies spread less, so definitely go this route!
Brenda
Does measurements change if you add raisins instead of nuts?
Krissy
Nope!
LA Colo
Great recipe!
Tried it yesterday for 24 cookies and they came out perfect!
I added: more walnuts, the zest of an orange, half a cup of dried cranberries, half a cup of chocolate chips and they are amazing!!
Laryssa
What’s the portion size for the nutrition info? 116 calories for 1 cookie?
Krissy
yes
lancie
loved it!!!
Tracy
Can I use egg whites instead of whole eggs?
Krissy
That should still work!
Debbie
Egg whites alone will contribute to a dryer, crispier cookie.
Beckie
Will the cookies freeze well?
Krissy
yes!
Jen
Can you use old fashioned oats?
Krissy
yep!