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These chewy oatmeal cookies are packed with warm spices, brown sugar, and hearty oats, giving them the perfect soft texture. Just like the ones grandma used to make, they’re a classic treat that always hits the spot.
This post was originally published in March 2018 but has been updated with new photos and additional recipe tips so that you can easily make these tasty cookies in your own kitchen.
Reasons to Make This Recipe
There’s nothing quite like a fresh-baked oatmeal cookie with just the right amount of chewiness. There are about a million different recipes out there for oatmeal cookies, and here’s why this recipe stands out:
- Perfect texture – Crispy edges with a soft, chewy center.
- Simple ingredients – No fancy add-ins, just pantry staples.
- Quick to make – No chilling time, so you can enjoy them sooner.
I’ve made countless batches of oatmeal cookies over the years, testing different ratios and techniques to achieve the perfect chew. This version nails it every time.
A few other cookie recipes that I’ve tested and perfected that you might enjoy are my Perfect Chocolate Chip Cookies and my Birthday Sugar Cookies.
How to Make These Classic Cookies
Making the best chewy oatmeal cookies at home is easy. The full recipe can be seen in the recipe card below, but here’s an overview of the simple process:
Step 1: Mix the wet ingredients. Cream together softened butter, brown sugar, and white sugar. Add the eggs and vanilla extract.
Step 2: Combine the dry ingredients. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Step 3: Incorporate the dry ingredients. Stir the flour mixture into the wet ingredients.
Step 4: Mix in the oats. Fold in the oats and chopped walnuts. The dough will be very thick.
Step 5: Scoop and flatten. Use a cookie scoop to drop dough onto a parchment-lined baking sheet. Slightly flatten each cookie before baking.
Step 6: Bake and cool. Bake in a preheated oven for exactly 8 minutes. Let the cookies rest on the cookie sheet for 5 minutes before transferring to a wire rack.
Variations and Mix-Ins
You can never go wrong with a classic oatmeal cookie, but that’s not to say you can’t switch things up with different add-ins. Try one of these variations:
- Oatmeal Raisin Cookies – Swap the walnuts for a handful of raisins.
- Oatmeal Chocolate Chip Cookies – Stir in chocolate chips for a sweet twist.
- Nut-Free Version – Skip the nuts for a simple, chewy oatmeal cookie.
- White Chocolate Cranberry – Replace walnuts with dried cranberries and white chocolate chips. This is what I make when I put together Christmas Cookie mason jars.
Tips for the Best Chewy Oatmeal Cookies
- Don’t overbake! The cookies will look soft when you take them out, but they firm up as they cool.
- Use quick oats for a more uniform texture, or substitute with rolled oats for extra chew.
- Let the dough rest for a few minutes before baking to help the oats absorb moisture, creating a better texture.
- For perfectly round cookies, swirl a mason jar ring around each cookie while they’re still warm to shape the edges. I personally love a rustic look, so I skip this step!
Storage and Freezing Tips
To keep these cookies soft and chewy, store them in an airtight container at room temperature for up to 5 days. If you’d like to freeze them:
- Freeze the baked cookies – Let them cool completely, then store in a freezer bag for up to 3 months.
- Freeze the cookie dough – Scoop dough into balls, freeze on a baking sheet, then transfer to a bag. Bake straight from frozen, adding an extra minute to the baking time.
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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 kosher salt
- 1 1/2 teaspoon cinnamon or substitute with pumpkin pie spice
- 3 cups quick cooking oats
- 1/2 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 1 cup unsalted butter, 1 cup white sugar, and 1 cup packed brown sugar. Beat in the 2 eggs one at a time, then stir in 1 teaspoon vanilla extract. Combine 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, and 1 1/2 teaspoon cinnamon in a separate bowl and stir into the creamed mixture. Mix in 3 cups quick cooking oats and 1/2 cup walnuts.
- 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.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look great! What kind of mixer is that? That is so cool!
Hi Patty, It’s a nutrimill mixer. I can’t say I love it though…
What type of mixer are you using can it be used with any bowl
Hi Renee, I’m using a nutrimill mixer in the video but I don’t love it. Aside from the video, I always just use my kitchenaid stand mixer.
I have used a Bosch Universal Mixer for 25 years now. It has never disappointed me.
I used whole wheat pastry flour and earth balance but should have also cut down the sugar because they are super sweet.
I always get annoyed when people leave a rating for a recipe they didn’t follow. “I decided not to follow the recipe, and it didnt come out right.” That’s like buying a bar of soap and leaving a bad review because it didn’t taste good when grated over pasta. It makes no sense. 😒
I used half butter and half coconut oil. Then added butterscotch chips! Amazing!! Turned out so good!
These are chewy and delicious. I made mine with dark chocolate chips and dried cranberries.
These were great and easy. I used pecans and semi sweet chocolate chips.
I am going to try to make these this weekend but needed to make them dairy free. Do you think there’ll be a big difference in texture, flavor, anything if I use a butter substitute? Thanks!!
I have found Earth Balance is the best 1:1 butter substitute and that should work perfectly.
Hi Kristy!
I am getting ready to make these cookies, and I only have the old fashioned oats. Can I substitute old fashioned oatmeal for the quick cooking oatmeal suggested in the recipe?
Sure can! They just might be a bit chewier but I sometimes prefer that. Enjoy!
I’m so excited to try these!!! Thank you
I noticed tour ingredients list pumpkin pie spice but in the directions you reference cinnamon. Are you supposed to use both or only one or the other?
Hi Tammi, My mistake. You can use one or the other. Will update the recipe now. Thanks!
Just made these! Perfect. I could sell these! I’ve never commented before on Pinterest but these are absolutely prefect. After you add the 3 cups of oats, the batter gets pretty thick so I ended up mixing with my hands. I also used a very small scoop so all the cookies ended up to be about 2 inches in diameter. I chose to use the cinnamon and I baked them for eight minutes. Again these are awesome!
Just making these with my boys! They smell great:) They were too hesitant to try with the pumpkin pie spice so we just did cinnamon!!
I just made these cookies, and substituted the walnuts with shredded coconut! They turned out amazing!! Great recipe!