This post may contain affiliate links. Please read our disclosure policy.
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.
Pin this now to save it for later
Pin ItChewy Oatmeal Cookies
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.
Baked these during quarantine and LOVED THEM! they are exactly as described, soft and chewy! I did 1 cup of chopped walnuts and 1cup of white chocolate chips and the recipe was still good for about 4 dozen at 8mins in the oven preheated at 375F.
Wow, I never leave reviews but these were too good!! I used old fashioned oats instead of instant and I loved the texture- so chewy and yummy! The bake time is crucial. LOVE! Thank you!!
This is now my go-to recipe for oatmeal (chocolate chip) cookies! I’m obsessed! I am currently making them for the 3rd time already since discovering this recipe 3 weeks ago ;). Thank you for sharing!
I’d love to make these again but there’s now a shortage of flour in the UK. Can this recipe be halved? I absolutely loved making them but doubt I’ll have enough flour for the recipe
Always! And I know… it’s crazy out there right now.
I’ve already made these once and LOVE them!! I’m wondering if I could use coconut sugar instead?
I haven’t used coconut sugar in this recipe but I would love to know if it turns out. If you end up trying, will you let me know? Thanks!
Can you half the recipe and get same good results?
Always!
I I want to make these but only have blue bonnet margarine, do you think will turn out ok?
The recipe will work, although the texture will be a bit different. I’m not a fan of margarine.
Yum! This recipe looks amazing.. making them right now and I can’t wait to try them!!
I’ve made these twice since Thanksgiving break and I have another batch of this cookie dough in the fridge getting all nice and perfect for baking in the morning. This recipe is so delicious and bakes up beautiful. It’s a keeper. Thank you so much!
Delicious cookies!! These cookies really hit the spot for something sweet.
Can I omit the nuts in this recipe
You bet! -Krissy
Wanting to make these but I only have imitation vanilla, not vanilla extract. Do you think it’ll still work and taste the same?
I might be the wrong person to ask because I hate imitation vanilla and keep a gallon of homemade vanilla extract in my pantry just so I’ll never run out… but yes, you can use it in this recipe. 🙂 Krissy