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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!
And if you’re a lover of chocolate, be sure to make the slightly different version of Oatmeal Chocolate Chip Cookies.
Table of Contents
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.
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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
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