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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 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!
Great tasting
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?
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.
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
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?
Absolutely! Chilled dough will actually help the cookies spread less, so definitely go this route!
So you made an entirely different recipe. Did you even try to make THIS recipe?
Does measurements change if you add raisins instead of nuts?
Nope!
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!!
What’s the portion size for the nutrition info? 116 calories for 1 cookie?
yes
loved it!!!
Can I use egg whites instead of whole eggs?
That should still work!
Egg whites alone will contribute to a dryer, crispier cookie.
Will the cookies freeze well?
yes!
Can you use old fashioned oats?
yep!