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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.
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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.
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!