This post may contain affiliate links. Please read our disclosure policy.
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.
Pin this now to save it for later
Pin ItPin this now to save it for later
Pin ItChewy Oatmeal Cookies
Video
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 are my GO TO cookies. So good and you don’t have to worry about how soft they are when they come out of the oven; they harden up once they cool while still staying chewy. I don’t usually add all two cups of sugar, but none the less they are amazing
These are very delicious. I put a spoonful of batter in muffin tin then put a large spoonful of crumb topping on batter and then covered with a scoop of batter. Finished tops with remaining crumb mixture. This way it uses all crumb mixture and puts a crumb mixture in every bite.
Sorry wrong post. 😔
Hello these are soo good but they di not make that much of them
I made these into protein, low carb, sugar free oatmeal cookies with a special calming ingredient. These came out great!
What kind of mixing stand was that??! That was awesome
I actually hated that mixer. It was Nutrimill. Get the Bosch model – that one is outstanding.
Delicious! I had a craving for oatmeal cookies and these did the trick. I added 3/4 c. pecans and couple handfuls of raisins.I will be hanging on to this recipe.
Switching the cinnamon to pumpkin pie spice makes then extra good!
I made these cookies with gluten free flour and cane sugar vs beet sugar otherwise followed the recipe exactly. My husband said these were the best oatmeal cookies I have ever made. Will definitely use this recipe again.
Thanks for the GF tip! <3
Delicious and easy! I made oatmeal cream pie cookies with canned vanilla icing in between two cookies.
They were a huge fan favorite all around here!
I did exactly what you said including flattening a little bit. They are really flat. Is there supposed to be a little baking powder (maybe 1/2 teaspoon? Also, I live in high altitude so wonder if that makes a difference?
Yes, altitude and freshness of baking soda could have an impact. I would definitely add a bit of baking powder or increase flour a bit next time to see if it helps.
I have been making these since my first baby was born in 2019 and they work well for lactation! Also they stay chewy for over a week and are a great bedtime snack for a sweet tooth!
The first time I made these they turned out well… The second time I made these the dough was very very soft and they were pretty flat… I made them tonight and they were really flat! Maybe my butter was too soft? I stopped baking after the second tray, and put the mixed dough in the refrigerator… I will leave it in there overnight and try baking the cookies again tomorrow morning…
These were excellent but I had to increase baking time to 10 minutes. Added a combo of raisins and dried cranberries after soaking in warm water and drained. I also added nutmeg and a smidgen of nutmeg. I like a spiced oatmeal cookie. The basic recipe was delicious!