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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 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!