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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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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.
Yum! Quick and easy. Came out delicious.
Love that your “print recipe” site allows the user to change the amount to make. Easy peasy to half the recipe using that feature.
Can I substitute regular oats for the quick oats??
Yes – regular rolled oats.
Just made a batch with walnuts, raisins and cranberries. This cookie recipe is bomb delicious!
It’s going in my treasured recipe book filled with printed internet recipes. Thank you for sharing. 🙂
Made 2 batches. Last batch had Bourbon 🥃 soaked raisins in them. Cooked just the same as the first batch and are TOTALLY DELICIOUS 😋. This will be my go-to recipe. Best one I’ve found!!!
Hi! I am looking forward to making these as I love oatmeal. Is it ok to make the dough ahead of time, chill in fridge overnight, & bake within 24 hours? If so, how long should the dough be out of fridge before going into the oven?
Thanks! Sheila
Yes! You can bake right from the fridge.
Favorite oatmeal cookies ever. So soft and my go to recipe.
So easy and delicious. Will make them often. Thank you for sharing😋😋
Could this dough be frozen? If not could the cookies be baked and frozen?
Yes and Yes!
We tried it with just the oats and nothing else. Best cookies I’ve ever had.
I substituted 1/2 tsp of cinnamon for allspice. I had to increase the baking time to 12 minutes with my medium scoop. Also added about 1 c of raisins, reconstituted with warm water, and drained.
Delicious!