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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.
The best oatmeal recipe that I have found. I use all brown sugar and it is even better!
I also add two cups of chocolate chips and they are super good that way too.
Can instant oatmeal be substituted?
I’ve never used instant oatmeal (like a packet of microwave oatmeal) but you can definitely use quick cooking flat rolled oats.
Best cookies! I made mine extra big, so I added 2 minutes to the baking time to compensate for the increase in size of the cookie. Turned out perfect!
Definitely the best oatmeal cookie ever.
Any adjustments for high altitude?
I haven’t tested at high altitude but I’m thinking a couple of extra tablespoons of flour would help.
Can’t wait to try this recipe. I only have old fashioned rolled oats. Don’t use the quick oats.
This is the only recipe we use since making these cookies (we’ve used many different recipes). This by far is my kids favorite, they love the flavor and consistency of the cookie! We make them on Sunday in order to have cookies for their lunchboxes all week!
Can you use old fashioned oats instead of quick cooking?
Yep! Just flat rolled oats work great.
Best Oatmeal cookies I’ve ever tasted
These are the best cookies. I added a cup and a half of raisins and a cup and a half of chopped pecans. I used a teaspoon of pumpkin pie spice and a half teaspoon of cinnamon. I might pump up the cinnamon a bit next time but they were delicious!
These cookies are absolutely delicious! I made them last night and substituted half the butter with coconut oil, sooo good!
Oooooh – great idea with the coconut oil. Yum!
I’m thinking about baking these and freezing some,then closer to Christmas dipping one end in white bark then sprinkle red and green sugars on them. What do you think?
Sounds fantastic!