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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.
I don’t cook hardly at all, but these turned out very easy for me to make. But I didn’t pay attention to how many cookies! Can I refrigerate the leftover dough? How long? Can I freeze the leftover dough? I only ended up baking a dozen cookies the first time.
Thank you
You can definitely refrigerate the dough but I would recommend baking them within a day. You can freeze the dough too. Either way, I would portion out cookie sized balls and freeze or refrigerate them that way so they’re ready to go.
Awesome cookies! Best I ever baked!!
These are in the oven now. For the chewiest cookies, I always reduce the heat by 10° as well as the cooking time (7 min) and I get the chewiest soft cookies. Omitted raisins and put dried cranberries in a dish and dehydrated them with boiling water so they wouldn’t be dry. I’ll report the results soon!
Great tips!
??? What’s the fiber count on these??? its not listed
Ty
Sorry, I have no idea. I am limited to the nutritional info that my recipe card provides.
These cookies were a smash hit with my Wife. Who saya a husband can’t cook?
Husbands that make cookies for their wife are the best kind of husbands!
My cookies turned out soooo good!! Definitely recommending. Thank you Krissy!
Just made these, they are what i was looking for, crusty on the edges when fresh and chewy BUT don’t make the mistake I made! I used ROLLED OATS and the oats taste a bit too raw… an uncooked taste, and yes, i quick cooking oats must be better! No raisins for me, just added dried cranberries and a bit of dark chocolate chips. Still satisfied!
This is the Best recipe I’ve Tried…About ate ’em all in one night, By Myself.. Thank You Krissy
My absolute favorite oatmeal cookie recipe! Thank you so much!!
Love this recipe and use it all the time, as it is the hubby’s favorite. I add the chopped walnuts and some raisins to some of the batch for a delicious cookie every time. Thanks so much for this recipe as it has replaced my back of the oats container one used for years.
I just made these. They are delicious but they are so thin.
I’m glad you thought they were tasty. I’m thinking that next time you chill the dough before baking and maybe that would help keep them a bit thicker?
Then don’t flatten them out so much!