Chewy Oatmeal Cookies
These are the best oatmeal cookies, with rich buttery flavor, a hint of cinnamon, and lots of chewy oatmeal texture.
They’re not fancy. They’re not even very pretty. They’re just basic drop cookies filled with oats and a hint of cinnamon. Dessert possibly couldn’t get any less sophisticated.
BUT, sometimes simple is best. And these chewy oatmeal cookies really are the best. They’ve got a great chewy texture, delicious buttery-brown sugar flavor, and they’re so nostalgic. I dare you to stop at just one!
Ingredients you’ll need
Let’s get baking, shall we? Here’s everything you need to make these delicious oatmeal cookies (full recipe below):
- Light or dark brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Old-fashioned rolled oats
- Baking soda
Have fun with mix-ins! (if you want)
These oatmeal cookies are perfect on their own, but sometimes it’s fun to add something a little extra! Feel free to add 1 cup total of mix-ins such as:
- Chocolate chips
- Chopped nuts like walnuts or pecans
- Raisins, dried cherries or dried cranberries
- Mini M&Ms
How to make these chewy oatmeal cookies
Like most drop cookies, these simple oatmeal cookies are made using the creaming method:
- “Cream” butter and sugars. Beat with an electric mixer and paddle attachment (if you have one), until mixture is light and fluffy. Scrape down bowl at least once.
- Add eggs and vanilla. Mix after each addition.
- Add dry ingredients. Add all at once and mix until almost combined.
- Add oats and mix-ins. Mix until just incorporated.
- Scoop. Use a medium or large cookie scoop to portion dough and arrange a few inches apart on sheet pans lined with parchment paper.
- Bake. Bake in an oven preheat to 350°F for 8-10 minutes for smaller cookies, 10-12 minutes for larger cookies.
Tips for baking the best cookies
- Butter should be soft enough that a pressed finger will leave an indent, but not soft enough that your finger can press all the way through. If it’s shiny or melty at all, the butter is too warm and your cookies may spread.
- You can use either salted or unsalted butter in these cookies, but I love the additional flavor that comes from using salted butter.
- Be sure to measure flour correctly! All of my recipes are tested using the spoon and level method (more info through that link).
- These pre-cut parchment sheets are perfect for cookie baking.
- For show-stopping cookies like you see in this post, I like to make them big and use a large cookie scoop (3 tablespoon). More traditional sized cookies can be shaped with a medium cookie scoop (1½ tablespoon).
- If cookies come out slightly misshapen, use a spatula to press them back into a circle right after they come out of the oven. See more of my tips for how to bake pretty cookies.
- While completely optional, I love to sprinkle baked cookies with coarse or flaky salt for a bit of flair and additional sweet and salty flavor.
- Cookie dough freezes really well. I like to keep a stash in the freezer for fresh-baked cookies on demand.
- These cookies will keep at room temperature for about a week, but are best within a few days of baking.
More classic cookie recipes
- White Chocolate Macadamia Nut Cookies
- Peanut Butter Chocolate Chip Cookies
- Snickerdoodle Cookies
- Monster Cookies
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This recipe was originally developed in partnership with Go Bold with Butter in September of 2016. View the recipe on their website.
Chewy Oatmeal Cookies
- 1 cup butter , at room temperature (226 grams, 2 sticks)
- 1 cup packed light or dark brown sugar (213 grams)
- ¼ cup granulated sugar (50 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour (200 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats , not quick cooking (297 grams)
- Optional add-ins: 1 cup semi-sweet chocolate chips, chopped nuts, dried fruit, or M&Ms
- Coarse of flaky salt , for sprinkling (optional)
- Preheat oven to 350°F. Line sheet pan with parchment paper.
- In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, brown sugar and sugar until creamy, about 2-3 minutes. Add eggs one at a time, mixing after each. Add vanilla and mix until well combined.
- In medium bowl, combine flour, baking soda, salt, cinnamon and oats. Add to butter mixture all at once and mix on low until combined.
- Bake until edges just begin to turn golden, about 8-10 minutes for smaller cookies, 10-12 minutes for larger cookies.
- Repeat with remaining cookie dough.
- Sprinkle baked cookies with coarse salt, if desired. Let cookies cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy within a few days!
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it easier for me to bring you new and creative content. All opinions are always my own. To see all of the recipes I have created for Go Bold with Butter, click here.