Chewy Oatmeal Cookies

These are the best chewy oatmeal cookies!

The BEST chewy oatmeal cookies, from [3]

This recipe was developed in partnership with Go Bold With Butter.

They’re not fancy. They’re not even 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 oatmeal cookies really are the best. They’re chewy, buttery, and I dare you to stop at just one.

The BEST chewy oatmeal cookies, from [4]

The BEST chewy oatmeal cookies, from [5]

I made these cookie for Go Bold With Butter as part of their “best of” recipe collection. I must have baked half a dozen batches of oatmeal cookies (no complaining here!) to get these just right, and I think I did pretty darn good.

If you’re interested, you can also check out my best chocolate chip cookies [6], best buttermilk pancakes [7], best pumpkin pie [8], and best dinner rolls [9].

The BEST chewy oatmeal cookies, from [10]

Chewy Oatmeal Cookies

These are the best chewy oatmeal cookies!


  • ½ cup unsalted butter , at room temperature (113 grams, 1 stick)
  • 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 (144 grams)
  • 1 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 walnuts, or raisins


  • 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.
  • Drop by rounded tablespoons onto prepared sheet pan, spacing about 2 inches apart. Bake until edges just begin to turn golden, about 9-11 minutes. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.
  • Repeat with remaining cookie dough.


Calories: 150kcal, Carbohydrates: 24g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 24mg, Sodium: 103mg, Potassium: 62mg, Fiber: 1g, Sugar: 11g, Vitamin A: 138IU, Calcium: 17mg, Iron: 1mg

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email [12], or take a photo and tag it on instagram [13] with #completelydelicious [14].

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 [15].

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