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Soft & Chewy Oatmeal Cookies

Learn how to bake the best oatmeal cookies with simple ingredients and helpful tips. The cookies are soft, chewy, and so delicious!

Oatmeal Cookies

By Maria Lichty

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Soft and Chewy Oatmeal Cookies

Oatmeal cookies are nostalgic and one of my all-time favorite cookies. I’ve been making this classic recipe for years. You can’t go wrong with a classic!

The cookies are soft, chewy, and have slightly crisp edges, making each bite a true delight. Bonus, they are made with simple pantry ingredients and come together in just about 30 minutes.

I love that you can easily tweak the recipe to include your favorite add-ins like raisins, chocolate chips, or nuts.

There is nothing better than eating a warm cookie, right out of the oven, with a glass of cold milk! So comforting and satisfying! Bake a batch to share with your loved ones!

How to Make Oatmeal Cookies

  • Preheat oven. Start by preheating your oven to 350°F and lining a baking sheet with parchment paper.
  • Mix dry ingredients. In a medium bowl, whisk together the dry ingredients. Don’t skip the cinnamon, it adds a warm, sweetness to the oatmeal cookies. If you like nutmeg, you can also add a pinch of nutmeg to increase the nutty flavor.
  • Cream butter and sugars. Use a stand mixer or hand mixer to cream the softened butter and sugars together until creamy and smooth. Scrape down the sides of the bowl with a spatula, if necessary.
  • Add the eggs and vanilla. I use an egg and egg yolk to create super chewy oatmeal cookies. Make sure you use pure vanilla extract for maximum vanilla flavor.
  • Add the dry ingredients. When you add the dry ingredients, don’t over mix. It’s ok if there are still a few streaks of flour left.
  • Stir in the oats. Use a spatula to gently stir in the oats. If you want to add extra mix-ins like chocolate chips, raisins, or chopped nuts, add them in this step.
  • Scoop and bake. Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the lined baking sheets, about 2-inches apart. Bake for 10 to 12 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft. Don’t over bake!
  • Cool and enjoy! Remove from the oven and sprinkle the cookies with a little flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.
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Ingredients  

  • 1 1/2 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon  sea salt
  • Pinch of nutmeg, optional
  • 1 cup  unsalted butter, at room temperature
  • 1 cup  packed brown sugar
  • 1/2 cup  granulated sugar
  • large egg
  • large egg yolk
  • 1 tablespoon  pure vanilla extract
  • 3 cups old fashioned oats
  • Flaked sea salt, for sprinkling on cookies

Instructions 

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg, if using. Set aside.
  • In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary. This should take 1 to 2 minutes.
  • Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.
  • With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the oats.
  • Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the lined baking sheets, about 2-inches apart.
  • Bake for 10 to 12 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft.
  • Remove from the oven and sprinkle the cookies with flaked sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.

Video

Notes

Oats: I don’t recommend using quick oats because they don’t have as much texture and absorb liquid differently. Quick oats will result in a drier cookie.
Variations: Stir in up to 2 cups of any of the following. Chocolate Chips: You can add chocolate chips or chunks (semisweet, milk, or dark), butterscotch chips, white chocolate chips. Nuts or Toffee: For a crunch, add chopped walnuts, pecans, almonds, or toffee bits. Dried fruit: For added sweetness, stir in raisins or dried cranberries. M&M’s: Add M&M’s for a pop of color! Coconut: Stir in coconut or toasted coconut. 
Storing: Store the cookies in an airtight container on the counter for up to 3 days or freeze for up to 3 months. You can also freeze the cookie dough. Scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.You can easily double this recipe for more cookies! 

Nutrition

Calories: 226kcal, Carbohydrates: 32g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 36mg, Sodium: 143mg, Potassium: 70mg, Fiber: 1g, Sugar: 14g, Vitamin A: 265IU, Calcium: 21mg, Iron: 1.2mg
Keywords oatmeal cookies, oats

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