If you like your oatmeal cookies soft, chewy, and absolutely full of oats, you’ve come to the right place today.
These oatmeal cookies are all of those things – making them my perfect oatmeal cookies!
A few weeks ago, a friend of mine texted me in dire need of an oatmeal cookie recipe. Happy to oblige a cookie emergency, I sent him my Rolo stuffed Oatmeal Cookie recipe. That’s a great recipe and I love it a lot and until now, it was my go-to recipe. But that recipe got me to thinking more and more about the perfect oatmeal cookie, and how I hadn’t come up with one that met all my requirements yet.
You see, I absolutely love oatmeal cookies. I actually think, if pressed, that they’re my favorite kind. But I’m really, really picky about them.
First, they cannot be crunchy. (If it was up to me there would be no crunchy cookies. I like soft batch all the way!) To make these perfectly soft, I used lots of brown sugar, less baking soda, 2 eggs, and I chilled my dough. I bake the dough cold, so it stays puffier and the cookies stay soft.
Second, they must be chewy. The chewiness is, in part, from all of the oats in the cookie. These cookies are loaded with oats to satisfy my chewy cookie requirement. Just looking at them you can see they scream oatmeal – and that was my goal.
The extra oats also fulfill my third requirement: they must have lots and lots of oats! I want you to know they’re oatmeal cookies when you eat them. I used old-fashioned oats in these cookies. Old-fashioned oats don’t break down as fast as quick-cook ones too, which leaves you with a more hearty cookie. They’re chewier and have a thicker texture because of the old-fashioned oats.
If you prefer using quick cook oats, you can most likely substitute them in this recipe. I haven’t done it yet, but I have in others.
And finally, fourth, they cannot have raisins.
I know, I’m strange. I’m not a huge raisin fan. *Hangs head in shame*
I enjoy raisins in trail mix. I enjoy them in cereal. I’d probably even eat a box of them for a snack if I was hungry enough. But in baked goods? No. I’d rather have chocolate.
My desire for chocolate and oatmeal cookies is what led me to add M&Ms to these. M&M’s in cookies are the best, but if you’re a diehard oatmeal raisin fan, no worries. You can add raisins in addition to (or instead of) the chocolate.
Plus the M&M’s make them prettier. And, well. Chocolate.
These cookies satisfy all my requirements for the perfect oatmeal cookie. I know they’ll satisfy yours too!
Soft and Chewy Oatmeal Cookies
Yield: 2 dozen cookies
Soft and full of oats, these oatmeal cookies are chewy and perfect for your oatmeal cookie craving.
Ingredients:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/3 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 2/3 cups old-fashioned oats
- 1 cup M&Ms, chocolate chips, nuts, or raisins, plus more for the tops
Directions:
- Note: this dough needs to be chilled. Plan ahead!
- In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
- Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla, beat until smooth.
- Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in 1 cup of M&M candies (or your desired mix-ins).
- At this point, you can chill your dough for 3-4 hours, however I like to scoop the cookie dough out first to cut my chilling time. Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper.
- Cover with plastic wrap and chill for at least 1 1/2 hours.
- When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart. Press a few more M&Ms (or other mix-ins) on the top of the cookies. This is optional, but makes them look prettier!
- Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
- Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
Sweets from friends:
Monster Cookie Brookies by Something Swanky
Thick and Chewy Oatmeal Raisin Cookies by Averie Cooks
Simple Oatmeal Cookie Jam Bars by Chelsea’s Messy Apron
Hi there! I’m Dorothy! Welcome to Crazy for Crust, where I share desserts that are sometimes crazy, often with a crust, and always served with a slice of life. 
High five to raisin hatred!! I HATE them as well and think they totally destroy an oatmeal cookie. So the fact that you made one without raisins, and one that is chewy? I want to marry you.
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YAY! If there is one thing I’ve learned today it’s that I’m not alone in my anti-raisins in cookies stance!
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I can live without raisins as well, but I do like chopped dried apricots instead.
And in my humble opinion, apricots don’t wreck an oatmeal cookie.
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If you like them, for sure add them! 🙂
Nothing better than M & Ms in oatmeal cookies! And these are so thick and soft. Don’t hang your head in shame. Raisins in cookies are so not my thing!
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LOL, thank you Mir!
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These are perfect, Dorothy! I don’t mind raisins in cookies but I know you are not into them, at all 🙂 Just as well because I love seeing these M&Ms staring back at me! Very soft, very chewy, with tons of oats – that ‘s my perfect cookie too! Pinned 🙂
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Thanks for the pin my friend!!
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And thanks for the linky love, too! 🙂
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I agree with all your cookie requirements, especially the one about no hard cookies—Chips Ahoy make me gag!
Anyway, the look fantastic! I definitely will NOT be making these with raisins!
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Yes, crunchy need not apply! Thanks Danielle!
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I definitely like my oatmeal cookies soft and chewy! These look absolutely amazing, Dorothy! Especially stuffed with M&Ms. Delicious!
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Mmm, love these! And I’m with you raisins – raisins do NOT belong in cookies. The M&Ms are a much better decision.
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Ohmigosh you know it’s amazing to hear I’m not the only one, right? Usually I get blank looks of “YOU DON’T LIKE RAISINS IN YOUR COOKIES???”
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Haha, i HATE raisins too, but especially in cookies!! Like just no, cooking need chocolate or M&M’s. No raisins!! 🙂
Love these Dorothy!
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Yay! It’s not just me!!! 🙂
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I totally agree — soft and chewy is the only way! Love these!
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Thanks Ashley!
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What a fun cookie recipe!
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Non nom nom! M&M’s are my weakness! Ya nailed it.
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I’m totally with you on the no crunchy cookies, soft cookies for me all the way! These look insanely delicious, there’s few things more comforting than a soft chewy oatmeal cookie. Pinning these!
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Okay, I need to make these . . . like NOW!!! Yummy.
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I completely agree, soft and chewy is way better than crunchy cookies. These look the part and I’m loving the chocolate addition here. Can never go wrong with adding chocolate 🙂
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So tasty! That appears irresistible!
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I’m a softie, too! Thanks for the recipe! I like raisins in mine, but I simmer them first. Your recipe is definitely worth trying, without the raisins.
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What delicious looking cookies! Just love the addition of M&M’s on top!
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Oatmeal cookies are my fave and there’s nothing better than soft and chewy cookies! Pinning 🙂 Love the pretty M&M’s you added – they look perfect!
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Soft and chewy oatmeal cookies are my favorite! Crunchy belongs to gingersnaps… And M&M’s are one million times better than raisins in cookies! I love how you included lots of the old-fashioned oats and how substantial the cookies look. Will be pinning this for my family!
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I’m not a raisin fan either! I fully appreciate these chewy, raisin-less cookies, Dorothy!
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Absolutely NO RAISINS IN SIGHT?! *rejoices* this is my idea of a perfect oatmeal cookie!
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mmmmm comfort cookies!!! Soft and chewy oatmeal cookies are the best-and now I’m thinking how yummy they’d be with pb m&m’s!
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You’re too cute Dorothy! I totally agree with you on Requirements 1-3, but… I’m a huge raisin fan. So maybe I can eat all of yours and we’ll both be happy! 😉 But I’ll never say no to chocolate chips or M&Ms either. You know me and chocolate!
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These look heavenly! I am planning on making these for my little ones. I have a question about the brown sugar. Do you use light brown or dark brown? Would it make a difference?
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I usually use light, because I always have it on hand. If you have dark, it shouldn’t make too much of a difference!
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I do not like raisins in anything but tried craisins instead, in oatmeal cookies, these are wonderful. But then, I love craisins/hate raisins.
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By the way, love your site! 🙂
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