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I love Chewy Oatmeal Cookies!! I feel like oatmeal is the forgotten cookie, but they’re SO good. I always forget how much I love them until I make them again. These are chewy and softoatmeal cookies with the perfect texture – they’re so good plain or you can add anything you want – I’m giving lots of ideas!

oatmeal cookies with different mix ins laid out

Chewy Oatmeal Cookies are made with all brown sugar and quick oats instead of old fashioned oats to keep them soft and not too hearty. This easy recipe also adds cinnamon and has tips for how to cream butter and sugar properly and how to add up to 1 1/2 cups of any kind of mix in to make all different flavors of oatmeal cookies.

Oatmeal Cookies are the underdog of cookies but they really are my favorite cookies. This recipe is my absolute go-to because it yields a soft cookie with a chewy texture. They’re great plain or you can add anything you like – chocolate chips or nuts, raisins or candy. They’re perfectly golden brown and super flavorful – this will be your favorite oatmeal cookie recipe – and maybe your favorite cookie of all time!

The secret to making soft and chewy oatmeal cookies are twofold: using all brown sugar and using quick cooking oats (not old fashioned). Brown sugar keeps the cookies soft and the molasses in the sugar adds a ton of depth of flavor to the cookies. Using quick oats keeps them chewy without being too hearty like rolled oats would be.

Ingredients in OATMEAL cookies.

Ingredients in Oatmeal Cookies

  • I use unsalted butter in this recipe, and you need to start with it softened. Learn how to soften butter quickly here. Butter substitutes and low-fat butter won’t work in these cookies. The only exception to that rule is if you use Earth’s Balance Vegan Butter Sticks (those are a 1:1 sub for butter).
  • Instead of mixing sugars in my cookies, these are a brown sugar oatmeal cookie. The flavor that molasses brown sugar gives to the cookie is unparalleled, plus it keeps them soft for days.
  • Use room temperature eggs so they emulsify better with the creamed butter and sugar.
  • All-purpose flour: Be sure to spoon and level your flour into your measuring cup or use a scale so you just the correct amount.
  • While many recipes call for Old Fashioned oats, I find that Quick Oats are the true secret to a soft and chewy oatmeal cookie. Because Quick Oats are smaller and thinner, they absorb moisture from the butter and eggs more efficiently, creating a cohesive, tender dough that won’t feel ‘sandy’ or dry after baking.
  • You can make your own quick cooking oats from rolled oats (old fashioned oats) by pulsing them a few times in a blender or food processor, then measure out the amount of quick oats called for.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

stacked oatmeal cookies

Dorothy’s Tips for How to make Oatmeal Cookies

  • You can make these cookies with a hand or stand mixer.
  • Use QUICK COOKING OATS – not old-fashioned! Quick oats are the secret to the soft and chewy texture because they incorporate into the dough easier than larger old fashioned oats.
  • Be sure to cream your room temperature butter and sugar before adding any other ingredients. Don’t over cream – the texture should turn lighter and fluffy when the butter and sugar are perfectly creamed.
  • Don’t forget to chill your cookie dough for at least 30 minutes! This step is vital because it allows the butter to solidify. Cold fat takes longer to melt in the oven, which means your cookies will stay thick and ‘puffy’ rather than spreading into flat pancakes on the baking sheet.
  • I prefer baking cookies on silicone baking mats (Silpats) but you can also use parchment paper.
  • Make these cookies any size (photos shown are 2 tablespoon size) or shape: you can make them small bite sized using a 1 tablespoon scoop, or make them into a cookie cake or bar cookie.
  • How do you know when your cookies are done? Oatmeal cookies are done when they are light golden around the edges and have just lost that glossy sheen on top. Don’t over bake these – they’re better a little under done.
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oatmeal cookies with different mix ins laid out

Oatmeal Cookies Recipe

4.93 from 94 votes
Oatmeal Cookies are one of the best cookies! These are soft and chewy cookies and this is the ultimate cookie recipe with choices for substitutions and baking sizes!

Recipe Video

Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 32 minutes
Yield 24 cookies
Serving Size 1 cookie
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Ingredients
 

  • 1 ½ cups (186g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (226g) unsalted butter softened
  • 1 ½ cups (300g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ¼ cups quick cooking oats
  • 1 ½ cups mix-ins (see below) optional

Instructions

  • Note: this dough needs to be chilled. Plan ahead!
  • In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
    process shot in cowboy cookies.
  • Cream butter and sugar 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.
    process shot of oatmeal cookies being made.
  • Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in desired mix-ins.
  • 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 30 minutes.
    process shot of pumpkin spice oatmeal cookies.
  • 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.
  • 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.
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Recipe Notes

Mix in options:

Use 1 1/2 cups of M&Ms, chocolate chips, chopped nuts, raisins, or other candy.

Baking options:

  • 1 tablespoon cookies (8-10 minutes)
  • Two (9-inch) cookie cakes (18-25 minutes)
  • 9×13-inch pan (20-28 minutes)

Dietary Substitutions:

  • Substitute equal amount Earths Balance Vegan Butter Sticks for the butter called for.
  • Substitute equal amounts of bread flour or GF 1:1 AP flour
  • Substitute half whole wheat flour and use AP flour for the remaining amount
  • Substitute 1 1/4 cups Swerve Sweetener Brown Sugar for the brown sugar to make them sugar-free.

Other Tips

  • This recipe can be easily doubled or halved.
  • Be sure to cream your butter and sugar before adding any other ingredients.
  • Whisk together your dry ingredients before adding to the wet ingredients.
  • You can make these cookies with a hand or stand mixer.
  • Be sure to use baking soda in the cookies (not baking powder).
  • Don’t forget to chill the cookie dough. This ensures a puffy soft and chewy cookie!
  • I prefer baking cookies on silicone baking mats (Silpats) but you can also use parchment paper.
  • How do you know when your cookies are done? They’ll be golden around the edges and have just lost that glossy sheen on top.

Recipe Nutrition

Serving: 1cookie | Calories: 196kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 153mg | Potassium: 74mg | Fiber: 1g | Sugar: 14g | Vitamin A: 256IU | Calcium: 23mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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process shot of oatmeal cookies being made.
process shot of oatmeal cookies being made.
process shot of oatmeal cookies being made.
process shot of oatmeal cookies being made.

How to make Chewy Oatmeal Cookies

  1. Cream butter and brown sugar in a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment. It will take 2-3 minutes to fully cream.
  2. Mix in eggs, cinnamon, baking soda, and salt. (If desired, you can instead whisk together the cinnamon, salt, baking soda, and flour first.)
  3. Add flour (or flour mixture) and mix.
  4. Add quick oats and mix until combined.
  5. At this point you can add any mix-ins, scoop 1-tablespoon or 2-tablespoon cookie dough balls and bake at 350°F until light golden around the edges and no longer glossy on top.

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Storing & Freezing Oatmeal Cookies

Store these in an airtight container for up to 4 days or place in the freezer. You can freeze them up to 3 months!

Dietary Substitutions

I have tested these oatmeal cookies with a few different ingredients in case you’re on a special diet or can’t find certain ingredients.

  • Make these cookies Gluten-Free by using Bob’s Red Mill 1 to 1 Gluten Free Baking Flour (light blue bag). (Substitute it equally for the AP Flour.) Be sure that you use Quaker Gluten Free Oats too – regular oats are naturally gluten-free but sneaky bits of gluten can sneak into the batch, so Quaker has a completely GF line.
  • Make these with whole wheat flour by substituting 1/2 cup whole wheat flour with 1/2 cup all purpose flour. (Using all whole wheat flour requires other changes to the dough.)
  • You can substitute bread flour equally for the all purpose if you don’t have AP flour.
  • You can make these sugar free by using 1 1/4 cups of Swerve Brown Sugar. It’s the only completely 0 carb brown sugar on the market and really does taste good in recipes!!
  • Make them dairy-free by using Earths Balance Vegan Butter Sticks in place of butter (and omit any dairy add-ins, obviously).
stacked oatmeal cookies with candy mixed in

Customizing Cookies: Variations and Mix Ins

I’m showing you four different versions of cookies today, but the options for making different flavors is endless!

Frequently Asked Questions

Why did my oatmeal cookies spread so much?

If you don’t chill the dough they might flatten too much. I prefer a fluffy cookie that’s nice and soft – so chill cookie dough balls at least 30 minutes.

Why are my oatmeal cookies so dry?

Did you accidentally use old fashioned oats? Those will soak up much more moisture and make the cookies dry. So will not using real butter (not margarine or butter substitutes).

Why are my oatmeal cookies puffy?

We’ve chilled our dough to make soft cookies. Sometimes, when the cookie dough is really cold, they have a hard time getting started flattening. If you’ve chilled them longer than specified (or if you notice this happening during baking) you might want to give them a little press with a spatula or your palm to get them going.

Can I use old fashioned oats instead of quick cooking oats?

Yes, you can, but the texture will be heartier and slightly more “rustic.” Quick Oats are preferred for a softer, more cohesive cookie. Instead, make your own quick oats by pulsing old fashioned or rolled oats in a food processor a few times.

Why do I need to chill the dough?

Chilling the dough solidifies the butter, which slows down the spread in the oven, resulting in a thicker, softer, and chewier cookie.

Can I make these cookies vegan?

Yes! You can substitute an equal amount of Earth’s Balance Vegan Butter Sticks for the dairy butter.

How do I know when oatmeal cookies are done?

Pull them from the oven when the edges are perfectly golden brown but the centers still look slightly soft and under-baked.

Other Favorite Cookies

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.93 from 94 votes (60 ratings without comment)

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135 Comments

  1. These cookies came out perfect! I added 1c semisweet chocolate chips and cooked them for 12 minutes.I couldn’t keep my family from eating them! Thanks for a great recipe!

    Reply