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Servings: 2 dozen cookies

Soft and Chewy Oatmeal Cookies

Soft and full of oats, these oatmeal cookies are chewy and perfect for your oatmeal cookie craving.


  • 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


  1. Note: this dough needs to be chilled. Plan ahead!
  2. In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
  3. 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.
  4. 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).
  5. 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.
  6. Cover with plastic wrap and chill for at least 1 1/2 hours.
  7. 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!
  8. 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.
  9. 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.