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stack of chocolate chip oatmeal cookies with bite missing
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BEST Chewy Oatmeal Cookies Recipe

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!
Course Dessert
Cuisine American
Keyword cookie, oatmeal
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 32 minutes
Servings 24 cookies
Calories 196kcal
Author Dorothy Kern

Ingredients

  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 cup unsalted butter softened
  • 1 1/2 cups packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 1/4 cups quick cooking oats
  • 1 1/2 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.
  • 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.
  • 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 1 hour.
  • 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.

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)
  • 9x13-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.
This recipe can be halved easily!

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