You will love this basic Chewy Oatmeal Cookie recipe. It’s simple to follow and yields soft, tender cookies that the whole family will enjoy.
Why This Recipe is the Best
These soft, chewy oatmeal cookies are an old-fashioned favorite for good reason. The combination of brown sugar and the right dough texture keeps them moist and tender. They’re fast to make and vanish quickly—double the batch if you’re serving a crowd.
If you enjoy soft, chewy cookies, try other favorites like Banana Cookies, Sour Cream Cookies, or 3-Ingredient Peanut Butter Cookies.
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Key Ingredients
These ingredients deliver the moist, chewy texture that defines this cookie.
- Oats – Use old-fashioned rolled oats for best texture. Quick oats can be used 1:1 but change the chew slightly.
- Sugars – A mix of brown sugar and granulated sugar keeps the cookies soft; brown sugar adds richer flavor and moisture.
- Add-ins – Raisins are classic, but chocolate chips, craisins, or nuts work well. Keep total add-ins under 2 cups.
- Cinnamon – A subtle warming note that pairs perfectly with oats.
- Eggs – This recipe calls for one egg plus an extra yolk. Use room temperature eggs for best results; if needed, warm in hot water for 2 minutes.
How to make Chewy Oatmeal Cookies
Follow these straightforward steps and refer to the photos for visual guidance on texture and consistency.
- Cream the butter and sugars together until light and fluffy.
- Add the egg, extra yolk, and vanilla. Mix until smooth.
- Add the dry ingredients (flour, baking soda, cinnamon, salt) and mix on low until combined, then stir in the oats and raisins.
- Scoop dough in 1 ½ tablespoon portions onto a parchment-lined baking sheet.
- Bake at 350° F for 10–12 minutes, until the edges are set and the tops have mostly turned matte. Cool on the pan 5 minutes, then transfer to a wire rack.
Hint: Try mix-ins like craisins, walnuts, chocolate chips, white chips, or peanut butter chips—just don’t exceed about 2 cups total for a balanced cookie.
Common Mistakes
Why Are My Oatmeal Cookies Flat? Cookies can flatten if the oven is too hot and the butter melts before the cookie has time to set. Try lowering the oven temperature by 25°F or add 2–4 tablespoons more flour if needed.
Top tip
For the ideal chewy texture, avoid overbaking. These cookies may look slightly underdone when they’re ready: edges should be set but not browned, and tops should be mostly matte. Remove them as soon as the edges are firm and let them finish setting on the hot pan.
Recipe
Chewy Oatmeal Cookies
Ingredients
- ½ cup butter, softened
- ¾ cup brown sugar (light or dark)
- 2 Tablespoons granulated sugar
- 1 egg + 1 egg yolk (room temperature)
- 1 Tablespoon vanilla
- 1 ¼ cups flour
- ¾ teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups rolled oats
- 1 cup raisins (or chocolate chips / mix-ins, see notes)
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- In a stand mixer or with an electric mixer, beat the butter and both sugars on high until light and fluffy, about 2 minutes. Add the egg, egg yolk, and vanilla; beat until combined. Mix in the flour, baking soda, cinnamon, and salt on low just until combined, then stir in the oats and raisins.
- Spoon dough into roughly 1 ½ tablespoon portions onto the prepared sheet. Bake 10–12 minutes until the edges are set and the tops are mostly matte. Cool on the baking sheet at least 5 minutes before transferring to a wire rack. Enjoy!
Notes
- Butter should be softened but not mushy—press a finger into it and it should give slightly.
- Dark brown sugar gives a richer flavor, but light brown sugar works well too.
- If your eggs are cold, place them in a bowl of hot water for about 2 minutes to bring them to room temperature.
- Mix-ins: craisins, nuts, or chocolate chips are great. Keep total add-ins to about 1½–2 cups depending on how loaded you want the cookies.
- Do not overbake. Cookies will look slightly underdone when done; remove when edges are set and tops are mostly matte.
- These cookies taste best fully cooled, though they’re tempting warm straight from the oven.
Nutrition
Calories: 132 kcal
Carbohydrates: 21 g • Protein: 2 g • Fat: 5 g • Sugar: 8 g
Related
Looking for similar recipes? Try these:
Lemon Blueberry Cookies-
Soft Pumpkin Snickerdoodles
-
Ginger Molasses Crinkle Cookies
-
Chocolate Peanut Butter Cookies
Substitutions and Variations
Try these ideas to change the flavor or texture:
- Blueberry – Substitute dried or fresh blueberries 1:1 for raisins.
- Extra Cinnamon – Double the cinnamon for a stronger spice note.
- Cranberry & White Chocolate – Use craisins 1:1 and add ¾ cup white chocolate chips.
- Brown Butter – Brown the butter first for a nutty depth; use cold butter if a specific browning method is desired.
- Coconut & Pecan – Replace raisins with ⅔ cup coconut and ⅔ cup chopped pecans.
- Chocolate Chip – Swap raisins for chocolate chips 1:1 if preferred.
Storage
Store baked cookies in an airtight container at room temperature for 3–4 days. You can also freeze baked cookies. For make-ahead convenience, portion dough into balls and freeze them in a freezer-safe container; thaw on a parchment-lined sheet and bake as directed.
Why Are My Oatmeal Cookies Dry?
Dry cookies are usually caused by one of two issues: overbaking, or too much flour. Remove cookies as soon as the edges are set and beginning to turn golden, since they continue to set after leaving the oven. Measure flour correctly by fluffing the flour, spooning it into the cup, and leveling off to avoid packing too much in.