Breakfast/ Cookies/ Dessert/ easy/ Holiday/ quick

Chewy Oatmeal Cookies

October 24, 2019

These oatmeal cookies are a classic favorite. Filled with chocolate, fruit or nuts, these chewy oatmeal cookies can be made with your favorite mix-ins.

Chewy Oatmeal Cookies |

Happy New Year guys! If there’s one thing I wish for you this year, it’s that you’ll be blessed with some of these amazing oatmeal cookies, or maybe these chocolate chip cookies. If you lived near me, I would be happy to give you some, because (1) I’m generous, and (2) I made like 60 of them because I got too excited about this new year.

Chewy Oatmeal Cookies |

I’m always surprised to learn just how many people prefer their chocolate chip cookies with oatmeal. If you’re one of these people, then I’ve prepared these cookies just for you. They make a great base for anything you might want to add, not just chocolate chips.

These easy oatmeal cookies are a great way to use up any leftover dried fruit, nuts or chocolate from your holiday baking projects. You can make the classic oatmeal raisin, or if you’re a chocolate lover like me, throw in some chocolate chips for a chewy chocolate chip oatmeal cookie.

These Oatmeal Cookies are Soft and Chewy

Even when I mistakenly over bake them, these homemade oatmeal cookies still turn out chewy. The cookies bake thick and beautiful, and are full of flavor. For add-ins, I recommend chocolate chips or chunks, toasted nuts, dried fruits, or a combination of any of them.

To get a perfectly chewy cookie, it’s important not to overmix your dough. With all the mix-ins, this is an easy mistake to do so be extra careful as you add in the oats, chocolate, nuts or whatever else you are putting into the oatmeal cookies.

Chewy Oatmeal Cookies |

Use Old-Fashioned Rolled Oats

Don’t use quick or instant oats in this oatmeal cookie recipe. Old-fashioned oats, like the classic Quaker Oats, have the best flavor and will produce the best texture. Quick oats make less chewy cookies, and instant oats lose their shape and make a dense cookie. You can use any leftover oats to make some homemade granola bars.

Chewy Oatmeal Cookies |

A Blend of Sugars for a Chewy Oatmeal Cookie

I use more brown sugar than granulated sugar for this chewy oatmeal cookie recipe. This gives the cookies a slight caramel flavor and makes them super moist and chewy. If you want the oatmeal chocolate chip cookies to be more crispy and don’t mind them being sweeter, you can add a few more tablespoons of granulated sugar but don’t reduce the amount of brown sugar or else the cookies will lose their chewiness.

Chewy Oatmeal Cookies |

Spices for Flavor

While cinnamon is a classic addition to the best oatmeal cookies, you can use your favorite spice (about 1/4 teaspoon) instead. Ground ginger or cardamom work very well here. If you don’t want to use alternative spices, make sure to at least use either the cinnamon or nutmeg for some flavor in the oatmeal cookie recipe.

Mix-In Ideas for Oatmeal Cookies

This oatmeal cookie recipe is just the base for any variety of mix-ins. You can make the classic oatmeal raisin cookie, my favorite oatmeal chocolate chip cookies, or even throw in some dried fruit, toasted nuts, or even salty pretzels. The opportunities are endless for this easy and versatile  oatmeal cookie recipe.

If using nuts, take a few extra minutes to toast your nuts. You can do this by putting the nuts on a sheet pan in an oven set to 350F and baking for 8-10 minutes, until they are lightly browned and fragrant. Be sure to cool them slightly before adding them to your dough.

Chewy Oatmeal Cookies |

More Cookies:

5 from 9 votes
Chewy Oatmeal Cookies |
Oatmeal Cookie Recipe
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
YIELD: 20 -24 cookies

  • 3/4 cup (100 g/3.5 oz.) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg , optional
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/115 g) unsalted butter, at room temperature
  • 1/2 cup (100 g/3.5 oz.) light brown sugar (dark is fine, too)
  • 1/4 cup (50 g/1.7 oz.) granulated sugar
  • 1 large egg , at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups (120 g/4.3 oz.) old-fashioned/rolled oats
  • 1-2 cups add-ins (see note for options)
  1. In a large bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  2. In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in the egg until combined, then beat in vanilla extract. Add flour mixture and beat on low speed just until combined. Don’t over mix. Add in oatmeal and all other add-ins, and keep mixing on low just until combined. The less you mix, the softer the cookies will be. Dough will be sticky and soft at this point, so I highly recommend chilling it for at least 30-60 minutes. Cover and place in the fridge.
  3. Preheat oven to 350°F/180°C. Line pan with parchment paper and set aside.
  4. Drop rounded balls of dough onto prepared baking sheet, the size of 2 tablespoons each, and spacing 2 inches apart. Bake for 10-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
  5. Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To thaw, leave on counter, still covered, or overnight in the fridge.
Recipe Notes

- To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes in a preheated 350F/180C oven, or until lightly browned and fragrant. Allow to cool, then chop into pieces.
- For add-ins: A great combination of add-ins is chocolate chips, toasted nuts (pecans, walnuts, pistachios, hazelnuts), and dried fruit (raisins, dried cranberries, dried cherries). Pecans and raisins are great together, as are pistachios and cranberries, dried cherries and chocolate chips. If you only add one kind of add-in, use 1-1.5 cups. If you use more than one kind, use up to 2 cups total.

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  • Reply
    January 6, 2015 at 2:46 pm

    מאדדדדדדדדדדד אוהבת עוגיות כאלה. שוב – במיוחד שיש בהן שיבולת שועל!
    יכולה לזלול אותן כל היום!
    לא בטוחה באיזה אזור אתם גרים\ אבל מאחלת לכולנו לעבור את הסערה הזאת בשלום ומהררררררררררר

  • Reply
    [email protected]'s Recipes
    January 7, 2015 at 2:33 pm

    Oatmeal cookies are my favourite. I baked some from Bouchon Bakery a while ago and they were very delicious too. I am saving this for my next batch. They look awesome!

    • Reply
      January 11, 2015 at 7:36 am

      I love everything from Bouchon Bakery, and love the book too!

  • Reply
    January 11, 2015 at 11:03 pm

    I just made these exactly to your recipe and they are perfect! Sweet, salty, chewy and a little different than the usual oatmeal cookie. Thank you!

    • Reply
      January 12, 2015 at 5:18 am

      Thank you so much Kelsey! 🙂 I’m so glad you like them!

  • Reply
    February 8, 2015 at 6:52 pm

    Do i have to use eggs?

    • Reply
      February 9, 2015 at 5:35 am

      Hi Claudia, yes, eggs are necessary for this recipe both for taste and texture.

  • Reply
    February 14, 2015 at 9:52 am

    Thank you Shiran! by the way i tried it. Girl best ever

    • Reply
      February 15, 2015 at 10:41 am

      Great! I’m really glad you like them 🙂

  • Reply
    March 17, 2015 at 8:14 am

    I love that you put the converted measures in grams! It makes it so much easier for me when I grow lazy converting all of them myself (I’ll never understand the sticks of butter thing… Is it like a common size available or something?)
    My oven is warming up, I hope it won’t fail me on these delicious cookies 😀

    • Reply
      March 17, 2015 at 1:34 pm

      That’s great to hear Celia, thank you! US butter is sold in packages that are divided into “sticks”, and one stick equals 4 ounces. Enjoy your cookies!

    • Reply
      November 11, 2020 at 9:30 pm

      I’m confused. Is it 1 cup or 2 cups of add-in? In the recipe card it says 1 cup then the note says 2…(1.5 cups of one kind)

      • Reply
        November 15, 2020 at 6:31 am

        I edited it and I hope it’s more clear now 🙂

  • Reply
    February 11, 2017 at 11:06 am

    Hi shiran
    How Can I add banana to the recipe?

    • Reply
      February 15, 2017 at 5:17 am

      Banana will change the texture and flavor of the cookies, so I suggest using another recipe that uses it.

  • Reply
    May 8, 2017 at 1:25 am

    Hi Shiran. I have a question..I tried this recipe but the batter turned out quite sticky and runny. I chilled it for few hours before baking it, but the dough spreads wide, leaving the cookies become really thin. What could be the issue?


    • Reply
      May 14, 2017 at 5:28 am

      It shouldn’t be runny, and the longer you chill it, the less it spreads. Make sure that the butter is at room temperature, and not melted. If still runny, you can add more flour.

      • Reply
        April 5, 2021 at 7:57 pm

        this can happen if you live in a warm humid place… it happens to me all the time. I usually cut the butter half and use butter from the fridge, literally room temp wont work for me also chill the dough (less butter + cold butter +chill dough = works great for me )

  • Reply
    Ronda Pedigo
    December 8, 2017 at 11:56 am

    Hi Shiran, can I use quick oats instead of old-fashioned oats?

    • Reply
      December 9, 2017 at 8:10 am

      Hi Ronda, old-fashioned oats have the best flavor and will produce the best texture. It’s possible to use quick oats (but not instant), just know that the cookies will be less chewy.

  • Reply
    October 28, 2018 at 9:39 am

    These are really great. I followed Alton Brown’s advice and used strong bread flour vs all-purpose and used 120g brown sugar and no white. And baked on convection. I don’t have a hand-mixer so I creamed my butter with a fork. Besides the changes, I’m a big fan!! Chewy with a nicely crisp, buttery exterior. The nutmeg is stellar.

  • Reply
    December 4, 2018 at 4:33 pm

    Thank you very nice recipe. Just made the cookies turned out Great!

  • Reply
    Melissa Kircher
    December 6, 2018 at 5:32 pm

    How do I figure out the measurements for 100 cookies? I’m going to make these for a cookie exchange but your recipe is only for 20-24 cookies. Thanks!

    • Reply
      December 9, 2018 at 11:11 am

      Hi Melissa, you can just multiply the amount of ingredients depending on on many cookies you want.

  • Reply
    January 5, 2019 at 2:15 am

    I made these tonight for a soon-to-be-mom and they taste amazing! I love the amount of clove!
    Mine turned out very thin and gooey, crisp on the edges, looking like oatmeal lacies. I had chilled the dough for 45 min in the fridge beforehand and followed the recipe to a T. Is there someway I can counteract this with some substitutions or instructions?

  • Reply
    January 21, 2019 at 3:18 pm

    Made these, no cinnamon, half cup walnuts, half cup raisins, half cup dried cranberries. Let dough chill half hour. OMG. Best cookies I have ever made!!! Cooked 12 minutes. Crispy edges, softer center. It’s hard to make myself stop eating them!

  • Reply
    January 29, 2019 at 3:50 pm

    I found these turned out poorly – too gummy. Kinda regretting making a double batch before I had tested the recipe.

  • Reply
    February 14, 2019 at 10:19 pm

    I used tart dried cherries and subbed in some honey and turbinado sugar, mixed everything by hand w a spoon.
    These were some of the best cookies! Family and neighbors can’t get enough! Thanks

  • Reply
    February 16, 2019 at 7:05 pm

    I used dried cherries and semi sweet chocolate chips…they’re amazing. Thank you for sharing.

  • Reply
    March 18, 2020 at 11:27 am

    I used dried apricots, raisins and dried cranberries and they just turned out delicious! Very moist and flavorful. Thank you for the recipe.

  • Reply
    August 18, 2020 at 7:07 pm

    5 stars

  • Reply
    August 18, 2020 at 7:20 pm

    Ohhhh and skip refrigerating the cookie dough for 30 minutes, just toss the bowl into the freezer for 10 minutes then make cookie dough balls and place on cookie sheet lined with parchment paper.

  • Reply
    February 18, 2021 at 12:56 pm

    I made these added white chocolate chips and pecans . Great recipe thank you so much.

  • Reply
    March 13, 2021 at 12:33 pm

    Wow! I’m not a baker but decided to try these. I don’t have a stand mixer so used an electric mixer for the butter, sugars, egg & vanilla and then mixed by hand. For add-ins I used toasted pistachios, dried cranberries & dark chocolate chips. My bf absolutely loved these cookies. He brought some to work and they were a big hit. His boss said it was one of the best cookies he ever ate. I’ll be making these again!

  • Reply
    trish walsh medina
    December 15, 2021 at 7:48 pm

    thank u i love oats and looked for a recipe that had more oats or portioned to flour . i tweaked it to make it well because u can . but the bace amounts work really well . i doubled amounts ,added ginger and all spice .soaked ,cran berry . no salt . used salted butter . melted ,the key is the temp cool enough so the beaten eggs don’t set up, cane sugar is what makes the chewy and brown sugar .just switch using more cane then brown . i melted no hand mixer soaking fruit keeps dough moist rolled out logs wrapped up and froze the dough is now x mas gifts , let some one else bake.

  • Reply
    June 11, 2022 at 1:41 am

    Shiran this recipe really looks great! I’m going to make the with my 6 year old grandson tomorrow. However, can I eliminate the granulated sugar and use only the 1 cup of brown sugar. Will this affect the outcome of the cookies?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      June 12, 2022 at 2:13 pm

      Hi Linda, reducing the sugar might affect the final outcome of the cookies 🙂 I recommend sticking to the recipe if you can!

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