You will love this basic Chewy Oatmeal Cookie recipe. This recipe is so easy to make and you'll end up with the best homemade cookies the whole family will love!
Why This Recipe is the Best
These soft and chewy oatmeal cookies are an old-fashioned favorite that never go out of style. They're easy to make, packed with comforting flavor, and disappear faster than you'd expect-so be sure to double the batch! Thanks to the brown sugar and perfect dough texture, they come out tender and moist every single time, making them a go-to treat in our home.
We are always up for a good cookie! Try our other soft and chewy cookies like Banana Cookies, Sour Cream Cookies, and 3 ingredient peanut butter cookies.
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Key Ingredients
Soft and chewy is the name of the game! We've got the best ingredients for this recipe to give you a moist and chewy cookie.
- Oats- Old-fashioned Quaker oats give you the best results. If you use quick oats, substitute at a 1:1 ratio.
- Sugar- Brown sugar and white granulated sugar are needed for this recipe. The brown sugar is what keeps the cookies so soft!
- Raisins- Raisins are used as an add-in in but you can also use chocolate chips or craisins.
- Cinnamon- Cinnamon and oats are a great combo, and this cookie is no exception. It isn't overpowering at all, the perfect touch.
- Eggs- This recipe uses both egg yolks and eggs. Use room temperature eggs for the best results. If you forget to set the eggs out, simply add them to a bowl of hot water for 2 minutes.
How to make Chewy Oatmeal Cookies
Learn how to make oatmeal cookies with these easy to follow steps. Use the pictures to help with the texture.
- Cream the butter and sugar together.
- Add in the egg and egg yolks and vanilla and mix until smooth.
- Next, add in the dry ingredients except the oats and raisins. Mix with the wet ingredients. Then add in the oats and raisins.
- Add scoops of 1 ½ Tablespoons of dough onto a parchment paper-lined baking sheet.
- Bake for 10-12 minutes in an oven preheated at 350° F. Remove from the oven and cool on the pan for 5 minutes before adding to a wire rack.
Hint: We love these cookies with craisins, walnuts, chocolate chips, white chips, peanut butter chips, and more, but make sure to not exceed 2 cups of add-ins.
Common Mistakes
Why Are My Oatmeal Cookies Flat? So why are your cookies coming out flat? Your oven may be too hot! If your oven is too hot, the butter will melt too quickly before the cookie has time to rise. Try reducing the heat by 25 degrees. You could also try adding an extra 2-4 Tablespoons of flour.
Top tip
Looking for the key to that perfect chewy texture? Make sure to stick to this recipe and instructions, and do not to overbake the cookies! These cookies may not look fully baked when they're ready. The edges should not be golden, and the tops should not be completely set (though close!). Once the edges have firmed up and the tops are mostly matte, they're ready.
Recipe
Chewy Oatmeal Cookies
Ingredients
- ½ cup butter softened
- ¾ cup brown sugar dark or light
- 2 Tablespoons granulated sugar
- 1 egg + 1 egg yolk at room temperature for best results
- 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 or other, see notes below
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer or with a mixing bowl and electric mixer, beat together the butter and sugars together on high until light and fluffy, about 2 minutes. Add the egg, egg yolk and vanilla and beat until well combined, about a minute. Add the flour, baking soda, cinnamon and salt and mix on low just until combined. Add the oats and raisins and mix on low just until combined.
- Spoon dough onto the parchment lined baking sheet, with dough balls about 1 ½ Tablespoons big. Bake for 10-12 minutes until the edges are set and the tops have just turned matte. Remove from the oven and allow to cool on the baking sheet for at least 5 minutes before moving to a cooling rack. Enjoy!
Video
Notes
- The butter should not be so soft that it is mushy. It should be soft enough that you can make an indent in it when you push your finger in it but not mush.
- I love making these with dark brown sugar for that richer flavor. These also taste amazing with light brown sugar.
- Eggs at room temperature make the best texture for cookies! If you forgot to get your eggs out to bring them to room temperature, simply place them in a bowl with hot water for about 2 minutes.
- We love these cookies with craisins, walnuts, chocolate chips, white chips, peanut butter chips and more. Feel free to get creative and combine different add ins like what chocolate craisin. Your total amount of add ins should not exceed 2 cups for a fully loaded cookie or 1 ½ cups for a loaded cookie.
- The secret for that chewy amazing texture that we love? Simply follow this recipe and directions and MAKE SURE to not over bake the cookies! These cookies don't appear done when they are done. The edges should not be golden and they shouldn't look completely cooked on top (but almost!). As soon as the edges have set and the tops are mostly matte, they are done.
- These cookies are actually best enjoyed fully cooled! Many cookies are perfection hot out of the oven, but our taste testers enjoyed these more when fully cooled.
Nutrition
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Substitutions and Variations
Try some of our favorite substitutions and variations for different fun flavors!
- Blueberry- Substitute dried or fresh blueberries 1:1 for raisins.
- Cinnamon- For a stronger cinnamon flavor, double it, the current recipe only has a subtle cinnamon flavor.
- Cranberry White Chocolate- Substitute craisins at a 1:1 ratio, then add ¾ cup white chocolate chips.
- Brown Butter- Brown the butter first. Find the instructions on our Pecan Pie recipe.
- Coconut-Pecan- Instead of raisins, add ⅔ cup each of coconut and chopped pecans.
- Chocolate chip- Don't like raisins? Try it with chocolate chips at a 1:1 ratio.
Storage
Store baked cookies in an air-tight container for 3-4 days for the best-tasting cookies. You can also freeze them once baked.
I love making the dough into balls and making a small batch. Then I freeze the rest of the dough balls in a freezer-friendly container for another day. Set the frozen dough on a parchment paper-lined baking sheet and thaw. Bake as usual.
Why Are My Oatmeal Cookies Dry?
They are usually dry because of one of 2 reasons. The first is that they got overbaked. Make sure to remove these as soon as the edges are set and start to turn golden. They will continue to bake for a couple of minutes after they come out of the oven, so it's important not to leave them in too long.
The second is too much flour. Make sure to measure your flour by first fluffing the flour, then spooning it into your measuring cup and scraping the top.
Andrea says
Wow I love how soft and chewy these oatmeal cookies are. I made them with craisins and white chocolate chips and they were so moist and fluffy.