Hey y’all! If you’re on the hunt for a soft, chewy oatmeal cookies recipe that’s jam-packed with deliciously sweet flavor and comforting texture, you’ve landed in the perfect spot. These homemade cookies are thick, golden, and loaded with warm cinnamon, a touch of vanilla, and hearty oats. Whether you’re baking for a family gathering, holiday party, or just need a little pick-me-up, these chewy oatmeal cookies always hit the sweet spot. Let’s get cooking!

Why You’ll Love This

Super chewy and moist, never dry or crumbly.
Easy one-bowl recipe—minimal clean-up needed.
Perfect for customizing with nuts, chocolate chips, or dried fruit.
Delivers a nostalgic, bakery-style cookie flavor every time.
Stay soft for days, making them ideal for make-ahead treats.

Ingredients

1 cup (226g) unsalted butter, softened
1 cup (200g) packed brown sugar
½ cup (100g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 ½ cups (190g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups (240g) old-fashioned rolled oats
1 cup (160g) raisins, chocolate chips, or a mix (optional)

Directions

Prep and Cream the Mixture

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.

Add Wet and Dry Ingredients

Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually mix dry ingredients into the wet mixture.

Stir in Oats and Mix-Ins

Fold in the rolled oats and your choice of raisins, chocolate chips, or other mix-ins until evenly distributed.

Scoop and Bake

Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden but centers look slightly underbaked.

Cool and Enjoy

Let the cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

Use room temperature eggs for best texture—they combine more smoothly into the dough.
Don’t overbake! Slightly underbaked centers will yield chewier cookies.
You can chill the dough for 30 minutes before baking for thicker cookies.

Variations

Nutty Oatmeal Cookies: Add ¾ cup chopped walnuts or pecans.
Trail Mix Cookies: Mix in ½ cup dried cranberries and ½ cup mini chocolate chips.
Spiced Oatmeal Cookies: Stir in ¼ teaspoon ground nutmeg and a pinch of cloves for extra warmth.

Required Equipment

Large mixing bowl
Hand or stand mixer
Measuring cups and spoons
Rubber spatula
Two baking sheets
Parchment paper
Cooling rack

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies in a zip-top bag for up to 3 months—thaw at room temperature before serving.

Pairings & Serving Recommendations

Pair with a cold glass of milk or your favorite coffee for an indulgent treat.
Serve warm with a scoop of vanilla ice cream for a decadent dessert.
Pack them in lunchboxes or picnic baskets for a portable snack.

Pro Tips

For evenly sized cookies, use a cookie scoop or ice cream scoop.
Let the cookies cool fully on a wire rack to keep the bottoms from getting soggy.
Swirl a sprinkle of flaky sea salt on top just before baking for an extra pop of flavor.

FAQ

Can I use quick oats instead of old-fashioned rolled oats?

Yes, but cookies will be slightly less chewy and more tender since quick oats are finer in texture.

Can I make the dough ahead of time?

Absolutely! Cover and chill the dough in the refrigerator for up to 2 days before baking.

How can I make these cookies gluten-free?

Substitute all-purpose flour with a cup-for-cup gluten-free blend and ensure your oats are certified gluten-free.