Chewy Oatmeal Cookies might just be my favorite cookies of all the cookies. The chewy texture, the nutty flavor, I find them very hard to resist!
This chewy oatmeal cookie recipe is my go to when making oatmeal cookies. It works great for making oatmeal chocolate chip cookies or oatmeal raisin cookies. But truth be told, I can happily eat them with no additions at all. They’re really the very best!
Chewy Oatmeal Cookies
This is your traditional, simple drop cookie recipe. No out of the norm ingredients or techniques, just simple, straight forward, chewy oatmeal cookies. If you can chill the dough for an hour or two, I highly recommend that, but you’ll still have great cookies even if you skip the chilling.
I do love to add some flaky sea salt to these. I’m a big fan of Maldon Sea Salt. The sea salt compliments the nutty, buttery flavor so well. These chewy oatmeal cookies are so flexible, you can add in whatever you like.
Chewy Oatmeal Cookies Recipe
The only slightly “out of the ordinary’ element to this oatmeal cookie recipe is that you chill the dough before baking. While this step is absolutely not necessary, it does wonders for the finished cookie! I strongly recommend you try it if you have the time to spare, or can plan ahead.
Chilled dough spreads less when baking resulting in a cookie with a chewier moister texture. I usually leave my dough covered in the fridge for at least an hour before baking, sometimes as long as over night.
If you don’t have time to chill the dough or prefer not to, I strongly recommend you add a bit more flour to the dough–about 1/3 of a cup. If you don’t the cookies may spread too much and run into each other.
Best Oatmeal Cookies
Like I said before, I can eat these cookies just as they are. They’re full of flavor and sweetness and an oaty taste I find irresistible. However, they would also be phenomenal with all different kinds of mix-ins.
Think outside the raisin box! Here are some more ideas for additions to these chewy oatmeal cookies:
- Dried cranberries
- Walnuts
- Pecans
- White Chocolate Chips
- Butterscotch chips
- Peanut butter chips
- M&Ms
- Caramel chips
- Dried apple pieces
Feel free to mix, match and get creative!
Everyone needs a good oatmeal cookie recipe. These cookies are sure to get rave reviews, whether you serve them plain or with mix-ins.
Chewy Oatmeal Cookies
Ingredients
- 2 cups all-purpose flour
- 3 cups oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt (sea salt preferred)
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup brown sugar (firmly packed)
- 2 large eggs
- 2 tsp vanilla
- 1 1/2 cup chocolate chips or raisins
Instructions
- In a large bowl combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
- In a mixing bowl or stand mixer, beat butter and sugars until light and creamy, approximately 2-3 minutes. Mix in eggs, one at a time, until well combined, but do not over mix. Mix in vanilla.
- Pour flour mixture into butter and sugar mixture and stir to combine well. Add in oats and chocolate chips or raisins and stir until well combined, but do not over-mix.
- Place cookie dough in refrigerator to chill for at least 30 minutes or up to 24 hours.
- Once ready to bake, preheat oven to 350 degrees F.
- Scoop cookie dough, approximately 2 tablespoons at a time, and place two inches apart on a cookie sheet that has been lined with a silicone baking mat or sprayed lightly with non-stick cooking spray.
- Bake for approximately 11-13 minutes or until starting to turn golden brown.
- Let cool on baking sheet for approximately ten minutes, then transfer to a wire rack for cooling. Repeat process with remaining cookie dough.
- Store tightly covered and enjoy.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Check out all of the cookie recipes on this site!
Perfect, chewy oatmeal cookies.
I hope your family loves this recipe as much as mine does. If you are a big oatmeal cookie fan like I am, here are a few other baking recipes with oats that you might want to try!
More Oatmeal Cookie Recipes
White Chocolate Raspberry Cookies combine oats, creamy white chocolate and sweet and tart raspberries!
Oatmeal Scotchies are a favorite of mine! I just love the contrast of flavors with oats and butterscotch.
I love oatmeal scotchie cookies so much that I turned them into Oatmeal Scotchie Muffins! These are kind of like starting your day with cookies. One of my all time favorite muffin recipes for sure!
I made these Chocolate Oatmeal Cookies entirely with oatmeal, no flour included, so as long as you check your ingredients, these are an easy gluten free cookie option that simply tastes like an amazing chocolate oatmeal cookie!
Cookies for breakfast? Close enough with my Oatmeal Cookie Muffins. My girls loved these so much I made them weekly for months!
I’m not the only one who loves oatmeal cookies! Chelsea’s Messy Apron has an insanely delicious recipe for Molten Lava Caramel Chocolate Oatmeal Cookies. Drooling!
Two Peas In Their Pod has a deliciously creative recipe for Biscoff Oatmeal Cookies. A cookie butter cookie, yes please! And as a bonus, this is a great option for those who can’t have peanut butter.
Bourbon Salted Caramel Oatmeal Cookies? Oh my, I like the way that Beyond Frosting thinks!
These Iced Oatmeal Cookies from Barefeet In The Kitchen are just like the kind you remember from the grocery store, only SO much better!
Crazy For Crust takes our beloved oatmeal cookie to the next level with her Chocolate Pecan Oatmeal Cookie Pie. I’ll take a slice. Or 12. Yum!
Enjoy!
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
SO good. Will definitely use this recipe again. The perfect amount of chewy!
what type of oaks – quick oats or regular oats. They look yummy
He Leana, I use old fashion, regular oats. I think the quick works as well, but I feel like you get a bit more texture with the old fashioned oats, and I prefer that.