The Best Chewy Oatmeal Cookies
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Think oatmeal cookies are boring? Think again! These soft and chewy oatmeal cookies are bursting with cozy spices and hardy oats in every bite. This is the base I use for all of the oatmeal cookie recipes on my site, and I’m confident it will be your new favorite go-to base, too! You can also find this recipe on page 29 of my cookbook.
THE ONLY OATMEAL COOKIE BASE YOU’LL EVER NEED
Regardless of what an oatmeal cookie has inside of it (raisins! nuts + chocolate! butterscotch chips!), all oatmeal-based cookie lovers should agree that the oatmeal cookie itself has got to be absolutely on point.
For years, I’ve been filling my oatmeal cookie category with so many varieties and ways to oatify (technical word) different flavor profiles. While I am a fully-loaded cookie lover, I know that sometimes a basic, no frills cookie can hit the spot just as well as something that is almost quite literally bursting at the seams with goodies (looking at you compost cookies).
This tried and true recipe was carefully tested over a decade of perfecting just the right combination of ingredients to make a soft, moist, and chewy oatmeal cookie that lets oats take the spotlight in both flavor and texture.
Here’s why you’ll love these basic-but-very-not-boring chewy oatmeal cookies:
• this is a no chill cookie dough
• bursting with warm spices
• chewy with lots of texture
• keep them standard size or make them extra big
• so many varieties (see “variations” section below)
MY FAVORITE OATMEAL COOKIE INGREDIENTS
Sugar and spice and everything nice! That’s what oatmeal cookies are made of.
You will need:
• all-purpose flour
• baking soda
• ground cinnamon
• salt
• unsalted butter
• light brown sugar
• granulated sugar
• egg
• vanilla extract
• molasses
• old fashioned oats
MY SECRET INGREDIENT: MOLASSES
I am a huge fan of molasses, and it is just perfect in these oatmeal cookies. I can’t pass up that deep bold almost burned (in a good way!) caramel flavor.
Love molasses as much as I do? Make some shoofly pie, apple butter, apple butter pull-apart bread, or molasses iced oatmeal cookies next.
HOW TO MAKE THE CHEWIEST OATMEAL COOKIES
STEP #1
Start by whisking together the flour, baking soda, cinnamon, and salt, then set this mixture aside.
STEP #2
Next, cream together the butter and both sugars until light and fluffy, about 2-3 minutes. Add the egg and beat on high until combined. Add the vanilla and molasses and beat on high again until completely combined, scraping down the sides and bottom of the bowl as needed.
STEP #3
Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients and beat until combined. Add the oats and continue to mix on low until evenly dispersed. Allow the cookie dough to rest for 10 minutes.
WHY ARE WE LETTING THE COOKIE DOUGH REST?
Over the decade of perfecting my oatmeal cookie recipe, I shifted from chilling the dough to simply letting it rest. I have also adjusted the amount of butter in the cookie dough to create a gooey cookie that is super soft and malleable. Allowing the dough to rest instead of chill ensures the oats have enough time to absorb some of the moisture without firming it up too much so it can spread and stay soft and chewy.
STEP #4
Drop scoops of dough onto the prepared baking sheet then bake!
SUCCESS TIPS FOR THE BEST OATMEAL COOKIES
Use old-fashioned oats: do not use quick oats in these cookies! Old fashioned oats have more texture and are hardier, meaning a textured bite with lots of oomph. Quick oats tend to soak up too much moisture and the cookies are not nearly as chewy and they don’t typically spread very nicely.
Room temperature butter: butter that is too soft will make this cookie dough difficult to work with. Be sure your butter is at room temperature and no warmer.
Don’t leave out the molasses: even if you don’t like molasses, I urge you to keep it in these cookies. It brings a depth of flavor that is unmatched by any spices you could add, plus it adds some moisture to the cookie dough for maximum chewiness.
Let the dough rest: resting the dough is a step that really helps the cookie dough marry together before it starts to be handled. The moisture can get up in all of the oats to create a cohesive cookie dough.
Use a cookie scoop: for uniform sizes and shapes, use a cookie scoop. I’ve linked my favorites in the recipe card below, and don’t miss the suggestions on how to make bigger, bakery size cookies.
Do not overbake: this is crucial! Be sure to review the section above about how to identify when cookies are finished baking. There are notes in the recipe card to remind you, too.
HOW TO FREEZE COOKIE DOUGH
This cookie dough freezes beautifully, but since it’s so soft, you’ll need to chill it when it’s in balls first. Scoop balls of dough onto a baking sheet or plate lined with parchment or a silicone baking mat, chill until you can handle them, then transfer them to a zip-top bag or covered container before freezing for up to 2 months.
You can allow the cookie dough balls to come to room temperature or bake them frozen. Just keep in mind that frozen cookie dough balls will not spread the same way room temperature dough will.
HOW TO FREEZE BAKED COOKIES
Baked cookies freeze well, up to 3 months. Be sure they are covered or wrapped tightly to prevent them from being exposed to freezer air. Thaw at room temperature before serving.
Soft & Chewy Oatmeal Cookies Recipe
Ingredients
- ¾ cup + 1 and ½ Tablespoons (102g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 Tablespoons (85g) unsalted butter softened to room temperature
- ½ cup (100g) firmly packed light brown sugar
- 2 Tablespoons (25g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 Tablespoons (30mL) unsulphered molasses do not use black strap
- 1 and ½ cups (120g) old fashioned oats do not use quick oats
Instructions
- Preheat the oven to 350ºF (177ºC). Line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
- In a medium size bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.¾ cup + 1 and ½ Tablespoons (102g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- In a large bowl with a hand mixer, or a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 2-3 minutes. Add the egg and beat on high until combined. Add the vanilla and molasses and beat on high again until completely combined, scraping down the sides and bottom of the bowl as needed.6 Tablespoons (85g) unsalted butter, ½ cup (100g) firmly packed light brown sugar, 2 Tablespoons (25g) granulated sugar, 1 large egg, 2 teaspoons vanilla extract, 2 Tablespoons (30mL) unsulphered molasses
- Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients and beat until combined. Add the oats and continue to mix on low until evenly dispersed. Allow the cookie dough to rest for 10 minutes.1 and ½ cups (120g) old fashioned oats
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop scoops1 of dough onto the baking sheet. Bake cookies for 8-10 minutes2 or until edges are just set. Remove from oven and allow to rest on baking sheet for at least 10 minutes. Cookies will look underdone, and will "set" as they cool on baking sheets. Store cookies covered tightly at room temperature up to 5 days. Baked cookies freeze well, as does unbaked rolled dough (up to 2 months). Do not thaw and add an extra minute to baking time.
Notes
- Dough ball sizes: if you want extra large size cookies, use two scoops of dough. Bake time is 10-12 minutes.
- Bake time: it is imperative you don’t overbake these cookies, which will dry them out. They will look very underdone and you may see some bubbles on the tops of the cookies from the reaction with the leavener and the molasses. This is what you want!
- Add-ins: feel free to turn these into oatmeal chocolate chip cookies by adding ⅔ cup chocolate chips.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
These cookies are so delicious. You had me at molasses. I love using molasses in recipes. They come together very easily! Many thanks for sharing your recipe!
Thanks, Ken!
Had no time for any of my go-to desserts for a party and this one was perfect. No chill, simple ingredients, and everyone loved them. Not a leftover in sight!
Thanks, Lauren! So glad you liked them.