When I say oatmeal cookies, what’s the first thing that comes to your mind? A ‘healthy’ snack that we only nibble when there’s no yummier treat left? Yeah- I used to think that too- until I tasted this delicious, nutty, and perfectly chewy oatmeal cookie recipe and completely changed my mind.
Here’s the thing with oats- they are known as diet treats, but in cookies, they add that perfect chew and warm, toasty flavor that’s totally addictive. With brown sugar, butter, cinnamon, and a few tasty extras in the mix, these oatmeal cookies are nutty and full of tasty flavor that you can’t get enough of!
The best part? You don’t need fancy ingredients or chocolate chunks to make these cookies amazing. It’s all about the oats, the perfect balance of butter and sugar, and a hint of vanilla that makes every bite soft, chewy, and melt-in-your-mouth delicious!
Why You’ll Love This Oatmeal Cookie
- Soft inside, crispy outside- it’s a perfect combo.
- Chewy and toffee-like goodness- all thanks to the brown sugar.
- The dough chills great, so you can bake fresh cookies anytime!
- Perfect little treats for gifts or lunchboxes.
- Stays soft for days without losing flavor.
Best Oatmeal Cookie Recipe: Ingredients You Need
Flour- all-purpose flour makes perfectly soft and chewy cookies.
Baking Soda– gives the cookies enough rise for a light and chewy texture.
Cinnamon & Salt– this spice is important to make a perfect oatmeal cookie! Cinnamon adds a warm flavor, and salt enhances and balances all the other flavors in the cookies.
Butter- it is the base of any cookie recipe, and butter helps the cookies to be light and fluffy. Make sure to use room temperature butter.
Sugar– brown sugar adds moisture, and granulated sugar gives a slight crispness around the edges of the cookies.
Egg– it binds the ingredients together. Without the egg, the cookies wouldn’t be chewy, but somewhat thinner and crisper.
Vanilla Essence– it gives the cookies a lovely aromatic sweetness.
Mix-ins- it is optional, you can add a mix-in according to your preferences. You can add raisins, nuts, shredded coconut, and white chocolate chips or semi-sweet chocolate chips, etc.
Choosing Oats: Pick Wisely, Bake Perfectly!
When it comes to cookies, you can’t just pick any kind of oats. Choosing the wrong type can totally change the texture and taste of your cookies. Here’s a quick guide to the oats you might see and which ones are perfect for your recipe:
For this recipe, I have used old-fashioned rolled oats that I regularly add to my breakfast porridge. I love how they cook up soft yet stay a little chewy- just the way I like my cookies too! If you are reaching for that quick oats option, go ahead- they will still work. But I gotta warn you, you will be missing out on that signature chewy bite and end up with a softer, more cake-like cookie instead. Still tasty, but just a different vibe altogether!
Now, if you are thinking instant oats or steel-cut oats– that’s a big no-no for this cookie. Instant oats make the dough too mushy, and steel-cut oats stay too tough. Stick with rolled oats(or quick oats if preferred) to get the cookie texture just right.
Upgrade Your Cookie With Mix-Ins and Sprinkles
Delicious on their own, these oatmeal cookies get even more fun if you throw in a handful of your favorite mix-ins! Try these simple ideas to give your cookies a little extra magic:
Peanut Butter– a dollop in the dough adds a gooey, nutty crunch that’s totally irresistible!
Chocolate Drizzle– bake the cookies plain and drizzle melted chocolate on top for a melty surprise.
Trail Mix– think of your favorite trail snack- now turn it into a cookie with nuts, seeds and dried fruits.
Coconut– add shredded coconut for extra chewiness.
Spice– a pinch of cinnamon, nutmeg, or cardamom adds instant cozy vibes.
Chocolate & Nuts Combo– chocolate chips paired with crunchy walnuts or pecans make them extra irresistible!
Tips For Perfect Oatmeal Cookies Every Time!
The secret lies in small details- and I am here to help you nail them for these oatmeal cookies:
- Don’t skip chilling the dough, as it helps the cookies hold their shape perfectly.
- Once the dry mix goes in, stir until just combined to keep the cookies soft.
- Use room temperature butter instead of melted butter, as it blends better with sugar.
- Take the cookies out when the edges are just golden for a chewy finish.
- Allow the cookies to sit for a few minutes on the tray so they set properly.
Freeze, Store, and Snack Oatmeal Cookies Anytime!
Keep your cookies fresh and chewy with a few simple tricks- whether you are baking now or later!
Make-Ahead Dough
Prep your cookie dough ahead of time and scoop it into small balls. You can freeze these cookie balls for up to 3 months and bake them straight from the freezer with an extra 1 or 2 minutes of baking time.
Quick Chill
For a short wait, chill the dough in the refrigerator for a few hours or overnight and you will get thicker and chewier cookies.
Store
Store the baked cookies in an airtight container, and they will stay good for a week at room temperature.
Freeze
Freeze the cookies in an airtight container and freeze them for up to 2 months. Thaw slightly or warm in the microwave for the perfect, gooey cookie experience.
Best Chewy Oatmeal Cookie Recipe
Ingredients
Dry Ingredients
- 2 and 1/2 cups Old Fashioned Oats
- 1 and 1/3 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- ½ tsp Salt
Wet Ingredients
- 1 cup Unsalted Butter
- 1 cup Brown Sugar
- ¼ cup Granulated Sugar
- 2 large Eggs
- 1 tsp Vanilla Essence
- ½ cup Black Raisins
- ½ cup Walnuts (Chopped)
Instructions
Preheat The Oven
- Preheat your oven to 190 degrees Celsius or 350 degrees Fahrenheit.
- Line a cookie sheet with parchment paper to prevent the cookies from sticking.
Combine Dry Ingredients
- Grab a mixing bowl and combine flour, baking soda, cinnamon, and salt in it.
- Mix the dry ingredients with a whisk and set them aside.
Add Wet Ingredients
- In a separate bowl, add the butter. Using a stand mixer, beat it for about 30 seconds.
- Add brown sugar and granulated sugar to the mix and beat on the medium speed of an electric mixer until creamy.
- Add the eggs, one at a time, and beat until combined.
- Stir in vanilla essence and beat again so the mixture becomes smooth and creamy.
Mix and Chill
- Gradually add the flour mixture to the wet ingredients and fold it in gently. Scrape the sides and bottom of the bowl so the batter is mixed properly.
- Stir in the oats, black raisins, and walnuts and mix them evenly in the batter.
- Cover the dough and refrigerate for at least 30 minutes and up to 3 days.
Bake, Cool, and Enjoy!
- Once chilled, scoop the dough and use a cookie scoop to portion it onto a cookie sheet.
- Bake the cookies in the preheated oven for about 10-12 minutes.
- Let them cool on a cookie sheet for 5 minutes and then transfer them to a wire rack to cool completely.
- Enjoy the warm, chewy oatmeal cookies with a glass of milk or your favorite hot beverage!
If you have been following my blog or YouTube channel, you know I love baking cookies. Chocolate chip, peanut butter, coconut, sugar, or butter cookies- you name it! And this oatmeal cookie is every bit as delicious as those, maybe even more.
People come in thinking oatmeal cookies are boring- but one bite of these chewy, buttery, and spiced cookies changes everything. The oats give them perfectly chewy bites while the brown sugar adds a caramel-like sweetness that melts in your mouth. Add a hint of cinnamon and vanilla, and you have got yourself some cozy, irresistible cookies that are impossible to stop eating!
Recipe FAQs
How Do I Make The Cookies Gluten-Free?
Swap the regular for a gluten-free 1:1 flour blend for a similar, tasty result.Â
Why Do My Cookies Spread Too Much?
Your cookies may spread if the dough is too warm or there’s too much butter. Chill the dough and measure correctly to fix it.Â
Why Do My Cookies Have Cracks On Top?
Sometimes, overmixing the dough may cause cracks in the cookies. Stir gently once the dry ingredients are mixed for a perfect finish.Â
Can I Skip On Brown Sugar Or White Sugar?
Skipping on brown sugar will give you thinner, less chewy cookies, while skipping white sugar may make them dense and crisp on the edges.Â
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