Chewy oatmeal cookies are favored for their perfectly chewy texture, which is exactly what you want in an oatmeal cookie. While some may enjoy adding raisins or chocolate chips to these cookies, we find that the oats themselves create a deliciously satisfying cookie. Go ahead and give them a try — you won’t regret it!
Chewy oatmeal cookies are simply delightful for oatmeal enthusiasts who appreciate the classic simplicity of this beloved baked good. These cookies are favored by many for their perfectly chewy texture, which is exactly what you want in an oatmeal cookie. In fact, there are those who argue that adding raisins or chocolate chips to an oatmeal cookie is unnecessary and detracts from the pure, unadulterated flavor and texture of the oats. These purists believe that the oats themselves are enough to create a satisfying and delicious cookie, and they are certainly not alone in this belief. In fact, there are oatmeal lovers everywhere who share this love for the simple, yet satisfying pleasure of a chewy oatmeal cookie.
Do I need to chill the dough?
Chilling your dough is totally optional. Most of the time we just don’t have the patience for it, but you can definitely chill your dough if preferred.
Can I add raisins or chocolate chips to chewy oatmeal cookies?
Absolutely! Whether you prefer raisins or chocolate chips, our oatmeal chocolate chip cookie recipe has you covered if you want to add a little something extra to your cookies.
How to Modify for Crispier Cookies:
- Reduce the amount of brown sugar — and replace with additional white sugar — in the recipe.
- Increase the baking time by a minute or two.
Freezer Instructions:
To freeze prepared cookie dough before baking, scoop cookie dough into balls and place on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the dough balls are firm, about 2 hours. Once frozen, transfer the cookie dough balls to a resealable, freezer-safe bag or container for up to 2 months. When ready to bake there is not any need to thaw the dough. Simply bake as instructed in the recipe card, adding a few additional minutes as necessary.
Storage and Reheating Instructions:
Allow cookies to cool completely on a wire rack before storing in an airtight container at room temperature for up to one week, in the fridge for up to two weeks, or in the freezer for up to three months. Make sure to layer the cookies between pieces of wax paper or parchment paper to prevent them from sticking together.
To reheat oatmeal cookies that have been stored at room temperature or in the refrigerator, place them on a baking sheet in an oven preheated to 350 degrees Fahrenheit until warmed through, about 5 minutes.
To reheat cookies from frozen, either thaw the cookies first before reheating in the oven, or simply microwave the frozen cookies in 10-20 second increments until warmed through.
If you like this recipe, you may be interested in these other delicious cookie recipes:
Chewy oatmeal cookies are favored for their perfectly chewy texture, which is exactly what you want in an oatmeal cookie. While some may enjoy adding raisins or chocolate chips to these cookies, we find that the oats themselves create a deliciously satisfying cookie. Go ahead and give them a try — you won’t regret it!
Ingredients
- 1 cup salted butter softened
- 3/4 cup brown sugar tightly packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon (optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 2 cups quick oats or rolled oats
Instructions
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Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
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In the bowl of a stand mixer fitted with the paddle attachment, begin mixing together butter, brown sugar, and white sugar and mix on low speed. Increase to medium and continue mixing until smooth, about 1 minute.
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Add in the eggs and vanilla extract and mix until just combined, about 30 seconds.
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Add in the flour, cinnamon, baking powder, baking soda, and salt. Mix until well combined.
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Stir in the quick oats until fully incorporated.
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Scoop the dough into 2-inch balls and place them onto the prepared baking sheets, about 12 per pan. If desired, sprinkle a little bit of sugar on top of each ball of dough.
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Bake the cookies in the preheated oven for 10-12 minutes, until the tops are golden brown.
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Allow the cookies to cool on the pan for 15 minutes before serving warm, or transfer them to a wire rack to cool completely. Enjoy!
Notes
For a chewier softer cookie, bake for 10 minutes.
Serving: 1large cookie | Calories: 216kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 196mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Vitamin A: 311IU | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 1mg
