This oatmeal cookie recipe is the ultimate cozy treat — soft, chewy, and full of that buttery cinnamon flavor everyone loves. It’s quick to make, easy to customize with your favorite mix-ins, and perfect for stocking the cookie jar or sharing with friends.
Why You’ll Love This Oatmeal Cookie Recipe
These cookies are one of those recipes you make once and immediately think, “Okay yep, this is going on repeat.” They’re easy, reliable, and give you that cozy, homemade cookie vibe without any fuss. Here is why you’re guaranteed to love this oatmeal cookie recipe:
Perfect Texture
These cookies bake up with the best texture — soft and chewy in the center with lightly golden edges. The oats add the perfect bit of heartiness without making them dry or heavy. It’s the perfect chewy cookie!
Packed With Flavor
Between the butter, brown sugar, vanilla, and a hint of cinnamon, every bite is warm, sweet, and comforting. They taste like the kind of cookie you want with a cup of tea, tucked into a lunchbox, or shared straight from the baking tray.
Easy to Make
No complicated steps here — just simple mixing, scooping, and baking. The dough comes together quickly, and chilling it helps everything bake evenly for consistently great cookies.
Customizable
Keep them plain and classic, or mix in raisins, chocolate chips, nuts, or anything you love. This recipe is super flexible and perfect for making your own!
For more cookie recipes, check out my shortbread cookies, butter cookies and coconut cookies!
How to Make Oatmeal Cookies
You can find the full list of ingredients for this oatmeal cookie recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Line two to three large baking sheets with parchment paper and set aside.
In a medium bowl, combine flour, baking soda, baking powder, salt, and ground cinnamon. Using a whisk, mix until well combined and set aside.
In a large mixing bowl combine unsalted butter, light brown sugar, and white sugar. Using a hand mixer or stand mixer on medium speed, cream for 3 minutes until light and fluffy.
Add eggs one at a time, mixing on low until each is fully incorporated. Mix in the vanilla until just combined.
Add the dry ingredients to the mixture and mix on low until the dough just comes together. Avoid overmixing. Remove any dough from the attachments as the rest of the mixing will be done by hand.
Add in rolled oats (quick oats work too), along with any optional mix-ins like raisins or chocolate chips. Using a spatula, mix until just combined.
Using a medium cookie scoop (about 1½ tablespoons), portion the cookie dough onto your prepared baking sheets, leaving around 2 inches between each cookie. If you don’t have a scoop, a tablespoon works fine. Chill in the fridge for 30 minutes (makes for chewier, thicker cookies).
While the dough chills, preheat your oven to 375°F (190°C) conventional.
Once chilled, you can gently roll the dough balls in the palm of your hands for a neater look if you like. Bake one tray at a time in the middle rack of the preheated oven for 11–13 minutes, or until the edges are just turning a light golden brown. The centers may look slightly underbaked/shiny but that’s okay as overbaking will result in dry cookies. If you prefer crispier cookies, you can bake for a few extra minutes.
Let the cookies cool on the tray for about 15 minutes, then transfer to a wire rack to cool completely. Enjoy!
How to Store Oatmeal Cookies
Store the cookies in an airtight container at room temperature for up to a week. They will last longer, but may become a bit stale or less flavorful. If you want to keep them longer, freeze them in a sealed container or freezer bag for up to 3 months. Let them thaw at room temperature before enjoying. I like to pop mine back into the oven to bring them back to that just-baked taste and texture!
Chewy Oatmeal Cookie Recipe
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1¾ cups (210 g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt - omit if using salted butter
- 1 tsp ground cinnamon
- 1 cup (226 g) unsalted butter - room temperature
- ¾ cup (150 g) soft light brown sugar
- ¾ cup (150 g) white granulated sugar
- 2 large eggs - room temperature
- 1¾ tsps vanilla extract/essence
- 2¾ cups (245 g) rolled oats - quick cooking oats work too
- 1 cup raisins or chocolate chips - optional
Instructions
- Line two to three large baking trays with parchment paper and set aside.
- In a medium bowl, combine flour, baking soda, baking powder, salt, and ground cinnamon. Using a whisk, mix until well combined and set aside.
- In a large bowl combine unsalted butter, light brown sugar, and white sugar. Using a hand or stand mixer on medium speed, cream for 3 minutes until light and fluffy.
- Add eggs one at a time, mixing on low until each is fully incorporated. Mix in the vanilla until just combined.
- Add the dry ingredients to the bowl and mix on low until the dough just comes together. Avoid overmixing. Remove any dough from the attachments as the rest of the mixing will be done by hand.
- Add in rolled oats, along with any optional mix-ins like raisins or chocolate chips. Using a spatula, mix until just combined.
- Using a medium cookie scoop (about 1½ tablespoons), portion the dough onto your prepared trays, leaving around 2 inches between each cookie. If you don’t have a scoop, a tablespoon works fine. Chill in the fridge for 30 minutes.
- While the dough chills, preheat your oven to 375°F (190°C) conventional (see note 1 if using a convection oven with a fan).
- Once chilled, you can gently roll the dough balls in the palm of your hands for a neater look if you like. Bake one tray at a time in the middle rack of the oven for 11–13 minutes, or until the edges are just turning a light golden color. The centers may look slightly underbaked/shiny but that's okay as overbaking will result in dry cookies.
- Let the cookies cool on the tray for about 15 minutes, then transfer to a wire rack to cool completely. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
8 Comments
MK’s recipes are always good, and this one is no different. Chewy on the inside and crunchy around the edges – perfect. Thank you MK!
So glad you loved them Sharon! 😀
Good cookies. I added raisins.
Mine came out fine. They were a little thicker than the picture. I weighed them at 40 grams, probably heavier than what the author did. Still good cookies,
These cookies are amazing! Thank you MK for the time you take to create these recipes!
These cookies are amazing, despite the fact that I forgot to add the vanilla extract and the eggs. I had to add the eggs last LOL. I’m glad I decided to give these a try! Thank you MK for the time you put in creating these recipes!
Absolutely delicious thank you
I’ve been making these for over 30 years although I used mixed spice as I don’t like cinnamon, I also add 2tbsp of grated lemon rind. Delicious.