Chewy Oatmeal Cookie Recipe
Print Pin VideoThis 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.
IMPORTANT: 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
Note 1. If using a convection oven with a fan, bake at 340°F (170°C) as the fan speeds up baking.
Nutrition
Calories: 204kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 91mg | Potassium: 65mg | Fiber: 1g | Sugar: 14g | Vitamin A: 273IU | Vitamin C: 0.003mg | Calcium: 23mg | Iron: 1mg
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.
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations :)