Made with buttery oats, rich brown sugar, and warm cinnamon, these Soft and Chewy Oatmeal Cookies are the ultimate chewy cookies with incredible flavor that stays fresh for days.
These Oatmeal Cookies are a classic, comforting treat with a soft, chewy texture and a warm, hearty flavor. Made with rolled oats, cinnamon, and chopped walnuts, they are about to become everyone’s new favorite treat.
For more oatmeal inspired cookies you have to check out my Trail Mix Oatmeal Cookies No-Bake Peanut Butter Oatmeal Cookies, and Oatmeal Craisin Cookies.
Table of Contents
Why We Love Oatmeal Cookies
- Chewy oats create a soft texture that makes them irresistible.
- Simple ingredients make these cookies easy to bake anytime a craving hits.
- You can enjoy them for breakfast, as a snack or even for dessert.
Recipe Ingredients
Vanilla – Enhances the sweetness and warmth of the cookies. Use pure vanilla extract for the best flavor.
Cinnamon – Adds a warm, slightly spiced flavor that pairs perfectly with oats and brown sugar.
Quick Cooking Oats – Add chewiness and a soft texture. Bob’s Red Mill Quick Cooking Oats are a great gluten-free option.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Coconut Flakes Instead of Walnuts – If you want a hint of tropical sweetness and chewiness, replace the walnuts with shredded coconut.
Honey Instead of Sugar – For a naturally sweetened option, substitute part of the sugar with honey. The cookies will be softer and slightly denser.
How to Make Soft and Chewy Oatmeal Cookies
Step 1: Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Line 2–3 baking sheets with parchment paper, silicone baking mats, or spray with cooking spray.
Step 2: In a large bowl or the bowl of a stand mixer, beat together the butter, brown sugar, and sugar on medium speed until creamy. Add the eggs and vanilla and mix until smooth.
Step 3: In a small bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix until almost combined. Add the oats and walnuts and mix by hand until combined.
Step 4: Scoop the cookie dough in one-inch balls onto the prepared cookie sheets. Bake for 12–14 minutes, until lightly browned on the bottoms. Let cool on a wire rack.
Expert Tips
Use a Cookie Scoop for Even Sizes – Helps create uniform cookies that bake evenly, preventing some from overbaking while others remain underdone.
Chill the Dough for Thicker Cookies – While not required, covering the dough with plastic wrap and placing it in the refrigerator for 30 minutes helps prevent spreading and results in thicker, chewier cookies.
FAQs
If you’re wanting more flavor I recommend you stir in some raisins, nuts, chocolate chips, or even butterscotch chips for extra flavor.
A stand mixer or hand mixer makes mixing easier, especially when creaming the butter and sugar. However, mixing by hand works fine—just avoid overmixing once the dry ingredients are added to maintain a soft texture.
Storage Information
STORE Soft and Chewy Oatmeal Cookies in an airtight container at room temperature for up to 5 days, adding a slice of bread to help keep them soft.
For longer storage, FREEZE baked cookies in a freezer-safe bag with parchment paper between layers for up to 3 months.
To freeze cookie dough, scoop it into balls, flash freeze on a parchment-lined baking sheet, then transfer to an airtight container or freezer bag for up to 3 months. Bake frozen dough without thawing, adding an extra minute or two to the baking time. To REHEAT, microwave cookies for 8–10 seconds to restore their soft, chewy texture.
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Soft and Chewy Oatmeal Cookies Recipe
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Ingredients
- 1 cup butter - softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 3 cups quick cooking oats
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Line 2–3 baking sheets with parchment paper, silicone baking mats, or spray with cooking spray.
- In a large bowl or the bowl of a stand mixer, beat together the butter, brown sugar, and sugar until creamy. Add the eggs and vanilla and mix until smooth.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix until almost combined. Add the oats and walnuts and mix by hand until combined.
- Scoop the cookie dough in one-inch balls onto the prepared baking sheets. Bake for 12–14 minutes, until lightly browned on the bottoms. Let cool on a wire rack.
These are so good! I followed the recipe exactly and me and my kids loved them!
These are my hubby’s favorite cookie and these are so addicting! So excited to make these again during the weekend! Such a wonderful and very delicious cookie!
Weekend baking is the best!
These cookies are without a doubt the best and softest cookies! delicious!
And so filling with all the oats and nuts!