Soft and Chewy Oatmeal Cookies Recipe

A close-up of a stack of oatmeal cookies.

4.75 from 4 votes

Soft and Chewy Oatmeal Cookies Recipe

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.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 146kcal

Author: Andrea

Equipment

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.

Notes

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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