Name: Chewy Oatmeal Cookie
Yield: 15

This Chewy Oatmeal Cookie Recipe delivers soft, chewy cookies every time. Enjoy them plain or load them with your favorite mix-ins.

author’s note

Soft, Buttery, Chewy, And Full Of Flavor!

As much as It is satisfying to chocolate, sometimes nothing beats the simplicity of an old-fashioned oatmeal cookie.

Soft, buttery, chewy, and full of flavor—this is the recipe I’ve been perfecting for months, and I’m so excited to finally share it with you!

If you’re craving chocolate chips, raisins, or nuts, you can easily add them to this base recipe. Or, check out these Oatmeal Chocolate Chip Cookies or Oatmeal Pecan Cookies.

For a twist on the classic, try using dried cranberries instead of raisins—you won’t regret it!

Chewy Oatmeal Cookie Recipe Ingredients

Ingredient	Swap Or Tip
Old-fashioned oats	Use rolled or old-fashioned oats for the best chewy texture. Quick oats will make the cookies softer and less textured. Do not use steel-cut oats.
Oat flour	Make your own by blending old-fashioned oats until they resemble flour.
Dark brown sugar	Adds moisture, chewiness, and rich molasses flavor. Light brown sugar also works.
Unsalted butter	Let it soften at room temp, but do not melt it. Melted butter can cause the cookies to spread too much.
Cornstarch	Helps keep the centers soft and tender.
Cinnamon	Adds a subtle warmth but can be left out.

chelsea’s recipe tips

Chewy Oatmeal Cookie Recipe Tips

Accurate measuring: Too much flour can make dense cookies. Scoop flour gently into the cup and use a knife to level it off.
Under-bake slightly: It keeps the cookies soft and chewy. Baking too long makes them dry and less tasty.
Use old-fashioned oats not quick oats!
Refrigerate dough: It improves texture and helps the flavors come together.

Freeze dough balls on a sheet pan for 1 hour, then move to a bag for up to 3 months.
Bake from frozen, adding 1-3 mins to the bake time, or thaw in the fridge first.