Name: Chewy Oatmeal Cookies
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 36
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 1 ½ teaspoons (4 g) ground cinnamon; 1 teaspoon (5 g) baking soda; ½ teaspoon (2 g) baking powder; 1 teaspoon (6 g) salt; 2 teaspoons (6 g) cornstarch; 1 cup (227 g) unsalted butter, softened; ¾ cup (150 g) white sugar; 1 ¼ cups (250 g) packed brown sugar; 2 large eggs; 1 ½ teaspoons (7 ml) vanilla extract; 3 cups (270 g) quick cooking oats (or half quick oats, half rolled oats for extra chew)

Jump to Recipe

Bake the best chewy oatmeal cookies with this easy recipe! Soft centres, crisp edges, and warm cinnamon flavour make these a favourite.

These chewy oatmeal cookies are a true classic – soft in the middle, slightly crisp around the edges, and full of warm cinnamon flavour.

Made with simple pantry ingredients, they’re the kind of cookie everyone loves. The mix of white and brown sugar gives them just the right balance of sweetness and chew, while a touch of cornstarch keeps the texture extra soft.

Whether you enjoy them plain, with raisins, or even with chocolate chips, this recipe is a must-bake for anyone craving homemade comfort.

Tips for Best Results

Chill the dough – For thicker, chewier cookies, chill the dough for at least 30 minutes. This also helps prevent spreading.
Use a mix of oats – Quick oats make cookies softer, while rolled oats add more chew. A half-and-half blend gives the best texture.
Don’t overbake – Pull the cookies from the oven when the edges are golden but the centres still look slightly underdone. They’ll set as they cool.
Customise with add-ins – Classic oatmeal cookies pair perfectly with raisins, dried cranberries, or chopped nuts. For a twist, try chocolate chips or coconut.
Storage – Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months or freeze the dough balls to bake fresh later.

Ingredients and Substitutions

All-purpose flour – Provides structure for the cookies. For a heartier flavour, you can swap up to half with whole wheat flour.
Cinnamon – Adds warmth and depth. You can also use a blend of warm spices like nutmeg, cardamom, or pumpkin spice for variation.
Baking soda & baking powder – Work together to give the cookies lift and help them stay chewy in the centre.
Salt – Balances sweetness and enhances flavour. If you use salted butter, reduce added salt to ½ teaspoon.
Cornstarch – Makes the cookies softer and chewier. You can leave it out, but the texture will be a little firmer.
Unsalted butter – Gives richness and flavour. Salted butter works too—just reduce the salt as mentioned above.
White sugar – Adds sweetness and helps with spreading.
Brown sugar – Provides moisture and chewiness thanks to the molasses content. Light or dark brown sugar both work.
Eggs – Bind the dough together and add richness. For an egg-free version, try a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg).
Vanilla extract – Enhances flavour. Pure vanilla is best, but artificial vanilla will work if that’s what you have on hand.
Oats – Quick oats make cookies softer, while rolled oats add chew and texture. A mix of both works beautifully.

Looking for More Cookie Recipes?

Check out more of my favourite cookies!

These hot chocolate cookies are the perfect winter treat! They’re easy to make, soft and chewy, and they taste just like a rich hot cocoa.

Get a classic dessert flavour in cookie form with this easy recipe for German Chocolate Cake Cookies featuring a rich coconut-pecan topping!

Craving some delicious peanut butter cookies? These classic cookies are crispy on the outside, and soft and chewy on the inside.

Chewy Oatmeal Cookies

Yields: About 36 cookies | Prep Time: 15 minutes | Cook Time: 10–12 minutes

Ingredients:

2 cups (250 g) all-purpose flour
1 ½ teaspoons (4 g) ground cinnamon
1 teaspoon (5 g) baking soda
½ teaspoon (2 g) baking powder
1 teaspoon (6 g) salt
2 teaspoons (6 g) cornstarch
1 cup (227 g) unsalted butter, softened
¾ cup (150 g) white sugar
1 ¼ cups (250 g) packed brown sugar
2 large eggs
1 ½ teaspoons (7 ml) vanilla extract
3 cups (270 g) quick cooking oats (or half quick oats, half rolled oats for extra chew)

Directions:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Image 1 - Dry ingredients combined together in a small white bowl. Image 2 - Butter and sugar creamed together in the bowl of a stand mixer.

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and cornstarch. Set aside. (Image 1)
In a large mixing bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. (Image 2)

Image 3 - Eggs and vanilla extract mixed into the bowl with the butter and sugar. Image 4 - Dry ingredients plus oats added to the wet mixture.

Beat in the eggs one at a time, then stir in the vanilla extract. (Image 3)
Gradually mix in the dry ingredients until just combined. Stir in the oats. (Image 4)

Image 5 - Tablespoon sized balls of dough on a sheet pan lined with parchment paper. Image 6 - Dough balls flattened with fork.

Cover the dough and chill for at least 30 minutes (optional, but helps keep the cookies chewy).
Scoop rounded tablespoons (about 30 g each) of dough onto prepared baking sheets, spacing about 5 cm apart. (Image 5) Flatten slightly using the back of a fork. (Image 6)
Bake for 10–12 minutes, or until golden around the edges but still soft in the centre.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

36 Cookies

Chewy Oatmeal Cookies

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Bake the best chewy oatmeal cookies with this easy recipe! Soft centres, crisp edges, and warm cinnamon flavour make these a favourite.

Ingredients

2 cups (250 g) all-purpose flour
1 ½ teaspoons (4 g) ground cinnamon
1 teaspoon (5 g) baking soda
½ teaspoon (2 g) baking powder
1 teaspoon (6 g) salt
2 teaspoons (6 g) cornstarch
1 cup (227 g) unsalted butter, softened
¾ cup (150 g) white sugar
1 ¼ cups (250 g) packed brown sugar
2 large eggs
1 ½ teaspoons (7 ml) vanilla extract
3 cups (270 g) quick cooking oats (or half quick oats, half rolled oats for extra chew)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and cornstarch. Set aside.

In a large mixing bowl, cream together the butter, white sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually mix in the dry ingredients until just combined. Stir in the oats.

Cover the dough and chill for at least 30 minutes (optional, but helps keep the cookies chewy).

Scoop rounded tablespoons (about 30 g each) of dough onto prepared baking sheets, spacing about 5 cm apart.

Bake for 10–12 minutes, or until golden around the edges but still soft in the centre.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

Serving Size:

1 cookie
Amount Per Serving: Calories: 50Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 7mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 2g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.