Soft and Chewy Oatmeal Cookies

If you're craving soft and chewy oatmeal cookies with buttery flavor, cozy cinnamon warmth, and perfectly tender centers, you've landed in the right kitchen! They bake up bakery-style with pantry staples, no fancy equipment, and no raisins (unless you want them). Just soft centers, chewy edges, and the classic oatmeal texture we all love.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Resting Time 30

Total Time 50

Servings dozen

Calories 129kcal

Author Ellie Haley

Ingredients

For Oatmeal Cookies:

2 sticks (226 grams) unsalted butter softened
2 cups (426 grams) light brown sugar packed
2 large (100 grams) eggs
1 teaspoon vanilla extract
2 cups (240 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups (267 grams) rolled oats

Instructions

For Oatmeal Cookies:

In a medium bowl combine the flour, baking soda, salt, and cinnamon. Whisk to combine.
In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter and brown sugar until light and fluffy.
Beat in the eggs one at a time until they are fully combined. Add the vanilla and combine.
Add the dry ingredients to the wet ingredients and mix until just combined.
Mix in the oats until just combined. Be sure not to over mix. Cover the cookie dough. Chill for at least 30 minutes.
Preheat your oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the prepared cookie sheet. Repeat with remaining cookie dough.
Bake the cookies for 8 minutes for soft oatmeal cookies. Bake for 10 minutes for firmer cookies. Allow to cool completely on the baking sheet.

Notes

Chill your cookie dough. This prevents overspreading
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Don’t use cold ingredients. The dough will combine much easier.

Nutrition