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Ultimate Chewy Oatmeal Cookies Recipe - Perfectly Soft and Thick Oat Treats

These chewy oatmeal cookies feature the perfect combination of crispy edges and irresistibly soft centers that make them a family favorite. The rich brown sugar base creates that signature chewiness while oats add heartiness and nutrition.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups old-fashioned oats
  • 1 cup raisins or chocolate chips (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
  3. Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
  5. Stir in the oats and any optional add-ins like raisins or chocolate chips. The dough will be thick and hearty.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, you can slightly flatten the tops.
  7. Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underdone.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use room temperature butter for proper creaming. Don't overbake - remove when edges are golden but centers still look soft. Brown sugar ratio is key for chewiness. Old-fashioned oats provide best texture. Dough can be refrigerated for 3 days or frozen for 3 months.