oatmeal cookie

Classic Chewy Oatmeal Cookie Recipe

This is a versatile base recipe. You can add raisins, chocolate chips, nuts, or spices as you like.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup packed brown sugar

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1½ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp ground cinnamon (optional, but recommended)

• ½ tsp salt

• 3 cups old-fashioned rolled oats (not instant)

Optional add-ins (1-1.5 cups total):

• Raisins or dried cranberries

• Chocolate chips (semi-sweet or white)

• Chopped walnuts or pecans

• ½ tsp nutmeg or ginger

Instructions:

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

2. Cream wet ingredients: In a large bowl, beat butter and both sugars until light and fluffy. Beat in eggs one at a time, then vanilla.

3. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, cinnamon, and salt.

4. Mix: Gradually add dry ingredients to wet, mixing just until combined. Stir in oats and any add-ins.

5. Bake: Drop rounded tablespoons of dough onto sheets, spacing 2 inches apart. Bake for 10–12 minutes, until edges are golden but centers look slightly soft.

6. Cool: Let cool on sheet for 5 minutes, then transfer to a rack.

Tips for Perfect Oatmeal Cookies

• For chewy cookies: Use all brown sugar (instead of half white). Slightly underbake.

• For crisp edges/chewy centers: Use the recipe as written (mix of sugars) and don’t over-flour.

• Oat choice matters: Old-fashioned oats give the best texture. Quick oats make a more uniform, softer cookie; avoid steel-cut (too hard).

• Chill dough (optional): Chilling 30–60 minutes prevents excess spreading and deepens flavor.

• Don’t overmix: Once flour is incorporated, stop. Overmixing = tough cookies.

• Add-ins: If using raisins, plump them first in warm water or rum for 10 minutes, then pat dry.

Common Variations

1. Oatmeal Raisin: Add 1 cup raisins and ½ tsp nutmeg.

2. Oatmeal Chocolate Chip: Swap raisins for 1–1½ cups chocolate chips.

3. Oatmeal Scotchies: Replace chocolate chips with butterscotch chips.

4. Monster Cookies: Add ½ cup peanut butter to wet ingredients, plus chocolate chips and M&M’s.

5. Gluten-free: Use certified GF oats and a 1:1 GF flour blend.

6. Vegan: Use flax eggs, vegan butter, and coconut sugar.

Why They’re Great

• Texture contrast: Chewy, soft, with a slight bite from oats.

• Wholesome flavor: Oats add a nutty, hearty base.

• Customizable: Endless add-in possibilities.

• Nostalgia factor: Comfort food for many.

Storing

• Store in an airtight container at room temp for up to 5 days.

• Freeze dough balls or baked cookies for up to 3 months.

Want to tweak something? Looking for a specific style (thin & crisp, cakey, etc.)? Let me know!