These chewy oatmeal cookies are soft, packed with texture, and have a delicious caramel flavor with a hint of cinnamon. The cookie dough comes together in under 15 minutes, and you don’t have to chill the dough.
**This post was originally published December 21, 2017 and updated January 23, 2020**
Oatmeal cookies can sometimes seem a little boring. But these oatmeal cookies are so far from that. They’re chewy and soft with lots of texture thanks to the oats. Then they have a delicious caramel undertone to the flavor, a hint of cinnamon, and lots of vanilla to make them irresistible. They have enough flavor and texture that the oatmeal can really shine on its own. They might seem simple, but they are super addictive with a cup of coffee or a cold glass of milk.
So What Makes these Chewy Oatmeal Cookies so Perfect?
I’m so glad you asked! Here’s the key ingredients that make them oh so delicious:
- Start with real butter for more flavor.
- Brown sugar adds flavor and makes them chewier since it has more moisture than white sugar.
- Then 1 tablespoon of honey keeps them oh so soft.
- Then last but not least – we’re using a combination of quick oats and old-fashioned oats.
I found using all quick oats was tasty, but the cookies didn’t have enough texture. When I using all large flake oats – I found the cookies didn’t hold together well enough. So the combo was juuuuust right. The quick oats make the cookies more consistent in shape, and the large flake oats make the cookies chewier.
If you’d like to add in chocolate chips or raisins, you could mix in 1/2 cup of either. However, I actually have separate recipes that adjust for the differences in spices and have enough structure to hold the mix-ins. You can find my favorite oatmeal chocolate chip cookies here and oatmeal raisin cookies here.
What I also love about these oatmeal cookies is that it’s a no-chill recipe. So after making the dough, form into balls, and pop them right in the oven. You don’t need to flatten the cookies down before baking. For extra thick cookies, you can chill the dough for 15-20 minutes, but I didn’t find it necessary.
Note: The dough will be sticky – which is totally normal. I like to use a cookie scoop to avoid sticky fingers.
A Note About Oats
We’ll use 1 cup quick oats and 1/2 cup old-fashioned oats for these cookies.
- If you only have old-fashioned oats, measure out 1 1/2 cups. Then remove 1 cup and pulse in the food processor or blender for two to three short bursts. Problem solved.
- If you only have quick oats on hand – the recipe will still work. But we preferred the texture when using the combo of both types of oats.
I actually wrote a whole post on the different types of oats, and what they do in baking. But to summarize – do not use steel-cut oats or instant oats in baking.
These chewy oatmeal cookies are so delicious, and the perfect classic recipe to add to your baking list.
And if you love these chewy oatmeal cookies – make sure to check out these other favorites:
- Monster Cookies
- Oatmeal Fudge Bars
- Oatmeal Peanut Butter Cookies
- No Bake Peanut Butter Chocolate Cookies
- No Bake Peanut Butter Cookies
Chewy Oatmeal Cookies
- 1/2 cup unsalted butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 tbsp honey
- 1 1/4 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup quick oats*
- 1/2 cup old-fashioned oats*
- Preheat the oven to 350F degrees. Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl beat together the butter and sugars until fluffy.
- Beat in the egg, vanilla extract and honey. Scrape down the sides of the bowl as necessary.
- With the mixer on low speed carefully beat in the flour, cinnamon, baking soda and salt.
- Mix in the quick oats and large flake oats.
- Form the dough into balls about 1 to 1.5 tablespoons in size and place 2 inches apart on the lined cookie sheets.
- Bake 1 cookie sheet at a time in the middle rack of your oven for 9-11 minutes, or until the tops look just set.
- Cool the cookies on the baking sheet for at least 5 minutes before transferring to a wire cooling rack and continue cooling.
- Do not use instant oats or steel cut oats. Recipe can be made entirely with quick oats (1 1/2 cups total), but will have better results using both quick oats and old fashioned oats. If you only have old-fashioned oats, you can make your own quick oats in the blend/food processor. Blend 1 cup old-fashioned oats in small, short bursts until they're more fine, but not as small as flour.
- Store cookies in an airtight container at room temperature for up to 4 days. Baked and cooled cookies can be frozen in an airtight container for 2 months. Thaw in the fridge, then bring to room temperature before enjoying.
- To freeze cookie dough, make the dough through until step 6 (forming the dough into balls). Place the cookies dough balls on a plate, cover and refrigerate for 30 minutes - 1 hour. Then place dough balls in a freezer bag and freeze for up to 2 months. When ready to bake, bake cookies from frozen for 1-2 minutes longer.
- Nutrition information is based off of 1 cookie