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 – so it’s a super easy recipe that’s perfect to add to your baking repertoire.
Oatmeal cookies can sometimes seem a little boring. But when they’re soft, chewy, and full of texture with brown sugar cinnamon goodness – they’re on the money. And that’s the exact type of oatmeal cookies we’re making today.
I’ve recently been doing an inventory of old recipes on Just So Tasty, and trying to figure out if there’s any staple recipes that I’m missing. Turns out – I totally forgot about good old-fashioned oatmeal cookies.
So – I started my quest for the perfect recipe. I wanted oatmeal cookies that were soft and chewy, but without tasting cake-y. I didn’t want then to be flat and spread too thin – but I also really didn’t want little haystacks.
So after some delicious (and not so delicious) experiments – this chewy oatmeal cookie recipe is definitely one to add to your recipe box. They have the perfect oatmeal cookie consistency and a delicious flavor thanks to brown sugar, vanilla extract and a little cinnamon.
You could also add in some chopped walnuts too – but I found these absolutely perfect in just as is.
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 more chewy.
- Then 1 tablespoon of honey keeps them oh so soft.
- Then last but not least – we’re using a combination of quick oats and large flake oats.
I found using all quick oats was tasty, but the cookies didn’t have enough texture for me. When I using all large flake oats – I found the cookies didn’t hold together well enough. So the combo was juuuuust right.
We’ll use 1 cup quick oats and 1/2 cup large flake oats for these cookies. If you only have large flake oats. Measure out 1 1/2 cups. Then remove 1 cup and pulse in the food processor or blender for two to three 5 second 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.
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. For extra thick cookies you can chill the dough for 15-20 minutes, but I didn’t find it necessary.
Then after the cookies are done baking – I sprinkled a little course salt on top of each. I love the combo of a little salt with anything sweet, but it’s totally optional.
These chewy oatmeal cookies are so delicious, and the perfect classic recipe to add to your baking list.
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
If you love these chewy oatmeal cookies – make sure to check out these other favorites: