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A stack of oatmeal cookies with the top cookie broken in half.
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Chewy Oatmeal Cookies

These chewy oatmeal cookies are soft, packed with texture, and have a delicious caramel flavor with a hint of cinnamon.
Course Dessert
Cuisine American
Keyword Chewy Oatmeal Cookies, No Chill, Old-Fashioned Oats, Quick Oats
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 20 cookies
Calories 140kcal

Ingredients

  • ½ cup unsalted butter softened
  • ½ cup white sugar
  • ½ cup brown sugar packed
  • 1 large egg
  • 1 ½ tsp vanilla extract
  • 1 tbsp honey
  • 1 ¼ cup all-purpose flour
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup quick oats*
  • ½ cup old-fashioned oats*

Instructions

  • 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.

Notes

  1. Do not use instant oats or steel cut oats. Recipe can be made entirely with quick oats (1 ½ 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.
  2. 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.
  3. 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.
  4. Nutrition information is based off of 1 cookie

Nutrition

Calories: 140kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 67mg | Potassium: 41mg | Fiber: 1g | Sugar: 11g | Vitamin A: 157IU | Calcium: 12mg | Iron: 1mg