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Chewy and Soft Classic Oatmeal Cookies

Close-up of three chewy oatmeal cookies, one with a bite missing, showing the texture.
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A straightforward recipe for making soft and chewy classic oatmeal cookies using common pantry ingredients.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup raisins or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the rolled oats and any additions like raisins or chocolate chips by hand.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers look set but still soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For chewier cookies, slightly underbake them. They will firm up as they cool.
  • If you prefer a stronger molasses flavor, use dark brown sugar instead of light brown sugar.
  • Chill the dough for 30 minutes before baking if you want thicker cookies.

Nutrition

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