My Favorite Chewy Oatmeal Cookies

Oatmeal cookies are one of my favorite comfort foods. Especially chewy ones. Like these. A few years ago, my mom stumbled upon this recipe and it has been our favorite ever since. They are perfectly chewy with a perfect balance of salt and cinnamon. The only thing that would make them better is throwing in a heaping handful of plump, juicy raisins; but there is a boy that I live with that likes oatmeal cookies sans raisins. He’s not normally picky, but in this instance he is. And since I can’t eat the whole batch myself- well technically I could- I left them out. Also, my mom sometimes adds in coconut and almonds and that is really delicious too. It’s really up to personal preference.

If you are looking for a great oatmeal cookie that’s chewy and flavorful, look no further. These are quite tasty. And they make your house smell heavenly. 🙂

Chewy Oatmeal Cookies

Printable Version

Yield: About 4 dozen cookies


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed dark brown sugar
  • 2 eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3 cups quick cooking oats
  • Raisins, nuts, coconut (optional)


1.In a medium bowl, cream together butter and both sugars.

2. Beat in eggs, one at a time until well blended. Stir in vanilla.

3. In a separate bowl, whisk together the flour, salt, baking powder, and cinnamon.

4. Add in the oats and stir until just combined. Add in any extras (raisins, nuts, coconut, etc), if desired.

5. Transfer the dough to plastic wrap, cover, and chill for at least an hour.

6. Preheat the oven to 375 degrees. Grease cookie sheets. Roll the dough into 1 1/2 inch diameter balls and place on the cookie sheets, about two inches apart. Press down gently with fingertips.

7. Bake for 8-10 minutes. Don’t overbake. Allow to cool on baking sheets for about 5 minutes and then transfer to a cooling rack to cool completely.

Source: Adapted from

13 Comments Add yours

  1. Deanna says:

    Would reg old fashion oats work too?

    1. Lolly says:

      I think they would work just fine. Good luck!

  2. Logan says:

    Made these a while ago and making them again today. Love them so much- very soft and delicious!! Thanks for the great recipe.

    1. Lolly says:

      Logan- so glad you liked them. Thanks for stopping by!

  3. These are the best. Made them recently and this recipe produces soft, flavorful cookies. Definitely a keeper!

    1. Lolly says:

      So glad you enjoyed them. Thanks for sharing. 🙂

  4. Anne says:

    At the step that says “add the brown sugar” do you mean both the brown and the white sugar? Both are listed in the ingredients….2 cups of sugar??

    1. Lolly says:

      Yes! Sorry- both the white and brown sugar go in together. I’ll fix that- thanks!

  5. megan says:

    just made a batch… oh yeah. (!) i add molasses and corn syrup if too dry. i had to go on a forced march to pay for my over indulgence.

  6. khaki says:

    i am a cookie monster……nearly a perfect go to treat for the midafternoon slump,and first thing in the morn,face plant at night in front of the TV,after excercise …..always……

  7. Connie says:

    I like cookies with raisins in them to, but Sr. does not so I usually made half the batch with raisins and the other half without. I’m going to have to try this recipe.

  8. Oh la la! These cookies look fantastic. Chewy, tasty, healthy… I want to take a bite too!

  9. Oatmeal cookies sure bring back memories of my grandmother. She used to always make them without any other add ins. They were so good that the missing raisins or nuts was not even noticed. These do look like they would be well worth putting in the cookie jar-delicious post.

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