These chewy oatmeal cookies are perfect for breakfast on the go. A simple and easy recipe packed with oats to keep you full for a long time. This is my basic recipe, which you can use to make so many other variations, from chocolate chips to dried fruit and nuts, as well as candy.
Table of Content
If I ever need breakfast on the go, this is it. I love oats and I have oatmeal porridge or granola every day for breakfast. A long time ago, when I traveled often, this was the cookie I always had in my bag. It was the best breakfast for me. And, it still is the perfect snack at any time of the day.
About these cookies
This is a standard cookie recipe and you don't even need to get your stand mixer out. As long as all your ingredients are at room temperature, this will give you the most delicious oatmeal cookies you have ever tasted.
The best thing about these cookies for me is the crisp edges with a soft and chewy center. It's the best of both soft, chewy and crisp all in one cookie.
This is my basic oatmeal cookie recipe and I use it to make my oatmeal raisin cookies, oatmeal chocolate chip cookies, and oatmeal M&M cookies (this gets my kids eating oatmeal cookies). I even make some with peanut butter chips.
Ingredients and substitutes
- Oatmeal - You want to use old-fashion rolled oats for this cookie. Quick-cooking oats won't do well in this recipe, but if that's all you have, I recommend my raisin and pecan oatmeal cookies with quick-cooking oats.
- Flour - I use regular plain flour, all-purpose flour. That's all you need.
- Brown sugar - I prefer light brown sugar because it adds that nice chewy texture to it but still gives the cookies a nice light brown color.
- White sugar - Adds crispness and structure to the cookie. It ensures the cookie doesn't break so easily.
- Butter - I always use unsalted butter, but if salted butter is all you have then use it and omit the salt in the recipe.
Step by step instructions
- Preheat the oven at 180 C / 390 F.
- Combine together - flour, cornstarch, baking powder, baking soda, salt, and cinnamon powder. Set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs and egg yolk.
- Followed by the oatmeal. Combine well.
- Then, add the flour mixture.
- Use a cookie scoop or use 2 tablespoon to drop spoonfuls on a baking tray.
- Bake them in a preheated oven for 10 to 12 minutes or until the edges have a slight color but the center is set, not wet.
- Cool on the baking tray for 10 minutes. Then, transfer to a wire rack to cool completely.
Frequently asked questions
These cookies will keep in an airtight container for up to a week. You can freeze the dough for up to a month or freeze the cookies for up to three months.
Yes, you can add ½ cup cranberries or raisins as I have done in my easy oatmeal cookies with raisins and nuts recipe.
Yes, these cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before baking.
And, you can even place the cookies on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, the dough can be frozen for a month or more if covered well. Hence, it’s a great dough to have on hand in the freezer during busy times.
Absolutely. You can use about ½ cup finely chopped nuts as well to these cookies.
I have not tried quick-cooking oats in this recipe. But, I do have an oatmeal cookie with raisins and nuts that use quick-cooking oats.
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Printable Recipe
Chewy Oatmeal Cookies
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 170 grams (0.75 cups) Butter ((1 ½ stick) unsalted)
- 115 grams (0.50 cups) Brown sugar (light)
- 100 grams (0.50 cups) White sugar
- 1 Eggs (large)
- 1 Egg yolk
- 190 grams (1.50 cups) All-purpose flour
- 2 tablespoon cornflour (cornstarch)
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon powder
- 2 cups (160 g) Rolled oats (not quick-cooking)
- 1 teaspoon Vanilla extract
- ½ cup (4 oz) Chocolate chips (optional)
- ½ cup Nuts (optional)
Instructions
- Preheat the oven at 180 C / 390 F.
- Combine together – flour, cornstarch, baking powder, baking soda, salt, and cinnamon powder. Set aside.
- Cream butter and sugar until creamy.
- Add eggs and egg yolk.
- Followed by the oatmeal. Combine well.
- Then, add the flour mixture.
- Use a cookie scoop or use 2 tablespoon to drop spoonfuls on a baking tray.
- Bake them in a preheated oven for 10 to 12 minutes or until the edges have a slight color but the center is set, not wet.
- Cool on the baking tray for 10 minutes. Then, transfer to a wire rack to cool completely.
Recipe Notes & Tips
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Carrie Robinson
I love my oatmeal cookies chewy! These look perfect. 🙂
Veena Azmanov
Thanks, Carrie
Mirlene
These cookies are amazing - I would be so happy to start a day with these... or should I say I would be so happy because I have started a day with these! 🙂
Veena Azmanov
Thanks, Mirlene
kim
Love this recipe! I'm such a huge fan of oatmeal cookies and these were so easy and tasty! Will definitely be making again!
Veena Azmanov
Thank you, Kim. So happy you enjoyed them. Thank for coming back to write this feedback
Bintu | Recipes From A Pantry
These oatmeal cookies look like such a chewy and delicious treat!
Veena Azmanov
Definitely Bintu, such a trea.
Danielle Wolter
There is nothing I love more than a chewy cookie! And oatmeal cookies are actually one of my favorites 🙂
Veena Azmanov
I agree. Love chewy and oatmeal together.