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Easy Oatmeal Cookies (Soft and Chewy!)

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5 from 10 votes

This soft and chewy oatmeal cookie recipe is a household staple. Whether you choose to add mix-ins or leave them as-is, these oatmeal cookies are easy to make and absolutely scrumptious!

Why You’ll Love These Oatmeal Cookies

This oatmeal cookie recipe never disappoints! Using brown sugar creates a soft, chewy cookie with a malty molasses flavor. A hint of vanilla and cinnamon add rich undertones that make these oatmeal cookies the total package, without any mix-ins at all! They’re:

  • Easy & speedy
  • Soft & chewy
  • Customizable
  • Irrestistable!

Oatmeal Cookie Ingredients

  • Old-fashioned rolled oats – I have experimented baking with both old-fashioned rolled oats and quick oats. I HIGHLY recommend using old-fashioned oats vs. quick oats. The texture is far superior and it makes a perfect cookie.
  • All-purpose flour – a cookie staple of course
  • Light brown sugar – Using light brown sugar gives the perfect molasses flavor profile without it being too overpowering. If you like a bolder, more molasses taste, you can use dark brown sugar.
  • Corn starch – This is the secret ingredient for making your oatmeal cookies extra chewy and soft in texture.
  • Baking soda – makes them nice and puffy
  • Ground cinnamon – This gives the cookies that nostalgic warm, spiced oatmeal cookie flavor profile.
  • Salt – A little salt adds the perfect complement to the sweet light brown sugar.
  • Unsalted Butter – I like using unsalted butter so I can control how much salt goes into the recipe. Feel free to use salted butter if you’d like!
  • Large eggs – Eggs make the cookie dough full and rich leading to a perfect chewy texture once baked.
  • Vanilla extract – Vanilla is best in everything! I prefer the real stuff.
  • Mix-ins of choice – chocolate chips, raisins, walnuts, etc.!

How to Make Oatmeal Cookies

Full instructions in the recipe card; this is just an outline!

  1. Cream.

    Cream together softened butter and brown sugar.

  2. Add.

    Add eggs and vanilla extract. Beat mixture for about 30 seconds, scraping down the sides of the bowl as needed.

  3. Whisk.

    In a separate bowl, whisk together dry ingredients (flour, baking soda, salt, corn starch, and cinnamon), until well-combined.

  4. Combine.

    Add dry ingredients to wet ingredients, and mix until just combined.

  5. Stir.

    Use a large spoon to stir in oats (and other mix-ins if desired).

  6. Chill.

    To chill dough, wrap cookie dough in plastic wrap, and chill in the refrigerator for about 1 hour.

  7. Bake.

    Preheat oven to 375 degrees, line a baking sheet with parchment, roll into balls and place an inch apart. Bake for 8-10 minutes.

  8. Cool.

    Let cool for 5 minutes before placing on baking rack.

  9. Repeat!

    Repeat for consecutive batches.

Tips for Perfect Oatmeal Cookies

  • Storage: You can store raw cookie dough in the fridge for 3 days, baking them off as needed! Once completely cooled, you can store baked cookies in an airtight container for 4-5 days.
  • Freezing: You can also freeze extra raw cookie dough formed into balls! Remove cookie dough balls from the freezer as needed, and bake at 375 degrees for 9-12 minutes.

Frequently Asked Questions (FAQs)

What type of oats should I use for my oatmeal cookies?

There are many options for the type of oats. Old-fashioned rolled, steel-cut, whole, and quick oats. But, there is only one front-runner…old-fashioned rolled oats! The oats hold their texture and shape while baking and lead to the perfect chewy oatmeal cookie out of the oven. No substituting here!

Can I add mix-ins?

Absolutely! You can add any type of mix-in you’d like. Raisins, chocolate chips, and different types of nuts are all great options. Add 1 cup of mix-ins if desired.

Can I use salted butter?

You can use salted butter but be sure to reduce the amount of additional salt you add in.

Can I substitute the corn starch?

I haven’t made this recipe without using corn starch. I love the soft and chewy texture it gives the cookies. Plus it keeps them puffy and not flat out of the oven after baking. An alternative to corn starch is potato starch, but it could result in a slightly different flavor and texture.

Other Cookie Recipes You’ll Love!

Easy Oatmeal Cookies (Soft and Chewy!)

This soft and chewy oatmeal cookie recipe is a household staple. Whether you choose to add mix-ins or leave them as-is, these oatmeal cookies are easy to make and absolutely scrumptious!
5 from 10 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Refrigeration Time: 1 hour
Total Time: 2 hours
Course: Dessert
Cuisine: American, New England
Keyword: any season, fall, winter
Servings: 24 cookies (roughly)
Calories: 186kcal

Equipment

  • Stand or hand mixer

Ingredients

  • 2 cups old-fashioned rolled oats do not substitute quick oats!
  • 1 ¾ cup all-purpose flour
  • 1 ½ cups light brown sugar packed
  • 1 cup (2 sticks) unsalted butter softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup mix-ins of choice if desired (chocolate chips, raisins, walnuts, etc!)

Instructions

  • Cream together softened butter and brown sugar with a stand or hand mixer.
  • Add eggs and vanilla extract. Beat mixture for about 30 seconds, scraping down the sides of the bowl as needed.
  • In a separate bowl, whisk together dry ingredients (flour, baking soda, salt, corn starch, and cinnamon) until well-combined.
  • Add dry ingredients to wet ingredients, and mix until just combined. Scrape down sides of bowl to make sure all ingredients are mixed.
  • Use a large spoon to stir in oats (and other mix-ins if desired).
  • Wrap cookie dough in plastic wrap, and chill in the refrigerator for about 1 hour.
  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Form 2 tablespoons of dough into balls, placing on baking sheet at least an inch apart.
  • Bake for 8-10 minutes until cookies are just set and barely golden around the edges. Leave cookies on baking sheet to cool for 5 minutes before placing on a baking rack.
  • Repeat for consecutive batches!

Video

Notes

  • To store: Once completely cooled, store cookies in an airtight container for 4-5 days.

Nutrition

Serving: 1cookie | Calories: 186kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 165mg | Potassium: 60mg | Fiber: 1g | Sugar: 13g | Vitamin A: 256IU | Vitamin C: 0.002mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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14 Comments

  1. Pam
    December 12, 2023 / 3:03 pm

    What could you use instead of cornstarch as a substitute?

    • December 12, 2023 / 3:06 pm

      Hi Pam!

      I haven’t made this recipe without using corn starch but a common alternative to corn starch is potato starch. It could result in a slightly different flavor and texture.

      I hope this helps!
      Grace

      • Kyla
        April 6, 2024 / 2:31 am

        How is two sticks one cup?
        Otherwise, excellent recipe

        • April 7, 2024 / 1:29 pm

          Hi Kyla,

          2 sticks of butter = 1 cup. I’m so glad you liked the recipe!

          Grace

          • Kyla
            April 8, 2024 / 3:55 pm

            Damn. I think I should lay off the cooking sherry whilst attempting mathematical conversions. Sorry about that 🙂

          • April 8, 2024 / 3:58 pm

            LOL! No problem. I’m glad the cookies were delish!

            Grace

  2. GAG
    October 1, 2023 / 4:44 pm

    5 stars
    Excellent!

  3. Anonymous
    September 4, 2023 / 11:16 pm

    5 stars
    Best ever

  4. September 4, 2023 / 11:14 pm

    5 stars
    Best I’ve ever had…husband requests often…trick is 375 oven and about 12 min…not more. I pull them just as the edges brown…let be on cookie sheet for quite awhile…they cool to light golden and soft and chewy…I do use half cup white sugar and reduce the brown💓

    • September 5, 2023 / 9:16 am

      Hi Barb,

      I’m so glad you like the cookies!! Thanks so much for your tips and review.

      Grace

  5. Bob Ekstrom
    August 25, 2022 / 8:57 pm

    If I had to select the worst Oatmeal coolie recipe, it would be this one. Nothing about it is correct.
    You bake these for 10 minutes and they are just a limp piece of nothing

    • TastefullyGrace
      Author
      August 26, 2022 / 12:57 pm

      Hi Bob,

      Wow, I am actually very shocked! Check out my YouTune channel that demonstrates this recipe https://youtu.be/Xw5OgmNYofw…the reviews are all very positive – and this happens to be one of my family and friend’s favorite recipes! I recommend trying the recipe again and making sure each measurement is accurate. I’m positive that the cookies will turn out nice and puffy and delicious!

      Let me know if I can help.
      Grace

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