Soft & Chewy Oatmeal Cookies

A good chocolate chip cookie recipe is a household staple. A good oatmeal cookie recipe is just as much of a staple! Whether you like oatmeal cookies with no mix-ins at all like I do, or if you like them with raisins or chocolate chips or walnuts, the cookie base is everything.

This recipe is oatmeal cookie perfection. Using only brown sugar produces a complex malty molasses flavor and an irresistibly soft, chewy texture.

A hint of vanilla and cinnamon add rich undertones that make these oatmeal cookies the total package, without any mix-ins at all!

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

Makes: about 24 cookies

Prep time: 30 minutes

Cook time: 1 hour and 30 minutes (includes time to chill dough and time to bake batches!)

Total time: 2 hours

The Ingredients

1 cup (2 sticks) unsalted butter, softened

2 cups old-fashioned rolled oats (do not substitute quick oats!)

1 3/4 cup all-purpose flour

1 1/2 cups light brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 teaspoons corn starch

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup mix-ins of choice, if desired (chocolate chips, raisins, walnuts, etc!)

The Steps

Cream together softened butter and brown sugar.

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).

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

To bake: 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!

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

TIP: You can store raw cookie dough in the fridge for 3 days, baking them off as needed!

TIP #2: 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.

The Steps With Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

YouTube video

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  1. 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
      August 26, 2022 / 12:57 pm

      Hi Bob,

      Wow, I am actually very shocked! Check out my YouTune channel that demonstrates this recipe…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.

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