Easy Oatmeal Cookies (Soft and Chewy!)

5 from 11 votes

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!

Prep Time30

Cook Time30

Refrigeration Time1

Total Time2

Course: Dessert

Cuisine: American, New England

Servings: cookies (roughly)

Author: Grace Vallo

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