These chewy oatmeal cookies are soft, full of texture, and have a subtle caramel flavor with a hint of cinnamon. The dough comes together in under 15 minutes and does not require chilling.
This post was originally published December 21, 2017 and updated March 3, 2023
Oatmeal cookies can sometimes feel predictable, but these are far from ordinary. They are chewy and tender, with plenty of texture from the oats. A caramel-like undertone, a touch of cinnamon, and plenty of vanilla make these irresistible. The recipe highlights the oats without overwhelming them — simple, comforting, and perfect with coffee or a cold glass of milk.
So what makes these chewy oatmeal cookies so perfect?
Here are the key elements that give these cookies their texture and flavor:
- Real unsalted butter for deeper flavor.
- Brown sugar to add moisture and chewiness.
- One tablespoon of honey (or molasses) to keep the cookies soft and add a subtle caramel note.
- A balance of quick oats and old-fashioned oats for the best texture.
Using only quick oats made cookies that were shapely but less textured. Using only old-fashioned oats produced cookies that didn’t hold together as well. The combination gives the right chew and consistent shape: quick oats help the structure, while old-fashioned oats add chew.
Making the cookies
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats so cookies bake evenly and bottoms don’t overbrown.
- In a large bowl, beat together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until creamy.
- Beat in 1 large egg, 1 to 1 1/2 teaspoons vanilla extract, and 1 tablespoon honey (or molasses). The honey keeps the cookies extra chewy.
- In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon cinnamon, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to remove lumps and distribute the leavening.
- Gradually beat the dry ingredients into the butter mixture on low speed until combined.
- Stir in the oats: 1 cup old-fashioned oats and 1/2 cup quick oats for the best texture and shape.
- Form dough into balls about 1 to 1.5 tablespoons each (a medium cookie scoop works well). The dough will be slightly sticky. Place balls 1.5–2 inches apart on the prepared baking sheets.
- Bake on the middle rack for 11–13 minutes, or until the tops appear set. Cool on the baking sheet for at least 10 minutes before transferring to a wire rack to finish cooling.
Baking tips & tricks
- If you’d like to add mix-ins, fold in up to 1/2 cup chocolate chips or raisins. Note: recipes adjusted for mix-ins may change flavor and structure.
- This is a no-chill dough, but for thicker cookies you can chill the dough 15–20 minutes before baking.
- If you only have quick oats, use 1 1/2 cups quick oats. Avoid steel-cut oats and instant/instantized oats in cookies. If you only have old-fashioned oats, pulse some in a food processor to create quick-oat-sized pieces.
These chewy oatmeal cookies are a classic, easy recipe to add to your baking rotation. They store and freeze well, making them a convenient treat to prepare ahead.
Other cookies you might enjoy: Monster Cookies, Oatmeal Fudge Bars, Peanut Butter Oatmeal Cookies, and No-Bake Peanut Butter Chocolate Cookies.
Chewy Oatmeal Cookies
Equipment
- Cookie sheets
Ingredients
- 1/2 cup unsalted butter (112 g), softened
- 1/2 cup white sugar (100 g)
- 1/2 cup brown sugar (105 g), packed
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 tbsp honey or molasses
- 1 1/4 cup all-purpose flour (156 g)
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup old-fashioned oats (90 g)
- 1/2 cup quick oats (45 g)
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Beat together the butter and both sugars in a large bowl until fluffy.
- Beat in the egg, vanilla, and honey, scraping down the bowl as needed.
- Whisk together flour, cinnamon, baking soda, and salt in a separate bowl.
- Add the flour mixture to the butter mixture on low speed until combined.
- Stir in both the quick oats and old-fashioned oats.
- Form dough into 1 to 1.5 tablespoon balls and place 2 inches apart on the prepared sheets.
- Bake one sheet at a time in the center of the oven for 10–13 minutes, until the tops look set.
- Cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to finish cooling.
Notes
- Oats: Do not use instant or steel-cut oats. You can use 1 1/2 cups quick oats if necessary, but the combination of quick and old-fashioned oats yields the best texture. Pulse old-fashioned oats in a blender to approximate quick oats if needed.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies in an airtight container for up to 2 months; thaw in the fridge and bring to room temperature before serving.
- Freezing dough: Form dough into balls, chill for 30–60 minutes, then freeze in a bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
- Nutrition: Nutrition values are per cookie, based on 22 cookies per batch.