These classic chewy oatmeal cookies are soft and chewy. Loaded with brown sugar and hints of cinnamon. These only need 30 minutes of chill time and take just about 10 minutes to bake! Perfect by themselves, fresh out of the oven with a scoop of ice cream, of used to make sandwich cookies!
TOOLS I USED FOR THIS RECIPE:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
If you like these chewy oatmeal cookies, you’ll love…
Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
Oatmeal Cookie Sandwiches with Maple Ganache
Oatmeal Chocolate Chunk Cookies
GROCERY LIST:
- Flour
- Baking Soda
- Baking Powder
- Cinnamon
- Salt
- Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Old Fashioned Oats
Instructions for chewy oatmeal cookies:
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper, set aside. In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a hand mixer, combine the butter and sugars. Cream for 2-3 minutes until light and fluffy. Add in the eggs, one at a time, and the vanilla. Scrape down sides of the bowl.
- Slowly add in the dry ingredients. Mix until fully combined, fold in the oats.
- Cover and allow the dough to chill for an hour, overnight if needed.
- Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough – roughly 1 oz. Arrange evenly on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!
Chewy Oatmeal Cookies
Servings: cookies
Calories: 172kcal
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Equipment:
- 1 oz. portion scoop, optional
Ingredients:
- 2 1/2 cup All purpose flour
- 1 tsp Baking powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Ground Cinnamon
- 1 cup Unsalted butter, softened
- 1 cup Granulated Sugar
- 1 cup Light brown sugar, packed
- 2 Eggs, room temperature
- 1 tbsp Vanilla
- 2 cups Old fashioned oats
Instructions:
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper, set aside. In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a hand mixer, combine the butter and sugars. Cream for 2-3 minutes until light and fluffy. Add in the eggs, one at a time, and the vanilla. Scrape down sides of the bowl.
- Slowly add in the dry ingredients. Mix until fully combined, fold in the oats.
- Cover and allow the dough to chill for an hour, overnight if needed.
- Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough – roughly 1 oz. Arrange evenly on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake at 350 for 10-12 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!
Nutrition:
Serving: 1 cookieCalories: 172 kcalCarbohydrates: 26 gProtein: 2 gFat: 7 gSaturated Fat: 4 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 1 gCholesterol: 27 mgSodium: 136 mgPotassium: 48 mgFiber: 1 gSugar: 14 gVitamin A: 206 IUVitamin C: 1 mgCalcium: 25 mgIron: 1 mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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