There’s something about a chewy oatmeal cookie that feels like coming home. I can still picture my kitchen filled with that warm, toasty scent of oats and brown sugar the first time I whipped up this batch—it was such a simple joy, and I knew instantly this would become my go-to comfort food recipe. That perfect soft, dense texture is exactly what I crave, and I think you will, too. If you’re dreaming up plans for holiday baking or hunting for the best Christmas cookie recipes, let this be your starting point. It’s one of those effortless Christmas dessert ideas that never fails to delight.
Honestly, these are the kind of holiday treats that make the season special. Whether you’re looking for reliable Christmas baking ideas or need some last-minute easy Christmas treats, this recipe is a true friend. I make a batch every year, and a plate of these holiday cookies during Christmas week is always the first to disappear. They really are the ultimate easy Christmas treats—simple, heartfelt, and full of homemade comfort.
Craving a delicious Chewy Oatmeal Cookies? You've come to the right spot! From Christmas Cookie favorites to amazing Burgers recipes, there's something here for everyone.
Why You’ll Love This Chewy Oatmeal Cookies
- Perfect Chew: A specific balance of fats and sugars guarantees a soft, bendable texture.
- Simple to Make: This straightforward, one-bowl recipe comes together in minutes.
- Endlessly Customizable: The base is a fantastic canvas for chocolate chips, raisins, or cinnamon.
- Amazing Aroma: Your kitchen will fill with the comforting smell of toasting oats and brown sugar.
Ingredients & Tools
- 115 g unsalted butter, softened
- 100 g light brown sugar, packed
- 50 g granulated sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 120 g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 120 g old-fashioned rolled oats
Tools: A large mixing bowl, a hand mixer or a sturdy whisk, a baking sheet, and parchment paper or a silicone baking mat.
Notes: Old-fashioned rolled oats provide the best texture and chew. Brown sugar’s molasses content is crucial for moisture and deep flavor.
Nutrition (per serving)
| Calories: | 145 kcal |
| Protein: | 2 g |
| Fat: | 6 g |
| Carbs: | 21 g |
| Fiber: | 1 g |
Serves: 18 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Butter Temperature is Key. Your butter should be softened, not melted. You should be able to press a finger into it easily and leave an indentation. Melted butter will cause your cookies to spread too much and become greasy.
- Why Room Temperature Eggs? A cold egg can cause the softened butter to seize up, making your cookie dough look curdled. It will still bake up fine, but room temperature ingredients emulsify better for a smoother, more uniform dough.
- Don’t Use Instant Oats. Seriously, this is a chewy cookie deal-breaker. Instant oats are pre-cooked and powdery; they’ll dissolve into the dough and turn your cookies mushy instead of giving them that wonderful, substantial oat-y texture.
- Measure Your Flour Correctly. The easiest way to throw off a cookie recipe is with too much flour. For the most accuracy, spoon your flour into the measuring cup and level it off with a knife. Don’t scoop directly from the bag!
How to Make Chewy Oatmeal Cookies
Step 1: Start by preheating your oven to 175°C (350°F) and lining your baking sheet with parchment paper. In your large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Using a hand mixer (or a lot of elbow grease with a whisk), cream them together on medium speed for about 1-2 minutes. You’re not looking for light and fluffy here, just well-combined and smooth. You’ll notice the mixture will lighten in color slightly and the gritty texture of the sugar will become less pronounced.
Step 2: Add the room-temperature egg and vanilla extract to the butter-sugar mixture. Beat again on medium speed until everything is fully incorporated, scraping down the sides of the bowl as needed. The mixture might look a little separated at first, but just keep mixing—it will come together into a cohesive, creamy-looking base. This is where all the flavor and moisture starts to build.
Step 3: Now, it’s time for the dry ingredients. Add the all-purpose flour, baking soda, cinnamon, and salt directly into the wet mixture. I like to sprinkle the baking soda and salt around to ensure they get evenly distributed. Mix on low speed until the flour is just barely combined. A few dry streaks are okay—you don’t want to overmix at this stage.
Step 4: Finally, switch to a sturdy spatula or wooden spoon and fold in the old-fashioned rolled oats. Mix until no dry pockets of oats remain, but, again, avoid overmixing. The dough will be quite thick and a little sticky, which is exactly what you want for a chewy cookie. At this point, you can also fold in any add-ins like a handful of raisins or chocolate chips.
Step 5: Using a tablespoon or a small cookie scoop, portion out the dough into roughly 1.5-tablespoon mounds. Roll them gently between your palms to form balls. Place them on your prepared baking sheet, leaving about 5 cm (2 inches) between each one as they will spread. For a slightly thicker, chewier cookie, you can chill the dough balls for 15-20 minutes at this stage, but it’s not strictly necessary.
Step 6: Bake for 10-12 minutes. The trick is to pull them out when the edges look set and are just starting to turn a light golden brown, but the centers still appear soft, puffy, and underdone. They might even look a little raw in the middle—trust the process! They will continue to cook on the hot baking sheet as they cool, setting up to that perfect chewy consistency.
Step 7: This is the most important step for chewiness: let the cookies cool on the baking sheet for at least 10 minutes before you even think about moving them. They are extremely fragile straight out of the oven. As they cool, they will firm up, and you can then transfer them to a wire rack to cool completely. Or, you know, eat one warm and gooey—I won’t tell.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze dough balls or baked cookies in a sealed bag for up to 3 months.
- Reviving: Warm baked cookies in a 300°F oven for 5 minutes to refresh crispness.
Serving Suggestions
Complementary Dishes
- A cold glass of milk — It’s a classic for a reason. The creamy, cool milk is the perfect partner to the warm, spiced sweetness of the cookie.
- A scoop of vanilla bean ice cream — Sandwich a scoop between two slightly warm cookies for the ultimate ice cream sandwich experience.
- A sharp cheddar cheese slice — Don’t knock it ’til you’ve tried it! The salty, tangy cheese creates an incredible contrast with the sweet, chewy oat base.
Drinks
- Black coffee — The bitterness of a good, strong brew cuts through the cookie’s sweetness beautifully and makes for a superb afternoon pick-me-up.
- Chai latte — The warm spices in a chai latte—cinnamon, cardamom, cloves—echo the flavors in the cookie, creating a wonderfully cozy and harmonious pairing.
- A glass of dessert wine — Try a Sauternes or a late-harvest Riesling; their honeyed sweetness and bright acidity are a surprisingly elegant match for the humble oatmeal cookie.
Something Sweet
- Apple crumble — Serve a warm cookie alongside a bowl of apple crumble. The similar oat-and-cinnamon flavor profiles make them feel like they were destined to be together.
- Dark chocolate mousse — The rich, intense darkness of the mousse provides a luxurious counterpoint to the homey, wholesome flavor of the cookies.
- A simple fruit salad — A refreshing fruit salad with berries and a hint of mint can lighten the whole affair and cleanse the palate between cookie bites.
Top Mistakes to Avoid
- Over-baking the cookies. This is the number one reason cookies turn out hard and crisp instead of soft and chewy. Remember, they continue to cook on the hot tray after you take them out of the oven. If they look perfectly done in the oven, they’ll be overdone by the time they cool.
- Using melted butter. It’s so tempting to zap cold butter in the microwave, but if it melts, it changes the structure of the cookie. Melted butter causes excessive spreading and a greasy, thin result, not a thick, chewy one.
- Over-mixing the dough after adding the flour. Once the flour is incorporated, stop mixing! Overworking the dough develops the gluten in the flour, which can lead to tough, cakey cookies instead of tender, chewy ones.
- Not letting them cool on the baking sheet. I know it’s hard to wait, but moving them too soon can cause them to fall apart. That 10-minute rest on the pan is crucial for them to set properly and achieve the final, perfect texture.
Expert Tips
- Tip: Brown your butter for a nutty twist. Gently cook your butter in a saucepan until it turns a golden amber color and smells nutty. Let it cool and solidify again before using it in the recipe. It adds an incredible depth of flavor that takes these cookies to a whole new level.
- Tip: Add a tablespoon of corn syrup. For an even chewier, more bakery-style cookie, replace one tablespoon of the granulated sugar with one tablespoon of light corn syrup. It inhibits crystallization, ensuring a soft, pliable texture that lasts for days.
- Tip: Make the dough ahead of time. You can portion the dough into balls and freeze them on a tray before transferring to a zip-top bag. Then, you can bake frozen cookies anytime, just adding 1-2 minutes to the baking time. Fresh, warm cookies on demand!
- Tip: Gently press the dough balls before baking. If you prefer a slightly thinner, wider cookie, just press down on the dough balls ever so slightly with the palm of your hand before they go in the oven. This gives you more of that lovely crispy edge.
FAQs
Can I make these cookies without a mixer?
Absolutely! A sturdy wooden spoon and some determined arm power will work just fine. The creaming step might take a bit longer—aim for a full 2-3 minutes of vigorous stirring to properly combine the butter and sugars. Just make sure your butter is properly softened to make the job easier on your wrists.
Why are my cookies flat and spread out too much?
This usually points to butter that was too warm or even melted. It could also mean your baking soda is old and has lost its leavening power. Always check the expiration date on your leaveners! Finally, if your dough was too warm when it went into the oven, it will spread more. A quick 15-minute chill can fix that.
Can I use quick oats instead of old-fashioned?
I really don’t recommend it for this recipe. Quick oats are cut smaller and pre-steamed, so they absorb moisture differently and don’t provide the same hearty, chewy texture. Your cookies will be softer and more cake-like, and might even taste a bit pasty. Old-fashioned rolled oats are essential for the signature chew.
How do I store these to keep them soft?
The key to soft cookies is keeping them in an airtight container. Once completely cool, layer them in a container with a piece of bread tossed in. The cookies will draw moisture from the bread, staying soft for days while the bread goes hard. It’s a little kitchen magic trick that works every time.
Can I add raisins or chocolate chips?
Of course! This dough is a fantastic base for add-ins. I’d recommend about 150g (1 cup) of your chosen mix-in. If using raisins, you might try plumping them first in hot water or even a little rum for 10 minutes, then draining them thoroughly. This prevents them from drying out in the oven and stealing moisture from your cookies.
Chewy Oatmeal Cookies: An Easy Holiday Treat
Whip up these Chewy Oatmeal Cookies for the ultimate holiday treat. This easy oatmeal cookie recipe yields soft, comforting cookies perfect for your Christmas dessert ideas.
Ingredients
For the Ingredients
-
115 g unsalted butter (softened)
-
100 g light brown sugar (packed)
-
50 g granulated sugar
-
1 large egg (at room temperature)
-
1 tsp pure vanilla extract
-
120 g all-purpose flour
-
1/2 tsp baking soda
-
1/2 tsp ground cinnamon
-
1/4 tsp fine sea salt
-
120 g old-fashioned rolled oats
Instructions
-
Start by preheating your oven to 175°C (350°F) and lining your baking sheet with parchment paper. In your large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Using a hand mixer (or a lot of elbow grease with a whisk), cream them together on medium speed for about 1-2 minutes. You're not looking for light and fluffy here, just well-combined and smooth. You'll notice the mixture will lighten in color slightly and the gritty texture of the sugar will become less pronounced.01
-
Add the room-temperature egg and vanilla extract to the butter-sugar mixture. Beat again on medium speed until everything is fully incorporated, scraping down the sides of the bowl as needed. The mixture might look a little separated at first, but just keep mixing—it will come together into a cohesive, creamy-looking base. This is where all the flavor and moisture starts to build.02
-
Now, it's time for the dry ingredients. Add the all-purpose flour, baking soda, cinnamon, and salt directly into the wet mixture. I like to sprinkle the baking soda and salt around to ensure they get evenly distributed. Mix on low speed until the flour is just barely combined. A few dry streaks are okay—you don't want to overmix at this stage.03
-
Finally, switch to a sturdy spatula or wooden spoon and fold in the old-fashioned rolled oats. Mix until no dry pockets of oats remain, but, again, avoid overmixing. The dough will be quite thick and a little sticky, which is exactly what you want for a chewy cookie. At this point, you can also fold in any add-ins like a handful of raisins or chocolate chips.04
-
Using a tablespoon or a small cookie scoop, portion out the dough into roughly 1.5-tablespoon mounds. Roll them gently between your palms to form balls. Place them on your prepared baking sheet, leaving about 5 cm (2 inches) between each one as they will spread. For a slightly thicker, chewier cookie, you can chill the dough balls for 15-20 minutes at this stage, but it's not strictly necessary.05
-
Bake for 10-12 minutes. The trick is to pull them out when the edges look set and are just starting to turn a light golden brown, but the centers still appear soft, puffy, and underdone. They might even look a little raw in the middle—trust the process! They will continue to cook on the hot baking sheet as they cool, setting up to that perfect chewy consistency.06
-
This is the most important step for chewiness: let the cookies cool on the baking sheet for at least 10 minutes before you even think about moving them. They are extremely fragile straight out of the oven. As they cool, they will firm up, and you can then transfer them to a wire rack to cool completely. Or, you know, eat one warm and gooey—I won't tell.07
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