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These Soft Oatmeal Cookies are chewy on the edges and super soft in the center, with a warm flavor thanks to the cinnamon and brown sugar. Super easy to make!
I love oatmeal cookies and have made many, many variations over the years, from classics like oatmeal raisin cookies to seasonal favorites like pumpkin oatmeal cookies. But these soft oatmeal cookies are the one recipe I keep comng back to again and again. The texture is spot-on and they’re just so easy to make!
Why These Soft Oatmeal Cookies Are My Favorite
- Soft & chewy. Based on the title of the recipe, it should be no surprise that these cookies are super soft and chewy. The edges bake to golden brown and chewy while the center remains delightfully soft.
- Ready in an hour. The actual hands-on time for this recipe is less than 15 minutes but the dough does need to chill for at least 30 minutes. Add in 10 minutes of bake time and a few minutes to cool and you still have warm soft oatmeal cookies in under an hour!
- Made with pantry staples. The key ingredients in these cookies are rolled oats and brown sugar. From there, everything is a pantry staple. Feel free to add a mix-in like chocolate chips or raisins too!
Recipe Ingredients
Here’s an overview of the ingredients used to make these irresistible cookies. The exact measurements can be found in the recipe card below.
- Butter – I like to use unsalted butter in these cookies. It should be softened but not melted completely.
- Sugar – Both brown sugar and granulated white sugar are used in these cookies. The brown sugar adds moisture, richness, and molasses flavor. Light or dark brown sugar both work, though dark brown sugar will offer more flavor.
- Eggs – Room temperature.
- Vanilla extract
- Flour
- Baking soda – A small amount of baking soda is key to chewy and soft oatmeal cookies.
- Salt – Enhances the sweet flavors in the cookies.
- Oats – Use old-fashioned rolled oats for these cookies. Steel cut and instant oats will create a texture that’s too mushy or chewy.
How To Make Soft Oatmeal Cookies
The dough comes together in just a few minutes and they bake in 10 minutes but be sure to leave at least 30 minutes for the dough to chill! The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Line the baking sheets with parchment paper.
- Make the dough. Beat the butter and sugars for 2-3 minutes, until light and fluffy. Mix in the eggs one at a time, followed by the vanilla. In a separate bowl, whisk together the dry ingredients then gradually mix it into the dough. Fold in the rolled oats.
- Chill. Cover the bowl with plastic and refrigerate for 30 minutes.
- Bake. Use a cookie scoop to portion 2 tablespoon-sized balls of dough. Place them 2 inches apart on the baking sheet. Bake for 10-12 minutes, until the edges are golden and the center is just set.
- Cool. Let the cookies cool on the baking sheet for at least 5 minutes, then transfer to a wire rack.
Tips for Success
To make perfectly soft oatmeal cookies, keep these few tips in mind.
- Chill the dough. Chilling the dough is an important step for achieving thick, chewy cookies that don’t spread too much in the oven.
- Avoid overbaking. One of the keys to achieving the soft and chewy texture is to not overbake. These cookies are done when the edges are golden but the center still appears a little underbaked.
- Add a mix-in. Feel free to add in chocolate chips, raisins, shredded coconuts, or even some chopped nuts such as walnuts or almonds to the recipe.
- Use the right oats. Old fashioned rolled oats are the way to go for these cookies. Instant oats are too soft and steel cut oats are too chewy.
Proper Storage
- Room temperature. Store cookies in an airtight container at room temperature for up to one week. To keep cookies soft, place a slice of bread in the airtight container with the cookies. The bread will help maintain moisture.
- Freezer. To freeze the dough, shape it into balls and freeze them on a baking sheet. Once firm, place them into a freezer-safe bag. Bake from frozen with 1-2 extra minutes of bake time.
Soft Oatmeal Cookies
These Soft Oatmeal Cookies are chewy on the edges and super soft in the center, with a warm flavor thanks to the cinnamon and brown sugar. Super easy to make!
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
Instructions
- Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
- Using a large mixing bowl, beat together the softened butter, brown sugar, and sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract to combine.
- In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Gradually add this dry mixture into the wet ingredients, folding it in until just combined.
- Gently mix in the rolled oats until they are evenly distributed. The dough will feel thick and slightly sticky.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling is essential for creating thick cookies that don’t spread too much when baked.
- Once chilled, use a cookie scoop or spoon to portion out dough balls roughly the size of 2 tablespoons. Place them on the prepared baking sheets, leaving about 2 inches of space between each one.
- Bake the cookies for 10 to 12 minutes, or until the edges turn golden and the centers look just set. Avoid overbaking for a softer texture.
- Allow the cookies to rest on the baking sheets for about 5 minutes before transferring them to a wire rack. Cool completely before serving, and enjoy!
Last Step:
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Notes
Store cookies in an airtight container at room temperature for up to one week.
Nutrition
Calories: 197kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 104mg | Potassium: 67mg | Fiber: 1g | Sugar: 13g | Vitamin A: 256IU | Vitamin C: 0.003mg | Calcium: 20mg | Iron: 1mg
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