These oatmeal cookies are soft, chewy, buttery and so easy to make. They come together in one bowl and bake into perfect, golden cookies every time.

Soft and chewy oatmeal cookies stacked on a small white plate with more cookies in the background.

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If you’re craving classic oatmeal cookies, this soft and chewy version is the best one to make. They bake up with crisp edges, tender centers and perfect buttery brown sugar flavor in every bite. 

These easy oatmeal cookies come together in one bowl and turn out perfectly every time. Whether you turn this into oatmeal raisin cookies, oatmeal chocolate chip cookies or bake them plain, they’re a fast, reliable recipe to keep in your rotation.

Ingredient Notes

Overhead view of oatmeal cookie ingredients including oats, flour, brown sugar, butter, eggs, sugar, vanilla and salt arranged on a white counter.

Find the full printable recipe instructions with measurements below.

  • Butter: Unsalted works best so you can control the salt in the recipe. Make sure it’s softened for smooth creaming.
  • Brown sugar: Packed light brown sugar gives that classic brown sugar oatmeal cookies flavor while adding chewy texture and warm caramel flavor.
  • Granulated sugar: Balances the sweetness and helps the edges bake up lightly crisp.
  • Eggs: Eggs bind the dough and keep the cookies soft.
  • Vanilla extract: Adds flavor and rounds out the sweetness.
  • All-purpose flour: Provides structure while keeping the cookies tender.
  • Salt. Enhances all the flavors. Reduce the added salt if using salted butter (about 1/4 teaspoon or skip it).
  • Baking soda and baking powder: Give the cookies lift and a tender texture.
  • Old-fashioned oats: Rolled oats give the best chewy texture. You can use quick oats, but the cookies turn out softer and can dry out a little. A mix of both works too.
  • Add-ins (optional): Add up to 1 cup raisins, chocolate chips or 1/2 teaspoon cinnamon.

How to Make Easy Oatmeal Cookies

These come together fast in one bowl, no chilling required. In a large mixing bowl, use an electric mixer to cream the butter, brown sugar and granulated sugar until smooth. Add the eggs and vanilla and mix until combined.

Add the flour, salt, baking soda and baking powder (plus cinnamon if you’re using it) right into the same bowl. Stir just until combined, then mix in the oats. Don’t overmix, a few quick strokes keeps the cookies tender.

Softened butter, brown sugar and granulated sugar in a mixing bowl before creaming with electric beaters.
Oatmeal cookie dough mixed in a glass bowl with a spatula.

Scoop the dough with a medium cookie scoop onto a baking sheet lined with parchment or a silicone mat. Because this recipe uses just the right amount of sugar, the dough holds its shape and bakes up thick instead of spreading thin.

Bake at 350°F until the edges are just light golden, about 8 minutes, the centers should still look a little underdone. Let them rest on the pan for 2 minutes, then move to a rack and enjoy warm.

Scoops of oatmeal cookie dough spaced evenly on a parchment-lined baking sheet before baking.
Freshly baked oatmeal cookies cooling on a parchment-lined baking sheet.

Tips for Quick and Easy Oatmeal Cookies

  • Use room temperature butter and eggs: They mix more smoothly into the dough and help the cookies bake evenly. To quickly warm eggs, place them in a bowl of warm water for a few minutes. Soften butter in short microwave bursts if needed.
  • For softer or crispier cookies: Pull them from the oven when the centers look slightly underdone for a soft, chewy texture. Bake a minute or two longer if you prefer crispier edges.
  • Prevent spreading: This recipe holds its shape well, but if your kitchen runs warm, chilling the dough 20–30 minutes keeps the cookies thick.
  • Scoop for even baking: A cookie scoop keeps the cookies the same size, and lining the pan with parchment paper prevents sticking.
  • Skip scooping. Make these oatmeal cookie bars instead!
  • Finishing touch: For a sweet-salty bite, sprinkle flaky sea salt on top before baking.
Stack of soft and chewy easy oatmeal cookies with crisp, golden edges on a white surface.

More cookie recipes to try include no-bake peanut butter oatmeal cookies, oatmeal M&M cookies or oatmeal coconut chocolate chip cookies.

More Oatmeal Cookie Recipes

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Three soft and chewy oatmeal cookies stacked on each other with more cookies in background.

Easy Oatmeal Cookies

4.97 from 276 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36
These easy oatmeal cookies are a quick treat made in one bowl. They bake up perfectly every time with a buttery brown sugar flavor, crisp edges and a soft, chewy center.
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Ingredients 

  • 1 cup unsalted butter
  • 1 cup (215 grams) light brown sugar , packed
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ⅓ cups (315 grams) all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon , optional
  • 2 cups (200 grams) old-fashioned oats

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. 
  • Cream 1 cup butter, 1 cup brown sugar and 3/4 cup granulated sugar in a large mixing bowl. Add 2 eggs and 2 teaspoons vanilla then mix until combined. 
  • Add 2 1/3 cups flour, 1 teaspoon salt, 2 teaspoons baking soda, 1/2 teaspoon baking powder (and cinnamon if desired). Stir just until combined. Then mix in 2 cups oats. 
  • Use a medium cookie scoop and scoop onto the prepared baking sheets. Bake for 8 minutes, or until the edges are just light golden brown (the centers should look a little underdone). Take them out a little early for softer cookies and bake them a little longer for crispier cookies. 
  • Let cookies rest on the pan for 2 minutes and then transfer to a cooling rack. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

If I have molasses on hand I love adding 1-2 teaspoons. 
Mix in 1 cup of raisins, chocolate chips or butterscotch chips. 
Use unsalted butter (recommended). If using salted, cut the added salt down to about 1/4 teaspoon or skip it altogether, since the butter already brings salt and amounts vary by brand.
Storage: Store in an airtight container up to 3 days. Adding a slice of white bread to the container helps keep them soft. Freeze baked cookies up to 3 months, or freeze raw dough balls (flash freeze until firm, then bag) and bake from frozen, adding a couple minutes to the time.
Less spread: This has been retested and brown sugar reduced to 1 cup so the cookies hold their shape while baking. If you prefer sweeter cookies, use 1 1/4 cups brown sugar, but know that they will spread more.

Nutrition

Serving: 1cookie, Calories: 140kcal, Carbohydrates: 20g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 22mg, Sodium: 176mg, Potassium: 45mg, Sugar: 11g, Vitamin A: 170IU, Calcium: 15mg, Iron: 0.6mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations