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: An egg binds 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 slightly if using salted butter.
  • Baking soda and baking powder: Give the cookies lift and help them spread just the right amount.
  • Old-fashioned oats: Rolled oats give the best chewy texture.
  • Add-ins (optional): Add up to 1 cup raisins, chocolate chips or 1/2 teaspoon cinnamon.

How to Make Oatmeal Cookies

In a large mixing bowl, use an electric mixer to cream together butter and sugars. Add eggs and vanilla. Stir until combined.

To the creamed mixture, stir in the flour, salt, baking soda and baking powder. Stir just until combined, then mix in the oats. This one bowl cookie recipe comes together quickly, so avoid overmixing to keep the cookies soft and chewy.

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.

Using a medium cookie scoop, scoop cookie dough balls onto a prepared baking sheet lined with parchment paper or silpat mat.

Bake cookies at 350°F until edges are just light golden brown, about 8 minutes. Allow to rest for about 2 minutes on a baking sheet, then let them cool on the rack and enjoy warm homemade oatmeal cookies.

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 Soft & Chewy 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: If you like fluffier bakery-style cookies, chill the dough so it isn’t too warm before baking.
  • Scoop for even baking: A cookie scoop keeps the cookies the same size, and lining the pan with parchment paper prevents sticking.
  • Salt adjustments: If using salted butter, reduce added salt to 3/4 teaspoon. For less salt, reduce by 1/4 teaspoon. For a sweet-salty finish, sprinkle flaky sea salt on top.
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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Soft and chewy oatmeal cookies stacked on a small white plate with more cookies in the 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
  • 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 the butter and sugars in a large mixing bowl. Add eggs and vanilla and mix until combined. 
  • Add flour, salt, baking soda, baking powder (and cinnamon if desired). Stir just until combined. Then mix in the 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

  • Mix in 1/2 teaspoon of ground cinnamon for a boost of flavor.
  • If I have molasses on hand I love adding 1-2 teaspoons. 
  • Mix in 1 cup of raisins, chocolate chips or butterscotch chips. 
  • Original recipe included 1/4 cup additional brown sugar. You can add that for sweeter flavor, but not that your cookies will be flatter.
Storage: Store in an airtight container for up to 3 days or freeze up to 3 months. Thaw for an hour or warm in the microwave for 10–15 seconds.

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

FAQs

What oats are best to use in oatmeal cookies?

I always use old-fashioned oats because it gives them that classic chewy texture. You can use quick oats but the texture will be different and cookies might turn out dry. If you like, you can also use a mixture of both old fashioned rolled oats and quick oats.

Why did my oatmeal cookies spread?

Cookies usually spread if the butter was too soft or the dough was too warm. If your kitchen is warm or the dough feels sticky, chill it for 20–30 minutes before baking. This helps the cookies hold their shape and bake thicker.

How do I store oatmeal cookies so they stay soft?

These cookies are best enjoyed within a day, but they’ll stay soft longer if stored in an airtight container with a slice of white bread. The bread helps absorb extra air and keeps the cookies tender.

Can I freeze the oatmeal cookie dough?

Yes. While the baked cookies freeze well, freezing the dough balls lets you bake them fresh. Scoop the dough onto a parchment-lined baking sheet, flash freeze until firm, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.