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A stack of thick, soft and chewy oatmeal cookies with golden edges next to a glass of milk

Soft and Chewy Oatmeal Cookies

Thick, soft and chewy oatmeal cookies made with brown sugar, cinnamon and old-fashioned oats, with optional raisins or chocolate chips.
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Prep Time 15 minutes
Cook Time 33 minutes
Chilling 30 minutes
Total Time 1 hour 18 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened (227 g)
  • 1 1/4 cups packed light brown sugar (250 g)
  • 1/2 cup granulated sugar (100 g)
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon fine salt
  • 1 3/4 cups all-purpose flour spooned and leveled (220 g)
  • 3 cups old-fashioned rolled oats (270 g)
  • 1 cup raisins or chocolate chips optional, raisins soaked and patted dry

Method
 

  1. Beat the butter, brown sugar and granulated sugar on medium for 2 to 3 minutes until creamy.
  2. Beat in the eggs and egg yolk one at a time, then the vanilla.
  3. Mix in the baking soda, cinnamon and salt, then add the flour and mix on low just until combined.
  4. Stir in the oats and any mix-ins. Cover and refrigerate for 30 minutes or up to 3 days.
  5. Heat the oven to 350°F (175°C) and line baking sheets with parchment. Scoop 2-tablespoon balls 2 inches apart.
  6. Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers look slightly underbaked.
  7. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Notes

Oats: Old-fashioned oats give the chewiest texture. Quick oats make a softer, cakier cookie.
Make ahead: Freeze dough balls up to 3 months and bake from frozen, adding 1 to 2 minutes.
Storage: Airtight at room temperature up to 5 days.
Nutrition is an estimate per cookie without mix-ins.