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Ultimate Soft and Chewy Oatmeal Cookies

These soft and chewy oatmeal cookies are a comforting and nostalgic treat that are easy to make and fully customizable with your favorite mix-ins.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup unsalted butter, softened (room temperature for easy mixing)
  • 1 cup brown sugar, packed (for that deep caramel flavor)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (pure vanilla for the best taste)
  • 1 1/2 cups all-purpose flour (sifted for lightness)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (a warm, inviting spice)
  • 1/2 teaspoon salt
  • 3 cups rolled oats (use old-fashioned for the best chewy texture)
  • 1 cup chocolate chips or raisins (optional, but definitely recommended!)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. Fold in the rolled oats and your choice of chocolate chips or raisins until evenly distributed.
  6. Drop heaping tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges are light golden brown but the center still looks soft.
  2. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Tips: Use parchment paper to prevent sticking. Store cookies in an airtight container for up to one week. Dough can be stored in the fridge for up to a week or frozen for up to three months.