Soft-baked, ultra chewy, and simple oatmeal cookie recipe. Only 30 minutes to chill, you’ll have oatmeal cookies in no time. Load them with your favorites!
A lot of readers ask me… what’s your favorite basic cookie recipe? Well, I have a few.
For super soft & thick, try my chocolate chip cookies and add in whatever you like! For extra chewy, try my chewy chocolate chunk cookies. For sugar cookies – bake these, for chocolate cookies – I suggest these, for peanut butter cookies – use this recipe, and for snickerdoodles – bake these in only 20 minutes.
But for oatmeal cookies? You’re looking at them.
My favorite oatmeal cookie couldn’t be any more straightforward and simple. They’re soft, they’re chewy, kissed with molasses flavor, and ready for any add-ins your tastebuds desire. I typically make them with raisins and/or M&Ms – published here.
Those photos were updated recently – that’s how often I make these oatmeal cookies!
☆ Cookie science talk ahead. ☆ Aka nerd alert.
My oatmeal cookie dough starts with creamed butter, brown sugar, and granulated (white) sugar. It’s important to know that sugar is used to not only sweeten the cookies, but to give them structure, texture, tenderness, and volume. In most of my cookie recipes, I prefer to use more brown sugar than white sugar. This is because brown sugar holds more moisture than white sugar and thus will produce a softer, moister final baked good. I like to use dark brown sugar since it has a slightly higher amount of molasses. However, if you’re in a pinch and only have light brown sugar – that’s ok!
I recently began adding a Tablespoon of dark molasses into my oatmeal cookie dough. It’s a little something I picked up from one of my cookbook cookie recipes (recipe on page 109!). 1 Tablespoon doesn’t sound like much. And you’re right! It’s not that much. But it’s just enough to give a subtle amount of extra molasses flavor. However, don’t go buy a bottle just for this recipe. They’re fine without it.
I played around with the oats to flour ratio a lot when I first published this oatmeal cookie recipe. I’ve found that more oats to flour is what I like best. I want my oatmeal cookies to taste, for lack of better words, oat-y! Oats provide a fabulously chewy texture and soak up moisture from the cookie dough and hold onto it while the cookies bake in the oven. Similar to how oats soak up all the moisture when you are making oatmeal for breakfast. This is a good thing!
There is always the question of which type of oats to use in recipes. For these? I use old-fashioned whole oats in this recipe, as opposed to quick oats. Quick oats, which are more powdery than whole oats, may dry out your cookies. You could certainly try using them, but I prefer whole oats. They give more texture: hearty, chewy, thick.
I’ve learned over the past year how important it is to use room temperature eggs when using room temperature or melted butter in cookie recipes. Room temperature eggs incorporate evenly into your cookie dough – guaranteeing a uniform structure among every cookie in your batch. That’s why you use eggs in cookies – for structure.
Tip: When I need room temperature butter for creaming, I set out the egg(s) with the butter about 1 hour before beginning. If you forget to set out your egg, no worries. Place it into a bowl of warm water for 5 minutes, then use.
This thick cookie dough can hold a lot of add-ins. I chose peanut butter M&Ms, butterscotch morsels, and chocolate chunks. I couldn’t think of a better combination! If you have it in your pantry, throw it in. I was going to add a few pecans, but I know many people aren’t as “nuts” about nuts in their cookies as I am. Whatever goodies you choose, try to stick to about 1 and 1/2 cups total add-ins.
The cookie dough is only slightly sticky. And you know what I always do with sticky cookie dough right? I chill it. Sticky cookie dough = spreading. You’ll want these cookies to spread, but not overspread into flat discs on your baking sheet. So, chill the dough for about 30 minutes. Just enough time for you to clean up and pre-heat the oven.
I like to use a cookie scoop for oatmeal cookies. It grabs onto the textured cookie dough better than my hands can. Here is the cookie scoop I use (I own it in sizes medium and large – I used size medium for these cookies).
Scoop/roll 1.5 Tablespoons of dough per cookie. Press a few extra add-ins directly into the tops of the cookie dough balls. Why do I suggest that? It guarantees you’ll have a few pretty chunks on top of your baked cookies. Here a few cookie dough balls… you can see I pressed some broken peanut butter M&Ms into the tops.
Bake the cookies until they are lightly browned on the edges. This could be 10 minutes in your oven or 12 minutes in your oven. It’s about 11 minutes in my oven. The centers are slightly underbaked, but will set up as you let the cookie cool.
If your self control allows that…
Dunk them in milk, crumble them on ice cream, bring them to friends, bake them for the kids, whatever you do with them – I know they’ll soon be a cookie jar favorite. Who doesn’t love an old-fashioned, super soft and chewy oatmeal cookie?
I hope you love my favorite loaded oatmeal cookies! And that you learned a few things along the way today. Let me know what goodies you throw into them!
A few suggestions:
Go ahead, let your creativity run wild!
Soft-baked, ultra chewy, and simple oatmeal cookie recipe. Load them with your favorites!
Yield: 18 COOKIES
Prep Time: 10 minutes
Total Time: 50 minutes, includes chilling
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the add-ins. Dough will be thick. Chill the dough for at least 30 minutes in the refrigerator.
Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I pressed a few extra M&Ms into the tops of the cookies for looks. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.
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