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Soft Chewy Oatmeal Cookies Recipe: Classic Golden Oatmeal Cookie Bliss

This classic oatmeal cookie recipe delivers bakery-quality texture with crispy edges and soft, chewy centers. The perfect balance of old-fashioned oats, brown sugar, and butter creates a family favorite treat that's both hearty and delicate.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups old-fashioned oats

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  2. Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined. The mixture should be smooth and creamy.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
  4. Stir in the old-fashioned oats until evenly distributed throughout the cookie dough. Be careful not to overmix at this stage.
  5. Using a cookie scoop or tablespoon, drop rounded balls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underdone. This is the secret to achieving that perfect chewy texture!
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Butter temperature matters - use room temperature butter for best results. Don't overbake - cookies continue cooking on hot baking sheet. For thicker cookies, chill dough for 30 minutes before baking. Use spoon-and-level method for measuring oats.