Who can resist a perfectly chewy oatmeal cookie with a crispy edge? These oatmeal cookies are exactly that—soft, chewy, and totally irresistible. And if you’re feeling fancy, throw in a dash of cinnamon to take them up a notch! You really can’t go wrong with this recipe. You probably already have everything you need right in your pantry!

Why Our Recipe

  • Super chewy with just the right amount of crisp.
  • Level up your cookie with a dash of cinnamon!
  • Made from ingredients you probably already have in your pantry to tempt you!

With simple ingredients like butter, sugar, and oats, you can whip these up whenever that cookie craving strikes. Whether you’re making a batch for the family or sneaking a few warm from the oven for yourself (no judgment!), these cookies are sure to become a fast favorite.

Ingredient Notes

  • Salted Butter: If you only have unsalted butter, just add an extra 1/4 teaspoon of salt to the recipe.
  • Brown Sugar: Light or dark brown sugar works, but dark brown will give a richer molasses flavor.
  • Granulated Sugar: This helps give the cookies a little crisp around the edges, balancing out the chewiness from the brown sugar.
  • Cinnamon: Adding cinnamon is totally optional, but it adds a nice warmth to the cookies. If you skip it, the cookies will still be delicious!
  • Quick Oats or Rolled Oats: Quick oats will give a finer texture, while rolled oats create a heartier bite. Either option works, so choose based on your preference!

Adding Raisins or Chocolate Chips

Absolutely! Whether you prefer raisins or chocolate chips, our oatmeal chocolate chip cookie recipe has you covered if you want to add a little something extra to your cookies.

Make them Crispier!

Like a crispier cookie? Reduce the amount of brown sugar — and replace with additional white sugar — in the recipe. Increase the baking time by a minute or two. 

Freeze for Later

To freeze cookie dough before baking, scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze the dough balls until firm, about 1-2 hours. Once frozen, transfer them to a resealable freezer-safe bag or airtight container. The dough can be frozen for up to 3 months. When you’re ready to bake, there’s no need to thaw! Just bake directly from frozen, adding 2-3 minutes to the bake time.

Storage Instructions 

Store the baked cookies in an airtight container at room temperature for up to 5 days. To keep them extra chewy, you can place a slice of bread in the container to help maintain moisture.