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Ultimate Chewy Oatmeal Cookies Recipe - Perfectly Thick with Crispy Edges

These chewy oatmeal cookies strike the perfect balance between crispy edges and soft, tender centers that melt in your mouth. Made with wholesome rolled oats and rich brown sugar, this classic recipe delivers nostalgic flavor and is perfect for family gatherings or afternoon snacks.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup 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 rolled oats
  • 1 cup raisins or chocolate chips (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
  3. Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
  4. 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.
  5. Stir in the rolled oats and any optional add-ins like raisins or chocolate chips. The dough will be thick and slightly sticky.
  6. 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.
  7. Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underdone. The cookies will continue to set as they cool.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Don't overmix once flour is added. For thicker cookies, chill dough for 30 minutes before baking. Use old-fashioned rolled oats (not quick oats) and don't pack them when measuring. Remove cookies from oven when centers still look slightly underdone for chewy texture.