Soft and Chewy Oatmeal Cookies

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These Soft and Chewy Oatmeal Cookies are an all butter oatmeal cookie that requires no chilling. Their taste is phenomenal and they stay soft for days!

These Soft and Chewy Oatmeal Cookies are an all butter cookie that requires no chilling. They taste phenomenal and stay soft for days!

**Pictures and text updated June 2017**

These soft and chewy oatmeal cookies are still my favorite oatmeal cookie to this day.  I have fiddled around with this recipe a little but I always come back to the original.  I just like their taste and how they stay nice and soft.

I am going to include these oatmeal cookies in my back to the basic series because well, I believe they are a cookie everyone needs to have in their back pocket.  Much like these No Chill Soft Chocolate Chip Cookies.  Both of these are staples every cook should have.

So, let’s talk about the dough.  I wanted these to be no chill as well because as I’ve said before I don’t have time to wait 2-24 hours to have freshly baked cookies.

There is a higher ratio of brown sugar to granulated sugar which helps keep these cookies chewy and soft.

The butter is melted which helps these cookies keep their shape while baking and not spread out too thin.  Also, having enough dry ingredients helps with this too.  So, it is important that your cookie dough is dry enough to roll in your hands and not make your hands a big sticky mess.  There will be a small amount of dough on your hands and that is perfect, your cookies will turn out moist and chewy.

These Soft and Chewy Oatmeal Cookies are an easy oatmeal cookie that requires no chilling! They are made with all butter and taste phenomenal!

For this recipe, I used quick oats and quick oats are not the same as instant.  I don’t recommend changing it out for old fashioned or instant as it will alter the outcome of your cookies.  If you don’t have any quick oats you can pulse some old fashioned oats in the food processor a few times to break them down into smaller pieces like quick oats.  Just don’t make them too fine.

There aren’t any add-ins included in this recipe either, just a simple oatmeal cookie and if you check back later I will post an oatmeal cream pie recipe using these cookies.

One other tip…try to use room temperature eggs.  All of your ingredients should be around the same temperature to give you the best results.  That rule goes for all baking.  I will be completely honest…. I don’t do this all the time because I am running short on time.   But, I do have a trick to quickly bring your eggs to room temperature and I use this often!  Place your eggs in a bowl of very warm (not boiling) water……think a nice warm bubble bath temperature.  Leave the eggs in the water for about 5-7 minutes.

These Soft and Chewy Oatmeal Cookies stay soft for days, require no chilling and are an easy cookie to make!

**Original text**

I have been working on perfecting this cookie for quite a while now!  I have made countless batches of oatmeal cookies playing with different spices, trying old fashioned vs. quick oats, brown sugar, no brown sugar……  Needless to say my kids have had a lot of oatmeal cookies.

You want oatmeal cookies for breakfast??  Sure, why not they have oatmeal in them.  I’m so winning this parenting game!! 😉

These soft and chewy oatmeal cookies are also really good on ice cream, not that I would know or anything, just sayin!  They are good warm with a glass of ice cold milk and they are good even after a couple of days.  And guess what??  They are still soft!!!  YAY!!!

These Soft and Chewy Oatmeal Cookies are an all butter cookie that are super easy to make. They stay soft for days and taste phenomenal!

Ok, a little about this cookie.  I wanted to create an all butter oatmeal cookie that wouldn’t have to be refrigerated.  Because let’s face it if I had to refrigerate cookie dough it wouldn’t make it to the oven #obsessedwithcookiedough.  Plus, when I am in a cookie mood I want to bake those babies right then and not have to wait 24 hours for the dough to chill.

I used quick oats over old fashioned (personal preference) and melted the butter, which is key in this recipe.  Melting the butter first will help keep their shape and not spread too much.  Also, having the right amount of dry ingredients helps too.

I settled on a higher ratio of brown sugar to white to help keep the cookies soft.  I also incorporated molasses, cinnamon and nutmeg to add some flavor to an otherwise plain cookie and created an out of this world soft and chewy oatmeal cookie!

5 from 7 votes
These Soft and Chewy Oatmeal Cookies are an all butter cookie that are super easy to make. They stay soft for days and taste phenomenal!
Soft and Chewy Oatmeal Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins

These Soft and Chewy Oatmeal Cookies are an all butter oatmeal cookie that requires no chilling. Their taste is phenomenal and they stay soft for days!

Course: Cookies
Cuisine: American
Keyword: soft and chewy oatmeal cookies, soft oatmeal cookies
Servings: 15 cookies (about)
Author: Malinda Linnebur
  • ½ cup butter almost completely melted
  • ½ cup packed light brown sugar
  • ¼ cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2 teaspoons molasses
  • cup quick oats
  • 1 cup flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • pinch ground nutmeg
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Using a hand mixer or stand mixer cream the melted butter and sugars on medium speed for 2-3 minutes. Add in the egg, vanilla and molasses. Mix just until the egg is combined and no longer. (mixing too long at this point can create tough cookies)
  3. Add in the oats, flour, cinnamon, baking soda, salt and nutmeg. Mix just until combined. Don’t overmix!
  4. Roll balls of dough (roughly 2 tablespoons of dough) lightly between hands and place on cookie sheet 2 inches apart. (There should be a little dough on your hands while rolling but there should not be a ton of dough on your hands. If there is add in a little more flour.) Bake for 10-12 minutes or until lightly golden around the edges but still doughy in the middle. Leave on baking sheet for 5 minutes to continue “baking”. Transfer to a wire rack to cool completely.
Recipe Notes
  1. Cookies can be stored in an airtight container on the counter for up to 5 days.
  2. Baked cookies can placed in an airtight container or freezer bag and frozen for up to 3 months.
  3. You can also form the cookies into balls and freeze on a cookie sheet. When frozen place into an airtight container or freezer bag. Dough balls can be frozen for up to 3 months. To bake place frozen dough balls on baking sheet and bake for an extra minute or two. Don’t thaw cookie dough.


24 thoughts on “Soft and Chewy Oatmeal Cookies”

  1. 5 stars
    I’m an amateur baker, did my best to follow this recipe exactly and it resulted in THE most delicious oatmeal cookies I have ever had!!! Thank you!

  2. 5 stars
    These were SO GOOD! We added mini chocolate chips and raisins and subbed honey for molasses, just because that’s what we had in the house. This may be my new favorite cookie recipe!

  3. 5 stars
    These were the best oatmeal cookies. They were not hard to make an they were delicious. I only changed one thing I used chocolate covered raisins in the cookies. I have talked about using chocolate covered raisins in oatmeal cookies for years. My granddaughter thought it was a good idea and your recipe seemed the perfect cookie to try it in. They disappeared very quickly. Thank you for the recipe.

  4. 5 stars
    I love oatmeal cookies and over the years have made dozens. This recipe exceeds them all. The trick is the molasses. I have now used this recipe over and over. Try it you will like it.

    • Thank you Anita!! I like raisins in my oatmeal cookies too but my kids always eat them quicker than I can bake with them, lol!!

  5. Mmm looks tasty 🙂 How many cookies do these make? If I wanted a half batch, how do you recommend going about this since it’s one egg? Would using half an egg make it go wrong?

    • Hi! The recipe makes about 15 cookies. It is a little hard to use just half an egg but I have done it. I just lightly beat the egg in a small bowl and do the best you can to add only half to the recipe. Hope that helps and sorry the yield wasn’t in the recipe! 🙂

    • Hi! I use real butter in all of my recipes unless otherwise noted. I don’t have experience baking with Splenda but I know my Grandma uses it to make treats for one of my cousins who is diabetic. Let me know how they turn out for you and I hope you enjoy! Thanks for your comment! 🙂

  6. 5 stars
    The texture of these looks perfect! I’m always on the hunt for new oatmeal cookie recipes to try and this looks like a winner.

    • 5 stars
      Loved this recipe, it was a huge success! I live in Denver so always worry about being turning out ok, but these were perfect. A couple of tweaks I did were to use whole wheat flour, 1/4 cup blackstrap molasses, and added a pinch of ginger and cloves. Did add raisins too. Cooked for just 10 minutes and after cooling they were perfectly chewy!

      • I am so glad you liked the cookies!! I live close to Denver and so I know your pain of baked goods not turning out well! I have been working on a chocolate cake recipe forever trying to get it just right, lol!


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