Soft and Chewy Oatmeal Cookies Recipe

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This Soft and Chewy Oatmeal Cookies Recipe uses an all-butter oatmeal cookie dough that requires no chilling. These cookies taste phenomenal, and they stay soft for days! If you’re craving a soft oatmeal cookie recipe, you’ve found it!

a stack of this chewy oatmeal cookies recipe

Soft Oatmeal Cookie Recipe

This soft and chewy oatmeal cookies recipe is still my favorite oatmeal cookie recipe to this day.  I have fiddled around with it 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 this chewy oatmeal cookie recipe to be no chill as well. As I’ve said before, I don’t have time to wait 2-24 hours to have freshly baked cookies!

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 every time!

Why You’ll Love This Chewy Oatmeal Cookies Recipe

  • No chilling needed
  • The perfect texture and taste
  • Ready in under 30 minutes
  • Kid-friendly and approved!
  • It’s an oatmeal cookies no raisins recipe
three soft oatmeal cookie recipe cookies with a glass of milk

Key Ingredients to Make This Old Fashioned Oatmeal Cookie Recipe

There aren’t any add-ins included in this recipe — just simple oatmeal cookies, no raisins. Make sure to check out my oatmeal cream pie recipe that uses these cookies if you’re looking for ways to upgrade them!

  • BUTTER – Make sure that the butter is almost completely melted for a seriously chewy oatmeal cookies recipe.
  • SUGAR – I’m using both light brown sugar and white granulated sugar. There is a higher ratio of brown sugar to granulated sugar which helps keep these cookies chewy and soft.
  • EGG – Try to use room-temperature eggs. All of your ingredients should be around the same temperature to give you the best results. As a note, that rule goes for all baking. If you don’t have time to wait for your egg to come to room temp, place it in a bowl of very warm (not boiling) water — think a nice warm bubble bath temperature. Leave the egg in the water for about 5-7 minutes.
  • VANILLA – For added warm and slightly earthy flavor.
  • MOLASSES – To highlight the brown sugar and to make your treats perfectly sweet.
  • QUICK OATS – I used quick oats, which are not the same as instant. I don’t recommend swapping in old fashioned either, 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.
  • FLOUR – Regular all-purpose works great.
  • GROUND CINNAMON – I just love the combination of vanilla, brown sugar, molasses, and cinnamon in this chewy oatmeal cookie recipe!
  • BAKING SODA – To help your dough rise.
  • SALT – To taste!
  • GROUND NUTMEG – Another wonderful flavor addition to this old fashioned oatmeal cookie recipe!
overhead: three chewy oatmeal cookie recipe cookies with one broken apart

Instructions to Make This Chewy Oatmeal Cookie Recipe

COMBINE THE WET INGREDIENTS: Use a hand or stand mixer to cream the melted butter and two sugars on Medium for 2-3 minutes. Next, add the egg, vanilla, and molasses and mix just until the egg is combined. Don’t overmix or you’ll get tough cookies!

ADD THE DRY INGREDIENTS: Incorporate the oats, flour, cinnamon, baking soda, salt, and nutmeg and mix until just combined. You don’t want to overmix here either.

FORM THE COOKIES: Using about 2 tablespoons of dough for each, create cookie dough balls with your hands. Place the cookies on a prepared baking sheet.

BAKE: Place the dough in an oven preheated to 350 degrees F and bake for 10-12 minutes, or until the cookies are lightly golden around the edges but still soft in the middle.

Then, let them rest on the baking sheet for 5 more minutes before transferring them to a wire rack to continue to cool. Enjoy!

a stack of old fashioned oatmeal cookie recipe cookies with a glass of milk visible


What makes cookies softer and chewier?

The key is to make them in a hot oven (350 degrees F will do the trick) and to slightly undercooked them. That’s why it’s important to let your cookies rest on the still-hot baking sheet for about 5 minutes — they’ll continue to cook a bit, resulting in a soft and chewy texture!

What causes oatmeal cookies to be hard?

Cookies lose their moisture over time, which can cause them to harden. I find that when I start with a soft oatmeal cookie recipe like this one, they tend to stay softer for longer! And, as mentioned, the fact that I’m using more brown sugar than white helps them keep their chewy texture too.

Can I add extra ingredients to these oatmeal cookies?

Yes! This is a recipe for oatmeal cookies with no raisins, but you can definitely add them or chocolate chips to the mix. I love the idea of making them with dark chocolate. The bold flavor pairs perfectly with oatmeal!

More Cookie Recipes To Try

Thanks so much for reading! Let me know what you think about this old fashioned oatmeal cookie recipe!

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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 Recipe

Course: Cookies
Cuisine: American
Keyword: soft and chewy oatmeal cookies, soft oatmeal cookies
This Soft and Chewy Oatmeal Cookies Recipe is an all-butter oatmeal cookie that requires no chilling. Their taste is phenomenal and they stay soft for days! If you're craving a soft oatmeal cookie recipe, you've found it!
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 15 cookies (about)
Author: Malinda Linnebur
Print Recipe Save Recipe


  • 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


  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • 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)
  • Add in the oats, flour, cinnamon, baking soda, salt and nutmeg. Mix just until combined. Don’t overmix!
  • 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.


  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.

**Pictures and text updated June 2017 and July 2023**

26 thoughts on “Soft and Chewy Oatmeal Cookies Recipe”

  1. 5 stars
    I guess I have been making these cookies for a couple of years. I first decided this recipe was one I wanted to try “raisinettes” in I have always thought wanted to try chocolate covered raisins in oatmeal cookies. And this was the perfect recipe. I don’t make oatmeal cookies with any other recipe any more. They disappear very fast and everyone says they are great. I don’t comment on recipes very often but this is a keeper. Thank you for sharing it.

  2. 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!

  3. 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!

  4. 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.

  5. 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!!

  6. 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! 🙂

  7. 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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