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!
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
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!
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!
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!
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.
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
- The Best Chocolate Chip Cookies
- Strawberry Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Monster Cookies
Thanks so much for reading! Let me know what you think about this old fashioned oatmeal cookie recipe!
Soft and Chewy Oatmeal Cookies Recipe
- ½ cup butter almost completely melted
- ½ cup packed light brown sugar
- ¼ cup sugar
- 1 egg
- 2 teaspoons vanilla
- 2 teaspoons molasses
- 1½ 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.
- Cookies can be stored in an airtight container on the counter for up to 5 days.
- Baked cookies can placed in an airtight container or freezer bag and frozen for up to 3 months.
- 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**