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The Best Soft and Chewy One-Bowl Oatmeal Cookies

A stack of four chewy, golden brown oatmeal cookie treats on a white plate.
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You will love this easy, one-bowl recipe for classic oatmeal cookies that bake up perfectly soft and chewy every time. Make them your own with optional mix-ins like chocolate chips or raisins.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup mix-ins (optional: chocolate chips or raisins)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. You can use a hand mixer or stand mixer for this step.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the rolled oats by hand until they are evenly distributed throughout the dough.
  7. If you are using mix-ins, gently fold in the chocolate chips or raisins now.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls down slightly.
  9. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy oatmeal cookies, use quick oats instead of old-fashioned oats, or blend about 1/2 cup of the oats into a coarse flour before adding them to the dough.
  • If you prefer a spiced flavor, add 1 teaspoon of ground cinnamon to the dry ingredients.
  • To make these breakfast cookies, substitute half of the flour with whole wheat flour for added fiber.
  • If you want crispy edges, flatten the dough balls slightly more before baking.

Nutrition

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