Chewy Oatmeal Cookies

April 25, 2021
14 Ratings
Photo by Julia Garland
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Makes 18 large cookies
Author Notes

These are one of my favorite cookies of all time. They're craveable as well as comforting. You can add inclusions to dress them up (my favorite is a combination of dried cranberries and chopped white chocolate). Or you can enjoy them as is. Bonus, they make really good ice cream sandwiches (they stay a little chewy even when frozen)!

Adapted from my book, The Fearless Baker (Houghton Mifflin Harcourt 2017) —Erin Jeanne McDowell

Test Kitchen Notes

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What You'll Need
  • 2 sticks (227 g) unsalted butter, at room temperature
  • 1 cup (213 g) light brown sugar
  • 1/3 cup (66 g) granulated sugar
  • 2 large (113 g) eggs
  • 1 teaspoon (5 g) vanilla extract
  • 1 3/4 cups (210 g) all purpose flour
  • 1 teaspoon (6 g) baking soda
  • 1/2 teaspoon (2 g) baking powder
  • 1 teaspoon (4 g) fine sea salt
  • 1 teaspoon (2 g) ground cinnamon
  • 2 cups (199 g) old fashioned oats
  1. Preheat the oven to 350° F with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-low speed until light and fluffy, 4-5 minutes
  3. Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
  5. Use a 1/4 cup (#16 scoop) to portion the cookie dough onto the prepared baking sheets. Stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
  6. Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14-16 minutes. Transfer the cookies to wire racks to cool.

See what other Food52ers are saying.

  • FrugalCat
  • joanna
  • Mindy
  • Suzanne Cunningham
    Suzanne Cunningham
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

4 Reviews

FrugalCat January 25, 2022
Very easy to halve this recipe. Walnuts, raisins, or dried cranberries all would be good mix ins.
Mindy May 5, 2019
Solid basic oatmeal cookie. More like an even better version of little debbie oatmeal creme pie cookie. Once all ingredients were incorporated, I split the batter with one being the exact recipe and the other with toasted chopped walnuts and chopped bittersweet choc were added. Both were super tasty.
Suzanne C. April 28, 2019
For a cookie that can also be had for breakfast, add in some raisins. At times, I’ve added chocolate chips and coconut along with the raisins.
joanna July 22, 2018
Do you need to push them down before putting in the oven