These Chewy Oatmeal Cookies are crisp around the edges and perfectly soft on the inside! With ingredients you likely already have, a no-chill cookie dough and super easy instructions, anyone can perfect these cookies!Jump to Recipe
If you were given the choice between a cookie choc-full of chocolate chips, a frosted sugar cookie and a simple oatmeal cookie, which would you choose? One of each? Yeah, me too! 😉
Choosing a cookie to make on any given day totally depends on my mood. And although some days I’m all for a cookie full of peanut butter, chocolate chips and M&M’s, there are many times a simple oatmeal cookie is more my style.
My husband’s “Grandma D” is where this cookie came from. And I’m so so SO glad it’s been passed down the family tree, because they’re good in so many ways. Chewy, sweet and just-a-bit salty, crisp around the edges and easy to make. Don’t ya just love it when a recipe checks all the boxes?! Yep, me too.
- Butter or Margarine – Softened
- Granulated Sugar
- Brown Sugar – Light or Dark Brown Sugar will work!
- Eggs – 2 Large or Extra Large (or 3 medium eggs)
- Vanilla Extract
- Baking Soda
- All-Purpose Flour
- Old Fashioned Oats – Uncooked (Don’t have old fashioned oats? You can use quick oats, but the texture of the finished product will be less chewy)
Tips for Making Amazing Cookies
These cookies are as simple as they come, but I’ve got a few tips to keep in mind!
Measure Ingredients Correctly – Brown sugar should be packed into the measuring cup; flour should be spooned into the measuring cup.
Check Expiration Dates – This is especially important with leavening agents (baking powder, baking soda).
Use Parchment Paper – Or a silicon baking mat! You can also use a non-stick baking sheet, but they might still stick on those pans.
Don’t Over-Bake the Cookies – These cookies will be a nice golden brown on the edges when they’re done. The center of the cookies won’t have a lot of color, but the cookies will set up once they cool. Remember, all ovens cook a little differently so the bake time I have in the recipe is just what’s works for mine.
How to Store Cookies
If you think you’ll finish the cookies within five days, simply keep them in an air-tight container on the counter. If you want to save some for another time, these cookies (most cookies, really) freeze well. Place the cookies in a resealable freezer bag, remove as much air as possible, and freeze for up to three months.
Other Cookies You Might Like
Oatmeal Scotchies – Oatmeal Scotchies are chewy cookies full of oatmeal, peanut butter, brown sugar, a hint of cinnamon and studded with butterscotch and white chocolate chips!
Cookies & Cream Cookies – These Cookies & Cream Cookies are crisp around the edges, soft and creamy in the middle and loaded with Oreo cookies!
Double Chocolate Crackle Cookies – These Double Chocolate Crackle Cookies are slightly crunchy around the edges and soft and chocolate-y in the center. Better yet, the fact that there’s just a few ingredients (starting with a cake mix!) means they’re a cinch to make!
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Follow along on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Soft & Chewy Oatmeal Cookies
- 1 c margarine or butter
- 1 1/4 c sugar
- 1/4 c brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 c all purpose flour
- 3 1/2 c old fashioned oats
- Preheat oven to 350°F.
- In the bowl of a stand mixer, add the butter, sugar and brown sugar; beat until light and fluffy.
- Mix in the egg and vanilla, then the baking soda, salt and flour.
- Lastly, stir in the oats.
- Scoop the dough onto a parchment-lined baking sheet, making sure to give plenty of room between cookies. (9 large cookies on a pan is fine, or you can do 12 smaller cookies on one pan)
- Bake the cookies one pan at a time for 8-10 minutes or until the cookies are a light golden brown.
- Let cool and remove from the pan.