Deliciously Sprinkled

Chewy Oatmeal Cookies

These Chewy Oatmeal Cookies are soft in the middle with the perfect crispiness on the outside, making these cookies a family favorite!


These oatmeal cookies are so delicious!

I love the chewy texture, and the oatmeal flavor really comes through in them. And the best part? No raisins! I don’t mind an occasional handful of those shriveled grapes, but today I decided to leave them out of these cookies (sorry Mom & to all you raisin lovers!).

It’s just a plain & simple oatmeal cookie. No chocolate chips, no nuts, and NO raisins. Just simply soft & chewy-you will love these cookies. I promise!

And, the fact that there is quite a bit of oatmeal in these chewy oatmeal cookies, which means that I don’t have to feel as guilty about indulging in them.  But I know in reality they are probably not that much better for you because cookies are cookies after all!



DON’T OVERMIX: With almost all my cookie recipes, I always make sure to remind you to not OVERMIX  the cookie dough. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.

SCOOPING THE COOKIE DOUGH:  I always use a 1 Tablespoon cookie scoop, each cookie dough ball has “2 scoops” of cookie dough, meaning that each cookie dough ball is 2 Tablespoons in size. In my opinion, this is the perfect sized cookie. If you don’t have a cookie scoop, you can use an ice cream scooper but you will only need 1 ice cream scoop of cookie dough.

And to make it super easier for you to learn how to scoop the perfect cookie, I created a step-by-step guide on How To Scoop The Perfect Cookie 

Oatmeal Cookie Recipe





Soft Easy Sugar Cookies Recipe



Chewy Oatmeal Cookies

Yield: 2 dozen cookies

Prep Time: 20 minutes ( includes dough chilling)

Cook Time: 10 minutes

Total Time: 30 minutes

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  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup shortening
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 Tablespoon vanilla extract
  • 2 1/4 cup all-purpose flour
  • 2 cups old fashioned oats


PRE-STEP: Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

STEP 1: In a large bowl, using an electric or stand mixer, cream together the granulated sugar, light brown sugar, butter, and shortening.

STEP 2: Add eggs one at a time, mixing between each egg.

STEP 3: Add baking soda, salt, baking powder and vanilla extract.

STEP 4: Add flour and old fashioned oats until just combined. DO NOT OVERMIX!

STEP 5: Using a cookie scoop, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet. Place baking sheet with cookie dough balls in the freezer for 10 minutes. Once chilled, slightly press down the cookie dough balls and place back onto prepared cookie sheet.

STEP 6: Bake for 10-12 minutes or until edges are lightly browned. Let cool for 5 minutes on baking sheet before moving them to a wire rack.


* STORE: Cookies will stay fresh for up to 7 days in an airtight container, stored at room temperature.

* FREEZING: Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake, place frozen cookie dough balls onto prepared baking sheet and bake for 16-18 minutes.

22 Responses to “Chewy Oatmeal Cookies”

  1. Tracy — January 21, 2018 at 4:32 pm

    Just made these yum and another yum,plain batter great flavor, added cinnamon and sugar topping,now my go to cookie recipe.

  2. Danijela — March 7, 2017 at 7:33 am

    I just made them. WOW! I put coconut oil instead of shortening and used only brown sugar and added some walnuts, almonds and pumpkin seeds.
    Amazing. I was looking for a really good recipe for a long time but nothing ever came close to this. I ate a bunch straight away. ????

  3. Annette Specht — February 19, 2017 at 4:51 pm

    I substituted the shortening for the coconut oil -Fabulous!!!!???????????????? My husband takes them to work to share with his work buddies & they love them too!!! Gonna try the almond extract this time. Oh-almost forgot to mention, I add in chocolate chips plus butterscotch chips.- I make these everytime – its my go to recipe!- THANK YOU!!!! We love them!

  4. Rebecca — October 28, 2016 at 11:47 am

    I made these cookies today and oh my goodness, they are literally THE BEST cookies I have ever had in my life. I substituted the shortening for butter because I didn’t have shortening, and they were still amazing. Thank you! This is going to be my go-to oatmeal cookie recipe 🙂 

  5. Nicole — October 9, 2016 at 3:04 pm

    Fantastic! I added pumpkin pie spice to add some fall flavor and they turned out amazing! Thank you!!

  6. Aretha — September 4, 2016 at 4:54 pm

    I’m in love with these cookies. I just put straight on baking sheet while chilling in freezer then once out sit for about 2 minutes then to the oven. I bake a little longer but they Rock. My brother who is finicky had me make him his own batch.  ????

  7. Sophia — July 21, 2016 at 5:11 pm

    Add just 1/2 tsp of almond extract and they have a delicious sweet hint. All in all, a very delicious recipe, thank you so much for sharing!

  8. Linda — July 4, 2016 at 9:53 am

    These are wonderful! Exactly what I was looking for. The recipe says not to over mix and that is the secret to soft fluffy cookies. Dipped the edges in melted white chocolate.

  9. Kyla — April 4, 2016 at 8:10 pm

    These are the best oatmeal cookies I have ever made. I made them a bit smaller and got a weeks worth of lunch treats out of one batch. Thank you! 

  10. Maddie — March 25, 2016 at 1:02 pm

    I made these today, and they’re DELICIOUS! I didn’t think I had vanilla extract – turns out I did, just in a different bottle than usual – I used almond extract. The cookies are still amazing, but the almond makes them a whole lot sweeter, which doesn’t necessarily match my taste. Other than that – which is a fault on my part – they are to DIE for.

  11. kimberly — December 13, 2015 at 8:34 pm

    If I use butter to substitute the shortening, are the cookies still going to be soft and chewy?

    • Jenn — December 14th, 2015 @ 10:59 am

      Yes! 🙂

  12. Tammy — November 18, 2015 at 6:32 am

    Hi these are the best oatmeal cookies I ever baked.  I had to turn my over down so they wouldn’t brown so fast.  Also they did not flat out like the picture.  I put a few chocolate chips in half the batch.  Very good!!  Thank

  13. Helen Krahn — October 27, 2015 at 11:28 am

    My husband’s favourite cookie!  Awesome recipe.  Next time I think I’ll try half cherry and almond extracts instead of vanilla to make like an amaretto oatmeal cookie.

  14. Belle — October 22, 2015 at 7:24 am

    Great recipe! I made these yesterday and they are a hit! The ONLY modification I made was to reduce the salt to a half teaspoon. I think they’re plenty salty enough and they rose fine. ???? I’ll be making these again. Thanks for posting!

  15. Mihaela — October 2, 2015 at 8:47 pm

    Can i leave out the shortening or substitute it for something else i hate shortening!

    • Jenn — October 5th, 2015 @ 8:26 am

      Yes, you can use butter instead!

  16. Natali — February 6, 2015 at 9:45 pm

    Thank you !!! I loooove this recipe!!

  17. Jennifer — January 14, 2015 at 1:20 pm

    I made these today and they are amazing!! Just what I was envisioning 🙂 Thank you for this recipe
    P.S.  (I cut the white sugar to half cup and I use organic cane sugar)

  18. Kristin — December 16, 2014 at 10:41 am

    Perfection. This is the best recipe I have ever used for soft and chewy oatmeal cookies! Thanks for sharing! 

  19. Ann — August 30, 2014 at 4:02 pm

    Oatmeal cookies are my all time favorite. Simple flavor always makes my children feel better when they are home ill.

  20. Melanie @ Carmel Moments — August 29, 2014 at 6:47 pm

    They look perfect Jenn! 
    Have a wonderful holiday weekend!

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