Delicious Homemade Oatmeal Cookies Recipe: Soft, Chewy & Full of Flavor
Oatmeal cookies are a beloved family favorite and the ultimate comfort food. Soft, chewy, and perfectly sweet, these cookies are irresistible when paired with a cold glass of milk. Be careful—you might want to save some for later because they’re so delicious, you’ll want to eat the whole batch!
Why This Oatmeal Cookies Recipe Works
This oatmeal cookie recipe is simple and uses common ingredients you likely already have in your pantry and refrigerator. The cookies come out perfectly chewy and soft every time, whether you enjoy them warm right out of the oven or at room temperature. These cookies are versatile and easy to customize, making them an ideal treat for any occasion.
Ingredients You Will Need for Oatmeal Cookies
How to Make Soft and Chewy Oatmeal Cookies
Follow these step-by-step instructions with photos to easily bake perfect oatmeal cookies. You can also jump to the printable recipe at the bottom for a convenient version with all measurements and details.
- Preheat your oven to 350°F (175°C). Line an insulated baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, use a hand mixer to cream together ½ cup softened unsalted butter and 1 cup maple syrup until smooth and fluffy.
- Add 2 large eggs one at a time, mixing well after each addition. Set aside the wet mixture.
- In a separate bowl, combine 1½ cups all-purpose unbleached flour, 2 cups quick cooking oats, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon.
- Mix in ½ cup chocolate chips and ½ cup chopped pecans until they are evenly coated with the flour mixture.
- Add the dry ingredients to the wet ingredients alternately with ½ cup milk, mixing gently until just combined. Be careful not to over-mix; the dough should be sticky.
- Using a medium cookie scoop (about 1½ tablespoons of dough), drop cookie dough balls evenly spaced on the prepared baking sheet.
- Bake in the preheated oven for 8 to 10 minutes or until the edges turn golden brown.
Frequently Asked Questions About Oatmeal Cookies
Yes! For classic oatmeal raisin cookies, simply substitute the chocolate chips with an equal amount of raisins. This swap adds a naturally sweet and chewy twist.
Absolutely. You can omit the nuts without affecting the recipe. If you prefer, walnuts can be used instead of pecans for a different nutty flavor.
Store the cookies in an airtight container at room temperature for up to 3 days. For extended freshness, keep them refrigerated for up to one week. You can also freeze the cookies for up to 3 months—just thaw before serving.
These chewy oatmeal cookies are packed with chocolate chips and nuts, but you can easily customize them by leaving out the extras or swapping in raisins for a classic twist.
More Delicious Cookie Recipes to Try
- Banana Cookies
- Neiman Marcus Cookies
- Chocolate Chip Pudding Cookies
- Classic Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Chocolate Peanut Butter Cookies
- Soft & Chewy Peanut Butter Cookies
- Strawberry Lemonade Cookies
- Monster Cookies
- Oatmeal Raisin Cookies
- Carrot Cake Sandwich Cookies
I love baking and sharing my kitchen adventures with you! Remembering to check back daily can be challenging, so I offer a convenient newsletter. Subscribe now and get free daily recipes delivered straight to your inbox!
Oatmeal Cookies Recipe
These chewy oatmeal cookies are loaded with chocolate chips and pecans, but feel free to customize with raisins or omit nuts if preferred. Perfectly soft and delicious every time!
Ingredients
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup maple syrup
- ½ cup milk
- 2 cups quick cooking oats (or old fashioned oats)
- 1½ cups all-purpose unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup chocolate chips
- ½ cup chopped pecans (optional)
Equipment Needed
- Hand mixer
- Insulated baking sheets
- Wire cooling racks
- Medium cookie scoop (1½ tablespoons)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream butter and maple syrup using a hand mixer until smooth.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.
- Add chocolate chips and pecans to the dry mixture, coating them evenly.
- Alternately add dry ingredients and milk to the wet mixture, mixing gently until combined. Dough will be sticky—do not over-mix.
- Use a cookie scoop to drop dough balls onto baking sheets, spacing evenly.
- Bake for 8 to 10 minutes until edges are golden brown.
- Cool on wire racks before serving.
Before You Begin
- You can substitute old fashioned oats for quick cooking oats if preferred.
- Nuts are optional and can be omitted or swapped with walnuts.
- For oatmeal raisin cookies, replace chocolate chips with raisins.
Nutrition (Per Cookie)
Calories: 134 | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 86mg | Fiber: 1g | Sugar: 9g | Vitamin A: 126 IU | Calcium: 39mg | Iron: 1mg | Potassium: 94mg
Note: This recipe is tested with a conventional gas oven and stovetop. Oven temperatures may vary, so using an oven thermometer is recommended for best results. Adjust baking times if using toaster ovens or other appliances. Measurements by weight provide the best accuracy.