Name: Big and Chewy Oatmeal Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 cups old-fashioned rolled oats; 1 cup raisins or chocolate chips (optional)

Thick, soft, and irresistibly chewy, these oatmeal cookies are everything I want in a classic homemade treat. Packed with old-fashioned rolled oats, a hint of cinnamon, and just the right level of sweetness, they bring comfort in every bite. Whether I go for raisins or chocolate chips, these cookies hit the spot with a glass of cold milk or as a midday pick-me-up.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups old-fashioned rolled oats

1 cup raisins or chocolate chips (optional)

Directions

I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper.

In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

I beat in the eggs and vanilla extract until well combined.

In a separate bowl, I whisk together the flour, baking soda, cinnamon, and salt.

I gradually add the dry ingredients to the wet mixture, mixing just until everything comes together.

I fold in the oats and, if using, the raisins or chocolate chips.

Using about 1/4 cup per cookie, I scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.

I bake the cookies for 12 to 14 minutes, until the edges are golden but the centers still look slightly soft.

After baking, I let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 large cookies.

Prep Time: 15 minutes

Bake Time: 12–14 minutes

Total Time: 29 minutes

Calories: Approximately 210 kcal per cookie

Variations

I like swapping raisins with semi-sweet chocolate chips for a richer flavor.

For added crunch, I sometimes mix in chopped walnuts or pecans.

A sprinkle of flaky sea salt on top before baking adds a nice contrast to the sweetness.

If I want to go dairy-free, I use plant-based butter and check my chocolate chips for milk content.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days—they stay soft and chewy. For longer storage, I freeze them in a single layer, then transfer to a zip-top bag or freezer-safe container. When I want one, I either let it thaw at room temperature or warm it in the microwave for 10–15 seconds to bring back that fresh-baked texture.

FAQs

How do I make sure the cookies stay chewy?

I make sure not to overbake them—the centers should look slightly underdone when I take them out. They’ll finish setting as they cool.

Can I use quick oats instead of old-fashioned oats?

I stick with old-fashioned oats for the best chewy texture. Quick oats will make the cookies softer and less hearty.

What’s the best way to scoop the dough?

I use a large cookie scoop or a 1/4 cup measuring cup to keep the cookies uniform in size, which helps them bake evenly.

Can I chill the dough before baking?

Yes, I can chill the dough for 30 minutes to an hour if I want thicker cookies that spread less. It also helps develop more flavor.

How do I know when they’re done?

I look for golden edges and slightly soft centers—the cookies continue to bake on the sheet after I remove them from the oven.

Conclusion

These big and chewy oatmeal cookies are one of my go-to recipes for when I want something comforting, nostalgic, and easy to bake. Whether I enjoy them plain, with raisins, or loaded with chocolate chips, they always turn out satisfying and delicious. They’re the kind of cookie I love to keep on hand for a quick treat or to share with friends and family.

Recipe:

Big and Chewy Oatmeal Cookies

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Author: Sophia
Total Time: 29 minutes
Yield: 18 large cookies
Diet: Vegetarian

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Description

Thick, soft, and irresistibly chewy, these oatmeal cookies are packed with old-fashioned rolled oats, a hint of cinnamon, and just the right amount of sweetness. Customizable with raisins, chocolate chips, or nuts, they’re a comforting homemade treat perfect for any occasion.