Easy Oatmeal Cookie Recipe
Nothing beats a classic oatmeal cookie fresh from the oven – soft, chewy in the middle, with lightly crisp edges and a warm, spiced flavour. These easy oatmeal cookies are perfect for baking from scratch, whether you want a quick snack, a treat for kids, or a comforting cookie to enjoy with a cup of tea. They’re simple, satisfying, and a great way to fill your kitchen with that irresistible homemade cookie aroma.
Why You’ll Love This Recipe
This is a no-fuss, classic oatmeal cookie recipe that delivers every time. The cookies are chewy with a hint of cinnamon and cardamom for a warm, cosy flavour, while the edges crisp just enough for that perfect bite. You’ll love how easy it is to make from scratch, and how addictive these cookies are straight from the oven – or stored in a tin for a few days.
Ingredients Breakdown
- Old-fashioned rolled oats: Provide chewy texture and nutty flavour; form the heart of classic oatmeal cookies.
- All-purpose flour: Gives structure to the cookies so they hold together while baking.
- Unsalted butter: Adds richness and helps achieve a soft, tender texture.
- Brown sugar & white sugar: Brown sugar adds moisture and chewiness; white sugar adds sweetness and slightly crisp edges.
- Eggs: Bind the ingredients together and add structure.
- Vanilla extract: Enhances the flavour of the cookies and balances the spices.
- Baking soda: Helps the cookies rise slightly and keeps them light.
- Cinnamon & cardamom: Provide warm, comforting spice flavours that make these cookies feel classic and cozy.
How to Make These Oatmeal Cookies Chewy
- Prep – Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars – Beat butter, brown sugar, and white sugar until light and fluffy.
- Add eggs & vanilla – Beat in the eggs, then stir in vanilla extract until smooth.
- Mix dry ingredients – In another bowl, whisk together flour, baking soda, cinnamon, cardamom, and a pinch of salt.
- Add dry ingredients & oatmeal – Pulse the oats in a blender until coarsely ground. Fold the oats and flour mixture into the wet ingredients until just combined.
- Shape cookies – Roll dough into 1.5-inch balls and place on baking sheets 2 inches apart.
- Bake – Bake for 10–12 minutes, until edges are golden but centres are still soft.
- Cool – Let cookies sit on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Tips for Success
- Don’t overbake; the centres should remain soft for chewy oatmeal cookies.
- Pulse oats just slightly for a fine texture while keeping some chew.
- Store in an airtight container to keep cookies fresh for several days.
- Experiment with add-ins like raisins, chocolate chips, or nuts for variety.
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Chewy Oatmeal Cookies
Equipment
- Stand Mixer or hand mixer and mixing bowl
- Weighing Scales or measuring cups
- Baking Sheet
- Greaseproof Paper
- Stick Blender
Ingredients
- 270 grams old-fashioned rolled oats 3 cups
- 190 grams plain flour 1 ½ cups
- 55 grams unsalted butter, softened ¼ cup
- 220 grams light brown sugar 1 cup, packed
- 100 grams granulated sugar ½ cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon bicarbonate of soda baking soda
- 1 teaspoon ground cinnamon
- 6 cardamom pods, crushed or ¼ tsp ground cardamom
- Pinch of salt
Instructions
- Prep – Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars – Beat butter, brown sugar, and white sugar until light and fluffy.
- Add eggs & vanilla – Beat in the eggs, then stir in vanilla extract until smooth.
- Mix dry ingredients – In another bowl, whisk together flour, baking soda, cinnamon, cardamom, and a pinch of salt.
- Add dry ingredients & oatmeal – Pulse the oats in a blender until coarsely ground. Fold the oats and flour mixture into the wet ingredients until just combined.
- Shape cookies – Roll dough into 1.5-inch balls and place on baking sheets 2 inches apart. You’ll get around 18-20 cookies depending on how big you make the balls of dough.
- Bake – Bake for 10–12 minutes, until edges are golden but centres are still soft.
- Cool – Let cookies sit on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
