Soft Oatmeal Cookies

Soft, chewy oatmeal cookies made with rolled oats, cinnamon, butter, and brown sugar. Comfort food at its best!

this Recipe

Alright, confession time. These Soft Oatmeal Cookies were born out of pure frustration and a late-night craving for something cozy and sweet. You know those nights when you’re sitting on the couch, binge-watching some cheesy rom-com you’ve seen a million times, and suddenly you need something warm and comforting? Yeah, that was me.

So, I rolled into the kitchen at like…10 p.m., half convinced I could just whip something up real quick. Spoiler: it wasn’t quick. The first batch? Way too crunchy. Second batch? Somehow bland. By the time I nailed the perfect chewy, cinnamon-kissed cookie, I’d gone through about half a bag of oats and was covered in flour like some kind of baking ghost. But you know what? Totally worth it.

There’s just something about Soft Oatmeal Cookies that hits different, you know? They’re like a warm hug from the inside out. And they’ve got this old-school, comforting vibe that makes you feel like you’re back in your grandma’s kitchen… except maybe with fewer doilies and more Netflix.

Why You’ll Love This Soft Oatmeal Cookies Recipe?

• Perfect Texture: Soft and chewy with just a hint of crispiness around the edges. They’re like the Goldilocks of cookies—just right.

• Classic, Cozy Flavors: Cinnamon and brown sugar bring that nostalgic, cozy sweetness you didn’t even realize you were craving.

• Endless Customization: Throw in raisins, chocolate chips, dried cranberries, or even a little drizzle of caramel if you’re feeling fancy.

• Super Easy: No need for complicated techniques or weird ingredients. Just simple, satisfying, homemade cookies.

• Guaranteed Crowd-Pleaser: Seriously, I’ve yet to meet someone who didn’t love these. Even the oatmeal skeptics come around.

Ingredient Notes:

Here’s the thing—I’ve tried messing around with this recipe so many times, but these ingredients always hit the mark.

• All-Purpose Flour (2 cups): Just your classic base. Nothing fancy, but it gets the job done.

• Ground Cinnamon (1½ tsp): Because what’s an oatmeal cookie without a cozy hint of cinnamon? It’s like a hug for your taste buds.

• Baking Soda (1 tsp): Gives the cookies a little lift without making them too cakey.

• Salt (1 tsp): Balances the sweetness and enhances all the flavors. Never skip the salt!

• Unsalted Butter (1 cup): Because butter = flavor. And texture. And happiness.

• White Sugar & Brown Sugar (1 cup each): The white sugar gives you that slight crispiness around the edges, while the brown sugar keeps everything chewy and flavorful.

• Eggs (2 large): Adds moisture and richness. No egg substitutes are going to cut it here, trust me.

• Vanilla Extract (1 tsp): Just a splash of vanilla makes everything taste better. It’s like magic.

• Quick Cooking Oats (3 cups): The star of the show. And yes, quick oats work best for that soft, chewy texture.

How To Make Soft Oatmeal Cookies?

Here’s where the magic happens. Just a heads-up—I’ve messed this up more times than I care to admit, so I’ve learned a few tricks along the way.

Step 1: Mix the Dry Stuff
Whisk together your flour, cinnamon, baking soda, and salt. Nothing fancy—just toss them in a bowl and give them a good mix.

Step 2: Cream the Butter and Sugars
Cream your softened butter, white sugar, and brown sugar until it’s all light and fluffy. It should look like a sugary cloud. Don’t skimp on this part—it’s worth the extra effort.

Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. Then add that little splash of vanilla—because life’s too short to skip vanilla.

Step 4: Combine Everything
Mix in the dry ingredients gradually until just combined. Then stir in the oats. And here’s the trick: let the dough chill for at least an hour. Trust me, it’s what makes these cookies extra soft and chewy.

Step 5: Bake
Preheat your oven to 375°F (190°C). Scoop your chilled dough into balls and place them on a greased baking sheet. Flatten them slightly with a fork dipped in sugar. Bake for 8-10 minutes, just until the edges are golden.

Step 6: Cool & Enjoy
Let them cool on the baking sheet for a few minutes before moving them to a wire rack. Or, you know, just eat them straight off the pan. We’ve all been there.

Storage Options:

Got leftovers? (Ha, yeah right.) Keep these cookies fresh in an airtight container at room temperature for up to a week. Want them to last longer? Freeze them for up to 3 months. They thaw beautifully at room temperature.

Variations and Substitutions:

Here’s where you can have some fun:

• Add-Ins: Chocolate chips, raisins, nuts, dried fruit—you name it.

• Gluten-Free: Swap out the flour for a gluten-free blend, and you’re good to go.

• Dairy-Free: Use vegan butter or coconut oil instead.

• Extra Spices: Nutmeg, cloves, even a pinch of ginger can take these cookies to a whole new level.

What to Serve with Soft Oatmeal Cookies?

• Coffee or Tea: Because dunking is highly encouraged.

• Ice Cream Sandwiches: Sandwich a scoop of vanilla or cinnamon ice cream between two cookies. Heaven.

• Crumble Over Yogurt: Dessert for breakfast? I won’t judge.

Frequently Asked Questions:

Can I make the dough ahead of time?
Yep! Store it in the fridge for up to 24 hours before baking.

Can I freeze the dough?
Absolutely. Just roll the dough into balls and freeze them. Bake straight from the freezer—just add a couple of minutes to the baking time.

Can I use old-fashioned oats instead of quick oats?
Sure! They’ll be chewier and heartier. It’s a different vibe, but still delicious.

There you have it—Soft Oatmeal Cookies that are pretty much guaranteed to make your day better. Give them a try and let me know if you end up inhaling half the batch before they even cool. Because, let’s be real, that’s what always happens.

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Soft Oatmeal Cookies

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Embark, on an adventure with these Soft Oatmeal Cookies. Each bite offers a combination of cozy comfort and sweet indulgence. This recipe takes ingredients like rolled oats, fragrant cinnamon and creamy butter and transforms them into irresistible golden brown treats that guarantee a tender chewy texture and a heartwarming flavor. These cookies capture the essence of baking. Bring it into the modern kitchen making them ideal for both crisp autumn afternoons and sunny summer mornings. Whether you're a baker or trying your hand at cookies for the first time this recipe celebrates the pure joy of creating something truly extraordinary, from scratch.

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24 Servings

Ingredients

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• 2 c all-purpose flour
• 1 ½ tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1 c unsalted butter softened
• 1 c white sugar
• 1 c packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 c quick cooking oats
• Nonstick cooking spray with flour
• 2 tbsp water
• 2 tbsp white sugar or as needed

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Instructions

 

1. Start by combining the ingredients. In a bowl whisk together the flour, cinnamon, baking soda and salt.
2. In a bowl use a mixer to cream together the softened butter, white sugar and brown sugar until the mixture becomes creamy and smooth. This usually takes about 2 to 3 minutes of mixing.
3. Add the eggs one at a time, into the mixture. Beat them in well. Then mix in the vanilla extract for added flavor.
4. Gradually incorporate the ingredients into the mixture while mixing continuously until everything is well combined.
5. Now it's time to add in the quick-cooking oats! Stir them into the dough until they are evenly distributed throughout.
6. Cover the bowl with plastic wrap or a lid. Refrigerate for at least an hour to allow the dough to chill and firm up.
7. Preheat your oven to 375 degrees F (190 degrees C) when you're ready to start baking.
8. Prepare two cookie sheets by spraying them with nonstick cooking spray that has been lightly floured.
9. Take out your chilled dough from the refrigerator. Roll it into walnut balls using your hands. Place each ball onto the cookie sheets 2 inches apart, from each other.
10. Flatten each ball slightly using a fork that has been dipped in water then sugar to prevent sticking.
11. Bake your cookies in the preheated oven for 8 to 10 minutes. Until they turn light golden brown around their edges.
12. Great! Let the cookies cool down on the baking sheet for 5 minutes. After that you can transfer them to a wire rack to let them cool completely.
13. Now you can savor your baked Soft Oatmeal Cookies!

Notes

Making these classic Soft Oatmeal Cookies gluten-free is incredibly easy. Ensures that everyone can enjoy their appeal. To start just substitute the all-purpose flour with an amount of your gluten-free flour blend. Look for a blend specifically crafted for baking that includes xanthan gum, which helps replicate the texture and structure that gluten provides.

Next make sure your oats are certified as gluten-free. While oats themselves do not contain gluten they are often processed in facilities that also handle grains containing gluten which can lead to cross-contamination.

Lastly double check all your ingredients to ensure they are also free, from gluten. This includes checking the baking soda, vanilla extract and cooking spray you plan to use.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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