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A plate of oatmeal cookies with a cup of milk and a tan napkin next to it.
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Thick and Chewy Oatmeal Cookies

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 22 cookies
Calories 125kcal
Author Kristine Underwood

Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 3/4 cup brown sugar (light or brown, packed)
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cup flour (all-purpose, spooned and leveled)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cinnamon (up to 1 tsp, depending on how much you like it)
  • 1 1/2 cups rolled oats (old-fashioned)

Instructions

  • Preheat your oven to 350°F and line baking sheets with parchment paper.
  • In a large bowl, cream the butter and sugars together with an elecric mixer on medium sped for 1–2 minutes until smooth and slightly fluffy.
  • Add the egg and vanilla extract, and mix until just combined.
  • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  • Add the dry ingredients to the wet and mix until just combined.
  • Using a rubber spatula or a large wooden spoon, fold in the oats until evenly mixed.
  • Using a 2 tablespoon scoop, drop cookies onto baking sheets a couple of inches apart.
  • Bake the cookies for 9–11 minutes, until the edges are lightly golden and the centers still look soft.
  • Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container for 3-4 days or freeze for up to 3 months.
Notes
  • The dough will be firm, that’s normal and what we’re going for. The oats will absorb some moisture as it sits.
  • Use a cookie scoop to scoop the dough. This keeps the cookies uniform in size, so they bake evenly and hold a nice, round shape.
  • If you like a softer cookie, pull them out when the centers still look slightly underdone. They’ll finish setting as they cool.
  • If they spread unevenly, gently nudge the edges back into shape with a spatula or swirl them with a glass or round cutter right after baking.
  • The cookies will be very soft and fragile when they first come out of the oven. After reshaping them, let them sit on the baking sheet for 5-10 minutes to set up before moving them to cool completely.
  • For flatter cookies, gently press the dough balls down before baking.
Nutrition
Serving: 1 cookie | Calories: 125kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 84mg | Potassium: 42mg | Fiber: 1g | Sugar: 10g | Vitamin A: 140IU | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 1mg