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Chewy Oatmeal Cookies

Chewy oatmeal cookies are made with old-fashioned rolled oats, cinnamon, and a 30-minute dough chill for soft centers and golden edges. Bake the two sheets one at a time for cookies with a tender, slightly soft middle.
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Prep Time 20 minutes
Cook Time 24 minutes
chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed light
  • 0.33 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 2 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 3 cup rolled oats old-fashioned

Equipment

  • 1 electric mixer
  • 2 rimmed baking sheet

Method
 

  1. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl.
  2. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  3. Beat in the egg, egg yolk, and vanilla until combined, scraping down the bowl as needed.
  4. Mix in the flour mixture on low speed just until no dry streaks remain.
  5. Stir in the oats.
  6. Cover the dough and refrigerate for 30 minutes.
  7. Meanwhile, heat the oven to 350°F.
  8. Line two rimmed baking sheets with parchment paper.
  9. Scoop the dough into 24 portions, about 2 tablespoons each.
  10. Place 12 portions on each prepared baking sheet, leaving about 2 inches between them.
  11. Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers still look slightly soft.
  12. Cool the cookies on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For chewy centers, stop baking when the edges are golden and the centers still look slightly soft. Store airtight in the refrigerator for up to 5 days; freeze for up to 3 months. For a dairy-free variation, use plant-based butter sticks.