This is a How to Make Chewy Oatmeal Cookies cooking guide for my favorite recipe for classic oatmeal chocolate chip cookies! They’re richly flavored, perfectly soft and chewy, and SO easy to make (no mixer required!)

Below are the recipes and products we featured in the video

Products and Tools Used

• Terracotta Bear Brown Sugar Keeper
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• Wilton Really Big, Extra Wide Spatula:
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• Stainless Steel Cookie Scoop
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• King Arthur Measure for Measure Gluten-Free Flour
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Chewy Cookie Tips

To make chewy oatmeal cookies, key ingredients include more brown sugar than white sugar, old-fashioned rolled oats, and methods like using melted butter and slightly underbaking. Adding ingredients like an extra egg yolk, cornstarch, or molasses can also enhance chewiness.

The main difference between light and dark brown sugar is the amount of molasses, which affects flavor, color, and moisture. Dark brown sugar contains more molasses (about 6.5%) for a deeper, richer, and more robust caramel flavor, a darker color, and a moister, chewier texture in baked goods. Light brown sugar has less molasses (about 3.5%), resulting in a milder flavor and color, and can be used for a wider range of dishes.

Eggs need to be at room temperature for baking because they emulsify better with other ingredients, creating a smoother batter, and they whip to a greater volume, which results in a fluffier, less dense final product. Room temperature eggs are especially crucial for recipes that involve creaming butter and sugar or incorporating eggs into high-fat mixtures, as cold eggs can shock the fat and cause the batter to curdle

Classic Chewy Oatmeal Cookies

If making gluten-free, use 1-to-1 measurement of gluten-free flour for regular flour.

Ingredients:

1 cup (226g) unsalted butter, melted

1 cup (200g) packed light or dark brown sugar

½ cup (100g) granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 ½ cups (188g) all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

3 cups (255g) old-fashioned whole rolled oats

Optional: 1 cup raisins, chocolate chips, or chopped nuts

Instructions:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.

Cream the softened butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Combine the flour, baking soda, cinnamon, and salt in a separate medium bowl. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Stir in the old-fashioned rolled oats and any optional mix-ins (raisins, chocolate chips, etc.) until evenly distributed.

Scoop the dough using a cookie scoop and place spoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for approximately 10 to 12 minutes, or until the edges are lightly golden brown but the centers still look slightly underbaked. The cookies will continue to set as they cool.

Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Store in an airtight container at room temperature to maintain softness. Storing them with a slice of bread in the container can also help them stay soft longer

References and Disclosures

All recipes are from Content Creator’s kitchen.

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