This is a recipe for oatmeal cookies that are chewy.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 42 |
| Yield: | 3 1/2 dozen |
Ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- ½ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 cups quick cooking oats
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until fluffy. Beat in one egg at a time, then stir in vanilla.
- Combine flour, cinnamon, salt, and baking soda in a separate bowl; stir into the creamed mixture. Mix in oats and walnuts until just blended. Drop teaspoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven until edges are golden, about 12 minutes. Transfer to a wire rack to cool.
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 107 mg |
| Sugars | 8 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome! I doubled the recipe and dropped by tablespoon instead of teaspoon and added a smidge more cinnamon and a 1/4 tsp of cloves but followed everything else exactly. It took 15 mins for soft centers and slightly crunchy edges. They came out perfect. Next time I am going to add chopped praline pecans.
This recipe was a big disappointment to me. They didn’t have enough chips and were NOT soft at all.
I am a great cookie/baker, it’s my specialty. Had a request for oatmeal, and decided to try a new recipe, after using a couple others from this site for years. This is hands-down the BEST oatmeal cookie recipe, the caveat being to use the alterations in the comments (extra flour and oats, less salt, baked at 350°), along with using 1/2 shortening, 1/2 butter. I portioned out my cookies onto a cookie sheet using a Pampered Chef scoop- it makes big cookies. I refrigerated overnight, and baked right from the fridge. Halfway through I used a fork to lightly flatten the cookies, then returned to the oven. Mine took approx 15 minutes to bake, I pulled when the edges were very light brown and let them cool on the cookie sheet. The texture is off-the-charts; both crispy and chewy. I added walnuts and dried fruit (raisins, crans, blueberries, cherries), and a little almond extract in addition to the vanilla. I double the recipe, portion, refrigerate, then baggie up and freeze. Thanks for the great recipe!!!
Husband pleasing!! I added icing to most of my cookies.
Great!
Great recipe! I chose to use less sugar, so I only used the brown sugar and I use one part vanilla and one part coconut extract. I also added 1/2 cup dark chocolate chips. Lutwinder B.
I made half the recipe and it turned out very tasty. Love the amount of cinnamon…just right! Next time will add chocolate chips.
Very tasty. However, that is way too much sugar – I used just a cup and they still felt pretty sweet.
Recipe fabulous as it is, I didn’t have brown sugar unfortunately, added chocolate chips for the kids, they love them it’s a win for us
My husband loves these cookies…this is my 3rd batch.
This was a good recipe for baking crispy cookies. We don’t have walnuts, so instead I used chopped semi sweet chocolate. Good thing with this recipe that it’s not that super sweet.
My hubby’s favorites! Be sure to really cream butter and sugars well. I changed out walnuts for pecans but made everything else just like recipe said.
A good plain oatmeal cookie. I baked for 14 mins. and used half coconut oil and half butter. Could add chocolate chips or raisins.
Delicious. Perfect texture. Slightly chewy. Substituted chocolate chips for the nuts. I think these would be good with raisins too.
Really enjoyed but I’d use slightly less sugar next time.
easy to make. Not as sweet and most cookies which is a good thing. I added some fruits and nuts to the recipe. Well worth it.
Great cookie – may need to bake an extra minute.
Excellent cookie, just as titled! I made minor adjustments based on what we had, otherwise I followed the recipe. We were low on butter, so I used 1/4c of butter and 3/4c coconut oil. I used kosher salt instead of regular granulated salt, and instead of walnuts I used a fancy dark chocolate bar I cut up. Wonderful!
I will definitely keep this recipe. I used King Arthur’s Gluten Free Measure for Measure flour in the exact measure of the regular flour and I’m telling you, they turned out like the absolute best oatmeal cookies I’d ever had. This recipe is perfect! Thank you so much!!! Unfortunately I’m unable to upload a picture but these are excellent!
i love it
i added less sugar and i had no butter so i used bananas and it was fairly good i may make it again