Easy Oatmeal Cookies With Minimal Ingredients (Soft & Chewy) – Simple, Cozy, and Quick

If you’re craving a homemade treat without a long grocery list, these soft and chewy oatmeal cookies are a winner. They use simple pantry staples and come together fast, with no fussy steps. The texture is classic: slightly crisp at the edges, tender and chewy in the middle.

They’re sweet, warm with vanilla and cinnamon, and perfect with a glass of milk or a cup of tea. Whether you’re baking with kids or just want a quick dessert, this recipe keeps it easy and satisfying.

What Makes This Special

• Minimal ingredients: You only need basics you likely already have—oats, flour, butter, sugar, egg, and a few flavor boosters.
• Soft and chewy texture: The ratio of oats to fat, plus a touch of brown sugar, keeps them moist and tender.
• Quick to make: The dough mixes in one bowl and needs no chilling for everyday results.
• Flexible add-ins: Raisins, chocolate chips, or nuts fit right in without changing the recipe.
• Everyday friendly: Not overly sweet, easy to portion, and even the dough freezes well.

Ingredients

• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup (95 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon (optional but recommended)
• 1/4 teaspoon fine salt
• 1 1/2 cups (150 g) old-fashioned rolled oats
• Optional mix-ins: 1/2 cup raisins, chocolate chips, chopped walnuts, or shredded coconut

Instructions

1. Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even browning.
2. Cream the butter and sugars: In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 1–2 minutes.

   This step helps create a soft, chewy texture.

3. Add egg and vanilla: Beat in the egg and vanilla until smooth. Scrape down the bowl so everything mixes evenly.
4. Combine dry ingredients: In a separate small bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
5. Mix the dough: Add the dry ingredients to the wet ingredients and mix on low just until combined. Do not overmix.
6. Stir in oats and add-ins: Fold in the rolled oats and any optional mix-ins.

   The dough will be thick and slightly sticky.

7. Portion: Scoop heaping tablespoons of dough (about 1 1/2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart. For even cookies, gently roll the scoops into balls.
8. Bake: Bake for 9–12 minutes, until the edges are set and lightly golden, and the centers look a touch underbaked. They’ll firm up as they cool.
9. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

   Enjoy slightly warm for peak chewiness.

Storage Instructions

• Room temperature: Keep cookies in an airtight container for 3–4 days. Add a small slice of bread to the container to maintain moisture.
• Freezing baked cookies: Freeze in a sealed bag or container for up to 2 months. Thaw at room temperature for 15 minutes or warm briefly in a low oven.
• Freezing dough: Scoop dough balls onto a tray, freeze until solid, then store in a freezer bag for up to 2 months.

  Bake from frozen at 350°F, adding 1–2 extra minutes.

Health Benefits

• Whole grains from oats: Rolled oats provide fiber, which supports digestion and satiety. They also deliver essential minerals like manganese and phosphorus.
• Balanced sweetness: A mix of white and brown sugar gives structure and moisture without overloading the recipe.
• Customizable add-ins: Raisins add natural sweetness and iron; walnuts supply omega-3s; dark chocolate offers antioxidants. Choose what suits your goals.
• Portion control: Smaller cookies still feel satisfying thanks to the chewy texture and hearty oats.

Common Mistakes to Avoid

• Overbaking: The cookies should look slightly underdone in the center when you pull them from the oven.

  Overbaking leads to dry, hard cookies.

• Overmixing the dough: Once the flour goes in, mix gently. Overmixing develops gluten and makes cookies tough.
• Using quick oats: Quick oats can make the cookies cakey and dry. Stick with old-fashioned rolled oats for the best texture.
• Too much flour: Scoop flour with a spoon into your measuring cup and level it, or weigh it.

  Packed flour leads to dense cookies.

• Skipping the salt: A little salt sharpens the flavors and balances sweetness. Don’t omit it.

Alternatives

• Dairy-free: Use plant-based butter or refined coconut oil (solid, not melted). Note that coconut oil may produce a slightly crisper edge.
• Gluten-free: Swap the flour for a 1:1 gluten-free baking blend and choose certified gluten-free oats.

  The texture stays pleasantly chewy.

• Refined sugar adjustments: Replace granulated sugar with coconut sugar and keep some brown sugar for moisture. Expect a deeper, caramel-like flavor.
• Egg-free: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes). The cookies will be slightly more tender.
• Flavor twists: Add orange zest with cranberries; stir in chopped dark chocolate and pecans; or sprinkle a pinch of flaky sea salt on warm cookies.
• Bigger, bakery-style: Scoop 3 tablespoons per cookie and bake 12–14 minutes.

  Let them cool longer to set.

FAQ

Can I use quick oats instead of rolled oats?

Quick oats will work in a pinch, but the texture will be softer and more cake-like. For the best chew, stick with old-fashioned rolled oats.

Do I need to chill the dough?

No chilling is required for everyday results. If your kitchen is warm or you want thicker cookies, chill the dough for 20–30 minutes before baking.

Why are my cookies flat?

Warm dough or too little flour can cause spreading.

Make sure your butter is softened, not melted, and measure the flour accurately. A 20-minute chill also helps.

Can I reduce the sugar?

Yes, you can reduce the total sugar by about 2 tablespoons without affecting structure much. Any more and you may lose chew and browning.

How do I make them more chewy?

Use more brown sugar than white, avoid overbaking, and let the cookies cool on the baking sheet for a few minutes.

You can also slightly under-measure the flour.

What if I don’t have brown sugar?

Use all granulated sugar and add 1 teaspoon of molasses if you have it. If not, the cookies will still be tasty but a bit less moist and flavorful.

Can I add raisins or chocolate chips?

Absolutely. Fold in up to 1/2 cup of raisins, chocolate chips, or nuts without changing the base recipe.

How do I know when they’re done?

Look for lightly golden edges and centers that appear just set but still soft.

They will continue to firm up as they cool.

Can I make these smaller or larger?

Yes. For mini cookies, use 1 tablespoon of dough and bake 8–9 minutes. For larger cookies, use 3 tablespoons and bake 12–14 minutes.

What’s the best way to keep them soft?

Store them in an airtight container with a small slice of bread or a few marshmallows.

The cookies will absorb a bit of moisture and stay soft longer.

Final Thoughts

These easy oatmeal cookies are proof that simple ingredients can deliver big comfort. With a tender middle, cozy cinnamon, and just the right sweetness, they’re the kind of cookie you’ll keep on repeat. Adjust the add-ins to match your mood, bake a batch in under 30 minutes, and enjoy warm, chewy goodness without any fuss.

If you freeze a few dough balls for later, you’re only ever minutes away from a fresh cookie—always a smart move.