The Best Soft and Chewy Oatmeal Cookies Recipe (No Chill Required!)
Craving the perfect oatmeal cookie? This Soft and Chewy Oatmeal Cookies Recipe is your new go-to! Featuring an all-butter dough that needs no chilling, these cookies boast an incredible flavor and a melt-in-your-mouth texture that stays wonderfully soft for days. Say goodbye to long waits and hello to freshly baked, irresistible oatmeal cookies in under 30 minutes!
Why This No-Chill Soft Oatmeal Cookie Recipe is a Must-Have
This soft and chewy oatmeal cookie recipe holds a special place in my heart, and it’s one I constantly return to. Over the years, I’ve experimented with many variations, but the original always wins for its unparalleled taste and consistent, delightful softness. It truly embodies what a classic oatmeal cookie should be – comforting, flavorful, and perfectly tender.
I’m thrilled to include these incredible oatmeal cookies in my “Back-to-the-Basics” series because, quite simply, they’re a foundational recipe every home baker should have at their fingertips. Much like my No Chill Soft Chocolate Chip Cookies, these are essential staples that guarantee delicious results without any fuss. Imagine being able to whip up a batch of warm, chewy cookies whenever the craving strikes, without the frustrating wait for the dough to chill!
Let’s talk about the dough itself. One of my primary goals for this chewy oatmeal cookie recipe was to eliminate the chilling requirement. I believe that when you want fresh cookies, you shouldn’t have to wait 2 to 24 hours! My technique ensures you can go from mixing bowl to warm cookies in record time. The secret lies partly in using melted butter, which not only contributes to the cookies’ signature chewiness but also helps them maintain their shape beautifully during baking, preventing them from spreading too thin. Furthermore, the precise balance of dry ingredients plays a crucial role. Your cookie dough should be just dry enough to easily roll into balls in your hands without leaving an overly sticky mess. A slight amount of dough on your hands is perfectly normal and actually indicates that your cookies will turn out wonderfully moist and chewy every single time!
Irresistible Reasons You’ll Adore These Chewy Oatmeal Cookies
There are so many reasons to fall in love with these easy soft and chewy oatmeal cookies. They deliver on all fronts: flavor, texture, and convenience. Here’s a quick overview of why this recipe will become a beloved favorite in your kitchen:
- No Chilling Needed: Skip the waiting game! This recipe lets you bake delicious cookies immediately.
- Perfect Texture & Taste: Experience the ideal balance of soft, chewy, and rich, old-fashioned oatmeal flavor.
- Ready in Under 30 Minutes: From start to finish, you can enjoy warm, homemade cookies in less than half an hour.
- Kid-Friendly & Approved: A simple, wholesome treat that even the pickiest eaters will adore.
- Oatmeal Cookies No Raisins Recipe: Perfect for those who prefer their oatmeal cookies without fruit, offering a pure, classic taste.
- Stays Soft for Days: Enjoy consistently soft and moist cookies, even after a few days.
These benefits combine to make a truly unbeatable oatmeal cookie experience. Whether you’re a seasoned baker or just starting out, you’ll appreciate the simplicity and deliciousness of this recipe.
Essential Ingredients for These Old-Fashioned Oatmeal Cookies
This recipe focuses on simple, classic oatmeal cookies, proudly featuring no raisins. However, if you’re looking to elevate them, I highly recommend checking out my homemade oatmeal cream pie recipe, which uses these very cookies as its base! Each ingredient below is carefully chosen to contribute to the perfect soft, chewy texture and rich, comforting flavor of these incredible treats.
- BUTTER: For a seriously chewy oatmeal cookie, ensure your butter is almost completely melted, but not bubbling hot or browned. This state helps create a moist, dense crumb and prevents excessive spreading, contributing significantly to the signature texture. It’s the foundation of rich flavor in these cookies.
- SUGAR: This recipe uses a delightful combination of both light brown sugar and white granulated sugar. The higher ratio of brown sugar to granulated sugar is key to achieving that coveted chewy and soft texture. Brown sugar contains molasses, which not only adds moisture but also contributes to the cookies’ chewiness and a deeper, more complex flavor profile.
- EGG: Always strive to use room-temperature eggs when baking. This isn’t just a suggestion; it’s a golden rule! When all your ingredients are at a similar temperature, they emulsify and combine much more smoothly, leading to a more consistent and perfectly textured dough. If you’re short on time, simply place the egg (still in its shell) in a bowl of very warm (not boiling!) water for about 5-7 minutes. Think of a nice, relaxing bubble bath temperature for your egg.
- VANILLA EXTRACT: A crucial flavor enhancer, vanilla extract adds a warm, sweet, and slightly earthy note that beautifully complements the oats and spices, elevating the overall taste of these classic cookies. Don’t skimp on good quality vanilla!
- MOLASSES: This ingredient is a secret weapon for deepening the flavor and enhancing the texture of your oatmeal cookies. It not only highlights the caramel notes of the brown sugar but also contributes to that perfectly sweet, slightly robust, and incredibly moist chewiness. It’s what gives these cookies an authentic old-fashioned depth.
- QUICK OATS: It’s essential to use quick oats, not instant oats (which are often overly processed and can result in a mushier texture) and not old-fashioned rolled oats (which are larger and will alter the chewiness and spread). Quick oats are finely cut rolled oats that cook faster and blend better into the cookie dough, creating a smoother, yet still distinctly oat-filled, texture. If you only have old-fashioned oats, you can pulse them a few times in a food processor to break them down into smaller pieces similar to quick oats. Just be careful not to over-process them into oat flour.
- ALL-PURPOSE FLOUR: Regular all-purpose flour works perfectly for this recipe, providing the necessary structure without making the cookies too dense or tough.
- GROUND CINNAMON: The warm, aromatic spice of ground cinnamon is a classic pairing with oats, brown sugar, and molasses. It adds a comforting, fragrant layer of flavor that is simply irresistible in this chewy oatmeal cookie recipe.
- BAKING SODA: This leavening agent is vital for helping your cookie dough rise and spread slightly, contributing to a soft, tender crumb.
- SALT: A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors in the cookie. It brings everything into harmony, ensuring each bite is perfectly seasoned.
- GROUND NUTMEG: Another wonderful flavor addition, ground nutmeg provides a subtle, sweet, and slightly pungent warmth that rounds out the spice profile, giving these old-fashioned oatmeal cookies an extra layer of complexity and a truly homey taste.
Step-by-Step Instructions to Bake These Chewy Oatmeal Cookies
Making these soft and chewy oatmeal cookies is incredibly straightforward. Just follow these simple steps, and you’ll be enjoying warm, homemade goodness in no time!
PREP YOUR STATION: Before you begin, preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. This step is essential for easy cleanup and to prevent your cookies from sticking. Set your prepared baking sheet aside.
COMBINE THE WET INGREDIENTS: In a large mixing bowl, use either a hand mixer or a stand mixer to cream together the almost completely melted butter and both sugars on medium speed for 2-3 minutes. This process incorporates air and creates a light, fluffy base. Next, add the room-temperature egg, vanilla extract, and molasses. Mix only until the egg is just combined into the mixture. Be careful not to overmix at this stage, as overworking the dough can develop too much gluten, resulting in tougher cookies.
ADD THE DRY INGREDIENTS: To the wet ingredients, add the quick oats, all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg. Mix on low speed just until all the dry ingredients are fully incorporated and no streaks of flour remain. Again, avoid overmixing! Gentle mixing ensures a tender, soft cookie.
FORM THE COOKIES: Scoop out approximately 2 tablespoons of dough for each cookie. Lightly roll the dough between your hands to form smooth balls. Place these dough balls onto your prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for proper spreading. You should notice a small amount of dough residue on your hands while rolling; this indicates a perfectly moist dough. If your hands are coated in a lot of sticky dough, you may need to add a tiny bit more flour (about 1-2 tablespoons) to the mixture.
BAKE TO PERFECTION: Place the baking sheet into your preheated oven and bake for 10-12 minutes. The cookies are ready when their edges are lightly golden brown, but the centers still look slightly soft and gooey. This slight underbaking is key to achieving that wonderfully soft and chewy texture! Once baked, remove the cookies from the oven and let them rest on the hot baking sheet for 5 more minutes. This crucial resting period allows them to continue cooking gently from the residual heat, firming up without losing their chewiness. Finally, carefully transfer the cookies to a wire rack to cool completely. Enjoy these delightful treats!
Frequently Asked Questions About Soft and Chewy Oatmeal Cookies
Achieving soft and chewy cookies relies on a few key factors. First, baking them in a hot oven (like 350 degrees F) helps them set quickly on the outside while remaining tender inside. Second, and most importantly, slightly undercooking them is crucial! This is why it’s vital to remove your cookies from the oven when the edges are just barely golden, and the centers still look a bit soft. Then, let them rest on the still-hot baking sheet for about 5 minutes. This allows them to continue cooking gently from residual heat, firming up without becoming dry or hard, resulting in that irresistible soft and chewy texture.
Several factors can lead to hard or dry oatmeal cookies. The most common culprit is overbaking, which zaps the moisture from the cookies. Another reason is an imbalanced ratio of ingredients, especially too much flour or not enough fat/moisture. Cookies naturally lose moisture over time, which can cause them to harden, but starting with a recipe like this one, designed for maximum softness, helps them stay tender for longer. Additionally, the higher ratio of brown sugar to white sugar in this recipe actively contributes to keeping them chewy, as brown sugar contains molasses, which is hydroscopic (attracts and retains moisture). Proper storage in an airtight container also plays a significant role in maintaining their softness.
Absolutely! While this recipe is for classic oatmeal cookies with no raisins, it serves as a fantastic base for customization. You can certainly add your favorite mix-ins. Consider adding classic golden raisins, chocolate chips (dark chocolate pairs exceptionally well with the robustness of oatmeal!), white chocolate chips, butterscotch chips, chopped nuts (pecans or walnuts are delicious), dried cranberries, or even a sprinkle of toasted coconut. Just remember to fold them in gently at the end of mixing the dry ingredients, adding about ½ to 1 cup of your chosen additions.
To keep your soft and chewy oatmeal cookies fresh and delightful, store them in an airtight container at room temperature. They will maintain their delicious texture for up to 5 days. For extra freshness, you can place a slice of bread in the container with the cookies; the bread will absorb moisture, helping the cookies stay soft. Just be sure to replace the bread every day or two!
Yes, these cookies are excellent for freezing, both baked and as dough! Once completely cooled, place baked cookies in an airtight container or a freezer-safe bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. To freeze the dough, form it into balls as directed in the recipe, then flash freeze them on a baking sheet until solid. Transfer the frozen dough balls to an airtight container or freezer bag and store for up to 3 months. When ready to bake, place the frozen dough balls directly on a prepared baking sheet and bake for an extra 1-2 minutes; no thawing required!
More Delicious Cookie Recipes To Try
If you’re a fan of homemade cookies, you’ll love exploring these other irresistible recipes from my collection:
- The Best Chewy Chocolate Chip Cookies
- Delightful Strawberry Chocolate Chip Cookies
- Rich and Decadent Double Chocolate Chip Cookies
- Fun and Flavorful Monster Cookies
Thanks so much for reading and baking along! I truly hope you fall in love with this old-fashioned soft and chewy oatmeal cookie recipe as much as I have. Don’t forget to let me know what you think!
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Soft and Chewy Oatmeal Cookies Recipe
Ingredients
- ½ cup butter almost completely melted
- ½ cup packed light brown sugar
- ¼ cup sugar
- 1 egg
- 2 teaspoons vanilla
- 2 teaspoons molasses
- 1½ cup quick oats
- 1 cup flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- pinch ground nutmeg
Instructions
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
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Using a hand mixer or stand mixer cream the melted butter and sugars on medium speed for 2-3 minutes. Add in the egg, vanilla and molasses. Mix just until the egg is combined and no longer. (mixing too long at this point can create tough cookies)
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Add in the oats, flour, cinnamon, baking soda, salt and nutmeg. Mix just until combined. Don’t overmix!
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Roll balls of dough (roughly 2 tablespoons of dough) lightly between hands and place on cookie sheet 2 inches apart. (There should be a little dough on your hands while rolling but there should not be a ton of dough on your hands. If there is add in a little more flour.) Bake for 10-12 minutes or until lightly golden around the edges but still doughy in the middle. Leave on baking sheet for 5 minutes to continue “baking”. Transfer to a wire rack to cool completely.
Notes
- Cookies can be stored in an airtight container on the counter for up to 5 days.
- Baked cookies can placed in an airtight container or freezer bag and frozen for up to 3 months.
- You can also form the cookies into balls and freeze on a cookie sheet. When frozen place into an airtight container or freezer bag. Dough balls can be frozen for up to 3 months. To bake place frozen dough balls on baking sheet and bake for an extra minute or two. Don’t thaw cookie dough.
**Pictures and text updated June 2017 and July 2023**