Name: Chewy Oatmeal Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 1 cup light or dark brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 3 cups old-fashioned rolled oats; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup chocolate chips, M&Ms, or other mix-ins; Flaky sea salt (optional)

I was staring at a plain container of oats one afternoon and thought, “What if I stop treating these like breakfast and start treating them like the ultimate cookie canvas?” That was the moment I decided to break all the boring health-food rules and create the most loaded, chewy oatmeal cookies the world has ever seen. We are talking about a monster-sized transformation that takes a humble grain and turns it into a thick, gooey masterpiece.

A massive stack of thick and chewy oatmeal cookies with golden edges — Chewy Oatmeal Cookies 15

These aren’t those dry, crumbly pucks you find at a bake sale; these are soft, bendy, and packed with a massive amount of flavor. We are using a heavy hand with the brown sugar and a wild amount of vanilla to ensure every bite is an epic experience. Get ready to bake a batch that is so big and bold, they’ll be gone before the pan even cools down.

The Loaded Magic of the Perfect Chew

You are going to be obsessed with these cookies because they absolutely celebrate the “more is more” philosophy that I live by. First off, the texture is out of this world—we’ve dialed in the perfect ratio of butter to oats to ensure a massive chew that lasts for days. While most people play it safe, we are going big with a high moisture content that keeps these centers soft and gooey while the edges get that amazing golden crunch.

Another reason to fall in love is the sheer versatility of this base; it’s a monster-sized foundation for whatever candy or mix-ins you’re vibing with. Whether you want to keep it classic or load it with a mountain of chocolate chips and M&Ms, this recipe holds up under the weight of all that extra goodness. It’s a bold, playful take on a classic that proves you don’t have to choose between a soft cookie and a hearty one. You get the best of both worlds in every single 6-ounce monster you scoop out.

The Candy Arsenal for Epic Oats

Ingredients for oatmeal cookies including rolled oats butter and brown sugar — Chewy Oatmeal Cookies 16

To make these cookies truly legendary, you need to gather your supplies and prepare for some serious baking action. We aren’t cutting corners here; we are using the good stuff to ensure a vibrant and flavorful result.

Unsalted Butter: Use two full sticks at room temperature. This is the foundation of our fat content, providing that rich, creamy flavor that makes everything better.
Light or Dark Brown Sugar: We are using a full cup of packed brown sugar to get that deep molasses hit and the soft, bendy texture we crave.
Granulated Sugar: Just enough to give those edges a little bit of a crisp bite.
Large Eggs: These act as the glue for our monster-sized creation, providing structure and lift.
Vanilla Extract: Don’t be shy! We want two full teaspoons to give these a fragrant, high-end bakery vibe.
All-Purpose Flour: This provides the skeleton of the cookie, holding all those oats and mix-ins together.
Old-Fashioned Rolled Oats: These are non-negotiable. Do not use quick oats! We want the thick, hearty texture of the rolled variety for maximum chew factor.
Cinnamon and Salt: These are the secret weapons that make the flavors pop and add a warm, cozy energy to every bite.
Mix-ins (The Fun Part): Whether it’s a cup of semi-sweet chocolate chips, a handful of M&Ms, or some chopped nuts, this is where you make the recipe your own.
Flaky Sea Salt: An optional but highly recommended sprinkle for that professional, visual drama.

Step 1: Prep and Creaming Chaos

Start by preheating your oven to 350°F and lining your massive sheet pans with parchment paper. In your stand mixer, throw in that softened butter along with both sugars and beat them on high for about 3 minutes until the mixture is light, fluffy, and looks like a cloud of sweetness. This step is huge because it incorporates air and creates that perfect texture we’re after.

Step 2: Incorporate the Liquid Gold

Lower your mixer speed and add those eggs one at a time, making sure each one is fully mixed in before adding the next. Pour in the vanilla extract and let it spin until everything is smooth and fragrant. You want this base to be totally combined before we start adding our dry ingredients.

Step 3: The Dry Ingredient Mashup

In a separate bowl, whisk together your flour, baking soda, salt, cinnamon, and those beautiful old-fashioned oats. Once they’re mixed, dump the whole lot into your wet ingredients at once. Turn the mixer to the lowest setting and mix just until you don’t see any more white streaks of flour. Over-mixing is a crime in my kitchen, so keep it quick!

Step 4: Load Up the Mix-ins

Now is the time to go wild with your chocolate chips, M&Ms, or whatever candy you’ve chosen from your arsenal. Fold them in by hand with a big spatula to ensure every single cookie is absolutely loaded with goodies. You want a color explosion in every scoop!

Step 5: Scoop Massive Portions

Use a large cookie scoop—we’re talking 3 tablespoons or more—to portion out your dough. Place them on the prepared pans at least three inches apart because these monsters are going to spread. If you want them even bigger, go ahead and double the scoop size for a true NYC-style experience.

Step 6: Bake to Perfection

Slide those pans into the oven and bake for 10 to 12 minutes. You’re looking for the edges to be just barely golden while the centers still look a little soft and under-baked. This is the secret to a chewy result! Let them rest on the hot pan for five minutes before moving them to a wire rack. Sprinkle with flaky salt while they’re still warm for that extra wow factor.

Riley’s Wild Tips for Maximum Gooeyness

Large scoop of oatmeal cookie dough being placed on a baking sheet — Chewy Oatmeal Cookies 17

If you want to achieve that incredible, bendy texture every single time, you have to respect the oats. Always stick with old-fashioned rolled oats because quick oats will turn your cookies into a mushy mess, and we only do epic textures here. For a truly professional finish, try chilling your scooped dough balls in the fridge for 30 minutes before baking; this prevents them from spreading too thin and keeps that center thick and gooey. If you find your cookies aren’t spreading enough, a gentle tap of the pan against the oven rack halfway through baking can help create those beautiful ripples. For more secrets on perfecting your dough, check out my guide on oatmeal-raisin-cookies to see how I handle different textures. Also, for a deep dive into the science of the perfect chew, I love looking at the techniques used for the best chewy oatmeal cookies which really highlights the importance of sugar ratios.

Go Even Bigger with Mashup Ideas

Who says you have to stop at just oats? I love breaking the rules by stuffing these cookies with even more surprises. Try taking a mini Reese’s cup and wrapping the oatmeal dough around it for a peanut butter explosion that is absolutely fire. If you’re a fan of a darker vibe, swap the chocolate chips for butterscotch chips to create something similar to my oatmeal-scotchies. You can also turn these into a breakfast-themed monster by adding dried cranberries, white chocolate chips, and a sprinkle of orange zest for a vibrant, citrusy kick. The goal is to make these as loaded as possible, so don’t be afraid to clear out your pantry and throw in some crushed pretzels or even pieces of your favorite candy bars for a true kitchen-sink experience.

Party Mode: How to Serve These Monsters

Warm oatmeal cookies served with a cold glass of milk — Chewy Oatmeal Cookies 18

When you’re serving these chewy oatmeal cookies, you have to lean into the visual drama. I like to stack them high on a vibrant platter and serve them while they’re still slightly warm so the chocolate is still oozing. If you want to take things to the next level, turn these into massive ice cream sandwiches by smushing a huge scoop of vanilla bean ice cream between two cookies. For a fall-themed party spread, these look incredible next to my chewy-pumpkin-cookies, creating a beautiful contrast of colors and flavors. Always have a cold glass of milk or a hot cup of coffee nearby, because these rich, loaded treats are practically begging for a dunking partner.

At the end of the day, baking should be about having fun and creating something that makes people say “wow.” These chewy oatmeal cookies are proof that when you go big and break a few rules, the results are always more exciting than playing it safe. I can’t wait for you to experience the gooey, loaded goodness of this recipe for yourself. If you’re looking for another fruit-filled twist on this base, you have to try my oatmeal-raisin-cranberry-cookies for your next baking session. Don’t forget to share your cookie creations with me on Instagram and Pinterest so I can see all your wild mix-ins! Keep being bold, keep breaking rules, and keep those ovens hot! Check out more of my adventures on TikTok for more cookie chaos.