Introduction
These soft and chewy oatmeal cookies are one of our favourite easy baking projects, and they’ve quickly become a weekend tradition in our house. I bake with my toddler daughter every weekend, and this recipe is our most recent creation — simple, forgiving, and perfect for baking with kids. The dough comes together in one bowl, it’s a little sticky (which is normal), and the cookies bake up with a lovely flavour and a genuinely chewy texture.
From start to finish, these easy oatmeal cookies take about 22 minutes to make, making them ideal for busy weekends or short attention spans in the kitchen. If you’re looking for a reliable oatmeal cookie recipe that’s family-friendly, quick, and consistently good, this one earns its place on repeat.
Why You’ll Love These Oatmeal Cookies
- Ready in just 22 minutes, start to finish
- Soft and chewy texture with a lovely oat flavour
- One-bowl recipe with simple pantry ingredients
- Perfect for baking with kids — forgiving and fun to handle
- No chilling, no complicated steps, no special equipment
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Soft and Chewy Oatmeal Cookies Recipe Card:
Soft and Chewy Oatmeal Cookies
Ingredients:
- 115 g Unsalted butter - softened (not melted)
- 100 g Light brown sugar
- 50 g Caster sugar
- 1 Egg
- 1 tsp Vanilla extract
- 125 g Plain flour
- 1 tsp Baking powder
- ½ tsp Salt
- 120 g Rolled oats
Instructions:
- Preheat oven to 170°C fan. Line baking tray.
- In a bowl, mix butter, both sugars, egg, and vanilla until smooth and cohesive.
- Add flour, baking powder, salt, and oats directly to the bowl.
- Mix just until combined – stop as soon as no dry patches remain.
- Roll small balls of dough between your hands and place onto the tray. The dough will be sticky – this is normal. Do not flatten.
- Bake 12–14 minutes until edges are set and tops look dry but pale.
- Cool on tray 5 minutes, then transfer to rack.
Nutrition:
Tips for Perfect Oatmeal Cookies
- Don’t overmix the dough. Once the dry ingredients are combined, stop. Overmixing makes the cookies firmer and less chewy.
- Expect sticky dough. This is normal. Roll small balls quickly between your hands — no extra flour needed.
- Watch the bake time. Pull the cookies when the edges are set but the centres still look soft. They firm up as they cool.
- Use rolled oats, not instant. Instant oats will make the cookies dense and dry.
- Great for baking with kids. The dough is forgiving, and rolling the balls is an easy, fun job for little hands.
Easy Variations
- Chocolate Chip Oatmeal Cookies: Fold in 60–80 g chocolate chips before rolling.
- Raisin or Sultana Oatmeal Cookies: Add 50–60 g dried fruit for a classic version.
- Nutty Oatmeal Cookies: Stir in 40–50 g chopped walnuts or pecans (skip if baking for nut-free settings).
- Extra Chewy: Replace 15 g of the flour with extra rolled oats.
- Less Sweet: Reduce total sugar by 15% – more than this will affect texture.
Frequently Asked Questions
Why is the dough sticky?
Oatmeal cookie dough is meant to be slightly sticky. The oats absorb moisture as the cookies bake and cool, which gives them their soft and chewy texture. Avoid adding extra flour.
Can I bake these oatmeal cookies with kids?
Yes. This recipe is ideal for baking with kids. The steps are simple, the dough is forgiving, and rolling the cookie balls is an easy, hands-on task for toddlers with supervision.
Can I make the dough ahead of time?
Yes. You can refrigerate the dough for up to 24 hours. Let it sit at room temperature for 10–15 minutes before rolling if it feels firm.
Why didn’t my cookies spread much?
This recipe uses baking powder only, which gives a controlled rise and less spread. This is expected and helps keep the cookies soft and evenly shaped.
Can I freeze oatmeal cookies?
Yes. Baked cookies freeze very well. You can also freeze unbaked cookie dough balls – place them on a parchment-lined tray in the freezer, and once frozen, transfer them to a freezer bag. They can be stored for a few months. Bake directly from frozen for about 16 minutes.
Can I add chocolate chips or dried fruit?
Yes. Add 60–80 g chocolate chips or 50–60 g dried fruit to the dough before rolling.
Are these oatmeal cookies healthy?
These are classic oatmeal cookies, not a low-sugar or health recipe. Oats add texture and fibre, but the cookies are still a treat.
What type of oats should I use?
Use rolled oats. Instant oats will make the cookies dense, and jumbo oats can prevent even baking.
Few words from Chef
These soft and chewy oatmeal cookies have quickly become one of our favourite weekend bakes, and making them together has been just as enjoyable as eating them. Baking with my toddler daughter is a simple way to spend time together in the kitchen, and this recipe is easy enough to repeat without stress or mess.
If you try these easy oatmeal cookies, I’d love to hear how they turned out for you. Leave a comment, rate the recipe, or let me know which variation your family enjoyed most. This is the kind of recipe that fits naturally into busy weekends — quick to make, reliable, and always worth baking again.
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My family loved this. Very nice recipe well done mate.👍