Thick and Chewy Brown Sugar Oatmeal Cookies
These brown sugar oatmeal cookies are thick, chewy, and so super easy to make in one bowl. The outside is crispy from the baked oats but the inside stays chewy and caramelized. It’s the perfect blend of textures, especially if you love a good oatmeal cookie!
Honestly, these cookies are better then good, they are incredible – and I have receipts. This recipe is based on my oatmeal chocolate chip cookies, and the comments are full of people saying they’re the best oatmeal cookies they’ve ever had.
So you don’t just have to take it from me as a trained professional baker but from other real people too, hooray!
I mean, these cookies are so simple to make- you just throw all the simple ingredients into one bowl and mix with a sturdy spatula. Theres no need to use a mixer here. Unlike a lot of my other homemade cookie recipes where I have no patience for chilling, I do recommend chilling them for just 20 minutes so that they firm up just a tad before baking. This also helps the flavors to develop a little bit more.
Lemme show you how to make them!
Oats
Before you start making the cookies make sure you are using Old Fashioned Oats and not the 1 minute or quick cooking oats- those are pre cooked and will give you a creamier texture, and not chewy or crispy on the outside.
Making the cookies
I like to push down and flatten the cookie dough just a little bit, since they don’t spread so much. It helps with the chewiness factor!
Next you want to freeze the cookies on the baking sheets for 20 minutes. I can usually fit both cookie sheets in the freezer at the same time but if you don’t have space you can do it separately and just add the second sheet into the freezer while the first sheet bakes.
Bake for 16-17 minutes. The tops will be crispy and the bottoms will be golden brown and buttery.
Cookie Scoop Size
You can use a larger cookie scoop if you don’t have the smaller size I used. I have also made these with a 3 tbsp cookie scoop which is the size of a regular ice cream scoop. You will have to bake for 2-3 minutes longer and you’ll bake less cookies but they are just as delicious!
Thick and Chewy Brown Sugar Oatmeal Cookies
Ingredients
- 1/2 cup unsalted butter, melted, 113.5 g
- 1 cup brown sugar, 210 g
- 2 eggs, large
- 2 tsp vanilla extract
- 1 1/2 cup old fashioned oats
- 1 cup all-purpose flour, 120 g
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
Instructions
- Melt the 1/2 cup butter in 30 second increments in the microwave or on the stovetop. Add the butter to a medium size mixing bowl along with the 1 cup brown sugar, 2 eggs, and 2 tsp vanilla extract. Whisk until a paste forms. Add the 1 1/2 cup oats and mix again.
- Add 1 cup flour, 1/2 tsp cinnamon, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Mix the batter with a spatula just until it comes together. It will be thick but should be uniform.
- Preheat the oven now to 350°F. Scoop out the dough using a 1 1/5 tbsp cookie scoop, ice cream scoop, or tablespoon and place on a cookie sheet, you’ll need to use two cookie sheets or reuse one. Press the cookies down lightly and freeze for 20 minutes.
- Bake for 16-17 minutes. Until crispy on the edges.
