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Chewy Oatmeal Sugar Cookies

These delightful Chewy Oatmeal Sugar Cookies combine the comforting chewiness of oats with the classic sweetness of a sugar cookie, resulting in a perfectly balanced and irresistible treat.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the Dry Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 cup Quick-cooking rolled oats
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tsp Ground cinnamon optional
For the Wet Ingredients
  • 1 cup Unsalted butter 2 sticks, softened
  • 1 cup Granulated sugar
  • 1/2 cup Light brown sugar packed
  • 1 large Egg room temperature
  • 2 tsp Vanilla extract
For Rolling
  • 1/4 cup Granulated sugar

Equipment

  • Large Mixing Bowl
  • Electric Mixer
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Baking sheets
  • Parchment Paper
  • Wire cooling rack

Method
 

Prepare the Dough
  1. In a medium bowl, whisk together the all-purpose flour, quick-cooking rolled oats, baking soda, salt, and ground cinnamon (if using). Set aside.
  2. In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter, 1 cup granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the large egg until just combined, then mix in the vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick.
  5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent spreading and improves texture.
Bake the Cookies
  1. While the dough chills, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Place the ¼ cup granulated sugar for rolling in a small, shallow bowl. Scoop rounded tablespoons of chilled dough and roll them into 1-inch balls. Roll each dough ball in the granulated sugar to coat evenly.
  3. Place the sugared dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. They will firm up as they cool.
  4. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a chewier cookie, use old-fashioned rolled oats pulsed a few times in a food processor, rather than quick oats. Do not over-process into flour.
Ensure butter and egg are at room temperature for a smoother, well-emulsified dough.
Do not overcrowd the baking sheets to allow for even baking and spreading.
These cookies also freeze well! Bake and cool completely, then freeze in a single layer before transferring to an airtight freezer-safe bag for up to 2-3 months.