These soft and chewy oatmeal cookies have that classic homemade flavor—made with no refined sugar, hearty oats, and whole wheat flour. Your family will fall in love with this recipe.
There are two types of people in this world: oatmeal cookie haters and oatmeal cookie lovers. I fall into the latter category. There’s something magical about an oatmeal cookie— their chewy texture, slightly crisp edges, soft centers, and cinnamon flavor. Please tell me you love them too.
What Makes These Oatmeal Cookies The Best
- No refined sugar— you’d never know!
- Slightly crisp around the edges
- Soft and chewy centers
- Studded with chocolate chips
- Packed with cinnamon
- 15 minute chill time
It doesn’t get much better than this!
Ingredients in Soft & Chewy Oatmeal Cookies
These soft and chewy oatmeal cookies are made with very basic ingredients.
- Oats: A combination of whole and quick oats gives the cookies the provide a fabulously chewy texture.
- Flour: Provides structure.
- Eggs: Eggs help bind everything together, but the extra yolk helps keep them chewy.
- Sweetener: No refined sugar here! A combination of honey and pure maple syrup give it sweetness and a hint of that molasses flavor.
- Vanilla Extract: Gives that classic cookie flavor.
- Cinnamon: What’s an oatmeal cookie without it?
- Baking Powder: Helps the cookies rise.
- Chocolate Chips: These studded throughout add a bit of sweetness. But feel free to add in your favorites.
To this list, you can also added in chopped walnuts or pecans. It’s optional but provide an added crunch.
This oatmeal raisin cookie dough is sticky, so don’t be worried. The cookie dough needs to chill for about 15 minutes before baking for the oats to absorb the moisture.
There’s only a few steps between you and a batch of warm soft and chewy oatmeal cookies. Time to get started!
Find more cookie recipes here!
Soft & Chewy Skinny Oatmeal Chocolate Chip Cookies
- 1 cup instant quick oats1
- 1/2 cup old fashioned rolled oats1
- 3/4 cup whole wheat flour
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1/3 cup refined coconut oil, melted2
- 1/3 cup honey
- 1/4 cup pure maple syrup
- 1 and 1/2 teaspoons vanilla extract
- 2/3 cup semi-sweet chocolate chips
- Whisk together the quick oats, oats, flour, baking powder, cinnamon, and salt in a medium bowl. Set aside. In a separate bowl, whisk together the eggs, coconut oil, honey, maple syrup, and vanilla.
- Add the dry ingredients to the wet ingredients. Stir together until almost combined, then, fold in the chocolate chips. Chill the dough for 15 minutes, while the oven preheats.
- Preheat oven to 350°F while the dough chills. Line a baking sheet with parchment paper or a silicone baking mat. Set aside. Spoon the cookie dough, about 1.5-2 Tablespoons, roll into balls and place on the baking sheet. Bake for 9-10 minutes or until the edges are slightly browned. Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.
- Once chilled, drop the cookie dough – about 1.5 Tablespoons worth onto the baking sheet. Slightly flatten to the shape you want the cookie. Bake for 9-10 minutes until the edges are lightly browned. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to finish cooling completely. Cookies stay fresh at room temperature for 3 days in an airtight container.