Soft and Chewy Oatmeal Cookies

An easy Soft and Chewy Oatmeal Cookies recipe with three flavour options to choose from – peanut butter chocolate chip, carrot cake or white chocolate raspberry. Which will you choose?

Oatmeal Cookies
Oatmeal Cookies

3 delicious flavours to choose from

One staple soft and chewy oatmeal cookie recipe that you can flavour 3 different ways! Choose from:

  • Peanut butter chocolate chip. Flavoured with peanut butter (smooth or crunchy) and milk chocolate chips.
  • Carrot cake. Flavoured with cinnamon spice, chopped walnuts and grated carrot.
  • White chocolate raspberry. Flavoured with freeze-dried raspberries and white chocolate chips.

Can’t decide because they all sound equally delicious? 😅 This recipe makes 12 cookies in total, so you can also divide up the flavour ingredients and make all 3 flavours.

Oatmeal Cookies

How to make these Soft and Chewy Oatmeal Cookies

Go from mixing bowl to first bite of in less than an hour with this simple recipe!

  1. Beat butter and two sugars together. This recipe uses a mix of white caster sugar and light brown sugar to improve the texture and flavour.
  2. Mix in the egg and vanilla. 1 large egg and 1 tsp vanilla is enough to add richness and flavour to the cookie dough.
  3. Add the oats and flour. Use old-fashioned jumbo rolled oats for the best cookie texture. Instant oats just won’t cut it!
  4. Fold in the mix-ins. Depending on the flavour you choose, throw in the mix-ins and fold them into the cookie dough.
  5. Roll the cookie dough into balls. Use 2 heaped tbsps of cookie dough per cookie and roll into balls.
  6. Bake for 12-14 mins. Look for golden edges but a soft under-baked middle. Taking them out whilst slightly underbaked is the secret to soft and chewy oatmeal cookies.
  7. Leave to cool for 15 mins. This is super important! Resist the temptation to move (or eat 🙊) the cookies before they’ve had time to cool otherwise, they will fall apart.
Carrot Cake Oatmeal Cookies

Oatmeal cookies

Soft and Chewy Oatmeal Cookies

An easy Soft and Chewy Oatmeal Cookies recipe with three flavour options to choose from – peanut butter & choc chip, carrot cake or white chocolate raspberry.
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine Baking
Servings 12


Oatmeal cookie dough

  • 160 g Unsalted butter soft at room temperature
  • 100 g White granulated sugar
  • 150 g Light brown sugar
  • 1 Large Egg at room temperature
  • 1 teaspoon Vanilla extract
  • 100 g Old-fashioned jumbo rolled oats
  • 150 g Self-raising flour

For peanut butter chocolate chip cookies add:

  • 150 g Peanut butter smooth or crunchy
  • 100 g Milk chocolate chips

For carrot cake cookies add:

  • 1 medium Carrot grated
  • 100 g Walnuts chopped
  • 1 teaspoon Ground cinnamon

For white chocolate raspberry add:

  • 100 g White chocolate chips
  • 75 g Freeze-dried raspberries


Start by making the oatmeal cookie dough

  • Preheat your oven to 180°C / 350°F / Gas Mark 4.
  • Line two large flat baking trays with greaseproof paper.
  • Beat the butter and two sugars together for at least 5 minutes either by hand or using an electric mixer.
  • Mix in the egg and vanilla extract.
  • Now add the flour and rolled oats, and fold together until combined.

Add the mix-ins

  • For peanut butter chocolate chip oatmeal cookies: Add the peanut butter and chocolate chips, and mix together until combined.
  • For carrot cake oatmeal Cookies: Add the grated carrot, chopped walnuts and cinnamon, and mix together until combined.
  • For white chocolate raspberry oatmeal cookies: Add the white chocolate chips and freeze-dried raspberries, and mix together until combined.

Roll the cookies

  • Take two heaped tablespoons of cookie dough and use your hands to roll it into a ball. Place on the baking tray.
  • Repeat this step until all the cookie dough has been used up. Leave about 5cm between each cookie so they have enough room to spread out. I normally fit 4 cookie balls on each baking tray and bake them in batches.

Time to bake! 

  • Bake for 12-14 minutes, until the cookies are golden brown around the edges but the middle is still soft.
  • Whilst the cookies are still warm, use a large round cookie cutter to gently scoot them into a perfectly round shape.
  • Leave to cool and firm up on the baking tray for at least 15 minutes.


Store your Soft and Chewy Oatmeal Cookies in an airtight container, at room temperature, for up to 4 days.
Keyword Cookies, Oatmeal

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