Chewy Oatmeal Cookies Recipe
Introduction
These chewy oatmeal cookies are a comforting classic, perfect for a cozy snack or sharing with friends. They combine a rich blend of brown and white sugars with two types of oats for a delightful texture and flavor.
Ingredients
- 1/2 cup unsalted butter (112 grams), softened
- 1/2 cup white sugar (100 grams)
- 1/2 cup brown sugar (105 grams), packed
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 tbsp honey or molasses
- 1 1/4 cup all-purpose flour (156 grams)
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup quick oats (90 grams)
- 1/2 cup old-fashioned oats (45 grams)
Instructions
- Step 1: Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Step 2: In a large bowl, beat together the softened butter, white sugar, and brown sugar until the mixture is fluffy.
- Step 3: Beat in the egg, vanilla extract, and honey, scraping down the sides of the bowl as needed to combine.
- Step 4: In a separate medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Step 5: Gradually add the flour mixture to the butter mixture, beating on low speed until just combined.
- Step 6: Stir in the quick oats and old-fashioned oats until evenly distributed.
- Step 7: Shape the dough into balls about 1 to 1.5 tablespoons in size and place them 2 inches apart on the prepared baking sheets.
- Step 8: Bake one sheet at a time on the middle oven rack for 10 to 13 minutes, or until the tops appear set but still soft.
- Step 9: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra chewiness, you can substitute the honey with molasses to deepen the flavor.
- Add 1/2 cup of raisins, chopped nuts, or chocolate chips for a customized twist.
- If you prefer a gluten-free option, swap the all-purpose flour for a gluten-free flour blend.
- Chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
Storage
Store the cooled oatmeal cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or bag for up to three months. To reheat, warm them briefly in the microwave or oven to restore their chewy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use only one type of oats?
Yes, but using both quick oats and old-fashioned oats gives the cookies a better texture balance—chewy yet slightly hearty. Using only one may change the texture slightly.
How can I make these cookies crispier?
To make your cookies crisper, bake them a minute or two longer until golden brown around the edges and keep the dough balls slightly flatter before baking.
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Chewy Oatmeal Cookies Recipe
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
These Chewy Oatmeal Cookies are a delightful treat combining the hearty texture of oats with the rich flavors of vanilla, cinnamon, and honey. Soft in the center and lightly crisp on the edges, these cookies offer a perfect balance of sweetness and chewiness, making them an ideal snack or dessert for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (112 grams), softened
- 1/2 cup white sugar (100 grams)
- 1/2 cup brown sugar (105 grams), packed
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 tbsp honey (or molasses)
Dry Ingredients
- 1 1/4 cup all-purpose flour (156 grams)
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Oats
- 1 cup quick oats (90 grams)
- 1/2 cup old-fashioned oats (45 grams)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, white sugar, and brown sugar until the mixture becomes light and fluffy, indicating proper aeration for the cookies.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and honey (or molasses) until fully incorporated. Make sure to scrape down the sides of the bowl to mix all ingredients evenly.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet butter mixture, starting on a low mixer speed to avoid flour spills and to prevent gluten overdevelopment.
- Add Oats: Fold in both the quick oats and old-fashioned oats until evenly combined, ensuring a good texture contrast in the cookies.
- Form Cookie Dough Balls: Scoop the dough into balls approximately 1 to 1.5 tablespoons in size. Space them about 2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake the Cookies: Bake one cookie sheet at a time on the middle rack of the oven for 10 to 13 minutes, or until the tops of the cookies look just set but not browned, to maintain chewiness.
- Cool the Cookies: Allow cookies to cool on the baking sheet for at least 10 minutes to firm up before transferring them to a wire cooling rack to cool completely, ensuring the chewy texture sets perfectly.
Notes
- Use softened butter for easier creaming and better texture.
- You can substitute honey with molasses for a deeper, richer flavor.
- Ensure not to overbake to keep cookies chewy rather than crunchy.
- Quick oats contribute to chewiness while old-fashioned oats add nice texture variety.
- Store in an airtight container to maintain freshness for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10-13 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chewy oatmeal cookies, homemade cookies, easy oatmeal cookies, soft cookies, baked oatmeal cookie recipe
