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

Scale

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