Oatmeal Cookies

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The BEST Oatmeal Cookie Recipe: Crispy edges with soft, chewy centers, these oatmeal cookies are easy to make (no simple, cold ingredients) and delicious out of this world. Add your favorite mixes for an extra special twist!

You all know that I love cookies. From chocolate chip cookies to peanut butter cookies and fun and festive cut sugar cookies, I have spent many, many years developing the BEST cookie recipes (oh I can't forget snickerdoodles), and today I'm sharing another one with you, the BEST oatmeal cookies.

Because sometimes you just need the comforting nostalgia of a chewy with a hint of cinnamon, soft, doughy but fully baked oatmeal cookie! These are truly the best, and will soon become your favorites too!

These oatmeal cookies have crisp edges and soft, chewy centers. They are made with simple ingredients and do not require any cooling, they are also delicious out of this world. You can even add your favorite mixes for that extra special touch!

Oatmeal Cookie Recipe: Ingredients

Before we discuss how to make oatmeal cookies, let's talk about the ingredients in this oatmeal cookie recipe.

  • Butter. I use salted butter to make these oatmeal cookies. Unsalted butter works well too, you may just need to increase the amount of sea salt.
  • Egg. Try to make sure the egg is at room temperature! I haven't made this recipe with an egg substitute, so if you do, let me know in the comments below!
  • Vanilla extract. Use only pure vanilla extract (not imitation) for the best flavor!
  • Brown sugar. I recommend light brown sugar for this oatmeal cookie recipe! However, if you like it a little bolder, the molasses flavor can use dark brown sugar.
  • Granulated sugar. Organic cane sugar is my granulated sugar of choice, but regular granulated sugar works perfectly!
  • Cinnamon. Choose your favorite ground cinnamon! The higher the quality, the better it will taste!
  • Sea salt. I just bake with pure and fine sea salt. If you are using iodized salt, I recommend cutting the amount of salt in half.
  • Mixes Adding plugins is optional. My husband prefers these oatmeal cookies without adding anything, however I will talk about possible add-ons later.

What type of oatmeal do you use for oatmeal cookies?

For a perfect, chewy texture, use old-fashioned (or rolled) oats.

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Can you use quick oatmeal instead of old-fashioned oatmeal cookies?

Yes you can, please note it will change the texture of the oatmeal cookies to make it less chewy!

How to make oatmeal cookies

Ok, now that we've discussed the ingredients, let's dive right into the process of making this oatmeal cookie recipe! Don't forget to watch the video to see the process!

Butter and sugar cream

Start making these oatmeal cookies by placing the softened butter, brown sugar, and granulated sugar in the bowl of a stand mixer equipped with the popsicle accessory. Whisk on medium-high speed until evenly combined (about 60 seconds). You may need to pause, scrape down the sides of the bowl, and continue whisking.

You can also use a large bowl and a hand mixer if you don't have a stand mixer!

Add egg and vanilla

Then add the egg and vanilla extract and beat for about 60 seconds until the mixture is fluffy.

Add dry ingredients (except oatmeal)

You can mix the dry ingredients in a separate container before starting the rest of the recipe, which I recommend to ensure even distribution, or simply toss them into the blender over the beaten wet ingredients. Either way, pound them until combined and the dough is uniform throughout.

Add oatmeal

Then add oatmeal and whisk, it is evenly distributed in the oatmeal cookie dough.

Add plugins (if you want)

Once the oatmeal is whipped, you can add up to 1 cup of your favorite mixes! As I said before, my husband prefers these simple ones, and I never miss an opportunity to add chocolate chips. Here are some suggestions for delicious mixes:

  • chocolate chips (obviously)
  • white chocolate chips
  • Raisins
  • dried fruits (blueberries, raspberries, blueberries, etc.)
  • cinnamon chips (YUM)
  • walnuts (walnuts, walnuts, sliced ​​almonds, etc.)

Measure the mass

Use a small tablespoon of cookies (1.5 to 2 TBS) to measure the oatmeal cookie dough. Roll each serving into a soft ball and place on a parchment paper lined baking sheet.

Once the dumplings are on the parchment paper, gently press the top down lightly. This will ensure even cooking.

Bake or freeze the dough!

Bake in the preheated oven! If you have a convection oven, you can bake two trays at once. If not, I recommend baking only one tray at a time.

How do you know when oatmeal cookies are made?

These oatmeal cookies are made when the edges and top are just barely set (about 8-10 minutes).

NOTE: All ovens bake differently

Make sure you know your crow. Invest in a cheap oven thermometer to check the temperature and make sure the internal temperature is the temperature the oven is set to. If your oven is baking too hot or too cold, then the cookies won't work.

How to Freeze Oatmeal Cookie Dough

Instead of baking, you can also freeze oatmeal cookie dumplings for later baking.

Freeze:

  1. Place oatmeal cookie dough balls on a nonstick baking sheet and put them in the freezer for 1-2 hours or until firm.
  2. Transfer to a freezer-tight container (I recommend a glass storage container or a freezer-safe ziplock bag).
  3. Freeze for up to 1 month.
  4. For baking: remove the dough from the freezer and allow it to reach room temperature. Then bake according to the recipe instructions.

Cool & Enjoy!

Let the oatmeal cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool. Enjoy them with a glass of milk or a cup of coffee!

How to store oatmeal cookies

Store these oatmeal cookies in an airtight container at room temperature for 3-5 days (if they last that long)!

More delicious cookie recipes:

Did you love these oatmeal cookies? Try some of our other favorite cookie recipes!

  • We're a little famous for our best chocolate chip cookie recipe! 😉
  • I'm obsessed with these classic peanut butter cookies!
  • Everyone needs a perfect cut sugar cookie recipe!
  • This was my grandmother's snickerdoodle cookie recipe!
  • These peanut butter flower cookies are my favorite Christmas cookies!
  • Our double chocolate chip cookies have different forms of chocolate!

Frequently asked questions about oatmeal cookies

Here are some frequently asked questions about oatmeal cookies! If you have any other questions that I don't address in this post, please leave a comment and I'll answer them.

Why are my oatmeal cookies dry?

If you follow this recipe for oatmeal cookies, your end result shouldn't be dry at all. They should be pasty and chewy to perfection with oatmeal cookies. If they become dry, these are the most likely reasons:

  • Too much flour Have you accidentally packed the flour in the measuring cup? If so, you probably added too much flour. Scoop out and level or lightly shake the flour to get just the right amount.
  • Excessive mixing If you mix the dough too much after adding the dry ingredients, it could make the cookies harden. Mix dry ingredients until combined.
  • Excessive baking. Please do not over-bake these oatmeal cookies. An undercooked cookie is a happy cookie. Remember that they continue to bake slightly after removing them from the oven as they cool on the baking sheet.

What gives cookies a chewy texture?

A good mix of moisture (which comes from the butter, brown sugar, and eggs in this recipe), rolled oats, and proper cooking time / temperature will result in perfectly chewy oatmeal cookies.

Are traditional oats and fast oats the same?

No! Old-fashioned (or rolled) oats are whole grain oats that have been rolled flat. Quick cook oatmeal is also rolled up, but the oat grain is cut into smaller pieces so it can cook faster.

The best soft and chewy oatmeal cookies

The BEST Oatmeal Cookie Recipe: Crispy edges with soft, chewy centers, these oatmeal cookies are easy to make (no simple, cold ingredients) and delicious out of this world. Add your favorite mixes for an extra special twist! Preparation time: 5 minutes Cook time: 10 minutes Total time: 25 minutes Servings: 18 cookies Calories: 133kcal

Equipment

  • measuring cups
  • measuring spoons
  • KitchenAid mixer
  • tablespoon cookies
  • baking sheet
  • Parchment paper

Ingredients

  • 1 cup all-purpose flour
  • ½ teaspoon of baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon of sea salt
  • ½ teaspoon ground cinnamon
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1 teaspoon of pure vanilla extract
  • 1 ½ cup old fashioned oatmeal
  • 1 cup of mix-ins (optional) chocolate chips, raisins, cinnamon chips, etc.

Usual US USA

Instructions

  • Preheat oven to 375 degrees F.
  • Line two large baking sheets with parchment paper. Set aside.
  • In a small bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  • Place softened butter, granulated sugar, and brown sugar in bowl of stand mixer and beat until combined.
  • Add the egg and vanilla and beat on medium speed until mixture is light (about 30-60 seconds).
  • Add the mixture of dry ingredients and beat on low speed until combined.
  • Add oatmeal and beat on low speed until combined.
  • Add mixes (if desired) and stir until evenly distributed in the dough.
  • Use a 1 ½ to 2 TBS cookie spoon to measure the dough.
  • Roll the dough into a ball and place it on the prepared cookie sheet. Repeat until all dough is used.
  • Gently press very lightly down the top of the cookies until they are flat.
  • Bake in preheated oven for 8-10 minutes until top is freshly set.
  • Let stand on the baking sheet for 5 minutes before transferring to a wire rack to cool.

Notes

To freeze the oatmeal cookie dough:

  1. Place oatmeal cookie dough balls on a nonstick baking sheet and put them in the freezer for 1-2 hours or until firm.
  2. Transfer to a freezer-tight container (I recommend a glass storage container or a freezer-safe ziplock bag).
  3. Freeze for up to 1 month.
  4. For baking: remove the dough from the freezer and allow it to reach room temperature. Then bake according to the recipe instructions.

Nutrition

Calories :: 133kcal | Carbohydrates: 19 g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 151mg | Potassium: 40mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171 IU | Calcium: 14mg | Iron: 1 mg

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oatmeal cookies

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