Chewy oatmeal cookies are preferred for their perfectly chewy texture, which is exactly what you want in an oatmeal cookie. While some like to add raisins or chocolate chips to these cookies, we find the oats themselves make a deliciously satisfying cookie. Try it – you won’t regret it!
Chewy Oatmeal Cookies are simply delicious for oatmeal enthusiasts who appreciate the classic simplicity of this popular baked good. These cookies are favored by many for their perfectly chewy texture, which is exactly what you want in an oatmeal cookie. In fact, there are those who argue that adding raisins or chocolate chips to an oatmeal cookie is unnecessary and detracts from the pure, unadulterated flavor and texture of the oat. These purists believe that oats themselves are enough to create a satisfying and delicious cookie, and they’re certainly not alone in this belief. In fact, there are oatmeal lovers everywhere who share this love for the simple yet satisfying treat of a chewy oatmeal cookie.
Do I have to refrigerate the dough?
Chilling your dough is entirely optional. Most of the time we just don’t have the patience for it, but you can definitely chill your dough if you prefer.
Can I add raisins or chocolate chips to chewy oatmeal cookies?
Absolutely! Whether you prefer raisins or chocolate chips, our Oatmeal Chocolate Chip Cookie Recipe is perfect if you want to add that extra something to your cookies.
How to change for crispier cookies:
- Reduce the amount of brown sugar — and replace it with extra white sugar — in the recipe.
- Increase the baking time by one to two minutes.
Freezer instructions:
To freeze the prepared cookie dough before baking, shape the cookie dough into balls and place on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the dough balls are set, about 2 hours. Once frozen, place the cookie dough balls in a resealable, freezer-safe bag or container for up to 2 months. When baking, the dough does not need to be defrosted. Simply bake as directed on the recipe card, adding a few extra minutes if needed.
Storage and reheating instructions:
Allow cookies to cool completely on a wire rack before storing in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. Be sure to sandwich the cookies between wax paper or parchment paper to keep them from sticking together.
For warming up oatmeal cookies those that have been stored at room temperature or refrigerated, place them on a baking sheet in an oven preheated to 350 degrees Fahrenheit until heated through, about 5 minutes.
To reheat frozen cookies, Either thaw the cookies first before reheating them in the oven, or simply microwave the frozen cookies in 10-20 second increments until warmed through.
If you like this recipe, you might also be interested in these other delicious cookie recipes:
Chewy oatmeal cookies are preferred for their perfectly chewy texture, which is exactly what you want in an oatmeal cookie. While some like to add raisins or chocolate chips to these cookies, we find the oats themselves make a deliciously satisfying cookie. Try it – you won’t regret it!
ingredients
- 1 Cup Salted butter softened
- 3/4 Cup Brown sugar tightly packed
- 1/2 Cup granulated sugar
- 2 Big Eggs
- 2 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoon Cinammon (Optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 2 cups oatmeal or oatmeal
instructions
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Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
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In the bowl of a stand mixer fitted with the paddle attachment, start by mixing together the butter, brown sugar and white sugar and mix on low speed. Increase to medium and continue to mix until smooth, about 1 minute.
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Add the eggs and vanilla extract and mix until just combined, about 30 seconds.
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Add flour, cinnamon, baking powder, baking soda and salt. Mix until well blended.
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Stir in oatmeal until fully incorporated.
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Scoop batter into 2-inch balls and place on prepared baking sheets, about 12 per pan. If desired, sprinkle a little sugar on each ball of dough.
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Bake the cookies in the preheated oven for 10-12 minutes until the tops are golden brown.
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Allow the cookies to cool on the pan for 15 minutes before serving warm, or transfer to a wire rack to cool completely. Enjoy!
Remarks
For a tougher, softer cookieBake 10 minutes.
Portion: 1big cookie | Calories: 216kcal | Carbohydrates: 28G | Protein: 3G | Fat: 10G | Saturated Fatty Acids: 6G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 3G | Trans fats: 0.4G | Cholesterol: 43mg | Sodium: 196mg | Potassium: 84mg | Fiber: 1G | Sugar: 13G | Vitamin A: 311ie | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 1mg
