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Chewy Oatmeal Cookies

Chewy Oatmeal Cookies

Soft and chewy oatmeal cookies with buttery brown sugar flavor and classic rolled oats
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 24

INGREDIENTS

Base Dough

  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon optional
  • 1/2 tsp fine salt
  • 3 cups old fashioned rolled oats.

Mix Ins

  • 1 cup raisins or semi sweet chocolate chips optional
  • 1/2 cup chopped walnuts or pecans optional.

INSTRUCTIONS

Prep Dough

  • heat oven to 350 F and line 2 baking sheets with parchment paper
  • cream butter brown sugar and granulated sugar until light and fluffy
  • mix in eggs one at a time then mix in vanilla
  • whisk flour baking soda baking powder cinnamon and salt then mix into wet ingredients just until combined
  • fold in oats and mix ins until evenly distributed
  • chill dough 30 minutes optional for thicker cookies.

Bake And Cool

  • scoop about 2 tbsp dough per cookie and place 2 inches apart on prepared sheets
  • bake until edges are set and centers look slightly underdone 10 to 12 minutes
  • cool on the baking sheet 5 minutes then transfer to a rack to cool completely.

Notes

1. Chill dough 30 to 60 minutes to reduce spreading and boost chew. Use old fashioned rolled oats for best texture and avoid overmixing after adding flour. Pull cookies when centers look slightly soft because they finish setting as they cool. Swap mix ins up to 1 cup total such as dried cranberries or butterscotch chips. Store airtight up to 5 days or freeze baked cookies up to 2 months

Nutrition

Calories: 170kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g