Soft & Chewy Oatmeal Cookies

Soft and Chewy Oatmeal Cookies

Oatmeal cookies are nostalgic and one of my all-time favorite cookies. I’ve been making this classic recipe for years. You can’t go wrong with a classic!

The cookies are soft, chewy, and have slightly crisp edges, making each bite a true delight. Bonus, they are made with simple pantry ingredients and come together in just about 30 minutes.

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I love that you can easily tweak the recipe to include your favorite add-ins like raisins, chocolate chips, or nuts.

There is nothing better than eating a warm cookie, right out of the oven, with a glass of cold milk! So comforting and satisfying! Bake a batch to share with your loved ones!

How to Make Oatmeal Cookies

• Preheat oven. Start by preheating your oven to 350°F and lining a baking sheet with parchment paper.
• Mix dry ingredients. In a medium bowl, whisk together the dry ingredients. Don’t skip the cinnamon, it adds a warm, sweetness to the oatmeal cookies. If you like nutmeg, you can also add a pinch of nutmeg to increase the nutty flavor.

• Cream butter and sugars. Use a stand mixer or hand mixer to cream the softened butter and sugars together until creamy and smooth. Scrape down the sides of the bowl with a spatula, if necessary.
• Add the eggs and vanilla. I use an egg and egg yolk to create super chewy oatmeal cookies. Make sure you use pure vanilla extract for maximum vanilla flavor.

• Add the dry ingredients. When you add the dry ingredients, don’t over mix. It’s ok if there are still a few streaks of flour left.
• Stir in the oats. Use a spatula to gently stir in the oats. If you want to add extra mix-ins like chocolate chips, raisins, or chopped nuts, add them in this step.

• Scoop and bake. Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the lined baking sheets, about 2-inches apart. Bake for 10 to 12 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft. Don’t over bake!

• Cool and enjoy! Remove from the oven and sprinkle the cookies with a little flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.

Cookies

Oatmeal Cookie Recipe

These soft and chewy oatmeal cookies are easy to make, deliciously satisfying, and perfect for any occasion. Whether you’re baking for a family gathering, a cookie jar treat, or just indulging in something sweet, oatmeal cookies should be your go-to dessert.

• 1 1/2 cups  all-purpose flour
• 1 teaspoon  baking soda
• 1 teaspoon cinnamon
• 1 teaspoon  sea salt
• Pinch of nutmeg, optional
• 1 cup  unsalted butter, at room temperature
• 1 cup  packed brown sugar
• 1/2 cup  granulated sugar
• 1  large egg
• 1  large egg yolk
• 1 tablespoon  pure vanilla extract
• 3 cups old fashioned oats
• Flaked sea salt, for sprinkling on cookies

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

• In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg, if using. Set aside.

• In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary. This should take 1 to 2 minutes.

• Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.

• With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the oats.

• Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the lined baking sheets, about 2-inches apart.

• Bake for 10 to 12 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft.

• Remove from the oven and sprinkle the cookies with flaked sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.

Oats: I don’t recommend using quick oats because they don’t have as much texture and absorb liquid differently. Quick oats will result in a drier cookie. Variations: Stir in up to 2 cups of any of the following. Chocolate Chips: You can add chocolate chips or chunks (semisweet, milk, or dark), butterscotch chips, white chocolate chips. Nuts or Toffee: For a crunch, add chopped walnuts, pecans, almonds, or toffee bits. Dried fruit: For added sweetness, stir in raisins or dried cranberries. M&M’s: Add M&M’s for a pop of color! Coconut: Stir in coconut or toasted coconut.  Storing: Store the cookies in an airtight container on the counter for up to 3 days or freeze for up to 3 months. You can also freeze the cookie dough. Scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.You can easily double this recipe for more cookies! 

Calories: 226kcal, Carbohydrates: 32g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 36mg, Sodium: 143mg, Potassium: 70mg, Fiber: 1g, Sugar: 14g, Vitamin A: 265IU, Calcium: 21mg, Iron: 1.2mg

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Keywords oatmeal cookies, oats

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