Chewy Oatmeal Cookies #BakingBloggers
This month, our theme is baking with oats - and again the options are endless! I was really leaning towards some type of crisp, but I am also a sucker for a good oatmeal cookie and haven't made many cookies recently. So that settled it. Cookie it was.
I was initially looking for a puffy soft oatmeal cookie - but got a buttery chewy version out of this recipe instead. Initially I was a little bummed since it wasn't what I had in my head for the end result... but these cookies grew on me. A lot. I had more than my fair share. They are perfectly sweet, just a touch of spice. Very much a "baked oatmeal cookie". That's what they remind me of - my favorite baked oatmeal dish.
You could absolutely dress these up any way you'd like - raisins, nuts, chocolate, or any combination. Toffee bits or peanut butter chips would be terrific too! But honestly - if you are in the mood for just a good basic cookie, these are wonderful even without all the "extras"!
Baking with Oats or Oat Flour
- Baked Oatmeal with Rhubarb by A Day in the Life on the Farm
- Buttermilk Oat Flour Pancakes by The Redhead Baker
- Cherry Rhubarb Crisp by Palatable Pastime
- Chewy Oatmeal Cookies by Making Miracles
- Chocolate Cherry Oatmeal Cookies by Karen's Kitchen Stories
- Fresh Cherry and Nectarine Crisp With Oat Streusel by Magical Ingredients
- Icelandic Happy Marriage Cake - Hjónabandssæla by Food Lust People Love
- White Chocolate Chunk Oats Cookies by Sneha’s Recipe
Chewy Oatmeal Cookies
Makes about 2-3 dozen, depending on size
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats
- Preheat the oven to 375 degrees. Line 2 baking sheets with nonstick baking mats (silpat) and set aside.
- Combine the softened butter with the 2 sugars (white and brown) in the bowl of a stand mixer and blend on medium-high speed for 2-3 minutes until lightened in color and well combined, scraping down the sides as needed.
- Blend in the eggs, 1 at a time, until well incorporated, followed by the vanilla.
- In a medium bowl, combine the: flour, baking soda, salt, and cinnamon. Whisk to combine.
- Add the dry mixture into the creamed butter mixture and blend on low speed, just until well combined.
- Add in the oats, and stir with a spatula until incorporated.
- Use a 1 1/2 TBS cookie scooper for smaller cookies, or enlarge them to your preference. Roll the dough until smooth and press to flatten lightly. Arrange 12 cookies on a prepared baking sheet, and bake 8-10 minutes, until the bottoms are just lightly browned. Allow to cool 5-10 minutes on the baking sheet before transferring to the cooling rack. They are very tender and rip easily when they first come out of the oven, so be sure they're stable enough to transfer before moving them.
- While the first batch is cooling, prepare and bake the second batch on the 2nd baking sheet. Repeat until all cookies are done. Chill the dough in the refrigerator between batches.
Recipe adapted from AllRecipes