Simple oatmeal cookie recipe soft + chewy
Simple oatmeal cookie recipe soft + chewy
Easily irresistible oatmeal cookies are a family favorite because they are chewy, soft and will disappear in a few minutes! !
This is one of the most classic cookie recipes! We also like to make variations of these oatmeal cookies, such as peanut butter oatmeal cookies, old-fashioned, or coconut oatmeal cookies!
Simple and versatile cookies
When I was a child, I walked into my door and smelled home baked biscuits, which made me have fond memories. When my kids come home from school with today’s oatmeal cookie recipe, I plan to release the same smell in my kitchen.
This simple oatmeal cookie recipe is one of my favorite recipes because it’s delicious, won’t make a million (2 ½ dozen is a very good batch), and it’s very easy to add your own elements!
Want to eat chocolate? Then throw some in. Love is crazy…go crazy! Do you need a classic? Try the raisins.
My family sometimes likes to take a break from add-ons, and really like me to make these simple and clear.
How to make oatmeal cookies
Like I said, these cookies are very simple! ! This is how to make them…
Prepare. Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
Wet ingredients. Add the butter and brown sugar to the bowl of a stand mixer and beat on medium speed until the mixture is light and fluffy, about 2 minutes. Add eggs and vanilla and beat for another minute.
Dry ingredients. Add flour, sprinkle with baking soda, baking powder and salt. Mix until combined. Add the oats and mix. The mixture will be a bit sticky, but you should be able to knead it into a ball with your hands without making a mess. If it is too sticky, add flour 1 tablespoon at a time until the mixture can be processed.
roll. Roll the dough into 1 to 1.5 inch balls with your hands, then place the balls on the prepared biscuit slices 2 inches apart.
bake. Bake for 10 to 14 minutes, until the edges start to turn yellow and the center is fixed. Transfer to a metal rack and let them cool completely.
tip: Oatmeal cookies are best when they are soft and chewy. To make sure your oatmeal cookies are soft and chewy, don’t overbake them. Bake for 10-14 minutes, but remove them from the oven when the edges start to brown! All ovens have different temperatures, so be aware of them!
Add to
These cookies are also just begging you to add your own style. Add 1 to 1 ½ cups (total) whatever you want. Try to add:
- Chocolate Chips
- Peanut Butter Fries
- Nuts, cinnamon, cinnamon chips
- Chopped candy bar
- M&M’s
- raisin
You can also put a layer of frosting, ice cream or peanut butter between two baked and cooled cookies to make sandwich cookies. The possibilities are endless!
Freezing technique
Frozen dough: Prepare the cookie dough according to the instructions, roll it into a log or large ball, cover it with plastic wrap, and put it in a sealed plastic bag with a zipper. Keep it in the refrigerator for 6-9 months. When you are ready to bake cookies, take the dough out of the refrigerator, let it thaw, and then make cookies and bake in the oven.
Frozen baked biscuits: These oatmeal cookies will be kept in an airtight container for several days. If you have a lot of leftovers, you can freeze them for 6-9 months. Once fully defrosted, they will taste just as good.
For more oatmeal cookie recipes, please check:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 12 minutes
Total time 22 minutes
30 servings
Calories 131 kcal
Author Little Luna
- 3/4 cup butter room temperature
- 1 1/2 cups brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1½ cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups old-fashioned oats
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Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
-
Add the butter and brown sugar to the bowl of a stand mixer and beat on medium speed until the mixture is light and fluffy, about 2 minutes. Add eggs and vanilla and beat for another minute.
-
Add flour, sprinkle with baking soda, baking powder and salt. Mix until combined. Add the oats and mix. The mixture will be a bit sticky, but you should be able to knead it into a ball with your hands without making a mess. If it is too sticky, add flour 1 tablespoon at a time until the mixture can be processed.
-
Roll the dough into 1 to 1.5 inch balls with your hands, then place the balls on the prepared biscuit slices 2 inches apart.
-
Bake for 10 to 14 minutes, until the edges start to turn yellow and the center is fixed. Transfer to a metal rack and let them cool completely.
Oh my goodness, these look amazing! ! Can’t wait to try it. Be sure to go to Bless this Mess for more interesting projects from Melissa.
Note: The picture of this recipe was updated in April 2018.
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