Soft and Chewy Oatmeal Cookies

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Is there a more timeless cookie than an oatmeal cookie? Honestly, these things have been around forever! I remember eating them when I was a child, while hearing stories from my grandmother about how she ate them when she was a child! A cookie like that has had ample time to be perfected and enjoyed by so many generations. The recipe I’m about to share with you, is my own perfected version of the cookie that has been long-loved by many…my Soft and Chewy Oatmeal Cookies! Now, I will forewarn you that I don’t generally enjoy nuts in my oatmeal cookies, but every-so-often, I will throw in some raisins or chocolate chips. These cookies in no way need an “extras”, however, because they are delicious all on their own.

I have been making these cookies for many years, and along the way, I have tested many processes to make them even better, utilizing the same recipe I am about to share with you. I will include the other methods I have tried in this blog in case you are interested in using them. Again, I will say, I believe these cookies are delicious just the way I show you to make them in the video below, but everyone’s palate is different, so one of the alternative methods may be just right for you!

So let’s gather the ingredients. You will need flour, cornstarch, baking soda, Himalayan pink salt, ground cinnamon, salted butter, dark brown sugar (do not substitute light brown sugar for this, as the dark brown sugar contributes to the chewiness of the cookies), granulated sugar, eggs, vanilla extract, and old-fashioned rolled oats. It is important to note that you should not substitute any other kind of oats, as old-fashioned whole rolled oats hold their shape and texture the best. Quick oats will become too saturated with moisture and become soggy within your cookies. As I explained above, you can also add in chocolate chips, chopped nuts, raisins, or a combination of all or some of each, depending on your preference.

Begin by preheating your oven to 375˚F. Prepare two cookie sheets by lining them with ungreased silpats; set aside.

Alternate Methods: As I stated above, I have used a couple of different alternate methods to make these Soft and Chewy Oatmeal Cookies using the same ingredients you will see in this recipe. The alternate methods I have tried relate mostly to the oats in the recipe. The first alteration I have tried is toasting the oats prior to incorporating them into my batter. This brings out a pleasant, nutty flavor that really enhances the overall taste of these cookies. To toast your oats, simply spread them across the bottom of a large sheet pan in an even layer and then pop them in the oven to bake for 15-20 minutes, or until they are golden brown with a nutty aroma. For the obvious reasons, I would recommend that you toast your oats prior to preparing your batter.

The other thing that I have changed in this recipe before was to grind up some of the oats prior to incorporating them into the batter. I really liked what this did to the texture of the cookie, as it reduced the amount of whole oats throughout, without forgoing any of the flavor. If you choose to do this, I recommend separating 1/2 cup of the oats from your ingredients and adding them into your food processor. You will want to process your oats until they are finely ground. You can do this with your regular oats, as well as with your toasted oats. My favorite result with these cookies came from utilizing both of these alternate methods in the same recipe (toasting and then grinding up 1/2 cup of the oats), but it is completely up to your preference what you choose to do.

Okay, so once you make a decision on your oats for your Soft and Chewy Oatmeal Cookies, you can proceed with the recipe. In a medium bowl, whisk together your flour, cornstarch, baking soda, salt, and cinnamon; set aside.

In a separate large bowl, using an electric hand mixer, beat together your butter and sugars until creamy and well-combined. Add in your vanilla extract and beat until completely incorporated. Add in your eggs, one at a time, beating well after each addition. Then, gradually mix your dry ingredients into your wet ingredients until fully combined. With a spatula, fold in your oats (and chocolate chips, chopped nuts, or raisins, if using), until thoroughly integrated throughout. Refrigerate your dough for 30 minutes.

After your cookie dough has chilled for 30 minutes, scoop your dough into one hand, using a large cookie scoop, roll it between both of your palms to form a smooth ball, and place each cookie dough ball on your prepared cookie sheets approximately 2 inches apart. Bake your cookies for 12-15 minutes or until the edges are slightly browned. The centers may still be slightly under-baked at this point, but shouldn’t be raw. Don’t be concerned about this, as they will bake completely as they cool. Cool your cookies on your cookie sheets for 2 minutes before removing them to wire racks to cool completely. Store in an airtight container.

For more of my Christmas cookie recipes, please make sure you check out my Italian Ricotta Cookies, Soft and Chewy Chocolate Chip Cookies, Soft and Chewy Gingersnap Cookies, and Soft and Chewy Molasses Cookies.