These oatmeal cookies are soft and chewy while having the perfect texture.
Keep them simple with chocolate chips or add some raisins and walnuts.
This cookie dough is quite similar to my standard chocolate chip cookie dough but with the addition
of a few ingredients.
The cookies turn out a litter thicker and denser from the oats, while still being soft
and chewy - the most important part to any cookie.
Start with a large mixing bowl that’s big enough to fit all of your ingredients, this
recipe makes about 30 cookies, you can save half the dough in the freezer or if you would
like just halve the recipe.
Add the room temperature butter along with 3/4 of a cup of brown sugar and half a cup
of granulated sugar.
I always like to use a little more brown sugar than white, it creates the perfect caramel
flavour to your cookies that pairs perfectly with the oats.
Think about porridge or oatmeal - it’s always better with a sprinkle of brown sugar.
Use a wooden spoon or a hand mixer to cream the butter and sugars together until light
and pale.
This should only take a few minutes.
If you would like the full recipe for these oatmeal cookies there is a printable version
on my website along with the full measurements listed in the information box below.
To the creamed butter and sugar crack in one medium sized free range egg along with a teaspoon
of good quality vanilla extract.
You can also add 1/2 a teaspoon of cinnamon, I don’t really like that flavour with chocolate
chips so I’m skipping it here but if you are using raisins or nuts it works perfectly.
Give the cookie dough another mix until the egg and vanilla are well incorporated.
Now for the dry ingredients, just place a sieve on top of the mixing bowl and add them
straight in.
You’ll need 1 and 1/3rd cups of all purpose or standard flour, baking soda, and a pinch
of salt.
Using baking soda in cookies gives you a thinner, chewier cookie that spreads quite thin while
it bakes.
If you prefer cookies that are a litter thicker and puffier in texture just swap the baking
soda out for baking powder.
Let me know what you favourite type of cookie is, oatmeal, chocolate chip, double chocolate,
peanut butter?
Mine would have to be old fashioned basic chocolate chip, but it has to be soft and
chewy.
You can find my recipe for these on my channel if you want to give them a go.
Sieve the dry ingredients in then measure out your oats.
I recommend using rolled oats or old fashioned, just try to stay away from quick oats.
These tend to get absorbed into the cookie dough acting like an oat flour, turning the
cookies quite dry and crumbly.
Pour the oats into the bowl and mix the dough together until just combined.
I’m using about 3/4 of cup of dark chocolate chips.
You can swap these for raisins or nuts or add a mixture of everything.
These cookies pair with almost anything so use whatever you like.
Add to the bowl and mix the cookie dough together until combined.
Line a cookie sheet with some non-stick paper or a silicone sheet.
I’m using a little scoop to portion my cookie dough out, this way they turn out all around
the same size.
Measure out about 1-2 tablespoons of cookie dough and roll it into a ball, place of the
baking sheet, leaving enough room for the cookies to spread.
These cookies don’t tend to spread as much as chocolate chip cookies so if want them
thin just squash them down a little with the back of a spoon.
Continue with the cookie dough until you’ve filled up your baking sheet.
If you have left overs just place the dough into the fridge for about a week or the freezer
for up to 3 months.
Place the cookies into a preheated oven for about 8-10 minutes.
These oatmeal cookies usually take a little longer to cook than chocolate chip cookies,
so keep any eye on them until the edges start to brown.
Cool for about 5 minutes before transferring to a wire rack.
If you make these cookie I would love to see a photo!
I hope you enjoyed this recipe, there are many more on my channel.
Thank you for watching and I’ll see you in my next video.