Chewy Oatmeal Cookies
Sink your teeth into the ultimate comfort treat with these Chewy Oatmeal Cookies—perfectly soft, irresistibly tender, and brimming with warm, cozy flavors. Made with wholesome rolled oats, creamy butter, and a hint of cinnamon, these cookies strike the ideal balance between hearty and indulgent. Customize them with sweet, plump raisins or decadent chocolate chips for a personal touch. With just 15 minutes of prep and a quick bake time, these cookies are a go-to for everything from after-school treats to holiday cookie swaps. Enjoy them fresh out of the oven, where the edges boast a light golden crisp while the soft centers stay deliciously chewy. Perfect for oatmeal cookie lovers seeking that homemade touch and bakery-level results!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 230 grams unsalted butter
- 200 grams light brown sugar
- 100 grams granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 300 grams rolled oats
- 150 grams raisins or chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar together until light and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition, and then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Stir in the rolled oats and, if using, the raisins or chocolate chips until evenly distributed.
Scoop the dough with a tablespoon or cookie scoop and place it on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly underbaked for a chewy texture.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 17.0 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
