The Best Chewy Oatmeal Cookies
The Best Chewy Oatmeal Cookies. A real old fashioned recipe that has crispy edges and a softer chewier centre. The secret here is not to over bake them or they will become brittle.
Originally published Jan 2008.
I really love a good oatmeal raisin cookie. It's probably my favourite kind of cookie and I've tried many different recipes over the years.
This one is the evolution of combining and tweaking those recipes.
There's no longer any need to experiment trying to find a better recipe. So, I'll happily make this one as long as I'm this side of the sod!
These are highly addictive to oatmeal raisin cookie lovers. You have been warned!
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The Best Chewy Oatmeal Cookies - a real old fashioned recipe that has crispy edges and a softer chewier center. The secret here is not to over bake them or they will become brittle.
Ingredients
- ½ cup butter
- ½ cup sugar
- 1 teaspoon vanilla
- ½ cup brown sugar, firmly packed
- 1 egg
- ¾ cup + 2 tablespoon flour
- ½ teaspoon cinnamon
- ¼ teaspoon freshly ground nutmeg
- Pinch salt
- ½ teaspoon baking soda
- 1 ½ cups large rolled oats
- ⅔ cup raisins
Instructions
- Cream the butter and sugars together well. Add egg and vanilla and beat until light and fluffy.
- Sift together the flour, cinnamon, nutmeg, salt and baking soda.
- Fold into the creamed mixture. When the dry ingredients are almost incorporated, add the rolled oats and raisins. (and nuts if you are adding them)
- Roll in one inch balls and chill for for an hour or so. The dough needs to be very cold when it goes into the oven.
- Place the balls onto a parchment lined aluminum cookie sheet about 2 ½ inches apart.
- Bake at 375 degrees for about 9-10 minutes. Do not over bake or your cookies will lose their chewy texture. They may even look a little under baked when you take them from the oven. Makes about 2 dozen cookies.
Notes
TIPS for baking chewy cookies.
- Baking times to get chewy cookie recipes just right, can vary by a couple of minutes depending on your oven and the type of metal pan being used. I find aluminum cookie sheets best as they do not burn so readily as darker metal pans.
- Experiment with baking a few cookies at a time and get the timing and temperature perfect for your oven and baking pans.
- Always chill your cookie dough. Warm dough will spread quickly on the pan and you'll have flat cookies.
- Parchment paper is best for cookie sheets. Greasing a pan can increase the likelihood of burning the bottoms of cookies, particularly in ovens that run hot.
- Chewy cookies tend to fall a little at the centers when they come out of the oven. This is perfectly normal and a cookie that is a minute under baked is always better than a cookie that is a minute over baked.
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Nutrition Information
Yield
24Serving Size
1 cookieAmount Per Serving Calories 103Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 18mgSodium 67mgCarbohydrates 15gFiber 1gSugar 10gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
I would like to copy a recipe from time to time and the only way I can see to do this is to highlite,copy and paste in Microsof Word but they always come out so light and hard to read,is there another way ?
Change the font and text size. Word will let you.
You're doing everything corretly, you just need to change the color of the font in Microsoft Word once you get it copied.
These sound wonderful, I cannot wait to try them! Thanks, ~Candy
I'm making these Barry, if I have time it'll be today!
These are DELICIOUS! I made them with an egg substitute (water, oil and baking powder) because I was out of eggs. They were a little dry, but I bet with the right ingredients they would be FANTASTIC!
I added 1/4 cup molasses to the wet mix. Umm, YEAH!!
What if you don't have parchment paper to put them on? Does it really matter?
Hi, I was just wondering if you had any idea how many ounces of flour is in this recipe? Or at least what method you use for measuring the flour? Thanks!
I have made these cookies several times. They are fabulous. Thanks for sharing.
I'm about to make my 2nd batch of these! I substituted cranberries for raisins as that was what I had on hand. Yummy!
These sound perfect for my husband's oatmeal raisin cookie addiction! 😉 How do you recommend storing them & approx how long can they keep? Airtight container for about a week, maybe? Would you refrigerate or just keep them at room temp? Thanks so much! 🙂
Definitely an airtight container for up to a week. I don't refrigerate them.
I consider myself as one of the world's leading authorities on great oatmeal cookies. I am always on the lookout for a definitive oatmeal cookie recipe.
While I like an oatmeal raisin I prefer plain oatmeal for a more authentic taste.
I've made this recipe twice now.
The first time I used butter, chopped pecans, but no raisins.
The second time I doubled the recipe, used margarine instead of butter, and didn't add raisins or nuts.
I baked them an extra minute or so.
Both batches were really great. 👌
I highly recommend them.
Just made these again. Chilled for over an hour.
Baked 10-12 minutes but they puffed up and just didn’t seem right. So I slammed the baking sheet down on the rack and the air popped out and they just looked better. I baked another two minutes.
To keep cookies moist I store them in an airtight container and add a half of slice of bread, keeps them just like fresh baked!
My wife Francine substitutes half vanilla extract with half orange extract and uses dried cranberries. Delish
I accidentally used dried black currents by mistake instead of raisins for the original recipe and they were good too. A bit cheerier.
I'm wondering if substituting stevia for the white sugar, and almond flour for the AP flour woutd work okay. I've been trying hard to reduce carbs in my diet, but still would like a nice treat.
I have made the recipe the way you provided it in the past, and the cookies are delicious - crisp around the edges, soft in the middle, and not too sweet.
Thank you for all your terrific recipes!
I have no experience with stevia but a chewy texture really does rely on sugar.
The carbs difference would be negligible when changing out the flour if you consider per cookie. Moderation may be better. As far as the sugar difference, you may find yourself regretting that change to stevia. It does effect texture and taste. You could try reducing the sugar and using a subsyitute, but without, that chewy texture is gone. . Let us know if you try to adapt it.