Soft & Chewy Oatmeal Cookies Recipe
Think oatmeal cookies are boring? Think again! These soft and chewy oatmeal cookies are bursting with cozy spices and hardy oats in every bite. This is the base I use for all of the oatmeal cookie recipes on my site, and I'm confident it will be your new favorite go-to base, too!
Servings: 16 cookies
Ingredients
- ¾ cup + 1 and ½ Tablespoons (102g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 Tablespoons (85g) unsalted butter softened to room temperature
- ½ cup (100g) firmly packed light brown sugar
- 2 Tablespoons (25g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 Tablespoons (30mL) unsulphered molasses do not use black strap
- 1 and ½ cups (120g) old fashioned oats do not use quick oats
Instructions
- Preheat the oven to 350ºF (177ºC). Line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
- In a medium size bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.¾ cup + 1 and ½ Tablespoons (102g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- In a large bowl with a hand mixer, or a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 2-3 minutes. Add the egg and beat on high until combined. Add the vanilla and molasses and beat on high again until completely combined, scraping down the sides and bottom of the bowl as needed.6 Tablespoons (85g) unsalted butter, ½ cup (100g) firmly packed light brown sugar, 2 Tablespoons (25g) granulated sugar, 1 large egg, 2 teaspoons vanilla extract, 2 Tablespoons (30mL) unsulphered molasses
- Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients and beat until combined. Add the oats and continue to mix on low until evenly dispersed. Allow the cookie dough to rest for 10 minutes.1 and ½ cups (120g) old fashioned oats
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop scoops1 of dough onto the baking sheet. Bake cookies for 8-10 minutes2 or until edges are just set. Remove from oven and allow to rest on baking sheet for at least 10 minutes. Cookies will look underdone, and will "set" as they cool on baking sheets. Store cookies covered tightly at room temperature up to 5 days. Baked cookies freeze well, as does unbaked rolled dough (up to 2 months). Do not thaw and add an extra minute to baking time.
Notes
- Dough ball sizes: if you want extra large size cookies, use two scoops of dough. Bake time is 10-12 minutes.
- Bake time: it is imperative you don't overbake these cookies, which will dry them out. They will look very underdone and you may see some bubbles on the tops of the cookies from the reaction with the leavener and the molasses. This is what you want!
- Add-ins: feel free to turn these into oatmeal chocolate chip cookies by adding ⅔ cup chocolate chips.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cookie | Calories: 132kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 79mg | Potassium: 86mg | Fiber: 1g | Sugar: 10g | Vitamin A: 146IU | Vitamin C: 0.003mg | Calcium: 19mg | Iron: 1mg
