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Stack of chewy oatmeal cookies with glass of milk
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4.81 from 26 votes

Chewy Oatmeal Cookies

These chewy oatmeal cookies are soft, packed with texture, and have a delicious caramel flavor with a hint of cinnamon.
Prep Time15 minutes
Cook Time12 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Chewy Oatmeal Cookies, Oatmeal Cookies
Servings: 22 cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 1/2 cup unsalted butter (112 grams) softened
  • 1/2 cup white sugar (100 grams)
  • 1/2 cup brown sugar (105 grams) packed
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 tbsp honey or molasses
  • 1 1/4 cup all-purpose flour (156 grams)
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup quick oats* (90 grams)
  • 1/2 cup old-fashioned oats* (45 grams)
US Customary - Metric

Instructions

  • Preheat the oven to 350F (180C) degrees. Line baking sheets with parchment paper or silicone baking mats. 
  • In a large bowl beat together the butter and sugars until fluffy. 
  • Beat in the egg, vanilla extract and honey. Scrape down the sides of the bowl as necessary. 
  • In a separate medium bowl, whisk together the flour, cinnamon, baking soda and salt.
  • Add the flour mixture into the butter mixture and carefully beat them together, starting with the mixer on a low speed.
  • Mix in the quick oats and large flake oats. 
  • Form the dough into balls about 1 to 1.5 tablespoons in size and place 2 inches apart on the lined cookie sheets. 
  • Bake 1 cookie sheet at a time in the middle rack of your oven for about 10-13 minutes, or until the tops look just set.
  • Cool the cookies on the baking sheet for at least 10 minutes before transferring to a wire cooling rack and continue cooling.

Notes

  1. Oats: Do not use instant oats or steel cut oats. Recipe can be made entirely with quick oats (1 1/2 cups total), but will have better results using both quick oats and old fashioned oats. If you only have old-fashioned oats, you can make your own quick oats in the blend/food processor. Blend 1 cup old-fashioned oats in small, short bursts until they're more fine, but not as small as flour.
  2. Storage: Store cookies in an airtight container at room temperature for up to 4 days. Baked and cooled cookies can be frozen in an airtight container for 2 months. Thaw in the fridge, then bring to room temperature before enjoying.
  3. Freezing: To freeze cookie dough, make the dough through until step 6 (forming the dough into balls). Place the cookies dough balls on a plate, cover and refrigerate for 30 minutes - 1 hour. Then place dough balls in a freezer bag and freeze for up to 2 months. When ready to bake, bake cookies from frozen for 1-2 minutes longer.
  4. Nutrition: Nutrition information is based off of 1 cookie, assuming the recipe makes 22 equal sized cookies. 

Nutrition

Calories: 127kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 57mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 141IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg