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Stack of chewy oatmeal cookies with glass of milk
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Chewy Oatmeal Cookies

These chewy oatmeal cookies are soft, packed with texture, and have a delicious caramel flavor with a hint of cinnamon.
Course Dessert
Cuisine American
Keyword Chewy Oatmeal Cookies, Oatmeal Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings 22 cookies
Calories 127kcal
Author Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • ½ cup unsalted butter (112 grams) softened
  • ½ cup white sugar (100 grams)
  • ½ cup brown sugar (105 grams) packed
  • 1 large egg
  • 1 ½ tsp vanilla extract
  • 1 tbsp honey or molasses
  • 1 ¼ cup all-purpose flour (156 grams)
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup quick oats* (90 grams)
  • ½ 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 ½ 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