Thick and Chewy Oatmeal Cookies
A great way to start your week, these thick and chewy oatmeal cookies are great as-is or you can customize them with your choice of add-ins. The buttery flavor in every bite is sure to have you coming back for more.
Well we’ve made it to the end of June, folks. The summer is off to a good start at our house–we’ve already been on two little adventures: the beach and the mountains. Both were successful in my book. Sometimes that’s hard to accomplish with a family of three young boys, but I’m happy to report that all three boys had fun (as did mom and dad). We’re headed off at the end of the week to Michigan to visit family there. It’s going to be a long trek but I’m hoping we’ll go three-for-three in our getaways and have a great time. Being up in MI over July 4th means WE don’t have to throw a big shindig ourselves. That’s up to my brother and his wife (that’s who we’re staying with). And I know a big shindig is probably in the works. Sarah (my SIL) and I will no doubt run to the grocery store and pick up what’s needed for the big cookout. And I’m sure making cookies will probably be on the to-do list. I typically bake with my niece and nephews while I’m up there. Perhaps these oatmeal cookies will be the ones to make.
This is a great base oatmeal cookie recipe. When I was checking this blog for oatmeal cookies, I realized there wasn’t just a simple plain oatmeal cookie recipe on here. So here ya go. You can add in whatever your heart desires with this recipe–chocolate chips, raisins, M&Ms, nuts…really, whatever you’re in the mood for. I kept it simple and went with plain oatmeal. But don’t be fooled–these cookies are very tasty as-is. The salty butteriness shines through.The texture–the firmness but softness is so good. They would also be great used as a sandwich cookies. I kept thinking how amazing they would be with some peanut butter icing in the middle…yum. So be as creative (or not) as you want with these!
I used a little bit of Golden Barrel organic cane sugar but I think the star of the show is the brown sugar. That subtle flavor really comes through in these cookies. I ran out of light brown (used about 1/4 of a cup) so I finished off the called-for 1 cup with dark brown sugar. So my cookies turned out a bit darker than if I would have used all light brown sugar. Use what you have, or what you prefer–if you want more of a deeper flavor, the dark brown sugar is what you want.
Perfect used for ice cream sandwiches, these cookies are the jumping-off point to whatever your heart desires. Mitch paired his with chocolate ice cream the other day and it looked amazing. So be creative with add-ins or as a sandwich with either icing or ice cream, or eat them as-is…whatever you choose I’m sure will hit the spot.
- 3/4 cup (1 1/2 sticks) salted butter, softened
- 1/2 cup Golden Barrel organic cane sugar
- 1 cup Golden Barrel (light or dark) brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats
- In a bowl attached to a stand mixer (or with a hand mixer), cream together butter and sugars until light and fluffy. Add in eggs, one at a time and vanilla and beat until well combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, and salt. With mixer on low speed, gradually add dry ingredients to butter mixture until just combined. Add in oats (either by hand or with mixer on low) until just combined.
- Cover mixing bowl with plastic wrap and chill in refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Using a cookie scoop (or roll with hands), scoop out 2 Tbsp of dough on cookie sheet. Press dough down slightly with the back of the scoop or your hands. Be sure to spread the cookie balls out about 2 1/2" on sheet (you'll have about 8 or 9 on each sheet).
- Bake one sheet at a time on middle rack of oven. Bake for 10-15 minutes or until golden brown and set on edges but still a little moist-looking in middle (they'll continue to bake on pan as they cool). Remove from oven and let set on baking sheet for 2-3 minutes then place on wire rack to cool completely. Store in airtight container.
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This recipe came out great! I added 1 cup butterscotch bits. Crispy and chewy. They only spread a little bit which is what I was seeking. Thank you!
We’re can I buy that molasses?
Amish food stores carry unsulfered blackstrap molasses….a pinch of the cost from online ordering…and no shipping!
My mom told me that the cookies might not be good because it does not have many reviews. I did them plain and boy was my mom wrong. These are the best oatmeal cookies ever. I can’t find the rate button but it is a 5 star review.
Everyone loved them here. This recipe is definitely a keeper.
These cookies are the best! I added a dab more vanilla and just a little cinnamon but they would have still been awesome without the addition. I added pecans (chopped coarsely) to half the mix and raisins to the other half and baked for 12 minutes, leaving them sit for 5 minutes before transferring to the cooling racks. They turned out as described, a thick, moist and delicious oatmeal cookie. My wife loved the oatmeal pecan ones, not a big fan of raisins, but said she would be trying one tomorrow. She said to make sure to save the recipe and that I needed to make more tomorrow. My granddaughter loved the oatmeal raisin so, a big hit all around.
Thanks!
These cookies tasted awful. My dad was right, never trust the opinions of strangers online.
Can I use quick 1 minute oats?
Sure!