Chewy Oatmeal Cookies
These Homemade Oatmeal Cookies are certain to bring a smile to your face!
There’s just someone about good ol’ fashioned oatmeal cookies that I just love. The combination of the oatmeal in the cookie creates a texture that I find myself craving throughout the year.
While most people only make oatmeal cookies during the cold, winter months, I think it’s time that we start to give these Oatmeal Cookies the recognition that they deserve!
Who says that these have to be reserved for just one season? There are four glorious cookie eating seasons every single year, so not making these oatmeal cookies during each and every one of them is a shame!
Yes, they are great for holiday baking and sharing with those that you love but can’t you imagine packing up some of these delicious cookies for a picnic or outdoor hiking adventure as well?
In my opinion, there’s never a wrong time to make cookies…you just have to find the recipe that works best for you. If you love oatmeal, and you love super yummy cookies, this recipe needs to be on your radar.
Don’t take my word for it…make up a batch for yourself and see what you think!
OATMEAL COOKIES INGREDIENTS
● BUTTER: 1/2 cup (1 stick) unsalted butter. Make sure the butter is softened to room temperature before making these cookies.
● SHORTENING: 1/2 cup of shortening.
● BROWN SUGAR: 1 cup of light brown sugar.
● SUGAR: 1 cup of granulated sugar.
● EGGS: 2 large eggs.
● BAKING SODA: 2 teaspoons of baking soda.
● SALT: 1 teaspoon of salt.
● BAKING POWDER: 1/2 teaspoon of baking powder. Just a quick baking tip, make sure you’re using a new container of baking powder.
● VANILLA EXTRACT: 1 Tablespoon of vanilla extract.
● FLOUR: 2 1/4 cups all-purpose flour.
● OLD FASHIONED OATS: 2 cups of old-fashioned oats.
HOW TO MAKE OATMEAL COOKIES
To make these Chewy Oatmeal Cookies, simply:
PRE-STEP: Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
STEP 1: In a large bowl, using an electric or stand mixer, cream together the granulated sugar, light brown sugar, butter, and shortening.
STEP 2: Add eggs one at a time, mixing between each egg.
STEP 3: Add baking soda, salt, baking powder, and vanilla extract.
STEP 4: Add flour and old-fashioned oats until just combined. DO NOT OVERMIX!
STEP 5: Using a cookie scoop, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet. Place baking sheet with cookie dough balls in the freezer for 10 minutes. Once chilled, slightly press down the cookie dough balls and place back onto prepared cookie sheet.
STEP 6: Bake for 10-12 minutes or until edges are lightly browned. Let cool for 5 minutes on baking sheet before moving them to a wire rack.
ADDITIONAL BAKING TIPS
DON’T OVERMIX: With almost all my cookie recipes, I always make sure to remind you to not OVERMIX the cookie dough. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.
SCOOPING THE COOKIE DOUGH: I always use a 1 Tablespoon cookie scoop, each cookie dough ball has “2 scoops” of cookie dough, meaning that each cookie dough ball is 2 Tablespoons in size. In my opinion, this is the perfect sized cookie. If you don’t have a cookie scoop, you can use an ice cream scooper but you will only need 1 ice cream scoop of cookie dough.
★ And to make it super easier for you to learn how to scoop the perfect cookie, I created a step-by-step guide on How To Scoop The Perfect Cookie!
BAKING TOOLS NEEDED
MIXER: I love my KitchenAid Mixer, I use it for everything. Makes baking so much easier!
BAKING SHEET: You will need a large 16×11 inch baking sheet.
MORE COOKIE RECIPES
CONNECT WITH DELICIOUSLY SPRINKLED
FOLLOW US ON SOCIAL MEDIA, SO YOU NEVER MISS A RECIPE
💌 GET EASY-TO-MAKE RECIPES AND MORE…STRAIGHT TO YOUR EMAIL!
RATE THIS RECIPE
IF YOU MADE THIS RECIPE & LOVED IT! 😍
PLEASE GIVE IT A 5 STAR RATING ⭐ IN THE RECIPE BELOW!
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup shortening
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 Tablespoon vanilla extract
- 2 1/4 cup all-purpose flour
- 2 cups old fashioned oats
- Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, using an electric or stand mixer, cream together the granulated sugar, light brown sugar, butter, and shortening.
- Add eggs one at a time, mixing between each egg.
- Add baking soda, salt, baking powder and vanilla extract.
- Add flour and old fashioned oats until just combined. DO NOT OVERMIX!
- Using a cookie scoop, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet. Place baking sheet with cookie dough balls in the freezer for 10 minutes. Once chilled, slightly press down the cookie dough balls and place back onto prepared cookie sheet.
- Bake for 10-12 minutes or until edges are lightly browned. Let cool for 5 minutes on baking sheet before moving them to a wire rack.
* STORE: Cookies will stay fresh for up to 7 days in an airtight container, stored at room temperature.
* FREEZING: Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake, place frozen cookie dough balls onto prepared baking sheet and bake for 16-18 minutes.
SHARE IT ON INSTAGRAM
WE LOVE SEEING WHAT YOU MAKE. 🍰
SHARE IT ON INSTAGRAM AND TAG US IN YOUR PHOTO!
USE HASHTAG #DELICIOUSLYSPRINKLED
CLICK THE LINK BELOW TO PIN THIS RECIPE FOR LATER!
FOLLOW US ON PINTEREST!
Some of the links above are affiliate links, which we get paid a small commission for recommending my favorite products at no extra cost to you! Thank you for supporting Deliciously Sprinkled.