Chewy Oatmeal Cookies

These cookies will remedy whatever kind of bad day you have had. They're the cookies you eat when you forgot a homework assignment, when your coworkers call in sick on a snow day, or when you're exhausted after moving all your stuff to a new apartment. They're craveable as well as comforting. They also make a great blank canvas: You can add up to 1 1/2 cups of inclusions -- some of my favorites are chocolate chunks, dried fruit, coarsely chopped nuts, and/or candied ginger.
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  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 20 min
  • Yield: Makes 18 cookies
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Ingredients

227 grams (8 ounces) unsalted butter, at room temperature

213 grams (1 cup) packed brown sugar

66 grams (1/3 cup) granulated sugar

113 grams (2 large) eggs

5 grams (1 teaspoon) vanilla extract

210 grams (1 3/4 cups) all-purpose flour

6 grams (1 teaspoon) baking soda

2 grams (1/2 teaspoon) baking powder

4 grams (1 teaspoon) fine sea salt

2 grams (1 teaspoon) ground cinnamon

199 grams (2 cups) old-fashioned oats

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugars on medium-low speed until light and fluffy, 4 to 5 minutes.
  3. Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed just until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
  5. Use a No. 16 (1/4-cup) scoop to portion the cookie dough onto the prepared baking sheets --stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
  6. Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to wire racks to cool.

Cook’s Note

Make Ahead and Storage: The cookies can be stored in an airtight container for up to 1 week. Pro Tip: To help keep the cookies flat, gently bang the baking sheets on the oven racks when you rotate them. Why It Works: This cookie's chewy perfection relies on a just-right combo of moisture, spread, and rise: Brown sugar contributes moisture, granulated sugar and butter promote spread, and baking powder and baking soda give a little lift.

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