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Soft and Chewy Oatmeal Cookies

These soft and chewy oatmeal cookies offer a delightful twist on a classic treat with the richness of oats and your choice of add-ins.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter, softened Can be replaced with coconut oil for a vegan version
  • 1/2 cup brown sugar For that deep caramel sweetness
  • 1/3 cup granulated sugar
  • 1 large egg Flax egg for vegan option
  • 1 tsp vanilla extract
Dry Ingredients
  • 3/4 cup all-purpose flour You can substitute with whole wheat flour for a nuttier flavor
  • 1 tsp baking soda
  • 1/2 tsp cinnamon Adds a warm, comforting aroma
  • 1/4 tsp salt
  • 1 cup rolled oats For added texture
Mix-ins
  • 1/2 cup chocolate chips Optional: Feel free to use dark chocolate or nuts for a healthier twist

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Mix in the egg and vanilla extract until fully incorporated.
  4. In another bowl, whisk together the flour, oats, baking soda, cinnamon, and salt.
  5. Slowly add the dry mixture to the wet mixture until combined.
  6. Gently fold in the chocolate chips or nuts.
  7. Use a tablespoon to scoop out portions onto a baking sheet lined with parchment paper, leaving space between each scoop.
Baking
  1. Bake in the preheated oven for 12-15 minutes until slightly golden around the edges but soft in the center.
  2. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Notes

Store in an airtight container at room temperature for about 5 days. Freeze dough balls and bake directly from the freezer, adding a few extra minutes to the bake time.