Oatmeal Classic Chewy Cookies
Weighing ingredients is key to success. This recipe was doubled for a larger batch.
Weighing ingredients is key to success. This recipe was doubled for a larger batch.
- 1 1/2 teaspoons salt
- 1 teaspoons vanilla
- 1 teaspoons baking soda
- 2 cup (10 oz) flour
- 8 tablespoons (1 cube unsalted butter melted & browned
- 1/2 teaspoons cinnamon & nutmeg
- 1 1/2 cups ( 10.5 oz.) dark brown sugar
- 1 cup ( 7 oz.) sugar
- 1 cup oil
- 2 large egg + 2 egg yolks
- 6 cups ( 18 oz.) old-fashioned rolled oats
- 1 cup raisins or craisins optional
- Carbohydrate 0.0203419444444444 g
- Cholesterol 13.5569444444444 mg
- Fat 29.1145967356473 g
- Fiber 0.000736111111111111 g
- Protein 0.0539713888888889 g
- Saturated Fat 6.34659667559828 g
- Serving Size 1 1 Serving (30g)
- Sodium 36.3317222222222 mg
- Sugar 0.0196058333333333 g
- Trans Fat 1.50983533664371 g
- Calories 258 calories
Step-by-step
- Adjust oven rack to middle position and heat oven to 375°F. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in a medium bowl; set aside. If using salted butter, omit 1/4 teaspoon of the salt. Then taste the dough to make sure it suits your taste.
- Melt butter in an 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides. Continue to cook, stirring and scraping bottom of pan with a heat-resistant spatula, until milk solids are dark golden brown and butter has a nutty aroma, 1-2 minutes. Immediately transfer browned butter to a large heatproof bowl, scraping skillet with a spatula. Stir in cinnamon.
- Add brown sugar, granulated sugar, and oil to egg and egg yolk and vanilla and whisk until mixture is smooth. Using a wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add oats and raisins, if using, and stir until evenly distributed (mixture will be thick).
- Divide dough into 20 portions, each about 3 tablespoons (or use a #24 cookie scoop). Arrange dough balls 2 inches apart on prepared sheets, press each ball into a 2 1/2-inch disk.
- Bake until cookie edges are set and lightly browned and centers are still soft but not wet, 8-10 minutes. Rotate sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using a wide metal spatula, transfer cookies to wire rack and let cool completely.
My Favorite Chewy Oatmeal Cookies: A Baker's Journey
As a busy working mom, finding time to bake can feel like a luxury. But there's something incredibly grounding about the process – the smell of warm butter and sugar, the rhythmic mixing of ingredients, the anticipation of that first warm bite. And let me tell you, these oatmeal cookies are worth every minute. I discovered this recipe tucked away in an old Cook's Illustrated magazine, and it's quickly become a staple in my kitchen, a comforting constant in our sometimes chaotic lives.
What sets this recipe apart isn't just the delicious result; it's the simplicity and precision. The instructions are clear, and the process is remarkably straightforward. I love the emphasis on weighing the ingredients. This may seem like a small detail, but trust me, it makes a world of difference. Precise measurements lead to perfectly textured cookies every single time. The step of browning the butter is pure magic. It adds a depth of flavor that elevates these cookies from ordinary to extraordinary. That nutty, almost caramel-like taste is something truly special.
I often find myself adapting recipes to suit my own tastes and pantry staples. Sometimes I'll swap out raisins for chocolate chips, or add a sprinkle of sea salt for an extra touch of sweetness. Other times, I simply enjoy the classic combination of oats, brown sugar, and cinnamon. This recipe is wonderfully adaptable, a blank canvas for your culinary creativity. The result is always the same: wonderfully chewy, intensely flavorful cookies that disappear almost as quickly as I can bake them. Whether it's for a school bake sale, a casual gathering with friends, or simply a quiet moment with a cup of tea, these cookies are the perfect treat.
Baking isn't just about creating something delicious; it's about creating a connection. It's about sharing a little piece of yourself with others through the simple act of offering a warm, homemade cookie. These oatmeal cookies have become a small way I connect with my family, a symbol of warmth, comfort, and love. It's a ritual I truly cherish.
Beyond the personal satisfaction of creating these cookies, there's also a sense of accomplishment. The precise steps, the attention to detail, it all contributes to the overall baking experience. And honestly, who doesn't love the satisfaction of pulling a tray of perfectly golden-brown cookies from the oven? These aren’t just cookies; they’re a testament to the simple pleasures of life, a symbol of home, comfort, and the sweet rewards of a little bit of time spent in the kitchen. It's a ritual I value, a quiet moment of creation in my otherwise busy day. And seeing the faces of my family light up when they bite into one of these cookies? That's the best reward of all.
So, gather your ingredients, preheat your oven, and prepare for a baking adventure. These oatmeal cookies are more than just a recipe; they’re an experience, a story, a connection. Enjoy the process, savor the results, and share the joy with those you love.
Ingredients:
1 1/2 teaspoons salt
1 teaspoon vanilla
1 teaspoon baking soda
2 cups (10 oz) flour
8 tablespoons (1 cube) unsalted butter, melted & browned
1/2 teaspoon cinnamon
1 1/2 cups (10.5 oz) dark brown sugar
1 cup (7 oz) sugar
1 cup oil
2 large eggs + 2 egg yolks
6 cups (18 oz) old-fashioned rolled oats
1 cup raisins or craisins (optional)
