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Classic Chewy Oatmeal Cookies
These classic oatmeal cookies deliver a perfectly dense and chewy texture. By swapping some of the traditional butter for vegetable oil, the dough stays rich without becoming overly cakey. Dark brown sugar and a hint of cinnamon provide a deep, comforting flavor profile. The recipe comes together quickly in a single bowl without needing a stand mixer. Bake a batch for an easy weeknight dessert or a satisfying afternoon snack.
Ingredients
- 1 cup (5 ounces) all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 4 tablespoons unsalted butter
- ¼ teaspoon ground cinnamon
- ¾ cup packed (5¼ ounces) dark brown sugar
- ½ cup (3½ ounces) granulated sugar
- ½ cup vegetable oil
- 1 large egg plus 1 large yolk
- 1 teaspoon vanilla extract
- 3 cups (9 ounces) old-fashioned rolled oats
- ½ cup raisins (optional)
Instructions
- 1Whisk the dark brown sugar, granulated sugar, and vegetable oil into the melted butter until well blended. Whisk in the whole egg, egg yolk, and vanilla extract until the mixture is completely smooth.
- 2Stir the dry flour mixture into the wet ingredients using a wooden spoon or spatula. Mix for about one minute until no dry streaks remain.
- 3Fold in the rolled oats and optional raisins until they are evenly distributed throughout the stiff dough.
- 4Portion the dough into 20 equal pieces, using about 3 tablespoons per cookie. Place 10 dough balls on each prepared baking sheet, spacing them 2 inches apart. Dampen your hands and flatten each ball into a disk about 2.5 inches wide.
- 5Bake one sheet at a time for 8 to 10 minutes. Rotate the pan halfway through the cooking time. The cookies are done when the edges are set and lightly browned, while the centers remain soft but not wet.
- 6Allow the baked cookies to rest on the baking sheet for 5 minutes. Use a wide metal spatula to move them to a wire cooling rack to cool completely before eating.
- 7Keep saturated fat levels lower to ensure a chewy final product.
- 8Monitor the fat proportions closely if the baked goods turn out too cakey rather than dense.
- 9Remember that saturated fats like butter yield tender textures, while unsaturated fats like oil create chewiness.
- 10Swap a portion of the butter for vegetable oil and an extra egg yolk to achieve the ideal dense consistency.
- 11Prepare this dough entirely by hand without using a stand mixer.
- 12Avoid using electric mixers, as they can negatively affect the final texture of the dough.
- 13Keep air out of the batter by mixing manually, which prevents the cookies from becoming too light and airy.
- 14Stir the ingredients together in a bowl, utilizing melted butter since aeration is unnecessary.
- 15Melt the butter to simplify the mixing process, optionally browning it first to add extra depth to the oat flavor.