These delightful oatmeal cookies are a perfect blend of chewy and crispy textures, making them an irresistible treat for any occasion. With the comforting flavors of butter, brown sugar, and vanilla extract, these cookies are sure to become a family favorite. Whether enjoyed with a cup of tea or as an afternoon snack, they are bound to bring a smile to your face.
Most of the ingredients for this oatmeal cookie recipe are common pantry staples. However, you might need to pick up rolled oats and raisins if they are not already in your kitchen. Rolled oats provide the chewy texture essential for these cookies, while raisins add a burst of natural sweetness.
Ingredients for Oatmeal Cookie Recipe
Butter: Adds richness and moisture to the cookies, creating a tender texture.
White sugar: Provides sweetness and helps with the cookie's structure.
Brown sugar: Adds a deeper, caramel-like sweetness and contributes to the chewiness.
Eggs: Bind the ingredients together and add moisture.
Vanilla extract: Enhances the flavor with a warm, sweet aroma.
All-purpose flour: Forms the base of the dough, giving structure to the cookies.
Baking soda: Helps the cookies rise and become light and fluffy.
Salt: Balances the sweetness and enhances the overall flavor.
Rolled oats: Provide a chewy texture and a hearty flavor.
Raisins: Add natural sweetness and a chewy contrast to the cookies.
Technique Tip for Baking
To achieve a perfectly chewy texture in your oatmeal cookies, make sure to not overmix the dough after adding the flour. Overmixing can develop the gluten in the flour, resulting in a tougher cookie. Instead, mix until the flour is just incorporated, then gently fold in the oats and raisins. This will help maintain a tender and chewy consistency.
Suggested Side Dishes
Alternative Ingredients
butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a slight coconut flavor that complements the oats.
white sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
brown sugar - Substitute with maple syrup: Maple syrup adds a rich, natural sweetness and moisture to the cookies.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a great vegan alternative that helps bind the ingredients.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cookies.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies slightly denser.
baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every 1 teaspoon of baking soda. This helps the cookies rise, though it may slightly alter the texture.
salt - Substitute with sea salt: Sea salt provides a more nuanced flavor and can enhance the overall taste of the cookies.
rolled oats - Substitute with quick oats: Quick oats have a finer texture and cook faster, making the cookies slightly softer.
raisins - Substitute with dried cranberries: Dried cranberries add a tart flavor and chewy texture, offering a nice contrast to the sweetness of the cookies.
Other Alternative Recipes
How To Store / Freeze Your Cookies
Allow the oatmeal cookies to cool completely on wire racks. This ensures they maintain their texture and don't become soggy when stored.
For short-term storage, place the cookies in an airtight container. Layer them with parchment paper to prevent sticking. They will stay fresh for up to a week at room temperature.
If you want to keep the cookies for a longer period, consider freezing them. First, arrange the cooled cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
Once frozen, transfer the cookies to a resealable freezer bag or an airtight container. Label with the date and type of cookie. They can be stored in the freezer for up to three months.
To enjoy a frozen cookie, simply let it thaw at room temperature for about 15 minutes. For a warm treat, you can also reheat them in a preheated oven at 350°F (175°C) for about 5 minutes.
If you prefer to freeze the cookie dough instead of baked cookies, scoop the dough into individual portions and place them on a baking sheet. Freeze until solid, then transfer to a resealable freezer bag or airtight container.
When ready to bake, there's no need to thaw the cookie dough. Simply place the frozen dough on a baking sheet and bake in a preheated oven, adding an extra 2-3 minutes to the original baking time.
How To Reheat Leftovers
Oven Method: Preheat your oven to 300°F (150°C). Place the oatmeal cookies on a baking sheet lined with parchment paper. Heat for about 5-10 minutes or until they are warm and slightly crispy on the edges. This method helps retain the cookie's original texture.
Microwave Method: Place a few cookies on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 15-20 seconds. Check if they are warm enough; if not, continue in 10-second intervals. This method is quick but may make the cookies a bit softer.
Toaster Oven Method: Set your toaster oven to 300°F (150°C). Place the oatmeal cookies directly on the rack or on a small baking sheet. Heat for about 5-7 minutes. This method is great for a small batch and helps keep the cookies crispy.
Stovetop Skillet Method: Heat a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method is unconventional but can give the cookies a nice, slightly toasted flavor.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the oatmeal cookies in the basket in a single layer. Heat for about 3-5 minutes. This method is efficient and helps maintain the cookies' crispiness.
Best Tools for Baking
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Large bowl: Essential for creaming together the butter, white sugar, and brown sugar, and for mixing the other ingredients.
Electric mixer: Useful for creaming the butter and sugars until smooth and for beating in the eggs.
Measuring cups: Necessary for accurately measuring the butter, sugars, flour, and oats.
Measuring spoons: Needed for measuring smaller quantities like vanilla extract, baking soda, and salt.
Spatula: Handy for scraping down the sides of the bowl to ensure all ingredients are well mixed.
Baking sheets: Used to place the cookie dough on for baking.
Teaspoon: For dropping rounded teaspoonfuls of dough onto the baking sheets.
Wire racks: Important for cooling the cookies once they are baked.
Cooling rack: Another term for wire racks, used to cool the cookies evenly.
Wooden spoon: Useful for stirring in the oats and raisins into the dough.
Parchment paper: Optional, but can be used to line the baking sheets for easier cleanup and to prevent sticking.
How to Save Time on Baking
Pre-measure ingredients: Measure out all ingredients like butter, sugar, and flour before you start. This streamlines the process.
Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugars, saving you time and effort.
Batch baking: Use multiple baking sheets to bake more cookies at once. Rotate them halfway through for even baking.
Preheat the oven: Ensure your oven is preheated to the correct temperature before you start mixing your dough.
Quick cool: Cool cookies on wire racks to speed up the cooling process, allowing you to start the next batch sooner.
Oatmeal Cookie Recipe
Ingredients
Main Ingredients
- 1 cup Butter softened
- 1 cup White sugar
- 1 cup Brown sugar packed
- 2 Eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 3 cups Rolled oats
- 1 cup Raisins
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, white sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine flour, baking soda, and salt; stir into the creamed mixture until just blended.
- Mix in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheets.
- Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Cool on wire racks.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
More Amazing Recipes to Try 🙂
- Beef Stew Recipe2 Hours 20 Minutes
- Spring Roll Recipe30 Minutes
- Tuscan White Bean Soup Recipe45 Minutes
- Spaghetti Squash Primavera Recipe1 Hours
- Ratatouille Recipe1 Hours
- Vegetarian Shepherd's Pie Recipe1 Hours
- Vegan Snickerdoodles Recipe25 Minutes
- Vegan Shepherd's Pie Recipe1 Hours
Leave a Reply