Chewy Oatmeal Cookies Recipe

Instructions

1. Prepare the Dry Ingredients – In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined. The salt is crucial for balancing the sweetness, while the cinnamon adds that classic oatmeal cookie warmth. Set this mixture aside while you prepare the wet ingredients.
2. Cream the Butter and Sugars – In another large bowl, add the room temperature butter (it should be soft enough to easily indent with your finger). Add both the granulated sugar and brown sugar, breaking up any lumps in the brown sugar with your hands as you sprinkle it in. The combination of both sugars is key – brown sugar adds moisture and caramel flavor, while granulated sugar helps control the cookie’s spread.
3. Beat Until Light and Fluffy – Using an electric mixer on medium speed, beat the butter and sugar mixture for about 3 minutes until it becomes light, fluffy, and creamy. Don’t rush this step – proper creaming creates the tender texture we’re after. If using a stand mixer, scrape down the bowl a couple of times during mixing.
4. Add Eggs and Vanilla – Add the first egg and mix until fully incorporated, then add the second egg along with the vanilla extract. Mix until everything is well combined, scraping down the bowl as needed. The eggs act as binding agents and add richness to the cookies.
5. Incorporate the Flour Mixture – On low speed, gradually add the flour mixture to the butter mixture. Mix just until you can still see streaks of flour – don’t overmix, as this can lead to tough cookies. It’s better to undermix at this stage.
6. Add the Oats – Measure out the old-fashioned rolled oats (these give the best chewy texture compared to quick oats) and add them to the bowl. Use a spatula to gently fold everything together until the oats are evenly distributed throughout the dough.
7. Fold in Your Mix-ins – Add your raisins or chosen mix-ins and gently fold them into the dough until evenly distributed. If you’re using raisins and want extra flavor, you can soak them in warm water or dark rum beforehand – just be sure to drain them well before adding to the dough.
8. Scoop and Chill the Dough – Using a cookie scoop or spoons, portion the dough into 2-tablespoon sized balls and place them on a parchment-lined baking sheet. This is the crucial step: cover and refrigerate for at least 1 hour, or up to 72 hours. The longer you chill, the chewier your cookies will be. For longer storage, you can freeze the scooped dough and bake directly from frozen.
9. Bake to Perfection – When ready to bake, preheat your oven to 350°F (175°C). Bake the chilled cookie dough for 12-14 minutes, until the edges are golden but the centers still appear slightly wet. This is important – they’ll continue cooking as they cool, and the difference between perfect and overbaked is just one minute!
10. Cool and Enjoy – Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. They’ll be soft, chewy, and absolutely irresistible. Store in a sealed container with a piece of bread or a few marshmallows to maintain their soft texture.

Nutrition Information (Per Cookie)