How Do You Make Oatmeal Cookies From Scratch
Flour Cookies

How Do You Make Oatmeal Cookies From Scratch

  • November 28, 2021

This is my favorite oatmeal cookie recipe!They’re soft and chewy, perfectly spiced, dotted with juicy raisins and crunchy walnuts and always sure to satisfy those cookie cravings.The BEST Soft and Chewy Oatmeal Cookies Recipe!You’ll love all the textures in these oatmeal cookies and their rich buttery flavor.The combination gives a soft chewy cookie, and the brown sugar adds a light caramel-y flavor.and The combination gives a soft chewy cookie, and the brown sugar adds a light caramel-y flavor.A freshly opened package will give best results, just don’t use some that are all super dry.A freshly opened package will give best results, just don’t use some that are all super dry.Can I Use Salted Butter?Salted butter will work fine here if that’s what you have on hand.Heat oven, prepare baking sheet: Preheat oven to 350 degrees.Whisk dry ingredients: In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt, set aside.Blend in eggs one at a time and vanilla: Add in one egg mix.Add in second egg and vanilla and mix.Mix in dry ingredients: Add flour mixture to butter sugar mixture and mix just until combined.Add mix ins: Mix in oats, raisins and walnuts, mixing just until evenly distributed.Mix in oats, raisins and walnuts, mixing just until evenly distributed.Since you’ll be using softened butter chill dough 30 – 60 minutes so the cookies won’t spread too much.How Many Calories are in an Oatmeal Raisin Cookie?There are 184 calories per Oatmeal Raisin Cookie (per this recipe yielding 32, including raisins and walnuts).How do You Make Peanut Butter Oatmeal Cookies?More Delicious Oatmeal Cookie Recipes You’ll Love! .

Easy Oatmeal Cookie Recipe

Easy Oatmeal Cookie Recipe

Easy Oatmeal Cookie Recipe

They are both crunchy on the edges and soft in the middle making them the perfect cookie combo.We love the idea of some peanut chips mixed in or even sesame seeds. .

Big Soft Oatmeal Cookies

Big Soft Oatmeal Cookies

Big Soft Oatmeal Cookies

Made with old fashioned rolled oats, a hint of cinnamon (optional), and plenty of butter, this old-time favorite cookie is a classic favorite, and I hope you’ll give it a try!It took me so long to perfect my own oatmeal cookie recipe because it was important to me that it give hers (which came from the back of the Quaker oats lid) a run for its money.Ever since I perfected this recipe over two years ago, she’s been making this version instead of her old go-to for the holidays.The brown sugar adds moisture and flavor, helping to make these cookies nice and soft.The brown sugar adds moisture and flavor, helping to make these cookies nice and soft.You can leave this out if you have allergies but the flavor of these oatmeal cookies is so perfectly enhanced by a dash of cinnamon.You can leave this out if you have allergies but the flavor of these oatmeal cookies is so perfectly enhanced by a dash of cinnamon.No surprising or unusual ingredients here (unless you’ve never baked from my blog before, then the cornstarch might be new to you).I recommend adding about 1 ½ cups of your favorite add-ins after stirring in your oats.Gradually stir dry ingredients into wet until completely combined.Drop cookies by rounded 1 ½ Tablespoon onto a parchment paper lined baking sheet and bake until edges are just beginning to turn golden brown.You’ll want to watch for the edges to just be beginning to turn a light golden brown.Bake them for too long and your cookies will end up dry and/or crumbly.This means stirring it, lightly spooning it into your measuring cup, and then leveling it.This means stirring it, lightly spooning it into your measuring cup, and then leveling it.This is a bigger issue with cakes than it usually is with cookies, but you don’t want to beat the heck out of your dough or your butter and sugar.This is a bigger issue with cakes than it usually is with cookies, but you don’t want to beat the heck out of your dough or your butter and sugar.Oatmeal cookie dough needs to chill for at least 30 minutes before baking, though it can be prepared and left in the refrigerator (covered) for up to 5 days.If you chilled your dough for 30 minutes and it still seems sticky and the cookies are spreading while baking, give it a bit longer in the fridge.Oatmeal cookie dough needs to chill for at least 30 minutes before baking, though it can be prepared and left in the refrigerator (covered) for up to 5 days.If you chilled your dough for 30 minutes and it still seems sticky and the cookies are spreading while baking, give it a bit longer in the fridge.Bake your cookies just until the edges are beginning to turn a light golden brown.If your cookies are baked all the way through once you pull them out of the oven they’re going to over-cook and end up dry by the time they’ve cooled.They tend to dry out the cookies and make them too thick (not in a good way) and crumbly.Be sure to check out the how-to VIDEO below the recipe (and don't judge me too harshly because it was my first ever time in front of the camera!).▢ 1 ½ cups chocolate chips, chopped nuts, or raisins optional!▢ Cookie scoop Cook Mode Prevent your screen from going dark Instructions Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds.Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.Notes ¹You may substitute dark brown sugar for an even softer and more chewy oatmeal cookie! .

Best Oatmeal Cookies

Best Oatmeal Cookies

Best Oatmeal Cookies

The BEST Oatmeal Cookie Recipe - crispy edges with soft and chewy centers, these oatmeal cookies are easy to make (no chilling, simple ingredients) and out-of-this-world delicious.Because sometimes you just need the comforting nostalgia of a chewy with a hint of cinnamon, soft, doughy yet fully baked oatmeal cookie!These Oatmeal Cookies have crispy edges and soft and chewy centers.Unsalted butter also works well, you may just need to increase the amount of sea salt.Unsalted butter also works well, you may just need to increase the amount of sea salt.Oatmeal : For the perfect, chewy texture use old-fashioned (or rolled) oats.You can use quick oats, just be aware it will change the texture of the cookies.You can use quick oats, just be aware it will change the texture of the cookies.I recommend light brown sugar for this oatmeal cookie recipe!I recommend light brown sugar for this oatmeal cookie recipe!My husband prefers these oatmeal cookies without anything added, however I'll chat about possible add-ins later on!Ok, now that we've discussed the ingredients, let's dive into the process of making this oatmeal cookie recipe!Start making these oatmeal cookies by putting the softened butter, brown sugar and granulated sugar in the bowl of a standing mixer fitted with the paddle attachment.Next, add egg and vanilla extract and beat for about 60 seconds until the mixture is light and fluffy.You can either mix the dry ingredients together in a separate bowl before you begin the rest of the recipe – which I recommend to ensure even distribution – or just toss them into the mixer on top of the beaten wet ingredients.Like I said before, my husband prefers these plain, and I never miss an opportunity to add chocolate chips.Roll each portion into a smooth ball and place on a cookie sheet lined with parchment paper.Once the dough balls are on the parchment paper, gently and ever-so-slightly press the tops down.Let the oatmeal cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool.Store these oatmeal cookies in an airtight container at room temperature for 3-5 days (if they last that long)!If you follow this oatmeal cookie recipe your end result should not be dry at all.If you over-mix the dough after the dry ingredients are added it could cause the cookies to become tough.A good blend of moisture (which comes from butter, brown sugar and eggs in this recipe), rolled oats and proper baking time/temperature will result in perfectly chewy oatmeal cookies.These oatmeal cookies are done when the edges and top are just barely set (about 8-10 minutes).If your oven is baking too hot or too cold, then the cookies will not turn out well.Yes, you can, just be aware that it will change the texture of the oatmeal cookies to be less chewy! .

Better Baking Academy: Three Ways with Oatmeal Cookies

Better Baking Academy: Three Ways with Oatmeal Cookies

Better Baking Academy: Three Ways with Oatmeal Cookies

EGGS: Eggs provide most of the moisture in cookie dough.the thick, brown syrup left after the sugar crystals have been removed from the liquid.In this recipe, it adds both moisture and flavor. .

Oatmeal Raisin Cookies (Soft & Chewy)

Oatmeal Raisin Cookies (Soft & Chewy)

Oatmeal Raisin Cookies (Soft & Chewy)

I’ve always been a huge fan of oatmeal cookies because there’s so many different things you can mix into them and they’re always delicious.I originally published this oatmeal raisin cookie recipe back in 2017 and they’ve been a huge reader favorite!I decided it was finally time to update this recipe with more instructions and pictures so you can see just how easy they are to make.All-Purpose Flour: This provides the structure for your cookies so that they maintain their shape and hold up once they’re baked.The brown sugar adds moisture and flavor to the cookies and also makes them chewier.The brown sugar adds moisture and flavor to the cookies and also makes them chewier.To make the cookie dough, you’ll start by whisking together the flour, baking soda, ground cinnamon, and salt.Then, toss in your raisins and mix them in on low-speed or gently fold them in with a rubber spatula until they’re fully incorporated.I also suggest covering the cookie dough with some plastic wrap and chilling it in the refrigerator for at least 30 minutes.This extra step will allow the oats time to absorb some of the moisture so the cookies don’t spread too much when they bake.It’s also important to slightly flatten each ball of cookie dough before baking them in the oven.Freeze for 1 to 2 hours, then transfer the frozen cookie dough to a large freezer bag.Baking Tips You may prepare the cookie dough, cover it tightly, and refrigerate it for up to 3 days.If the cookie dough is too hard to scoop, let it sit at room temperature for about 20 minutes and that should make it easier.I personally skip this step, but if you want the raisins to be more plump in the cookies, simply place them in a bowl of warm water for 10 minutes.Once they’re ready, drain them and blot them really well with a paper towel before mixing them into the cookie dough.I personally skip this step, but if you want the raisins to be more plump in the cookies, simply place them in a bowl of warm water for 10 minutes.Once they’re ready, drain them and blot them really well with a paper towel before mixing them into the cookie dough. .

Chewy Chocolate Chip Oatmeal Cookies Recipe

Chewy Chocolate Chip Oatmeal Cookies Recipe

Chewy Chocolate Chip Oatmeal Cookies Recipe

Rating: 5 stars I did as suggested in other reviews and increased the flour by 1/2 cup and baking soda by 1/2 tablespoon, cut the salt to 1/2 tsp.Rating: 5 stars I have made this recipe several times now and just had to come back and write a review.I add a 1/2 cup more oats and use a mix of chocolate anf butterscotch chips.One other tip - chill the mix for 2 hours prior to baking and the cookies won't spread.Would have given it 5 stars, but did need to increase the flour to 1 3/4 cup and baking soda to 1 teaspoon.Salt that is suggested in cookie recipes are generally listed for bakers who use UNsalted butter.I chilled the dough for around 30 minutes, due to reading o thers having spreading problems.I did an experiment and baked these (with above changes) at 350 for 12 minutes, they spread too much, became too brown around the edges and were only chewy in the dead center.Next batch I baked at 350 for 10 minutes, then 11, and finally to 12...because anything under 12 the center was still quite doughy but at 12 they spread quite a bit and were more thin and crispy than soft or chewy.Results were: the cookie was softer, only very edges were crisp, center was soft and still slightly puffy.My suggestions would be to add about 1/2 cup more flour, and the full tsp of baking soda (you can not taste it and it does not produce a cake like cookie by any means), if you're kitchen is warm- chill the dough for 30 minutes to an hour and bake for the 12 minutes at 335.Rating: 4 stars Good, but the cookie ended up flat, I added 1/4 cup more flour, 1/2 teaspoon more baking soda, and 1/2 tsp less salt the second time and they came out perfect!I used a cookie dough scoop to make rounded ice cream scoop shapes of dough on the cookie sheet (which I lined with a Silpat baking sheet).8) I took them out of the oven and left them on the cookie sheet for about two to five minutes before transferring to a cooling rack. .

Peanut Butter Oatmeal Cookies {Best Ever}

Peanut Butter Oatmeal Cookies {Best Ever}

Peanut Butter Oatmeal Cookies {Best Ever}

The cookies are soft, chewy, and LOADED with peanut butter flavor.I could eat an entire batch of these cookies because they are so delicious and they are kind of healthy because of the peanut butter and oats, right?Every tine I make these cookies they get rave reviews by family and friends.Here are a few tips that will guarantee cookie success every single time!Don’t skip the cinnamon, it gives the cookies an extra hint of deliciousness.I love the simplicity of these cookies but feel free to add in chocolate chips if you wish.Remove from the oven when the edges are set but the middles are still soft.1 teaspoon vanilla extract Instructions Preheat the oven to 350 degrees F. Line two large baking sheet with Silpat baking mats or parchment paper.In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon.On low, add in the dry ingredients and mix until just until the combined.Bake for 10-12 minutes, or until the cookies are lightly browned around the edges, but still soft in the middle.Remove cookies from oven and let cool on the baking sheet for about 5 minutes.If you make this recipe, please leave a star rating and comment below! .

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