Chewy Oatmeal Cookies

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1. 1

   Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper.

   Ongeveer 5 min

   Tip van de kok: Using parchment paper prevents sticking and makes cleanup much easier.

2. 2

   In a large bowl, combine the vegetable oil, beaten egg, water, vanilla extract, light brown sugar, and granulated sugar.

   Ongeveer 2 min

3. 3

   Beat the mixture with a whisk or electric mixer on medium speed for about 2 minutes until it's smooth and creamy.

   Ongeveer 2 min

   Tip van de kok: Properly creaming the sugar and fats helps create a tender cookie texture.

4. 4

   In a separate medium bowl, whisk together the rolled oats, all-purpose flour, whole wheat flour, salt, and baking soda.

   Ongeveer 2 min

   Tip van de kok: Mixing the dry ingredients separately ensures the baking soda and salt are evenly distributed.

5. 5

   Add the dry ingredient mixture to the wet ingredients in the large bowl.

   Ongeveer 1 min

6. 6

   Stir with a wooden spoon or spatula until just combined; do not overmix.

   Ongeveer 1 min

   Tip van de kok: Overmixing can develop the gluten in the flour, resulting in tough cookies.

7. 7

   Drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 5cm (2 inches) of space between each cookie.

   Ongeveer 2 min

   Tip van de kok: A small ice cream scoop can help make uniformly sized cookies.

8. 8

   Bake one sheet at a time for 12 to 15 minutes, until the edges are golden brown and the centers are set.

   Ongeveer 15 min

9. 9

   Repeat the baking process with the second sheet of cookies.

   Ongeveer 15 min

10. 10

    Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Tip van de kok: Letting them set on the hot pan for a few minutes helps them firm up so they don't break when you move them.