Chewy Oatmeal Cookies
These classic oatmeal cookies offer a satisfyingly chewy texture and a comforting, wholesome flavor. A blend of whole wheat and all-purpose flour adds depth, while a hint of vanilla complements the nutty oats. They are simple to mix together and perfect for an afternoon snack.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 616 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 0.5 cupvegetable oil
- 1 pcslarge egg, lightly beaten
- 0.25 cupwater
- 1 tspvanilla extract
- 0.75 cuplight brown sugar, packed
- 0.75 cupgranulated sugar
- 3 cuprolled oats
- 0.5 cupall-purpose flour
- 0.5 cupwhole wheat flour
- 1 tspsalt
- 0.5 tspbaking soda
Equipment
wire rack · large bowl · spatula · baking sheet · medium bowl · whisk · oven
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper.
About 5 min
Cook’s note: Using parchment paper prevents sticking and makes cleanup much easier.
- 2
In a large bowl, combine the vegetable oil, beaten egg, water, vanilla extract, light brown sugar, and granulated sugar.
About 2 min
- 3
Beat the mixture with a whisk or electric mixer on medium speed for about 2 minutes until it's smooth and creamy.
About 2 min
Cook’s note: Properly creaming the sugar and fats helps create a tender cookie texture.
- 4
In a separate medium bowl, whisk together the rolled oats, all-purpose flour, whole wheat flour, salt, and baking soda.
About 2 min
Cook’s note: Mixing the dry ingredients separately ensures the baking soda and salt are evenly distributed.
- 5
Add the dry ingredient mixture to the wet ingredients in the large bowl.
About 1 min
- 6
Stir with a wooden spoon or spatula until just combined; do not overmix.
About 1 min
Cook’s note: Overmixing can develop the gluten in the flour, resulting in tough cookies.
- 7
Drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 5cm (2 inches) of space between each cookie.
About 2 min
Cook’s note: A small ice cream scoop can help make uniformly sized cookies.
- 8
Bake one sheet at a time for 12 to 15 minutes, until the edges are golden brown and the centers are set.
About 15 min
- 9
Repeat the baking process with the second sheet of cookies.
About 15 min
- 10
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cook’s note: Letting them set on the hot pan for a few minutes helps them firm up so they don't break when you move them.
Per serving
Nutrition
- Calories
- 615.9kcal
- Protein
- 9.2g
- Carbs
- 94.8g
- Fat
- 22.6g
- Fibre
- 5.9g
- Sugar
- 52.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature.
These cookies are best enjoyed at room temperature.
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