Chewy Oatmeal Cookie Recipe

Steps

1. 1

   Line two to three large baking trays with parchment paper and set aside.

2. 2

   In a medium bowl, combine flour, baking soda, baking powder, salt, and ground cinnamon. Using a whisk, mix until well combined and set aside.

3. 3

   In a large bowl combine unsalted butter, light brown sugar, and white sugar.

4. 4

   Using a hand or stand mixer on medium speed, cream the butter and sugars for 3 minutes until light and fluffy.

   Start 3-minute timer
5. 5

   Add eggs one at a time, mixing on low until each is fully incorporated.

6. 6

   Mix in the vanilla until just combined.

7. 7

   Add the dry ingredients to the bowl and mix on low until the dough just comes together. Avoid overmixing. Remove any dough from the attachments as the rest of the mixing will be done by hand.

8. 8

   Add in rolled oats, along with any optional mix-ins like raisins or chocolate chips. Using a spatula, mix until just combined.

9. 9

   Using a medium cookie scoop (about 1½ tablespoons), portion the dough onto your prepared trays, leaving around 2 inches between each cookie. If you don’t have a scoop, a tablespoon works fine.

10. 10

    Chill the portioned dough in the fridge for 30 minutes.

    Start 30-minute timer
11. 11

    While the dough chills, preheat your oven to 375°F (190 °C) (190°C (375 °F)) conventional. If using a convection oven with a fan, preheat to 340°F (170 °C) (170°C (350 °F)).

12. 12

    Once chilled, you can gently roll the dough balls in the palm of your hands for a neater look if you like.

13. 13

    Bake one tray at a time in the middle rack of the oven for 11–13 minutes, or until the edges are just turning a light golden color. The centers may look slightly underbaked or shiny, but they will firm up as they cool.

    Start 13-minute timer
14. 14

    Let the cookies cool on the tray for about 15 minutes, then transfer to a wire rack to cool completely.

    Start 15-minute timer