Best Soft & Chewy Oatmeal Cookies

The ULTIMATE Oatmeal Cookies (in just 20 mins)

WEBJun 5, 2019 · Oatmeal Cookies are the BEST soft and chewy cookie recipe, made with quick cooking oats, brown sugar, cinnamon, and …

Rating: 4.9/5(31)
1. Preheat the oven to 375 degrees and in a stand mixer cream together the butter, sugar and brown sugar until lightened and fluffy before adding in the eggs and vanilla.
2. Mix the flour, baking soda, salt and cinnamon together in a small bowl and add it into the stand mixer in small batches until it is all just combined, then add in the oats.
3. Roll the dough in two tablespoon sized balls and bake for 8-10 minutes (the middles will look slightly undone, but the edges will have a hint of brown).

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Soft & Chewy Oatmeal Raisin Cookies Sally's Baking Addiction

WEBMar 23, 2019 · Cream butter + sugars: Use a hand or stand mixer to cream the softened butter with both sugars until smooth, about 2 …

Rating: 4.8/5
1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
2. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

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