Classic Chewy Oatmeal Cookies Recipes

MAMA'S CHEWY OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
• Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.

CLASSIC OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

CLASSIC OATMEAL COOKIES

Steps:

• Preheat oven to 375°.
• Combine butter and shortening; beat on medium to high speed for 30 seconds.
• Add brown sugar, sugar, baking soda, cinnamon (if using) and salt until blended.
• Beat in eggs and vanilla until well blended. Add flour until blended. Add in oats.
• Drop dough by rounded teaspoons 2-inches apart onto an ungreased cookie sheet.
• Bake in preheated oven for 7-9 minutes or until tops are golden. Let cookies stand on cookie sheet for 1 minute. Transfer to a wire rack;let cool.
• To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

CLASSIC OATMEAL COOKIES

Steps:

• Heat oven to 350 degrees. Line baking sheets with Silpats; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs; mix on high speed to combine. Mix in vanilla; set aside.
• Combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in dried fruits and nuts.
• Using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and just set, about 18 minutes. Transfer sheets to wire rack to cool.

CLASSIC CHEWY OATMEAL COOKIES

Steps:

• Preheat oven to 375 and position rack in middle of oven. Line 2 baking sheets with parchment or use Sil-Pat.
• Whisk flour, salt and baking soda together in medium bowl.
• Melt and brown butter over medium-high heat until milk solids are dark golden brown and butter has nutty aroma. Transfer browned butter into large bowl.
• Add brown sugar, granulated sugar and oil to butter and whisk until combined. Add egg and yolk and vanilla and whisk until smooth. Stir in flour mixture using wood spoon and stir until fully combined. Add oats until evenly distributed. Mixture will be stiff.
• Divide into 18 portions, approximately 3 Tbs each. Arrange dough balls 2" apart on prepared sheets. Using your damp hand, press each ball into 2 1/2" disk.
• Bake 1 sheet at a time until cookie edges are set and lightly browned and centers are still soft but not wet, 8 - 10 minutes. Let cookies cool on sheet on wire rack for 5 minutes then transfer to wire rack individually and let cool completely.