Thick Soft Chewy Oatmeal Cookies Recipes

SOFT OATMEAL COOKIES

Steps:

• In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

THICK, SOFT & CHEWY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray lightly with cooking spray.
• Cream butter with the paddle attachment of a stand mixer or handheld mixer until fluffy.
• Add white sugar then mix until well combined. Add brown sugar then mix well again.
• Add eggs, vanilla extract, baking soda and salt then mix well.
• Add flour then mix until well combined.
• Add oats and most of the chocolate chips then mix until just combined. Optional: Reserve about 3/4 cup of chips to place on top of each cookie (optional but very pretty!)
• Using a cookie scoop or two large spoons, portion dough (mounded, about 1.5 inch in diameter) onto prepared cookie sheets about two inches apart. Optional: Place 3-4 chocolate chips on top of each mound of dough, near the center (cookies will spread and so will the chips so place them pretty close together).
• Place dough in the refrigerator between batches. I cook mine all at once using the Convection Bake option on my oven (at 325 degrees) on two gigantic cookie sheets.
• Bake at 350 degrees for 9-11 minutes or until just slightly browned at the bottom edges. Cookies should look slightly undercooked in the middle (that's OK - they will continue cooking and set once removed from the oven). If using a light colored pan, the cookies will likely not brown on the bottom - do not overcook them.
• Cool for 15 minutes on the pan then move to another surface to cool completely. Once cool, store in an airtight container at room temperature.

THICK, CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
• At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick.
• The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

CHEWY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.