Last year, I posted a recipe for these great vegan oatmeal cookies. They are delicious but I figured that it’s about time to update with a new recipe that’s a family favorite for non-vegan and for those who can enjoy gluten. I always use Quakers Oats for my cookies and this recipe is the signature Quaker favorite.
For lunch, I usually pack some snacks for the afternoon and healthy oatmeal cookies are a favorite. These cookies are chewy and soft, which is my favorite kind of cookie. For those who enjoy a crisper cookie, just leave the cookie in the oven a bit longer. Add-ins are completely up to you, but my family prefers craisins (dried cranberries) and pecans, so that’s the usual choice.
As with all my cookie doughs, I leave the dough to rest overnight in the fridge to let the flavors really develop. Plus, it makes the dough much easier to scoop. The dough doesn’t spread too much while baking, so you can press down on the dough for a flatter cookie that bakes more evenly as well. Make and enjoy these amazing cookies for your cookie jar!
Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.
Copyright june 2016 ©
Chewy Oatmeal Cookies
Chewy and delicious Oatmeal cookies chock-full with raisins and pecans
>>> Yields 40 cookies
-Prep: 10 min
-Bake: 8-10 min
- 1 1/2 C AP flour
- 3 C old-fashioned rolled oats
- 1 tsp baking soda
- 1 C firmly packed brown sugar
- 1 1/4 C (2 1/2 sticks) softened unsalted butter
- 1 large egg
- 1/2 tsp salt
- 2 tsp vanilla
- optional: 3/4 C craisins, 1/2 C toasted chopped pecans, 1 tsp cinnamon
1) Beat the sugar and butter in a bowl until light and fluffy. Add in the egg and vanilla.
2) In a separate bowl, mix together the flour, oats, baking soda, and salt. Toss the add-ins of nuts and dried fruit so that they’re well coated.
3) Fold in the butter mixture to the dry mixture and mix well until no flour remains.
4) For best results, store the cookie dough in a sealed bowl in the refrigerator overnight for up to 2 days to develop flavors.
5) Remove from fridge and let slightly soften before scooping the dough into 3 tbsp sized balls onto a lined or nonstick cookie sheet. For a flatter cookie, press down on the tops of the cookie balls with your palms or the back of a spoon.
6) Preheat the oven to 375 F.
7) Bake for 8 minutes for a soft, chewy cookie or up to 10 minutes for a crispier cookie.
8) Remove from the oven and let cool for 5 minutes before moving to a wire rack to cool completely. Store in a well-sealed container for up to 2-3 weeks.