Soft and Chewy Oatmeal Cookies Recipe
Servings: 15 cookies (about)
This Soft and Chewy Oatmeal Cookies Recipe is an all-butter oatmeal cookie that requires no chilling. Their taste is phenomenal and they stay soft for days! If you're craving a soft oatmeal cookie recipe, you've found it!
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Ingredients
- ½ cup butter almost completely melted
- ½ cup packed light brown sugar
- ¼ cup sugar
- 1 egg
- 2 teaspoons vanilla
- 2 teaspoons molasses
- 1½ cup quick oats
- 1 cup flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- pinch ground nutmeg
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Using a hand mixer or stand mixer cream the melted butter and sugars on medium speed for 2-3 minutes. Add in the egg, vanilla and molasses. Mix just until the egg is combined and no longer. (mixing too long at this point can create tough cookies)
- Add in the oats, flour, cinnamon, baking soda, salt and nutmeg. Mix just until combined. Don't overmix!
- Roll balls of dough (roughly 2 tablespoons of dough) lightly between hands and place on cookie sheet 2 inches apart. (There should be a little dough on your hands while rolling but there should not be a ton of dough on your hands. If there is add in a little more flour.) Bake for 10-12 minutes or until lightly golden around the edges but still doughy in the middle. Leave on baking sheet for 5 minutes to continue "baking". Transfer to a wire rack to cool completely.
Notes
- Cookies can be stored in an airtight container on the counter for up to 5 days.
- Baked cookies can placed in an airtight container or freezer bag and frozen for up to 3 months.
- You can also form the cookies into balls and freeze on a cookie sheet. When frozen place into an airtight container or freezer bag. Dough balls can be frozen for up to 3 months. To bake place frozen dough balls on baking sheet and bake for an extra minute or two. Don't thaw cookie dough.