These Soft and Chewy Oatmeal Cookies are an all butter oatmeal cookie that requires no chilling. Their taste is phenomenal and they stay soft for days!
soft and chewy oatmeal cookies, soft oatmeal cookies
Servings: 15cookies (about)
Author: Malinda Linnebur
½cupbutteralmost completely melted
½cuppacked light brown sugar
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.
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.