We have already shared quite some cookie recipes. Most of them contained chocolate and were super delicious. So we thought we should also look for a delicious recipe of a different kind and maybe without chocolate to have a bit more diversity. That’s when we came up with these soft and chewy oatmeal cookies.
Apart from the great taste, the dough is done super fast so you will have your delicious cookies and a nice snack quickly
Things to know before you start
Time Schedule
| Steps | Work time | Waiting time |
| Mix | ~15 minutes | – |
| Rest | – | 1 hour |
| Shape (2x) | ~5 minutes | – |
| Bake (2x) | – | 10-12 minutes |
| Cool | – | 15 minutes |
Within only 2 hours you will have soft and chewy oatmeal cookies.
Info: The work and waiting times for the shape and bake steps are per baking plate full of cookies. You will have dough for 2 full baking plates. So while one batch of cookies is baking in the oven, you can already prepare the next one.
Total ingredients
| Weight | Ingredient |
| 115 g | Butter |
| 110 g | Brown sugar |
| 100 g | White sugar |
| 6 g | Vanilla extract |
| 1x | Egg (large) |
| 20 g | Honey |
| 155 g | All-purpose flour |
| 1,5 g | Salt |
| 2,5 g | Baking powder |
| 1 g | Cinnamon |
| 100 g | Quick oats |
| 50 g | Old-fashioned oats |
This recipe yields about 18 medium sized oatmeal cookies.
Difficulty
As with most recipes for cookies this one is also simple and quick to make.
Baking tools
A stand mixer or hand mixer, a bowl, 2 baking plates (1 is also fine) and parchment paper are needed. For shaping the oatmeal cookies a cookie scoop can come in handy so they will be about the same size, but it is not necessary. Using a tablespoon is also fine.
Also check out our list of baking tools that we are constantly using.
Steps
1. Mix
| Weight | Ingredient |
| 115 g | Butter (softened) |
| 110 g | Brown sugar |
| 100 g | White sugar |
| 6 g | Vanilla extract |
| 1x | Egg (large) |
| 20 g | Honey |
- We used a stand mixer with a flat beater attachment to mix the dough, but you can also use a hand mixer
- Beat together the softened butter with the brown and white sugar in a large bowl for 2 minutes or until fluffy
- Afterwards, add the vanilla extract, egg and honey and mix until combined
| Weight | Ingredient |
| 155 g | All-purpose flour |
| 1,5 g | Salt |
| 2,5 g | Baking powder |
| 1 g | Cinnamon |
- Sift all the dry ingredients together in a second bowl and stir until combined
- Carefully add them step by step to the previous dough while mixing further on low speed until just combined to avoid overmixing
- The dough should be slightly thick
| Weight | Ingredient |
| 100 g | Quick oats |
| 50 g | Old-fashioned oats |
- Fold the quick oats and old-fashioned outs into the dough with a big spoon
2. Rest
- Store the oatmeal cookie dough sealed in the fridge at 4-6°C (39,2-42,8°F) for 1 hour
3. Shape
- Take 2 baking plates and cover them with parchment paper
- Use a cookie scoop or tablespoon to get some dough out of the bowl to have roughly the same amount of dough for every cookie
- Roll the dough with your hands into a ball and place next to each other on the baking plate
- We went for 9 oatmeal cookies per baking plate so we had 18 in total
4. Bake
- Preheat oven to 175°C (347°F) for ~20 minutes with the upper and lower heat function
- Put one baking plate in the middle rack of the oven and bake for 10 to 12 minutes or until the tops look just set
- After baking, take the oatmeal cookies out
5. Cool
- Let your soft and chewy oatmeal cookies rest on the baking plate they were baked on for 5 minutes
- Afterwards transfer them, including the parchment paper, to a wire cooling rack for further cooling for at least 10 minutes to set
Conclusion
Taste
These oatmeal cookies are super soft and lovely chewy. A certain level of moistness is needed to get this consistency for a cookie. The combination of cinnamon, oatmeal and a bit of honey is just perfect. They are rich and quite filling with a nice texture – these cookies is worth every bite!
Different to other recipes, the chewiness of these cookies is still there after days. They won’t get dry so you can bake a lot and store them for a certain time.
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