The Best Classic Chewy Oatmeal Cookies
These truly are the best Chewy Oatmeal Cookies you will ever bake! To make these dense and chewy cookies, a ration of vegetable oil and browned butter are the key ingredients. There's just a whisper of cinnamon. Raisins are optional, but in our home, they are definitely included. These are beyond delicious and versatile.
Servings 18 cookies
Equipment
- 1 #24 Cookies Scoop (3 Tablespoons)
- cookie sheets and parchment paper
- large heat proof bowl
- spatula
- whisk
- 8" skillet
Ingredients
- 1 cup all-purpose flour 5 ounces/142 grams; recommended King Arthur Flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 4 tablespoons unsalted butter
- ¼ teaspoon ground cinnamon
- ¾ cup packed dark brown sugar 5 1/4 ounces/149 grams: I used light brown sugar and that worked fine
- ½ cup granulated sugar 3 1/2 ounces/99 grams
- ½ cup Vegetable oil
- 1 large egg plus 1 large yolk
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats 9 ounces/255 grams ; quick oats not recommended
- ½ cup raisins optional
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in medium bowl; set aside.
- Melt butter in 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides. NOTE: A stainless steel or light bottomed skillet makes it easier to watch the butter as it browns.Continue to cook, stirring and scraping bottom of pan with heat-resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon.
- Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add oats and raisins, if using, and stir until evenly distributed (mixture will be stiff).
- Divide dough into 18-20 portions, each about 3 tablespoons. NOTE: A #24 cookie scoop makes this so much easier. Arrange dough balls 2 inches apart on prepared sheets, 8-10 dough balls per sheet. Using your damp hand, press each ball into 2 1/2-inch disk.
- Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. DO NOT OVER-BAKE THE COOKIES! The cookies should feel firm along the edges, while the centers will be light in color. Let cookies cool on sheet on wire rack for 15 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.
- Store in a container with a tight fitting lid. The cookies will stay soft and chewy the following day.
Notes
Regular old-fashioned rolled oats work best in this recipe. Do not use extra-thick rolled oats, as they will bake up tough in the cookie. For cookies with just the right amount of spread and chew, we strongly recommend that you weigh your ingredients. (NOTE: I didn't weight my ingredients, but I do "scoop and scrape" my measuring cups for more accuracy. If you omit the optional raisins, the recipe will yield 18 cookies.
VARIATIONS: These cookies would be delicious by adding chocolate chips and/or pecans or walnuts.
Recipe source: America's Test Kitchen "The Perfect Cookie"