Chewy Oatmeal Cookies Recipes

CHEWY OATMEAL COOKIES Ingredient:
  • 227 grams (8 ounces) unsalted butter, at room temperature
  • 213 grams (1 cup) packed brown sugar
  • 66 grams (1/3 cup) granulated sugar
  • 113 grams (2 large) eggs
  • 5 grams (1 teaspoon) vanilla extract
  • 210 grams (1 3/4 cups) all-purpose flour
  • 6 grams (1 teaspoon) baking soda
  • 2 grams (1/2 teaspoon) baking powder
  • 4 grams (1 teaspoon) fine sea salt
  • 2 grams (1 teaspoon) ground cinnamon
  • 199 grams (2 cups) old-fashioned oats

Chewy Oatmeal Cookies

Desserts , Dessert

Author: Erin Jeanne Mcdowell

These Cookies Will Remedy Whatever Kind Of Bad Day You Have Had. They're The Cookies You Eat When You Forgot A Homework Assignment, When Your Coworkers Call In Sick On A Snow Day, Or When You're Exhausted After Moving All Your Stuff To A New Apartment. They're Craveable As Well As Comforting. They Also Make A Great Blank Canvas: You Can Add Up To 1 1/2 Cups Of Inclusions -- Some Of My Favorites Are Chocolate Chunks, Dried Fruit, Coarsely Chopped Nuts, And/or Candied Ginger.

Time: 50m

Yield: Makes 18 cookies

Number Of Ingredients: 11

Steps:
  • Preheat the oven to 350 degrees F (175 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugars on medium-low speed until light and fluffy, 4 to 5 minutes.
  • Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed just until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
  • Use a No. 16 (1/4-cup) scoop to portion the cookie dough onto the prepared baking sheets --stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
  • Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to wire racks to cool.
Nutrition Facts:


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2. Add the egg and vanilla, and beat until smooth.
3. Stir in the remaining ingredients, mixing until everything is well combined., Drop the dough …
4. Remove them from the oven, and cool on a rack., Store cookies in an airtight container, at …

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› Ratings: 5.4K
› Calories: 218 per serving
› Category: Dessert

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