best oatmeal cookies

The BEST Oatmeal Cookie Recipe - crispy edges with soft and chewy centers, these oatmeal cookies are easy to make (no chilling, simple ingredients) and out-of-this-world delicious. Add your favorite mix-ins for an extra special twist!

Best Soft &amp; Chewy Oatmeal Cookies

all-purpose flour

½ tsp baking soda

¼ tsp baking powder

½ tsp fine sea salt

cinnamon

butter

sugar

brown sugar (packed)

tsp pure vanilla extract

oatmeal

mix-ins (optional) (chocolate chips, raisins, cinnamon chips, etc.)

Preheat oven to 375 degrees F.

Line two large baking sheets with parchment paper. Set aside.

In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.

Place softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined.

Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).

Add dry ingredient mixture and beat on low speed until just combined.

Add oatmeal and beat on low speed until combined.

Add mix ins (if desired) and stir until evenly distributed in the dough.

Use a 1 ½ to 2 TBS cookie scoop to measure out the dough.

Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.

Gently and very slightly press down tops of cookies until they are flat.

Bake in preheated oven for 8-10 minutes until the top is just set.

Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.

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Best Oatmeal Cookies

These Oatmeal Butterscotch Caramel Cookies go so well with a cold glass of milk! These chewy cookies are the best light and tasty dessert.

Oatmeal Butterscotch Caramel Cookies

unsalted butter (softened)

eggs

caramel sauce

all purpose flour (Gold Medal)

quick oats

tsp kosher salt

tsp baking soda

butterscotch chips

Preheat oven to 350 degrees F. and line a large baking sheet with aÂ silpat liner or parchment paper.

In stand or electric mixer, cream butter and sugars until light and fluffy, a good 2-3 minutes. Slowly add in eggs, vanilla and caramel sauce.

Place flour, oatmeal, salt and baking soda into a large bowl, mixing to combine. Slowly add to wet ingredients along with butterscotch chips. Mix until just combined then scoop dough onto prepared baking sheet with a medium cookie scoop.

Bake for 12-14 minutes, or until edges just start to turn golden brown. Let cool on cookie sheet for 10 minutes before transferring to a cooling rack. Serve and enjoy!

These Moist and Chewy Banana Oatmeal Cookies are hands down the best banana flavored cookie I've ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!

Moist and Chewy Banana Oatmeal Cookies

(195 grams) all-purpose flour (measured accurately)

cloves

tsp salt

cornstarch

(168 grams) unsalted butter, melted

(225 grams) packed brown sugar

(104 grams) sugar

tsp vanilla extract

milliliters) bananas

(240 grams) quick 1-minute oats

Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk together. Set aside.

Add the melted butter and sugars to a large bowl and whisk to combine. 

Add the egg and vanilla extract and whisk together until well combined. Add the mashed bananas and whisk together until well combined.

Add the dry ingredients and fold together just until well combined. Add the oats and fold together until well combined. 

Create cookie dough balls that are 1 ½ tablespoons in size. You can refrigerate the cookie dough before baking, if you’d like, but you don’t have to. I think the flavors get even better if you refrigerate the cookie dough for at least 2-3 hours, or overnight. 

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with a silicon baking mat or parchment paper. (No need to bring the cookies to room temperature. You can bake them immediately after pulling them from the fridge.)

Bake the cookies for about 10 minutes or until golden around the edges and lightly golden on top.

Allow the cookies to cool for about 5 minutes, then move to a cooling rack lined with parchment paper to cool completely. The cookies can stick to the parchment paper a little bit. I find that it helps them to release if you give them a little twist on the paper before lifting them up. 

Store cookies in an air-tight container with parchment paper between the stacks of cookies so they don’t stick to each other. Cookies are best if eaten within 4-5 days.

These cookies are awesome!! Soft enough for my husband to eat and great flavor! Made them for his birthday!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1697661318/hyxnjrteiw8tnumlmszc.mp4

These moist and chewy banana oatmeal cookies are hands down the best banana flavored cookie I’ve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!

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