Desserts · From the kitchen notebook
Chewy Oatmeal Cookies
Buttery oatmeal cookies with crisp edges and soft, chewy centers.
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What goes in
✳Tap as you measure. A little less to keep in your head.
Let’s make it
one step at a time- 01
Heat the oven to 350°F. Line baking sheets with parchment paper.
- 02
Cream the butter and sugars. Beat the softened butter, brown sugar, and granulated sugar for about 2–3 minutes, until lighter and fluffy.
- 03
Add the egg, egg yolk, and vanilla. Beat until completely combined.
- 04
In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- 05
Add the dry ingredients to the butter mixture. Mix only until you no longer see dry flour.
- 06
Stir in the rolled oats and any raisins, chocolate, or nuts you want to use. The dough will be fairly thick.
- 07
For substantially better cookies, refrigerate the dough for 30–60 minutes. This reduces spreading and gives the oats time to absorb some moisture.
- 08
Scoop roughly 2 tablespoons / 40 g of dough per cookie. Place them about 2 inches apart.
- 09
Bake for 10–12 minutes. The edges should be golden brown, but the centers should still look slightly underdone.
- 10
Leave them on the baking sheet for 5–10 minutes before moving them to a rack. They finish setting as they cool.
That’s a good thing made.
Enjoy every bite.