This oatmeal chewy cookie recipe is timeless, hearty, and purely delicious!
The chewy texture, the heartiness of oats, and the blend of sweetness with a subtle spice create a comfort cookie that brings back fond memories.
We usually enjoy our homemade chocolate chip cookies as a fun weekend treat. But now, these oatmeal chewy cookies are a part of the rotation too!
This oatmeal chewy cookie recipe delivers good taste, satisfaction, and more with this timeless classic recipe.
Whether you are an experienced baker or a novice, following this recipe will ensure that your cookies turn out perfect every time.
Why You Will Enjoy This Oatmeal Chewy Cookie Recipe
- Homemade Goodness: There’s nothing quite like homemade cookies, and these oatmeal chewy delights are packed with wholesome ingredients that you can feel good about.
- Perfect Texture: If you have been looking for a chewy and soft cookie that still holds its shape, then this recipe is for you.
- Adaptable Flavors: This recipe is the perfect base for a variety of flavors. Add in your favorite nuts, chocolate chips, or dried fruit to personalize your batch.
- Enjoy the health benefits of oats: Oatmeal is nutritionally rich. It has a good amount of protein compared to most grains and also contains lots of vitamins and minerals.
Ingredients
Dry Ingredients
- brown sugar
- cane sugar
- soft white winter wheat (can be substituted with all-purpose flour)
- baking soda
- ground cinnamon
- salt
- rolled oats
Wet Ingredients
- butter
- eggs
- vanilla extract
- molasses
- peanut butter
- sourdough starter (active or discard)
Add-ins
- raisins
Optional
- walnuts
- chocolate chips
- almonds
*Exact measurements are listed in the recipe card below.
Tips for Making Homemade Oatmeal Chewy Cookies
- Cream the butter, sugars, salt, vanilla, and egg: Don’t rush the creaming process. It’s essential for creating a light and airy foundation for your cookies.
- Don’t Overmix: Once you add the dry ingredients, mix just until incorporated. Overmixing can lead to tough cookies.
- Use Rolled Oats: Using quick oats may result in cookies not able to hold their shape.
- Chill the Dough: Chilling the dough can help enhance the flavor and texture of your cookies. It also prevents the cookies from spreading too much in the oven.
- Cookie Size: Keep your cookies uniform in size. This not only looks better but ensures even cooking times as well.
Equipment You May Need
- Stand mixer
- Cookie sheets
- Parchment paper or silicon baking mats
- Measuring Cups and Spoons
- Cookie Scoop
How to Make Oatmeal Chewy Cookie Recipe
*Before starting the recipe, place the raisins in a bowl of warm water to allow the raisins to plump up a bit before adding them to the cookie dough.
Step 1: Use the stand mixer to cream the butter, brown sugar, and cane sugar with the paddle attachment. Mix until smooth.
Step 2: Add in the eggs, vanilla, molasses, sourdough starter and peanut butter. Mix well until smooth.
Step 3: Add the remaining dry ingredients. (flour, baking soda, salt, cinnamon and oats)
Step 4: Mix on low speed until all the ingredients are well combined.
Step 5: Add in the raisins.
Step 6: Mix on low speed until the raisins are well incorporated.
Step 7: Chill the dough for 8-24 hours. This oatmeal chewy cookie recipe requires the dough to be really cold just before baking. If the dough is not cold enough, the cookies will spread too thin while baking and not hold thier form. The long chill time also allow the sourdough to slow ferment the cookie dough.
Step 8: Preheat the oven to 350 degrees.
Step 9: Line a baking sheet with parchment paper or a silicon baking mat. Remove the dough from the refrigerator. Use a small cookie dough scooper and scoop and roll the dough into a small ball. Gently press the cookie dough down to slightly flatten the dough. Repeat this process leaving 2 inches of space between the cookies to prevent them from touching while baking. While the cookies are baking in the oven place the remaing cookie dough back in the refrigerator until you’re ready to scoop the next batch of cookies.
Step 10. Bake at 350 degrees for 12 minutes.
Step 11. After 12 minutes, remove the cookies from the oven and allow the cookies to cool completly while still on the baking sheet. Allow them to set completely while on the baking sheet to give the cookies their chewy texture.
FAQs About Oatmeal Chewy Cookies
- How should I store these cookies? Keep them in an airtight container at room temperature. They should stay fresh for about a week.
- Can I freeze oatmeal cookie dough? Absolutely! Cookie dough balls can be frozen and then baked straight from the freezer, adding a few extra minutes to the baking time.
- Why did my cookies come out crispy instead of chewy? This could be the result of overbaking. Make sure to pull them out of the oven when they are just set and still soft in the middle. They will continue to cook on the baking sheet after you take them out of the oven to cool.
Serving Suggestions
These sourdough chewy oatmeal cookies are impeccable with a cold glass of milk. These cookies are also very enjoyable topped with vanilla ice cream.
Instead of pre-soaking the raisins in a bowl of warm water, you could also soak the raisins in a bowl of warm milk for a bit of added flavor.
These cookies are great freshly baked out of the oven but they also taste just as good hours later!
More Homemade Sourdough Sweets from Home-Cooking is Better!
Oatmeal Chewy Cookie Recipe (with sourdough)
Equipment
- stand mixer
- cookie sheets
- parchment paper or silicon baking mat
- measuring cups and spoons
- cookie scooper
Ingredients
- Dry Ingredients
- 1 cup brown sugar
- 1/4 cup cane sugar
- 1 1/2 soft white winter wheat can be substituted with all-purpose flour
- 1 tsp. baking soda
- 1 1/2 ground cinnamon
- 1/2 salt
- 3 cups rolled oats
- Wet Ingredients
- 1 cup butter
- 2 eggs
- 1 tbsp. vanilla extract
- 1 tbsp. molasses
- 1/2 tsp. peanut butter
- 1/4 cup sourdough starter active or discard
- Add-ins
- 1 cup raisins pre-soaked in warm water or warm milk
- Optional
- 1 cup walnuts
- 1/2 cup chocolate chips
- 1 cup almonds chopped
Instructions
- *Before starting the recipe place the raisins in a bowl of warm water to allow the raisins to plump up a bit before adding them to the cookie dough.
- Step 1: Use the stand mixer to cream the butter, brown sugar, and cane sugar with the paddle attachment. Mix until smooth.
- Step 2: Add in the eggs, vanilla, molasses, sourdough starter and peanut butter. Mix well until smooth.
- Step 3: Add the remaining dry ingredients. (flour, baking soda, salt, cinnamon and oats)
- Step 4: Mix on low speed until all the ingredients are well combined.
- Step 5: Add in the raisins.
- Step 6: Mix on low speed until the raisins are well incorporated.
- Step 7: Chill the dough for 8-24 hours. This oatmeal chewy cookie recipe requires the dough to be really cold just before baking. If the dough is not cold enough the cookies will spread too thin while baking and not hold it’s form. The long chill time also allow the sourdough to slow ferment the cookie dough.
- Step 8: Preheat the oven to 350 degrees.
- Step 9: Line a baking sheet with parchment paper or a silicon baking mat. Remove the dough from the refrigerator use a small cookie dough scooper and scoop and roll the dough into a small ball. Gently press the cookie dough down to slightly flatten the dough. Repeat this process leaving 2 inches of space between the cookies to prevent them from touching while baking. While the tray of cookies are baking in the oven place the remaining cookie dough batter back in the refrigerator until you’re ready to scoop the next batch of cookies.
- Step 10. Bake at 350 degrees for 12 minutes.
- Step 11. After 12 minutes remove the cookies from the oven and allow the cookies to cool completely while still on the baking sheet. Allow them to set completely while on the baking sheet to give the cookies their chewy texture.
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