Thin and Chewy Oatmeal Cookies: A Perfect Treat
Thin and chewy oatmeal cookies are crispy on the edges yet chewy in the center. These bakery-quality cookies are packed with wholesome oats and just the right amount of sweetness. Whether baking for a special occasion or just craving a sweet snack, these oatmeal cookies will surely satisfy.
Equipment
- 3 Half Sheet Pans
- Parchment paper
- Electric Mixer
- 2 tablespoon cookie scoop (See Tip 1)
Ingredients
- 14 Tablespoons (7 ounces, 198 grams) unsalted butter, room temperature
- 1 cup (7 ounces, 198 grams) granulated sugar
- ¼ cup (1.875 ounces, 53 grams) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons (0.36 ounces, 10 grams) vanilla extract
- ½ teaspoon fine sea salt (See Tip 2)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (5 ounces, 142 grams) all-purpose flour
- 2 ½ cups (7.5 ounces, 213 grams) old-fashioned oats (See Tip 3)
Instructions
- Preheat oven to 350°F. Line half sheet pan with parchment paper or a silicone liner. set aside.
- Add unsalted butter, granulated sugar, and light brown sugar to a large bowl. Beat at high speed until creamy, for about one minute.
- Add egg, vanilla extract, salt, baking powder, and baking soda. Beat at medium speed until well combined, about one minute.
- Add flour. Beat on low just until combined.
- Add oats. Beat on low just until combined.
- Using a 2-tablespoon cookie scoop, portion the dough into 8 pieces. Roll the dough between the palms of your hands into smooth, round balls, flatten to about ½ inch, and place 2 ½ inches apart on the prepared baking sheet. (See Tip 4)
- Bake at 350°F for 14 to 16 minutes, or until a deep golden brown all over.
- Remove the cookies from the oven and let them sit on the baking sheet for five minutes. Transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
- Yield: 20 4-inch cookies. (See Tip 5)
Video
Tips/Notes
- The cookies made with the two-tablespoon cookie scoop are quite substantial—measuring a generous 4 inches in diameter. Those who prefer smaller cookies should opt for a smaller cookie scoop and adjust the baking time accordingly.
- Table salt may be substituted for the fine sea salt.
- Do not substitute quick or instant oats in this recipe. Old-fashioned oats maintain the spreading of the cookies.
- Because of the amount of spread when the cookies bake, it's best to limit the number of cookies per baking sheet to eight. Place the cookie dough in three rows on the baking sheet, with three cookies in the outer rows and two cookies in the center row.
- Store the cookies in an airtight container for up to a week or freeze them for up to three months.
Nutrition
Calories: 185kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 30mgSodium: 92mgPotassium: 69mgFiber: 1gSugar: 13gVitamin A: 259IUCalcium: 19mgIron: 1mg
Tried this recipe? Add me to Google's Preferred Sources above.
