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Favorite Chewy Oatmeal Cookies

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Submitted by oldenughe

Chewy oatmeal cookies with brown sugar, white sugar, and quick-cooking oats. A simple, no-frills oat cookie that’s soft in the center with golden edges.

YIELD

2 dozen

PREP

10 min

COOK

12 min

READY

25 min

A straightforward oatmeal cookie that does exactly what the name promises: chew. Equal parts brown and white sugar combined with shortening create a cookie that stays soft and bendable days after baking, not crispy and crumbly like butter-based versions.

Shortening is the key to the chewy texture. It has a higher melting point than butter, so the cookies spread less during baking and hold more moisture. Butter makes crispier cookies. Shortening makes chewy ones. That’s the trade-off, and this recipe picks the chewy side on purpose.

Three cups of quick-cooking oats to just 1 ½ cups of flour means you taste oats in every bite, not just flour with oat flakes scattered in. Quick oats absorb moisture faster than old-fashioned, which helps the cookies set without drying out.

Kitchen Tips

  • Cream the shortening and sugars thoroughly until light and fluffy. This step incorporates air and is what makes the cookies tender rather than dense.
  • Drop by rounded spoonfuls and leave space between cookies. They spread as the shortening melts.
  • Pull at 10 minutes for softer, chewier cookies. At 12 minutes they’ll have firmer edges but still be soft in the middle.
  • Let them cool on the baking sheet for 5 minutes before transferring. They’re too soft to move when hot.

Variations

  • Add raisins, chocolate chips, or chopped walnuts to the dough for a loaded version.
  • Swap half the white sugar for more brown sugar for extra chewiness and molasses depth.
  • Use butter instead of shortening for a crispier, more flavorful (but less chewy) cookie.

Ingredients

1 237
1 237
CUP ML BROWN SUGAR
packed *
1 237
CUP ML SUGAR
white
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
1 ½ 355
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING SODA
3 710

Directions

Mix, using usual method for cookies (cream shortening and sugars, and eggs, mix, add dry ingredients).

Place on ungreased sheets, bake at 350℉ (180℃) F 10 to 12 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 514 9% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 763mg 32%
Total Carbohydrate 36g 36%
Dietary Fiber 4g 16%
Sugars g
Protein 24g
Vitamin A 2% Vitamin C 0%
Calcium 4% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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