So technically these are oatmeal chia cookies but that was an accident 😉 see I was pouring out some chia seeds into a container and accidentally dropped a whole load onto the counter and I didn’t want to put them back into their container so I just tossed them into the cookie batter and baked away! 😊
Really these are healthy cookies now 😂😃 healthy, extra chewy, super soft and delicious can’t-eat-just-one cookies 😋
I absolutely adore chewy cookies. I mean I love cookies in general but I tend to always reach for the chewy ones first before any other one 😊
These are such a neat version of the classic soft oatmeal cookie. Basically I took what I learned from my crazy chewy chocolate chip cookies and adapted that to this batter.
Melted butter for a bit more density and a nice chewy texture.
Egg yolks for richness and tenderness in the cookie. We don’t need the whites here because we’re not looking for light or cakey cookies 😉
Brown sugar plays a major role in the texture and flavour of these cookies. They would not be the same without a nice hefty dose of soft brown sugar, light or dark. It makes the cookies nice and soft, chewy and gives a wonderful depth of flavour.
A few extra additions to the cookies are really just for flavour: honey or molasses and some cinnamon. I actually tested making them without the cinnamon to see how they were and they still turned out delicious without it but that wasn’t the same for the honey. Adding in just a teeny bit of honey or molasses or even golden syrup is crucial for the flavour of the cookies. Without it the cookies just didn’t have the warm and pleasant taste that we all know and love in oatmeal cookies so please don’t leave it out.
Finally stir in some big old fashioned oats and bake away! 😊
These are such a favourite with anyone who eats them and I’m so excited to be sharing them with everyone today 😃
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Chewy Oatmeal Cookies
Makes 12 to 15 cookies.
- 1 cup (125gms) all purpose flour
- 1 cup old fashioned rolled oats*
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon or to taste
- 1/2 cup (100gms) melted butter
- 1/2 cup (100gms) soft brown sugar
- 1/4 cup (50gms) white sugar
- 2 egg yolks
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons honey/molasses/golden syrup or to taste
- In a bowl, whisk together the flour, baking powder and soda, salt, cinnamon and oats. Set aside.
- In a large bowl, whisk together the butter and both sugars until well combined.
- Add in the egg yolks one at a time whisking just until combined. Stir in vanilla extract and honey.
- Add in the flour/oat mix in batches stirring only until just combined. Dough will be soft. Cover dough with plastic wrap and chill for a minimum of 2 hours or up to a week.
- When ready to bake, scoop balls of dough, flatten slightly for a thinner cookie (I recommend baking one cookie to see how it bakes so you know whether you need to flatten or not) and bake in a preheated 160C/325F oven for 8 to 10 minutes until golden brown around the edges but still soft in the centre. Make sure not to over bake the cookies as they will continue to cook on the baking tray as they cool. Cool on tray for 10 minutes before placing in a container.
- Store in an airtight container for up to one week.
* Quick oats can be used but they won’t be as thick and chewy as old fashioned oats. There may be a less oaty flavour too so old fashioned oats is the way to go here.
Recipe by the dutch baker.