Chewy Oatmeal Cookies

9 mins
Serves 1
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Directions

  1. 1In a big bowl, mix together 1.5 cups or 180 grams of all-purpose flour, 3/4 of a teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/2 teaspoon of salt.
  2. 2In a big bowl, mix together 1.5 cups or 180 grams of all-purpose flour, 3/4 of a teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/2 teaspoon of salt.
  3. 3In a big bowl, mix together 1.5 cups or 180 grams of all-purpose flour, 3/4 of a teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/2 teaspoon of salt.
  4. 4Add 1 teaspoon of ground cinnamon to the bowl.
  5. 5Add 1 teaspoon of ground cinnamon to the bowl.
  6. 6Add 1 teaspoon of ground cinnamon to the bowl.
  7. 7In another bowl, add 1 cup or 226 grams of room temperature butter, 1/2 cup or 100 grams of granulated sugar, and 1 cup or 220 grams of packed brown sugar.
  8. 8In another bowl, add 1 cup or 226 grams of room temperature butter, 1/2 cup or 100 grams of granulated sugar, and 1 cup or 220 grams of packed brown sugar.
  9. 9In another bowl, add 1 cup or 226 grams of room temperature butter, 1/2 cup or 100 grams of granulated sugar, and 1 cup or 220 grams of packed brown sugar.
  10. 10Beat the butter and sugars on medium for about 3 minutes until light and fluffy.
  11. 11Beat the butter and sugars on medium for about 3 minutes until light and fluffy.
  12. 12Beat the butter and sugars on medium for about 3 minutes until light and fluffy.
  13. 13Add 2 large room temperature eggs, one at a time, mixing well after each addition.
  14. 14Add 2 large room temperature eggs, one at a time, mixing well after each addition.
  15. 15Add 2 large room temperature eggs, one at a time, mixing well after each addition.
  16. 16Add 2 teaspoons or 10 ml of vanilla extract and mix again.
  17. 17Add 2 teaspoons or 10 ml of vanilla extract and mix again.
  18. 18Add 2 teaspoons or 10 ml of vanilla extract and mix again.
  19. 19Add the dry ingredients to the wet ingredients and mix on low until almost combined.
  20. 20Add the dry ingredients to the wet ingredients and mix on low until almost combined.
  21. 21Add the dry ingredients to the wet ingredients and mix on low until almost combined.
  22. 22Add 2.5 cups or 280 grams of rolled oats and 1 cup or 160 grams of raisins (or other mix-ins).
  23. 23Add 2.5 cups or 280 grams of rolled oats and 1 cup or 160 grams of raisins (or other mix-ins).
  24. 24Add 2.5 cups or 280 grams of rolled oats and 1 cup or 160 grams of raisins (or other mix-ins).
  25. 25Fold everything together using a spatula until evenly mixed. Do not overmix.
  26. 26Fold everything together using a spatula until evenly mixed. Do not overmix.
  27. 27Fold everything together using a spatula until evenly mixed. Do not overmix.
  28. 28Scoop 2 tablespoon-sized portions of dough onto a baking sheet.
  29. 29Scoop 2 tablespoon-sized portions of dough onto a baking sheet.
  30. 30Scoop 2 tablespoon-sized portions of dough onto a baking sheet.
  31. 31Chill the cookies in the refrigerator for at least 1 hour, or up to 3 days. The longer they chill, the chewier they will be.
  32. 32Chill the cookies in the refrigerator for at least 1 hour, or up to 3 days. The longer they chill, the chewier they will be.
  33. 33Chill the cookies in the refrigerator for at least 1 hour, or up to 3 days. The longer they chill, the chewier they will be.
  34. 34Preheat oven to 350°F (175°C).
  35. 35Preheat oven to 350°F (175°C).
  36. 36Preheat oven to 350°F (175°C).
  37. 37Bake the cookies for 12-14 minutes, or until golden brown. The centers may still appear wet; they will finish baking as they cool.
  38. 38Bake the cookies for 12-14 minutes, or until golden brown. The centers may still appear wet; they will finish baking as they cool.
  39. 39Bake the cookies for 12-14 minutes, or until golden brown. The centers may still appear wet; they will finish baking as they cool.

Ingredients

  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 180 grams all-purpose flour
  • 180 grams all-purpose flour
  • 180 grams all-purpose flour
  • 0.75 teaspoon baking soda
  • 0.75 teaspoon baking soda
  • 0.75 teaspoon baking soda
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter room temperature
  • 1 cup unsalted butter room temperature
  • 1 cup unsalted butter room temperature
  • 226 grams unsalted butter room temperature
  • 226 grams unsalted butter room temperature
  • 226 grams unsalted butter room temperature
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 100 grams granulated sugar
  • 100 grams granulated sugar
  • 100 grams granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup packed light brown sugar
  • 1 cup packed light brown sugar
  • 220 grams packed light brown sugar
  • 220 grams packed light brown sugar
  • 220 grams packed light brown sugar
  • 2 large eggs room temperature
  • 2 large eggs room temperature
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 10 ml vanilla extract
  • 10 ml vanilla extract
  • 10 ml vanilla extract
  • 2.5 cups rolled oats
  • 2.5 cups rolled oats
  • 2.5 cups rolled oats
  • 280 grams rolled oats
  • 280 grams rolled oats
  • 280 grams rolled oats
  • 1 cup raisins
  • 1 cup raisins
  • 1 cup raisins
  • 160 grams raisins
  • 160 grams raisins
  • 160 grams raisins

Equipment

scalewhiskhand mixerspatulacookie scoopbaking sheetoven
Chewy Oatmeal Cookies | Clip Recipe