3 delicious flavours to choose from
One staple soft and chewy oatmeal cookie recipe that you can flavour 3 different ways! Choose from:
- Peanut butter chocolate chip. Flavoured with peanut butter (smooth or crunchy) and milk chocolate chips.
- Carrot cake. Flavoured with cinnamon spice, chopped walnuts and grated carrot.
- White chocolate raspberry. Flavoured with freeze-dried raspberries and white chocolate chips.
Can’t decide because they all sound equally delicious? 😅 This recipe makes 12 cookies in total, so you can also divide up the flavour ingredients and make all 3 flavours.
How to make these Soft and Chewy Oatmeal Cookies
Go from mixing bowl to first bite of in less than an hour with this simple recipe!
- Beat butter and two sugars together. This recipe uses a mix of white caster sugar and light brown sugar to improve the texture and flavour.
- Mix in the egg and vanilla. 1 large egg and 1 tsp vanilla is enough to add richness and flavour to the cookie dough.
- Add the oats and flour. Use old-fashioned jumbo rolled oats for the best cookie texture. Instant oats just won’t cut it!
- Fold in the mix-ins. Depending on the flavour you choose, throw in the mix-ins and fold them into the cookie dough.
- Roll the cookie dough into balls. Use 2 heaped tbsps of cookie dough per cookie and roll into balls.
- Bake for 12-14 mins. Look for golden edges but a soft under-baked middle. Taking them out whilst slightly underbaked is the secret to soft and chewy oatmeal cookies.
- Leave to cool for 15 mins. This is super important! Resist the temptation to move (or eat 🙊) the cookies before they’ve had time to cool otherwise, they will fall apart.
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Soft and Chewy Oatmeal Cookies
Oatmeal cookie dough
- 160 g Unsalted butter soft at room temperature
- 100 g White granulated sugar
- 150 g Light brown sugar
- 1 Large Egg at room temperature
- 1 teaspoon Vanilla extract
- 100 g Old-fashioned jumbo rolled oats
- 150 g Self-raising flour
For peanut butter chocolate chip cookies add:
- 150 g Peanut butter smooth or crunchy
- 100 g Milk chocolate chips
For carrot cake cookies add:
- 1 medium Carrot grated
- 100 g Walnuts chopped
- 1 teaspoon Ground cinnamon
For white chocolate raspberry add:
- 100 g White chocolate chips
- 75 g Freeze-dried raspberries
Start by making the oatmeal cookie dough
- Preheat your oven to 180°C / 350°F / Gas Mark 4.
- Line two large flat baking trays with greaseproof paper.
- Beat the butter and two sugars together for at least 5 minutes either by hand or using an electric mixer.
- Mix in the egg and vanilla extract.
- Now add the flour and rolled oats, and fold together until combined.
Add the mix-ins
- For peanut butter chocolate chip oatmeal cookies: Add the peanut butter and chocolate chips, and mix together until combined.OR
- For carrot cake oatmeal Cookies: Add the grated carrot, chopped walnuts and cinnamon, and mix together until combined.OR
- For white chocolate raspberry oatmeal cookies: Add the white chocolate chips and freeze-dried raspberries, and mix together until combined.
Roll the cookies
- Take two heaped tablespoons of cookie dough and use your hands to roll it into a ball. Place on the baking tray.
- Repeat this step until all the cookie dough has been used up. Leave about 5cm between each cookie so they have enough room to spread out. I normally fit 4 cookie balls on each baking tray and bake them in batches.
Time to bake!
- Bake for 12-14 minutes, until the cookies are golden brown around the edges but the middle is still soft.
- Whilst the cookies are still warm, use a large round cookie cutter to gently scoot them into a perfectly round shape.
- Leave to cool and firm up on the baking tray for at least 15 minutes.