Soft and Chewy Oatmeal Cookies
An easy Soft and Chewy Oatmeal Cookies recipe with three flavour options to choose from – peanut butter & choc chip, carrot cake or white chocolate raspberry.
Ingredients
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
Instructions
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.
Notes
Store your Soft and Chewy Oatmeal Cookies in an airtight container, at room temperature, for up to 4 days.