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–+ servings
Chewy Oatmeal Cookies

Chewy Oatmeal Cookies That You’ll Want to Bake Again!

Enjoy these chewy oatmeal cookies bursting with rich dark chocolate chips and plump dried fruits. A must-bake indulgence.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup butter Unsalted butter is preferred for control over salt content.
  • 1/2 cup golden barrel organic brown sugar Light brown sugar can be used for a milder taste.
  • 1/4 cup white sugar Adjust based on sweetness preference.
  • 1 egg A flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan option.
  • 1 tbsp golden barrel blackstrap molasses Maple syrup for a lighter flavor.
  • 3/4 cup flour All-purpose flour recommended; whole wheat can be used for a nuttier flavor.
  • 1 1/2 cups rolled oats Quick oats will yield a softer cookie.
  • 1 tsp cinnamon Nutmeg for a different flavor profile.
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cornstarch Can be omitted if unavailable.
For the Mix-Ins
  • 3/4 cup dried cherries Raisins or cranberries can be used at a 1:1 ratio.
  • 1/2 cup chopped walnuts Pecans or omit for a nut-free version.
  • 1/2 cup dark chocolate chips Use semi-sweet or milk chocolate if preferred.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions for Chewy Oatmeal Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, combine the flour, rolled oats, cinnamon, baking soda, salt, and cornstarch.
  3. In a large mixing bowl, cream together the softened butter, brown sugar, white sugar, egg, and molasses.
  4. Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined.
  5. Fold in the dried cherries, chopped walnuts, and dark chocolate chips until evenly distributed.
  6. Scoop out 1/3 cup of cookie dough and roll it into a ball. Place each ball on the lined baking sheets, spaced 3 inches apart.
  7. Bake for 15 minutes, then gently press down on each cookie and bake for an additional 3-5 minutes.
  8. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

Allow butter to come to room temperature for easier creaming. Bake one tray at a time for even cooking. Underbake slightly for perfect chewy texture.

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