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Perfectly Light and Chewy Oatmeal Cookies

I am a wife, an educator, crafter and baker. I enjoy trying new recipes in my free time.

light-chewy-oatmeal-cookies

In the past, I have found that every oatmeal cookie I've made has been heavy and not that flavorful. Most have turned out like bricks—but I felt good eating them since it was "healthy" oatmeal.

One day I stumbled across a recipe on Pinterest for chewy oatmeal cookies and decided to try it. This is an adaptation of that recipe. I made that one as it was, but was not totally satisfied with the results, so I began tweaking the recipe. Each time I prepared them I would make slight changes until I came out with this winning recipe.

This recipe makes about two dozen light, slightly chewy oatmeal cookies that I can enjoy with my coffee. I feel good that I am getting my oats—even if it is in cookie form.

Combine the butter, brown sugar, egg and vanilla throughly.

Combine the butter, brown sugar, egg and vanilla throughly.

Baking Tips

I have found that if you either let your butter warm naturally out on the counter or slightly microwave it, it will combine successfully into the brown sugar. You will mix the softened/melted butter with the brown sugar to a slurry mixture. Once the butter and brown sugar are fully combined you will add the vanilla and egg.

I suggest beating the egg prior to putting it into the butter/sugar mixture. You can also let the egg warm to room temperature for it to give a better texture for the end result. Stir well to combine these four ingredients.

In a separate bowl, combine the cake flour, all-purpose flour, salt, baking powder, and baking soda. Fluff together with a fork.

Gradually stir this dry mixture into the previous mix.

Once all ingredients are combined, slowly fold in the oatmeal.

I use a cookie scoop to ball up the dough. Place the balled-up dough evenly on a cookie sheet. I find using parchment paper to be great when it comes to cooking evenly and easy cleanup. The cookies will spread slightly.

Cook for 12 minutes and let cool. Enjoy!

The cookies will spread out and have a little bounce in the center. They, also, should be somewhat golden in color. The bouncy center will cool to a nice, chewy center.

Combine the two types of flour, baking soda, baking powder, and salt in separate bowl.

Combine the two types of flour, baking soda, baking powder, and salt in separate bowl.

Why Cake Flour?

You definitely do not have to use cake flour, but I have found that it helps to give a lighter feel to the cookie. It is not as brick like as the cookies baked with solely all-purpose flour. The mixture of the two flours allows for a lighter, less dense result.

Gradually add the dry ingredients into the brown sugar mixture.

Gradually add the dry ingredients into the brown sugar mixture.

Parchment Paper

In years past, I used to grease a cookie sheet and place the cookie dough straight onto the tray. I have since begun using parchment paper. Parchment paper allows for even cooking throughout the dough. It, also, has markings on it that let you separate the dough balls as you are placing them on the tray.

Cleanup is quick and easy with parchment paper. Once the cookies have cooled, they will slide right off. To clean up simply throw the paper away. No mess, No fuss.

Evenly space the balled-up dough on your cookie sheet parchment paper.

Evenly space the balled-up dough on your cookie sheet parchment paper.

Quick, Easy, and Ready to Enjoy!

These work up really quickly. They make about two dozen nice-sized cookies. They are the perfect blend of ingredients. I love them because they are not too sweet. They are just sweet enough to be delicious.

I love having them as a morning snack with a cup of coffee. I hope you enjoy them as well as my and I family do.

Cookies do spread some, so leave enough space between them when placing them on the cookie sheet.

Cookies do spread some, so leave enough space between them when placing them on the cookie sheet.

Optional Add-In: Raisins

If you would like to add raisins they can be added at the end when you are folding in the oats. Use 1/4 cup to 1/2 cup of raisins. This will vary depending on how many you want in each cookie. Cooking time and temperature will remain the same.

Serve with coffee and enjoy!

Serve with coffee and enjoy!

Five Star Oatmeal Cookies

Cook Time

Prep timeCook timeReady inYields

15 min

12 min

27 min

2 dozen

Ingredients

  • 1 stick butter, melted
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup cake flour
  • 3/4 cup all-purpose flour

Instructions

  1. Combine the melted butter and brown sugar. It should be well mixed.
  2. Mix in the vanilla and well-beaten egg.
  3. In a separate bowl, combine all of the dry ingredients except for the oats.
  4. Slowly mix in the dry ingredients.
  5. Once well mixed, fold in the oats gradually.
  6. Scoop into balls and place evenly on cookie sheet.
  7. Bake for 12 minutes and let cool. Enjoy!

© 2022 April McMichael