Chewy Oatmeal Cookies

My husband said he wanted oatmeal cookies. I chose this recipe because it didn't call for raisins because I didn't have any. I also didn't have enough butter or brown sugar, so I added some cream and some maple syrup. I also threw in a little bit of sweetened, shredded coconut. I know -- I hate people who rate recipes when they didn't really make the recipe. But honestly, I came close. And the result was delicious.

• Yummy and simple cookies

• Punta Gorda, FL

• 12/22/2021

This is my go-to base recipe for nourishing any new mom. I call them my BM/Lac cookies (you’ll know if you know). I increase the wet ingredients by half and add in flax seeds, prunes, orange zest, walnuts, chocolate chips, sesame seeds, pumpkin seeds, etc.. Sometimes I make these with whole wheat flour, sometimes with GF flour. All this to say, this is a wonderful , versatile recipe.

• Om Nomnom

• Brooklyn, NY

• 6/24/2019

Solid cookie recipe. Mine come out exactly as pictured. I've made this recipe several times and my family loves it. I always make substitutions depending on what I have on hand or my mood, but it doesn't change the result - almond flour for all-purpose, different sugars, coconut butter, etc... It is slightly sweet for us, so we just cut back a little on our sugars. The oatmeal gives a good texture and the combined sugars give the carmelized crunch and sweetness. They stayed fresh in an airtight container for 3-4 days.

• peonylady7926

• Los Angeles

• 12/10/2018

Mine came out well. They may look burnt but thats from the caramelization of the sugar. Crispy outside, and chewed inside. Doesn't loose the oatmeal texture. Will make again.

• ileana460

• Torrance, CA

• 7/22/2018

Not sweet enough. Will not make again.

• mslin1270

• Cornwall, PA

• 3/7/2018

I made these cookies on a snowy day with the ingredients I had on hand, and they fit the bill since I like crunchy cookies. Not a fan of cinnamon in oatmeal cookies, so I left out that ingredient, but I added 1/2 cup of chopped pecans. This recipe is a keeper.

• Anonymous

• Raleigh, NC

• 1/18/2018

Finally I found my perfect oatmeal cookie recipe (with a little tweaking). We like our cookies not too sweet so I only used 1/2 cup of very lightly packed light brown sugar and no white sugar. I also reduced the cinnamon to 1/2 teaspoon as I do not like it to dominate the cookie. I added 2/3 cup raisins to my dry ingredients. The secret is to beaten the wet ingredients then fold in the dry ingredients with a rubber spatula. I use a Silpat sheet instead of greasing my baking sheet. 10 minutes baked these perfectly. Let cool on the sheet 5 minutes before transferring to a rack. Since there are only 2 of us I've been baking half quantities (12 cookies) so we get to enjoy them warm and fresh. With the sugar drastically reduced you can even eat them for breakfast!

• Anonymous

• Colts Neck, NJ

• 7/15/2017

I had great luck with this recipe. I've always had trouble with oatmeal cookies that are too crisp and flatten in the oven, then too crumbly in the cookie jar. These stayed thick, are soft and a bit chewy, and haven't fallen apart in storage. I didn't beat the sugar/fat mixture until completely smooth at first. I left a few chunks of fat, then added egg, then beat it all smooth. It does seem that the sugar/fat/egg process greatly affects the outcome, whether runny in the oven, thick and soft, thin and chewy...but I'll make this recipe again now that I've had my first chewy success and see what it takes to make it fail so I can finally break the code and understand why this cookie turned out so well for me...delicious, by the way...once I perfect the recipe, I'll see how some raisins or cranberries affect the outcome, and try a less sweet version to see if I can crack the code of a good oatmeal breakfast cookie for road trips.

• athanor

• Boston

• 2/10/2017

Looks like they'll taste good ,but when we put them in the oven they started to burn. when we took them out of the oven they were very runny and the edges started to burn. AKA we put walnuts and choclate chips in it. we had extra dough to make another sheet but we ate the dough (delicious) we did nothing wrong with the recipe ( i think the recipe is mixed up) #TYPO

• ella3040

• San Diego, CA

• 1/7/2017

Tasty cookies, followed recipe with some exceptions. Substituted brown sugar for raw cane sugar, added half a cup of walnuts and 1/4 tsp of nutmeg with 1 tsp of orange zest. Cooked on convection for 10 minutes which left them crunchy on the outside and chewy in the middle. Very yummy!

• HMalbec

• Montreal

• 10/2/2016

Very nice cookie with a great texture - crunchy/crispy outside, soft inside. Also has a hint of saltiness, which I like, giving them a bit of a sweet 'n salty flavour akin to salted caramel. I made a couple tweaks: I didn't have enough butter, so used 50% vegetable oil. I also added a handful of dark chocolate chips, and a handful of walnut pieces.

• isbee

• Toronto, ON

• 5/5/2016

A simple recipe yielding excellent results. I will keep this as my staple. Thanks!

• lilypetals

• Toronto, ON

• 11/23/2015

Very mediocre cookie. Disappointing.

• patrnfa

• New Jersey

• 9/8/2015

I made a mistake! Ignore my review below. I had a brain fart and grabbed baking powder instead of baking soda. However, I still wanted a recipe with more brown sugar. But potato potato, I screwed up

• amslivk

• chicago

• 1/12/2015

I wasn't happy with this cookie. It spread out a lot. Oh well. I also followed the recipe unlike most people.

• amslivk

• chicago

• 1/9/2015