While most enjoy old-fashioned oatmeal cookies, I found myself on a quest to find the best oatmeal cookie recipe I could when I decided I want to share a recipe for them here. Mission accomplished because these simple oatmeal cookies will knock your socks off.
Quaker Oatmeal Cookies Recipe
Truth be told, I wasn’t always the biggest fan of oatmeal cookies. As a kid, I was a bit disappointed to find raisins in my cookies rather than chocolate chips. Can you blame a gal?
It wasn’t until I was older that I truly appreciated a good chewy oatmeal cookie recipe and the warm nutty flavor of the oats that went into it.
When I first started baking them, I used the Quaker oatmeal cookies recipe thinking that if anyone knew how to make a good oatmeal cookie, it had to be Mr. Quaker himself, right?
Well, the Quaker recipe was fine, but at the end of the day, it made me feel like if I was making a decision to bake chocolate chip cookies or oatmeal cookies, the chocolate chip would win hands-down each time.
I didn’t discover this easy oatmeal cookie recipe until I came across a fellow pastry enthusiast’s blog (Butter and Brioche), where she had posted this recipe.
Best Chewy Oatmeal Cookies
Let’s be real here. While many love chewy and soft oatmeal cookies, there are a good handful who still find oatmeal cookies boring. To them, it’s like, who picks oats over chocolate chips?
It’s why those people will convert a Quaker recipe into oatmeal chocolate chip cookies in order to satisfy their real cookie monster cravings. I totally understand because I was so that person.
But I’m telling you, when I say this is the best oatmeal cookie recipe, I mean it. These cookies are incredible!
Most Flavorful Oatmeal Cookies
Not only are these oatmeal cookies chewy and soft, they’ve got fantastic flavor.
The chopped pecans in this recipe elevate not only the crisp exterior of this cookie, but truly enhance the nuttiness of the oats. The brown sugar helps tenderize the cookie for that irresistible chewy texture and works with the ground cinnamon to deliver a warm, cozy flavor that sums up everything good baking is all about.
Now, when I think about whether I want to make this oatmeal cookie recipe or chocolate chip cookies, it’s not a quick choice of chocolate chip. In fact, these oatmeal cookies have won more than a round or two in that competition!
Tips for the Best Oatmeal Cookies
- Cream that butter and sugar well. When you’re making any cookie recipe, you want to make sure you cream your butter and sugar really well to give your cookies good structure.
- Use more brown sugar than granulated sugar. While both types of sugar sweeten your cookie dough, the higher ratio of brown sugar is what really gives your cookies that soft and chewy interior, while the white sugar contributes to the crispness of the exterior.
- Use chopped pecans (or walnuts) to add texture and enhance the nutty flavor of the oats. You will love them in your oatmeal cookies!
- Make sure to allow your oatmeal cookie dough to rest for a little bit before you scoop it out onto a baking sheet. A good 10 minutes will allow the oats to absorb some of the moisture in the cookie dough and make it easier to handle when you’re rolling it into cookie dough balls.
- Let the cookies continue “baking” once they come out of the oven by giving them the full 5 minutes to rest on the baking sheet. This is a great trick for any cookie recipe to get cookies perfectly baked through without over-baking them by leaving them in the oven too long.
- 2/3 cup unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tbsp vanilla extract
- 1 tsp apple cider vinegar , optional - see note
- 1 cup all-purpose flour
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups old-fashioned oats
- 1/2 cup chopped pecans
- Preheat an oven to 350° F. Line a baking tray with parchment paper or a silicon mat.
- Beat the butter and sugars together until creamy and fluffy. Add in the egg, vanilla extract, and vinegar; mix to combine.
- In a separate bowl, combine the flour, oats, salt, cinnamon, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and mix everything together to form a dough.
- ￼Stir the chopped pecans into the dough until distributed throughout. Let the dough rest in the bowl for 10 minutes - this will allow the oats to absorb some of the moisture in the dough and make it easier to handle.
- Scoop about 2 heaping tablespoons of the dough into your palms and form a ball; place on the baking sheet. Repeat with the rest of the dough (about 8 cookie dough balls spread out on your baking sheet), then bake the cookies for 12 minutes.
- Let cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
The apple cider vinegar works with the baking soda to help give some lift to these cookies. You can substitute it with white wine vinegar or simply leave it out if you don't have it. Thanks to the baking powder in this recipe, you also get some extra lifting powder to help plump up the oatmeal cookies, which traditionally bake a bit flatter than other types of cookies.
recipe adapted from Butter & Brioche
Nutrition Information:Yield: 22 Serving Size: 22 Servings
Amount Per Serving: Calories: 176