These are the best chewy oatmeal cookies with lots of oats, browned butter, toffee bits, and cinnamon. Beyond delicious.
To be honest, I’ve never been a fan of old fashioned oatmeal cookies.
Number one, I typically like cookies that involve chocolate. Number two, I like my cookies to be moist on the inside and crispy on the outside. In the past, I’ve found oatmeal cookies to be dry, and too crunchy….
…Until, I made this recipe. The difference is in the abundance of oats and extra pops of flavor you do not normally experience with oatmeal cookies.
The browned butter and cinnamon in this recipe create a depth of flavor that mixed with old fashioned oats is a treat to behold.
The quaker oatmeal cookies recipe, I’ve always found to be missing a spark. The browned butter, concentration of oats, and cinnamon in this recipe is apparently the spark I was looking for.
These soft cookies are chewy and crispy at the same time.
They are also LOADED with three cups of oats. The oats to dough ratio is quite a bit higher in these cookies than other recipes I’ve tried.
Tips:
1. Only use old fashioned rolled oats. DO NOT use the quick cooking oats. I had been making this mistake in my simple oatmeal cookies in the past. The old fashioned rolled are definitely the way to go. They maintain their thick texture better than the quick cooking. This really pumps up the flavor as well.
2. You can add a half cup raisins, semi sweet chocolate chips, or toffee bits to the batter. I used the Heath brand “bits of brickle”, and it worked great. That extra crunchy toffee flavor was fabulous.
Which oatmeal is best for cookies?
There are two types of oats used in cooking: whole oats and quick cooking oats. Whole oats provide a recipe with a chewy, nutty texture and flavor while quick cook oats provide a softer, moister cookie. These oatmeal cookie were made with whole oats – we love the nuttier texture and taste.
Are oatmeal cookies good for you?
Oats contain two types of carbohydrates: complex carbohydrates and dietary fiber. Both types provide slow burning energy which can help keep you full for hours and prevent a spike in your blood sugar level. While this is good, a typical oatmeal cookie only contains about 1 gram of dietary fiber, far less than the recommended 25 grams per day for an adult.
The best news, is that these are easy cookies to whip up and treat your friends and family.
Hope you enjoy them too!!
You might also like:
Oatmeal Chocolate Chip Cookies
Hazelnut Chocolate Chunk Cookies
SAVE THESE OATMEAL COOKIES TO YOUR “DESSERT” PINTEREST BOARD!
And, let’s be friends on Pinterest! I’m pinning delicious recipes all the time.
Oatmeal Cookies
These are the best chewy oatmeal cookies with lots of oats, browned butter, toffee bits, and cinnamon. Beyond delicious.
Ingredients
- 1 cup all purpose flour
- 3/4 tsp kosher salt
- 1/2 tsp baking soda
- 4 tbsp unsalted butter
- 1/4 tsp ground cinnamon
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 3 cups old fashioned rolled oats
- 1/2 cup semi sweet chocolate chips or raisins or Heath bits of brickle
Instructions
Adjust oven rack to center position and preheat to 375 degrees. Line two baking sheets with parchment paper.
In a small bowl, whisk together the flour, salt, and baking soda.
Make your browned butter. In small skillet, melt butter on medium high heat, until it starts to foam and produces small brown bits. Stir with a wooden spoon to check for browned bits. This should take about 2 minutes or less.
Pour the butter into a large heatproof mixing bowl. Be sure to use your wooden spoon to scrape out all of the brown bits into your mixing bowl. This will give your cookies that yummy toasty taste.
Add brown sugar, granulated sugar, and oil to bowl and whisk to combine. Add egg, yolk, and vanilla, and whisk until smooth.
Pour dry mix into mixing bowl. Using large spatula or wooden spoon, stir dry ingredients into wet, until fully combined. Stir in oats and any additions you'd like to add. We add toffee bits.
Using a 3 tablespoon scooper, scoop out cookies and place on prepared baking sheets. To flatten cookies, use your wet palm to press down on the cookies.
Cook in preheated oven for 8-10 minutes, until gold brown on top. You'll want the middle to still be a bit soft, but not wet. Let cookies cool in pan for 5 minutes, then, with a large spatula, transfer to a wire rack for further cooling. Enjoy!! Store in airtight container.
Recipe Notes
Adapted from Cook's Illustrated
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