Chewy oatmeal cookies are the bomb for a quick snack or Saturday night movie marathons. It’s easy to make, and it’s easy to store. Plus, it appeals mostly to everyone, even the little ones in the family. There are also different varieties of cookies that you can try making at home. In this article, I will teach you how to make chewy oatmeal cookies. I’ll also give you some tips on how to make them crunchy and healthier.
How To Make Chewy Oatmeal Cookies
If you enjoy a chewy oatmeal cookie or a peanut butter cookie, this tutorial on how to make chewy oatmeal cookies is just the right what you are looking for. Its ingredients are easy to find. You can check out online stores for this one, or you can go to your local supermarket to find them.
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- Two large eggs
- One tablespoon molasses
- Two teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups quick-cooking oats
- 1-1/2 teaspoons baking soda
- One teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup each raisin and chopped pecans
- 1 cup semisweet chocolate chips
Instructions on How to Make Chewy Oatmeal Cookies:
- Mix the butter and sugars in a large mixing bowl till smooth and creamy. In a separate bowl, whisk together the eggs, molasses, and vanilla extract.
- Mix the flour, oats, baking soda, cinnamon, and salt in a mixing bowl; slowly apply the creamed butter and sugar and thoroughly mix. Add the raisins, pecans, and chocolate chips as desired.
- Slip by tablespoons onto greased cookie sheet, 2 inches separated—Preheat oven to 350°F and bake for 9 minutes, or until golden brown. Allow cooling for three minutes on pans before transferring to wire racks.
- 103 calories
- 3g saturated fat
- 15mg cholesterol
- 77mg sodium
- 16g carbohydrate
- 1g fiber
- 1g protein
What Is the Right Kind of Oats for Chewy Oatmeal Cookies
The best oats for baking cookies are the old-fashioned instant oats. Chewy and earthy oats have a smooth, distinct flavor. It’s easy to work with and would assure you that your cookies are thoroughly cooked and safe to eat. However, any type of oatmeal can work for this ingredient.
If you end up making dry, gritty cookies, it’s mainly due to overmixing and not the type of oatmeal. Stir the mixture at a low speed, or hand-mix the ingredients with a spatula or wooden spoon until thoroughly mixed. Also, don’t use shortening if it’s your first time baking. It can mess up your cookies and make them dry and hard to chew. It takes a bit of time to master how to make chewy oatmeal cookies without the notes, but you’ll eventually get there.
Factors To Consider When Baking Chewy Cookie
Chewy cookies are mostly about moisture levels. Dense, crunchy cookies have higher moisture content in the mixture. Other pastries and bakeries prefer precise baking methods because they play a crucial role in achieving the best chewy oatmeal cookies.
- Substitute Ingredients. Depending on your approach, you can add or substitute ingredients. Who says you have to cook from scratch while making cookies? You can use cookie mixes from the grocery store and add raisins or chocolate chips for a more fun version. Don’t be afraid to experiment with your mixes.
- Brown Sugar. Some cookie recipes call for some kind of sugar substitute. If you’re a little health-conscious, you can use brown sugar instead of white sugar. After all, brown sugar generates more moisture. Consider trying to replace one-to-one ratio of brown sugar with white sugar. You can also try using coconut sugar, just for the fun of it.
- Molasses and Honey. A couple of drops of molasses can also make your cookies more damp and chewy. If you accidentally use more than a spoonful, your cookies will become very sweet and gloopy. It just takes a tablespoon to get the job done. Honey is a good substitute for molasses if you don’t like the heavy taste.
- Egg Yolks. You need a few eggs in most baking recipes. You may consider using only the yolk in your baked goods. It provides a creamy bite to your cookies. In addition, egg yolks contain more fats than egg whites, which keeps your baked goods soft and chewy.
- Baking Powder. You can substitute baking powder for baking soda. Since the powder is so far further volatile, it will prevent your cookie from expanding as much. Also, keep in mind that the smaller your treats are, the less humidity they will contain. That’s why baking powder makes a tad of difference.
- Rest The Dough. Resting the cookie dough in the refrigerator for a couple of hours is a key baker’s tip. Place it for about an hour to allow some moisture to dissipate and the sugar to rise, keeping your treats chewy. The longer it’s set to rest, the chewier your baked goods will be. Just make sure that it’s in a sealed container before you store them in to make sure that they won’t be contaminated with other smells and flavors.
This oatmeal cookie recipe produces cookies with a rich buttery taste and a variety of textures to enjoy. Your experiences with flour, salt, and granulated sugar, as well as your oven’s temperature, affect the result of your baked goods. It can be overwhelming at first, but soon, you may even find yourself thinking of setting up a bakery business or a restaurant. Who knows, this article on how to make chewy oatmeal cookies may be the first stepping stone on your baking success. Read other cookie recipes here.