Are oatmeal cookies healthy?

They can be healthier than many cookies since oats add fiber and texture, but the butter and sugar make them an indulgence at heart.

What are the most common mistakes when making oatmeal cookies?

Overbaking is the biggest one. Always pull them out when edges are set but centers still look soft. Skipping the chill time can also make cookies spread too thin.

What is the healthiest cookie you can eat?

Cookies made with whole grains, nuts, and reduced sugar tend to be healthier. Try banana oatmeal cookies with chewy texture for a naturally sweet, wholesome option.

What kind of oatmeal is best for oatmeal cookies?

Old-fashioned rolled oats are ideal because they hold shape and give that perfect chewy bite.

Oatmeal Cookies Recipe – Chewy, Warm & Irresistible

Name: Oatmeal Cookies Recipe – Chewy, Warm & Irresistible
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened (226 g); 1 cup light brown sugar, firmly packed (200 g); ½ cup granulated sugar (100 g); 2 large eggs, room temperature preferred; 1½ teaspoons vanilla extract; 1¾ cups all-purpose flour (215 g); 2 teaspoons cornstarch; 1 teaspoon baking soda; ¾ teaspoon table salt; ¾ teaspoon ground cinnamon; 3 cups old-fashioned rolled oats (285 g); 1½ cups optional add-ins: chocolate chips, chopped nuts, or raisins

Description

Chewy oatmeal cookies with soft centers, crisp edges, and warm cinnamon flavor. Perfect for Christmas baking or anytime you crave comfort.

Ingredients

Scale

1 cup unsalted butter, softened (226 g)

1 cup light brown sugar, firmly packed (200 g)

½ cup granulated sugar (100 g)

2 large eggs, room temperature preferred

1½ teaspoons vanilla extract

1¾ cups all-purpose flour (215 g)

2 teaspoons cornstarch

1 teaspoon baking soda

¾ teaspoon table salt

¾ teaspoon ground cinnamon

3 cups old-fashioned rolled oats (285 g)

1½ cups optional add-ins: chocolate chips, chopped nuts, or raisins

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Instructions

1. Cream the butter for 30 seconds using a mixer until smooth.

2. Add both sugars and beat until light and fluffy.

3. Mix in eggs one at a time, then stir in vanilla extract.

4. In another bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.

5. Gradually add the dry mixture to the wet ingredients and mix just until combined.

6. Fold in oats and any optional add-ins.

7. Cover and chill dough for at least 30 minutes, or up to 3 days.

8. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

9. Drop dough in 2-tablespoon portions spaced 2 inches apart.

10. Bake for 10–12 minutes until edges are golden and centers are soft.

11. Cool completely on the baking sheet before transferring.

Notes

Dark brown sugar can be used instead of light brown sugar for a softer, chewier result.

Instant oats may be substituted 1:1 for rolled oats but will yield a less chewy texture.

If cornstarch is unavailable, replace with an equal amount of flour; cookies will be flatter and less chewy.

Avoid overbaking; remove cookies when edges are set but centers still look slightly underdone.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Christmas Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 13g
Sodium: 138mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 37mg