Can I use quick oats instead of old-fashioned rolled oats?

Yes. An equal amount of instant oats can be substituted for the old-fashioned oats. The cookies will have a slightly less distinctively oat-textured crumb and a somewhat more uniform and finer texture throughout. Both versions are delicious with only a slight difference in the oat character of each bite.

How do I keep oatmeal cookies chewy for the full storage period?

Underbake the cookies slightly by removing them from the oven when the edges look just barely set and the centers still appear slightly underdone. Store in an airtight container to prevent air exposure. Adding a slice of bread to the container helps maintain moisture in the cookies throughout storage.

Is the 30-minute chilling step mandatory?

No but it is strongly recommended. Chilled dough produces noticeably thicker and chewier cookies because the cold fat spreads more slowly in the oven, giving the cookie structure more time to set before the spread becomes excessive. Unchilled dough still produces delicious cookies but they will be slightly thinner and less dramatically chewy than the chilled version.

Oatmeal Cookies Easy Soft Chewy Bakery Style Classic Recipe

Name: Oatmeal Cookies The Most Soft and Chewy Bakery Style Classic You Will Ever Bake
Prep time: 20 min
Cook time: 12 min
Total time: PT-497481H10M10S
Cuisine: American
Ingredients: 1 cup 226g Unsalted Butter softened; 1 cup 200g Light Brown Sugar firmly packed; 1/2 cup 100g Granulated Sugar; 2 large Eggs room temperature; 1 1/2 tsp Pure Vanilla Extract; 1 3/4 cup 215g All-Purpose Flour; 2 tsp Cornstarch; 1 tsp Baking Soda; 3/4 tsp Salt; 3/4 tsp Ground Cinnamon; 3 cups 285g Old-Fashioned Rolled Oats; 1 1/2 cups Chocolate Chips Chopped Nuts or Raisins optional

Description

The most soft and chewy bakery style Oatmeal Cookies made with unsalted butter brown and granulated sugar eggs vanilla old-fashioned oats cinnamon and the secret ingredient cornstarch for extraordinary softness chilled 30 minutes before baking until the edges are golden and the centers just set. A completely perfect and reliable classic oatmeal cookie recipe.

Ingredients

Scale

1 cup 226g Unsalted Butter softened

1 cup 200g Light Brown Sugar firmly packed

1/2 cup 100g Granulated Sugar

2 large Eggs room temperature

1 1/2 tsp Pure Vanilla Extract

1 3/4 cup 215g All-Purpose Flour

2 tsp Cornstarch

1 tsp Baking Soda

3/4 tsp Salt

3/4 tsp Ground Cinnamon

3 cups 285g Old-Fashioned Rolled Oats

1 1/2 cups Chocolate Chips Chopped Nuts or Raisins optional

Instructions

1. Beat softened butter in stand mixer 30 seconds until smooth.

2. Add packed brown sugar and granulated sugar. Beat until light fluffy and increased in volume. Scrape bowl.

3. Add eggs one at a time beating between each. Stir in vanilla.

4. Whisk flour, cornstarch, baking soda, salt, and cinnamon in separate bowl.

5. Gradually add flour mixture to butter mixture. Stir until completely combined.

6. Gradually stir in oats until combined.

7. Stir in optional mix-ins if using.

8. Cover tightly and refrigerate at least 30 minutes and up to 3 days.

9. Preheat oven to 375°F. Line baking sheets with parchment.

10. Drop rounded 2-tbsp balls 2 inches apart. Optionally roll smooth between palms.

11. Bake 10 to 12 minutes until edges slightly browned. Centers may look underdone.

12. Cool completely on cookie sheet before serving.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

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

Keywords: oatmeal cookies, soft chewy oatmeal cookies recipe, bakery style oatmeal cookies with cornstarch, best classic oatmeal cookie recipe