I just love oatmeal cookies, and got hooked on them over the past few months. I make them almost on a weekly basis, changing the additions and flavors every single time. Oatmeal cookies are simply great and I just can’t resist a huge oatmeal cookie when I see one.
In the past, I used to make small oatmeal cookies, so they got a crunchy texture. However, more recently I fell in love with the texture of soft oatmeal cookies; so I started making them bigger. I love the chewy texture they get and the fat they stay soft once cooled.
These soft and chewy oatmeal cookies are so easy to make. Note that you only get 8 pieces with this recipe thanks to the fact they are large. Make sure not to over-bake them – as you will miss the chewy texture and they will harden too much after baking.
Looking for more cookie recipe? Try these: Vegan tahini chocolate chip cookies | Chocolate Chip Granola Cookies with Almonds | Hazelnut Cookies with Coffee and Chocolate | Double Chocolate Chip Cookies
Soft and Chewy Oatmeal Cookies
For the cookie dough:
- 100 grams soft butter
- 100 grams 1/2 cup light brown sugar
- 20 grams 1 tablespoon honey
- 1 teaspoon vanilla extract
- ½ a teaspoon of salt
- 1 large egg
- 100 grams 3/4 cup all-purpose flour (see notes for gluten-free version)
- 120 grams of whole oats (see notes for gluten-free version)
- ½ teaspoon baking soda
- 75 grams finely chopped pecans
- 30 grams of sesame seeds
- 30 grams of sunflower seeds
- Pecan halves
- Preheat oven to 180 Celsius degrees and line an oven pan with baking paper.
- In a mixer bowl with a paddle attachment put butter, sugar, honey, vanilla and salt and mix on high speed until a creamy mixture is obtained.
- Scrape the sides of the bowl with a spatula to bring the mixture to the center of the bowl and add in the egg.
- Mix with the egg until it is absorbed into the mixture.
- Scrape the sides of the bowl again and add in flour, oats, baking soda, pecans, sesame seeds and sunflower seeds.
- Mix on low speed until the dry ingredients are absorbed into the mixture and a uniform cookie dough is obtained.
- Form large balls and place at intervals on the baking pan.
- Flatten the cookies a bit with the palm of your hand and garnish with halved pecans.
- Bake the cookies for 10-15 minutes or until golden. The cookies should be set to the touch at the edges, but soft in the center.
- Cool completely and serve.
- The cookies are kept in an airtight container for up to a week.
- The cookies can be frozen for up to two months.
- Instead of pecans you can use any other type of nuts.
- If you do not like sesame or sunflower seeds – you can omit.
- Instead of honey, you can use the same amount of date syrup or maple.
- Gluten-free version: Use gluten free flour mix in the same amount instead of all-purpose flour. In addition, make sure to use gluten-free oats.
- Dairy free version: Use began butter in the same amount instead of butter. You can also use 80 grams of coconut oil instead of butter.
- Whole or instant oats can be used.