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.