{"id":31488,"date":"2021-11-12T14:02:19","date_gmt":"2021-11-12T12:02:19","guid":{"rendered":"https:\/\/www.oogio.net\/?p=31488"},"modified":"2022-01-15T08:42:17","modified_gmt":"2022-01-15T06:42:17","slug":"soft-and-chewy-oatmeal-cookies","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/soft-and-chewy-oatmeal-cookies\/","title":{"rendered":"Soft and Chewy Oatmeal Cookies"},"content":{"rendered":"

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\u2019t resist a huge oatmeal cookie when I see one.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Looking for more cookie recipe? Try these:<\/strong> Vegan tahini chocolate chip cookies<\/a> | Chocolate Chip Granola Cookies with Almonds<\/a> | Hazelnut Cookies with Coffee and Chocolate<\/a> | Double Chocolate Chip Cookies<\/a><\/p>\n

\"Soft

Soft and Chewy Oatmeal Cookies | Photo: Natalie Levin<\/p><\/div>\n

<\/p>\n

\n

Soft and Chewy Oatmeal Cookies<\/h2>\n

\n

\n\t\t\t<\/div>\n
\n

For the cookie dough:<\/h4>\n
    \n
  • 100 grams soft butter<\/li>\n
  • 100 grams 1\/2 cup light brown sugar<\/li>\n
  • 20 grams 1 tablespoon honey<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n
  • \u00bd a teaspoon of salt<\/li>\n
  • 1 large egg<\/li>\n
  • 100 grams 3\/4 cup all-purpose flour (see notes for gluten-free version)<\/li>\n
  • 120 grams of whole oats (see notes for gluten-free version)<\/li>\n
  • \u00bd teaspoon baking soda<\/li>\n
  • 75 grams finely chopped pecans<\/li>\n
  • 30 grams of sesame seeds<\/li>\n
  • 30 grams of sunflower seeds<\/li>\n<\/ul>\n

    For decoration:<\/h4>\n
      \n
    • Pecan halves<\/li>\n<\/ul><\/div>\n
      \n
        \n
      1. Preheat oven to 180 Celsius degrees and line an oven pan with baking paper.<\/li>\n
      2. 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.<\/li>\n
      3. Scrape the sides of the bowl with a spatula to bring the mixture to the center of the bowl and add in the egg.<\/li>\n
      4. Mix with the egg until it is absorbed into the mixture.<\/li>\n
      5. Scrape the sides of the bowl again and add in flour, oats, baking soda, pecans, sesame seeds and sunflower seeds.<\/li>\n
      6. Mix on low speed until the dry ingredients are absorbed into the mixture and a uniform cookie dough is obtained.<\/li>\n
      7. Form large balls and place at intervals on the baking pan.<\/li>\n
      8. Flatten the cookies a bit with the palm of your hand and garnish with halved pecans.<\/li>\n
      9. 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.<\/li>\n
      10. Cool completely and serve.<\/li>\n<\/ol><\/div>\n
        \n
          \n
        • The cookies are kept in an airtight container for up to a week.<\/li>\n
        • The cookies can be frozen for up to two months.<\/li>\n
        • Instead of pecans you can use any other type of nuts.<\/li>\n
        • If you do not like sesame or sunflower seeds – you can omit.<\/li>\n
        • Instead of honey, you can use the same amount of date syrup or maple.<\/li>\n
        • 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.<\/li>\n
        • 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.<\/li>\n
        • Whole or instant oats can be used.<\/li>\n<\/ul><\/div>\n
          \n\t\t\t<\/div>\n<\/div>\n

          <\/p>\n

          \"Soft

          Soft and Chewy Oatmeal Cookies | Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"

          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\u2019t resist a huge oatmeal cookie when I see one. In the past, I used to […]<\/p>\n","protected":false},"author":2,"featured_media":37516,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1591,1593,1557,1589],"tags":[1965,4755],"yoast_head":"\nSoft and Chewy Oatmeal Cookies | Lil' Cookie<\/title>\n<meta name=\"description\" content=\"These soft and chewy oatmeal cookies are easy to make, delicious and perfect with a cup of coffee. 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