Chewy Oatmeal Cookies

Deliciously chewy and flavorful oatmeal cookies!

Hey everyone! It’s Chelsea back from Chelsea’s Messy Apron! I thought I’d sneak in one last cookie recipe before everyone is ready to get back to more fruits, veggies, and whole grains! These cookies are my family’s FAVORITE oatmeal cookie. They are so flavorful, have a wonderful texture, and best of all they are soft & chewy! No hard oatmeal cookies here 🙂

Tips to make the BEST Oatmeal Cookies:

Correctly measure the flour: If you press a measuring cup into a bag of flour you will pack in way too much flour (which will result in cake-like cookies with the wrong texture). To properly measure your flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a butter knife to level the measuring cup at the top. You’ll have a perfect flour measurement now! Use room temperature eggs: This ensures the eggs disperse more evenly into the batter giving these cookies a lighter texture (the eggs trap air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to do this. Otherwise, pull the eggs out of the refrigerator about 30 minutes before use. Use REAL butter and beat it with the sugar: Butter gives these cookies body, texture, and flavor. By beating it with the sugars at the start you’re fluffing up the butter with air which gives these cookies that perfect foundation for a great texture. Slightly under-bake: if you over bake these cookies you’ll lose the awesome soft and chewy texture and you’ll get a hard and crisp oatmeal cookie instead. Watch them careful and as soon as the tops are no longer glossy, pull them out!

Enjoy!

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.