Old-Fashioned Chewy Oatmeal Cookies

Mary Anne here. The best batch of oatmeal cookies that I ever made was last summer, when I failed to read the expiration date on my baking powder. The result was a flat, chewy-yet-crisp cookie. But for the purpose of this menu, I decided to prepare the cookies in their intended form and allow our readers to put their own spin on these tasty treats. No matter the season, I can’t think of anything easier to prepare or a more pleasurable indulgence than a hot-from-the-oven, homemade cookie.

These oatmeal cookies freeze well or can be stored in an airtight container for several days, that is if they hang around the kitchen for more than a few hours! The following recipe is my basic, unadorned cookie, but you can add ½-cup of raisins, a ½-cup of chopped nuts, chocolate chips or even pomegranate arils, as I recently did. Shredded coconut is also a good choice and it’ll enhance their chewy texture.

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Old-Fashioned Chewy Oatmeal Cookies
Makes 2 ½ dozen

Notes: If you would like to make these a bit more healthful, you can use whole-wheat flour instead of all-purpose. The cookies will turn out a bit flatter – this is actually how I prefer them – but your kids will never know the difference!

For this recipe you’ll need 2 large cookie sheets and a hand-mixer. If using 2 cookie sheets, set the oven racks at 1/3 and 2/3 from the bottom of the oven and rotate the cookie sheets halfway through the cooking time.

1 stick sweet butter, softened – stock
1 cup packed light brown sugar – stock
2 large eggs, beaten lightly – stock
1 teaspoon vanilla extract – stock
1 Tablespoon water – stock
½ teaspoon baking powder – stock
½ teaspoon cinnamon – stock
1 cup all-purpose flour (or 1 cup whole wheat flour, your cookies will just be a bit flatter, as described in the note above) – stock
3 cups Old-Fashioned oatmeal (rolled oats) – $1.65
Grand Total Assuming Stocked Pantry:  $1.65
Total Per Serving (based on 3 cookies per serving): $0.21 not including the extra 6!

1. Preheat the oven to 350 degrees.

2. Lightly spray 1 or 2 large cookie sheets with Pam.

3. Using a hand-mixer on high speed, cream the softened butter with the brown sugar. Tip: Don’t start beating the butter and sugar on high speed or it will splatter all over the kitchen. Start on low and gradually increase the speed of the beaters.

4. Add the eggs, vanilla, and water to the batter.

5. Using a large wooden spoon, stir in the flour, baking powder and cinnamon, mixing well.

6. Fold in the oatmeal and any of the suggested additions such as raisins.

7. Using a teaspoon (the kind you use for coffee or tea, not measuring) drop a rounded spoonful onto the prepared cookie sheets. Give each drop cookie some space, as they’ll spread during the baking process.

8. Bake for 11 to 13 minutes until the tops are tan but not golden. The bottom edges will be more caramel in color.

9. Transfer and cool on cookie racks. Store in a flat, sealed container or Zip-lock bag.


    • feastonthecheap says

      I agree – chocolate belongs in most anything! Dad loved Pineapple Upside Down Cake, too. I remember your mom and I made him one and I was in charge of whipping the cream. Lesson numero uno – never whip the cream too long — it turned into butter!! I was about 12 at the time, so that’s my excuse :) Never made that mistake again! ( and if I recall correctly, that was our only pint of cream. oops.) xoxo

  1. julz says

    I am soooo grateful for this recipe! Have been wanting a chunky/chewy cookie script for a long time. For me, if it ain’t chewy it ain’t a cookie–it’s a cracker. Our tongues, teeth and taste buds seem to be so picky, so opinionated, and so tough to please.

    • feastonthecheap says

      Hey, Julz. And you don’t even need the excuse of yet another snow storm! Hope you’re enjoying that balmy weather out west! Let us know what you add to our cookies. M & M :-)

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