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It’s better to eat oatmeal cookies as soon as they come out of the oven. Because most cookies aren’t eaten right away, they need a place to live. Keeping them in a cool, dry place will keep their texture, moisture, and flavour intact. When not in use, they may be refrigerated for up to a month or frozen for up to a year.
Simple Oatmeal cookies should be kept apart from other cookies in a separate container or bag. Cookies may be made with various distinct flavours if they are mixed together. If drier or moister cookies are kept next to them, their moisture levels may likewise fluctuate.
Other tips will be discussed as well. Let’s first have a look at how you can make it yourself.
No two bakers are the same for simple oatmeal cookies and brownies. Some want them chewy, while others prefer them crisp; some like them overbaked, while others prefer them underbaked; yet others prefer them plain and unadorned.
Here are the ingredients you’ll need to make chewy oat cookies.
- Oats. Get back to basics.
- Sugar. We use a mixture of white and light brown granules. With the aid of brown sugar, these cookies can retain their softness.
- Butter. Begin by softening up. Unsalted butter is preferred, although salted butter can be used in a pinch.
- Eggs. It’s a 2×2. Eggs should be kept at room temperature.
- Extraction of vanilla from the seed pod.
- Flour. All-purpose. Self-rising flour may raise a lot of eyebrows when it comes to cookie recipes, but we don’t advocate it if you haven’t tried it before. Baking powder and salt, both absent from this recipe, are ingredients in self-rising.
- Corn starch. This may quickly become a go-to component for your next batch of simple oatmeal cookies. It gives them a lovely, chewy, and soft texture without making them too cakey.
- Soda dissolved in water.
- Cinnamon powder. If you’re allergic to cinnamon, you may omit it, although the flavour of these oatmeal cookies would be diminished without it.
- Salt. It’s all about the taste!
Oatmeal cookie recipe instructions
Oatmeal cookies are easy to make with this recipe.
- Butter and sugar should be creamed together. Stir in vanilla extract and eggs. In order to properly cream the butter, we recommend using a stand mixer or an electric mixer.
- Whisk together the dry ingredients in a separate basin before combining with the wet (except for the oats).
- Stir the dry ingredients into the liquids in a slow, steady stream until well-combined. At this stage, you may add the oats and any additional ingredients you like.
- Cover and refrigerate the dough in the refrigerator for at least 30 minutes (the cookie dough may be made up to 5 days in advance and stored in the fridge).
- Bake until the sides are just beginning to turn golden brown, using rounded 1 12 Tablespoon scoops on a baking sheet lined with parchment paper.
- Serve your soft and delicious, simple oatmeal cookies!
What Is the Best Way to Store Them?
- At room temperature, keep them in a well-sealed, air-tight container.
- Bread is an excellent addition to the container. Avoid placing it directly on cookies since this might make them mushy.
Try this recipe at home for perfectly baked and healthy oatmeal cookies. If you want a quick bite, you may even shop these delicious oats cookies at The Naked Bar.