Next time you deserve a cookie, make sure it’s one or five of these Out of this World Chewy Oatmeal Cookies.
These cookies don’t give off any “I’m AMAZING” vibes from their appearance. As far as cookies go, they are quite average looking, but take a bite and BOOM BABY, there’s a party in your mouth.
My friend Allison brought some of these back to our college apartment one week after being home for the weekend. After tasting one I begged for the recipe and her mom gave it to me. I can’t believe I haven’t shared these yet. They’re so dang good!
We love these Out of this World Chewy Oatmeal Cookies so much we always double the recipe and keep them in the freezer to pull out for kids’ lunches. Sometimes they don’t last too long in there because I always find myself sneaking them during nap time or when the kids are in bed for the night because even frozen they are freaking delicious and have an amazing chewy texture that I just can’t get enough.
You don’t have to use coconut oil as part of the butter or shortening in this recipe, but I totally recommend that do. It adds just a hint of coconut to the flavor of the cookies, making them extra amazing.
I like to use half quick oats half regular oats for the oatmeal. If I don’t have quick oats I use all regular and pulse them in my blender or food processor a few times.
These cookies are the Chewiest, most delicious oatmeal cookies I have ever had. They are sweet with the perfect balance of salty, nuttiness. Every time I make them for people I am asked for the recipe. You’re going to love them as much as me. I just know it!
More great after school snacks
- ½ cup butter, softened
- ½ cup shortening or coconut oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1½ cups flour
- 3 cups oatmeal, I like to use half quick oats half regular oats or put all three cups of regular oats into the food processor for a few pulses to break them into smaller pieces.
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup chopped nuts, walnuts are our favorite to use in this recipe.
- Preheat oven to 350 degrees
- Cream together, butter, shortening or coconut oil, granulated sugar, brown sugar, eggs and vanilla until nice and fluffy. 2-3 minutes
- Add flour, oatmeal, salt, baking soda, and baking powder, mix well add nuts and mix until evenly distributed..
- Using a cookie scoop, place dough balls 2 inches apart on a large cookie sheet and bake at 350 degrees for 10-12 minutes
OMG these cookies were amazing! And you were right about the coconut oil–just a background hint of coconut that makes this better than your average oatmeal cookie. My husband likes a full cookie jar and his favorite is always oatmeal cookies. I must admit I have gotten tired of the same old recipe. Not true with this gem; I may have eaten more of these than he did!
These will be in our regular rotation with your Awesome Double Chocolate Cookies.
I am so happy to hear this Barbara, I feel like this recipe is so under-rated and needs it’s chance to shine. So glad you found it and love it as much as I do.
Can I use monk fruit in place of the sugar
Hi Mary, I have never tried that but it is worth a shot if you have successfully used it to replace sugar in other baked recipes.
Ugh….I would consider myself a seasoned baker… what did I do wrong? I have one big cookie on baking sheet 😫 in oven now….
I will chill the 2nd sheet…🙏🏻🙏🏻before baking…
hmm, that is strange. I make these all the time and haven’t had that happen. Which type of oatmeal did you use? all old-fashioned or half and half? Did you use all butter or did you do half shortening?
Does this work with raisens added?
I’ve never added raisins, but I can’t imagine it going wrong. These cookies are so good and if you like raisins, I bet they taste awesome in them!