Chewy Oatmeal Cookies

There’s nothing more disappointing (to those who love chewy cookies) than buying an oatmeal cookie that looks so good in a coffee shop pastry case, only to discover that it’s dry and hard when you finally get to bite into it.

These cookies, however, are nice and soft and chewy, with a bit of crunch from pumpkin seeds, and rich buttery flavour from white chocolate chips. This recipe can easily be changed to suit your taste; add raisins instead of white chocolate chips, walnuts instead of pumpkin seeds, or whatever else you like in your cookies. They are also fast and easy to make when the craving strikes.

Chewy Oatmeal Cookies
Makes 16 cookies

1/2 cup butter, softened (room temperature) – can be salted or unsalted
1/3 cup brown sugar, packed
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
3/4 cup einkorn flour (or regular wheat flour)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups rolled oats (can be old fashioned or quick oats)
1/4 cup hulled pumpkin seeds
1/3 cup white chocolate chips

Preheat oven to 350°F.

Beat together the butter, brown and granulated sugars with a mixer in a large bowl, or in the bowl of stand mixture using the paddle attachment. Blend at medium speed until fluffy and creamy, about two to five minutes. Add the egg and vanilla, and beat again to combine.
Add the oats, flour, baking soda, salt, and mix again, just until combined. Then stir in the white chocolate chips and pumpkin seeds.
Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets, about two inches apart – the cookies spread as they bake. The cookie sheets can also be placed in the fridge for about 15 minutes before baking to stop the cookies from spreading as much.
Bake for about 12 minutes, just until the edges are starting to turn golden; if they cook until the tops are golden, they will become crunchy instead of chewy. Cool for 1 minute on the cookie sheet when you remove them from the oven, and then transfer to a wire rack to cool completely. Store in a sealed container.

*If made exactly as written in the recipe, these cookies are low oxalate per cookie at 4.13mg.

Chewy Oatmeal Cookies

Servings 16 cookies

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3/4 cup einkorn flour, or regular wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups rolled oats, can be old fashioned or quick oats
  • 1/4 cup hulled pumpkin seeds
  • 1/3 cup white chocolate chips

Instructions

  1. Preheat oven to 350°F.
  2. Beat together the butter, brown and granulated sugars with a mixer in a large bowl, or in the bowl of stand mixture using the paddle attachment. Blend at medium speed until fluffy and creamy, about two to five minutes. Add the egg and vanilla, and beat briefly again to combine.

  3. Add the oats, flour, baking soda, salt, and mix again, just until combined. Then stir in the white chocolate chips and pumpkin seeds.
  4. Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets, about two inches apart - the cookies spread as they bake.
  5. The cookie sheets can also be placed in the fridge for about 15 minutes before baking to stop the cookies from spreading as much.
  6. Bake for about 12 minutes, just until the edges are starting to turn golden; if they cook until the tops are golden, they will become crunchy instead of chewy. Cool for 1 minute on the cookie sheet when you remove them from the oven, and then transfer to a wire rack to cool completely. Store in a sealed container.
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