These cookies are chewy because they come out of the oven while the middles still look slightly underdone. They firm up on the tray. Left in until they look fully set, they turn dry.
Jason uses rolled oats, not instant oats. Instant oats disappear into the dough and the cookie loses its texture.
Ingredients
- 115 g butter, softened
- 140 g brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 120 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 150 g rolled oats
Steps
- Heat the oven to 180 C (350 F). Line two trays with baking paper.
- Stir the butter and brown sugar until they look even. Mix in the egg and vanilla.
- Add the flour, baking soda, salt, and cinnamon. Stir until combined, then fold in the oats. The dough will feel thick.
- Scoop rounded tablespoons onto the trays, leaving room for them to spread. Bake one tray at a time for 10 to 13 minutes. The edges should be gold and the centers still soft to the eye.
- Leave the cookies on the tray for 5 minutes. They finish setting there. Then move them to a rack.
Jason’s tip: If the cookies are crisp the next day, the oven stayed on too long. Take the next batch out a minute sooner, while the centers still look soft.
This is a home recipe, not medical or nutrition advice. Check allergens, and see the food-safety note for safe cooking temperatures.
Allergens in this recipe: These cookies use oats, wheat flour, butter, brown sugar, and eggs. They contain gluten, milk, and eggs. This is home-cooking information, not medical advice. See the food-safety note.