Chewy Oatmeal Cookies
These classic oatmeal cookies are soft, chewy, and full of warm, cosy spices like cinnamon and cardamom. With lightly crisp edges and a tender centre, they’re perfect for baking from scratch anytime. Easy to make and totally addictive, these cookies are ideal for snacks, lunchboxes, or sharing with friends and family. You can even add chocolate chips, raisins, or nuts for a fun twist.
Equipment
- Stand Mixer or hand mixer and mixing bowl
- Weighing Scales or measuring cups
- Baking Sheet
- Greaseproof Paper
- Stick Blender
Ingredients
- 270 grams old-fashioned rolled oats 3 cups
- 190 grams plain flour 1 ½ cups
- 55 grams unsalted butter, softened ¼ cup
- 220 grams light brown sugar 1 cup, packed
- 100 grams granulated sugar ½ cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon bicarbonate of soda baking soda
- 1 teaspoon ground cinnamon
- 6 cardamom pods, crushed or ¼ tsp ground cardamom
- Pinch of salt
Instructions
- Prep – Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars – Beat butter, brown sugar, and white sugar until light and fluffy.
- Add eggs & vanilla – Beat in the eggs, then stir in vanilla extract until smooth.
- Mix dry ingredients – In another bowl, whisk together flour, baking soda, cinnamon, cardamom, and a pinch of salt.
- Add dry ingredients & oatmeal – Pulse the oats in a blender until coarsely ground. Fold the oats and flour mixture into the wet ingredients until just combined.
- Shape cookies – Roll dough into 1.5-inch balls and place on baking sheets 2 inches apart. You’ll get around 18-20 cookies depending on how big you make the balls of dough.
- Bake – Bake for 10–12 minutes, until edges are golden but centres are still soft.
- Cool – Let cookies sit on the baking sheet for 5 minutes before transferring to wire racks to cool completely.