Chewy Oatmeal Cookies

Ingredients

• 8 tbsp Unsalted butter, softened
• 2 tbsp Canola oil
• ¾ cup Brown sugar
• ¼ cup Granulated sugar
• 1 Eggs (large)
• 2 tsp Vanilla extract
• 1 cup All-purpose flour
• 2 ½ cups Old-fashioned rolled oats
• 1 tsp Baking soda
• 1 ½ tsp Ground cinnamon
• ¾ tsp Kosher salt
• ¾ cup Raisins
• ½ cup Pecans, chopped (optional)

Method

1. Beat the butter, oil and both sugars for 2 full minutes until pale and fluffy. This is where the texture comes from, and 30 seconds is not enough.
2. Beat in the egg and vanilla.
3. Fold in flour, baking soda, cinnamon and salt, then the oats, raisins and pecans. The dough will look barely held together — correct.
4. Chill the dough 30 minutes. Cold dough spreads less and browns better.
5. Scoop golf-ball portions onto lined pans, well apart, and bake at 350°F for 10-12 minutes. Pull them when the centres still look underdone; they set on the pan.
6. Cool on the pan 5 minutes before moving. The chew depends on this.

Notes

✨ The restaurant touch

Flaky salt on top of each cookie before baking.

🧒 For the kids

Scooping and eating a little raw dough is most of the appeal. Use pasteurised eggs if that matters to you.

🌿 From the garden

None.

🥡 Leftovers

5 days in a tin. The dough freezes as scooped balls for 3 months — bake from frozen, adding 2 minutes.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.