How to Make the Chewiest Oatmeal Cookies! | LIVESTREAM w/ Anna Olson

Recipe below! Start the year with some comfort baking along with Anna! These easy-to-make cookies smell divine when they’re in the oven, and it’s up to you if you’d rather use chocolate chips or raisins.

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Makes about 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes

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• Ingredients •

10 Tbsp (150 g) unsalted butter, room temperature
1 cup (200 g) packed dark brown sugar
1 Tbsp (18 g) honey or 1 Tbsp (16 g) fancy molasses
1 large egg, room temperature
1 tsp vanilla extract
1 cup (150 g) all-purpose flour
1 Tbsp (8 g) cornstarch
½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon or pumpkin spice blend
½ tsp fine salt
1 ½ cups (150 g) regular rolled oats
1 cup (175 g) chocolate chips or 1 cup (150 g) raisins or dried cranberries

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• Directions •
1. Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper.

2. Cream the butter, brown sugar and honey (or molasses) by hand in a large bowl until smooth. Add the egg and beat well after each addition, then stir in the vanilla. In a separate bowl, stir the flour, cornstarch, baking powder, baking soda, cinnamon and salt together with a fork and add these dry ingredients all at once to the dough, stirring until blended. Add the oats and chocolate chips or raisins and stir until evenly combined.

3. Using a small scoop or two teaspoons, scoop spoonfuls of dough and drop them onto the trays, leaving 2 inches (5 cm) between them. Gently press the cookies down with your palm. Bake the cookies for 8 to 10 minutes, only until you start to see browning at the edge of the cookies. As you pull the trays from the oven, give the pan a little smack on the oven door to deflate the cookies.

4. Cool the cookies on the trays on a cooling rack. The cookies will keep in an airtight container at room temperature for up to 3 days.

Note: The secrets to keeping oatmeal cookies soft in the centre are using cornstarch in the dough and not overbaking them. They may seem exceptionally soft after 8 minutes of baking, but as long as the edges are browned, they will set up once cooled.

Well hello everyone it’s 2024 and the OM live streams are back I thank you for joining me and we are kicking off this year’s live streams with some comfort baking you’ve probably noticed the recipe right below that’s something we always like to include with oam we don’t

Want to keep you guessing through the recipe you can find the full recipe uh right below the window here welcome and today’s recipe I want to get right to it the chewiest oatmeal cookies now not chewiest as in chewy soft and Soggy crispy right around the edges but super

Soft and chewy they’ve got that pull to them in the center full flavor and you know how if you’ve joined my live streams before first I have to say hello to everyone so Bonnie you know you’re getting a batch of these cookies down the street um Mom I know know you’ll be

Watching later and so will Kathy uh I see lots of familiar names coming up on the chat thread Queenie hello Maria you’re everyone is joining me from around the world because we all like cookies now what I’m doing differently with this cheest oatmeal cookie recipe is actually oh I can’t forget to say

Hello to Esme and Lori if you’re watching I’m actually showing you the finished product if you want to switch to the overhead Michael you know how I’ll make the cookies and then because we’re doing this live we don’t want to sit around for X minutes while they bake I baked

Half a batch earlier so you could see them they are cooled but I’m putting the other half of the batch in the oven right now I’ll set the timer so you will see real life how these cookies come out of the oven and then I get to have warm

Chewy oatmeal cookies so I’m going to pop these in now if you’re baking along with me you want to preheat your oven to 375 fahit that’s 190 C and I’m going to set the timer for 8 minutes and that’s a key to oatmeal cookies when they come

Out of the oven they look like they’re slightly undercooked but they will continue to set those oats absorb all that liquid that’s part of the good chewi in an oatmeal cookie so don’t be tempted to over over cook them even if they look a little bit underdone coming out of the

Oven making oatmeal cookies is very similar to making chocolate chip cookies you can think about making them and then all of a sudden 10 minutes later they’re coming out of the oven and they’re easy to make by hand I’ve already softened my butter so 10 tablespoons that’s the same as 150

G I’m seeing notes from all over the world here this is amazing um now I’m I’m going to soften my butter and you know if you’ve watched my w videos before that I like to bake using unsalted butter because the simple reason is that way I’m in charge of the

Salt recipe for recipe depending on the sweetness you want to be able to add more salt if you have a salted butter that you like using and you know it works repeatedly for your recipes then of course you should stick with it but I favor because I do so much baking um I

Favor using unsalted butter I am going to add now my brown sugar and you’ll see in the recipe I’ve asked for dark brown sugar or demera sugar this is demera and you can see it’s a lot softer and wetter than a light brown sugar and it’s that

Little bit of extra moisture that I want to add to this recipe to make these cookies the chewiest hello from Ontario and Jordan and USA and Bramton and Argentina and Mexico I see you all watching thank you for saying hello in the thread if you have any baking

Questions do let me know now if you’ve seen my chocolate chip cookie recipe and I know a lot of you have you know I add corn starch to help keep the cookie nice and soft I add to my oatmeal cookie recipe and I do add the cornstarch but

When I’m beating in the sugar I add a tablespoon of honey or you can use fancy glasses and that is simply sugar in a liquid form and that really does help contri contribute to the chewi in the center of these oatmeal cookies so now I’ll just take a second and blend this

In by hand until it’s all looks alike and this creaming method this beading of the butter and sugar together helps build structure and stability in in the cookies because I’m adding actually a whole lot of Oats I like really oaty oatmeal cookies but when you have less

Flour the cookies can fall apart so this step of without being so technical smooshing the butter and brown sugar together really builds that structure and you’ll see the brown sugar almost takes on a lighter color and I see that that darker bit is actually my honey so

I want to make sure that gets smoothed into the mixture too oh Maria great question can you use Golden trial yes 100% it’s just that and it’s okay if you don’t even measure the tablespoon if it’s a little more or less than 15 mil a tablespoon in there you’re

Going to be absolutely fine that’s what’s giving that um that sort of stickiness in the center and Emily you’re asking why aren’t your cookies spreading um that could be a couple of things you want to make sure your Butter’s soft if it’s a recipe that’s baked where the Cookie doesn’t chill

Before it’s baked you want to make sure your butter is nice and soft make sure you are adding the right amount of sugar and when it comes time to add the flour don’t over mix it too much this cookie recipe because I had so many oats and it

Gives the dough the batter a lot of body I actually press down the cookies a little bit before I put them in the oven so maybe that would help your cookie baking and promote spread the other reason check your oven make sure your oven’s at the right temperature um Marie’s asking a good

Question while I add my single egg and teaspoon of vanilla I’m going to ask answer Maria’s question about why do some recipes call for a combination of white or brown sugar like my chocolate chip cookies I use both and the reason is for that combination of of the batter

Color maybe I don’t want it to be as dark as say this oatmeal cookie um and then the brown sugar is there for some moisture and additionally a bit of a caramel flavor so I hope that answers your question and you’ll find some cake recipes or loaf cakes like a banana

Bread calls for a combination of white and brown sugar for that very same reason oh and Lisa you did you applied for the great British Bake Off oh I know if if you made it you you’re not allowed to talk about it they make you sign such serious contracts but my fingers are

Crossed for you Lisa I’m glad you found the strength and confidence um to do it and I wish you the best of luck even and just enjoy the process just enjoy every minute of it okay so now I’ve got everything combined the the egg and the vanilla have been added and you can

See this is nice and smooth now have you ever made a batter before and you find at this point when you add the egg the batter starts looking a little bit curdled if you find that is starting to happen in order to keep your batter holding together take a bit of your

Flour from your measured flour and add a little sprinkle of it not too much just a tablespoon or two and that can help smooth out your batter before you add all your other ingredients at once oh Peter’s asking a question about gluten-free flour do you need to add

More liquid this is for a gluten-free flour brand do you need to add more liquid it’s a tough question because gluten-free flour pre-blended mixes tend to vary um so you’ll have to fiddle with your recipe a bit I do find that those the gluten-free baking Blends work best

With recipes with a a lot of moisture so my instinct is to tell you yes if it’s a drier style of recipe like this you could add just not a lot but a tablespoon or two like a little more honey would add some moisture in liquid I would avoid water but something like

Apple juice something with a little flavor um will allow because the gluten-free Blends especially if they’ve got a rice or a bean flour base that ground Bean or rice has to absorb some moisture to grow and fill its space does that help I hope that helps explain that

A little bit for you Peter I’m going to set this aside for a second take a peek at I did not set the timer I thought I set the timer my cookies I’m just going to take a peek they’re coming along I’m going to put the timer on for 2 minutes

How long have I been talking about 61 okay all right I’ve got 2 minutes set so then it’ll be time to go back to those cookies for an oatmeal cookie a simple cookie if you’ve watched my banana bread live stream and I highly recommend it if you

Want a really good banana bread recipe it is my go-to banana bread do you do you always sift your ingredients if I’m making a cake yes 100% but cookies no you want to get them in the oven pretty quickly but you do want to combine those dry ingredients

Together so I’ve got my flour measured and yes you can even do this on top of your cookie batter Loosely so if you measure your flour right into your mixing bowl then stir everything that’s what I’ll just do just to show you what I mean you know what I mean so I’ve got

The wet ingredients so I’m adding my flour right now on top but before I stir that in I’ll add my one tbspoon of cornstarch that’s that secret like my chocolate chip cookies for this the the reason cornstarch works is it’s hygroscopic it pulls moisture to itself

And holds it and that’s what keeps the center of the cookie soft when you add that little bit of corn starch to back it up I came up with that I figured that out when I was making Pavlova and the only difference between a crispy mering and a soft centered mering is the

Addition of the corn starch and so that’s how I figured it out uh I’ve got a combination just half a teaspoon of baking powder and baking soda whoop most of that went into the bowl let me get a little more of it in there and because I Ed the unsalted

Butter half a teaspoon of salt and then I like to add half a teaspoon of cinnamon or if you like pumpkin pie spice you can add that as well and so I’m now I’m just going to take a fork and just blend those together okay that’s the timer for the cookies

So we’re going to take a quick pause so I can show you these cookies coming out of the oven because this is key too I wanted to show you this when they come out and they spread but not too much you want to give the tray a good smack hot from the

Oven and that will collapse the cookies so then the center kind of condenses becomes thick and that’s the next secret kind of the final secret behind those chewiest oatmeal cookies so let’s set these aside to cool and back to this batter so I just stirred with a fork and

If you’re just joining me now I’m making making the chewiest oatmeal cookies with that little bit of cinnamon or pumpkin spice blend if you want and yes bake it simple imagine these cookies with brown butter and if you wanted to do that you you certainly could you would melt the

Butter brown it in a pan you want to let it cool completely before you um start mixing in your other ingredients and test I would this actually brings up a good point because I know you’re all Keen Bakers and you might want to try this is test a cookie

Because I find sometimes a batter made with melted butter you need to either let it rest for at least an hour or chill it in the fridge um before you scoop and bake it to kind of reset the butter otherwise you could end up with cookies that are a bit too too

Flat um oh Cherry there you are hi I’m so glad you could join us I know you’re up early this morning watching from the Philippines okay now that I’ve stirred in the finely ground dry ingredients the flour the baking powder and spices now I can add the

Oats there we go and I like to use regular rolled oats as opposed to Quick cook or instant because those in the process where the oat grain is steamed and then flattened that’s why oakat grains look like this and uh steel cut oats are steamed not quite as long and

Then cut across which is why they have that coarse meal texture but these are flattened so instant oats are steam longer and then FL so they you only have to add a little bit of water and they don’t need much time where quick cook are steamed a little less than the

Instant and then regular is steamed to the point where they flatten these retain a little more fiber but they also retain their texture in baking and that’s why I favor regular rolled oats in most of my oat recipes and this time of year being winter oh Michael what we eat oatmeal at

Least twice a week I love oats this time of year once you’ve got those oats worked in oh Cherry good question if I brown the butter do I use more to offset the water that will evaporate no it doesn’t I find it doesn’t make that much of a

Difference but that’s a very good question to to ask and Jen is asking a great altitude question if you’re watching from Calgary you are at the point um Calgary Alberta you do need to make adjustments for altitude a little bit I find cookies because they have

Such a short cook time and such a dense batter you need to adjust very little if I would do anything Jen I would reduce your baking powder and baking soda a little bit but nothing else should really have to change uh it’s cakes cakes and breads really take the most

Adjusting so now for your addins at this point anything goes if you want to add toffee bits if you’ve got leftover candies from Christmas or Heaven’s Halloween you could add those raisins are a classic peans are a classic even chocolate chips are a classic I love chocolate with my oatmeal cookies so

That final last addition one cup or 250 mil you can add all dried fruits all nuts all chocolate or I’m doing a 50/50 of chocolate chips and dried cranberry so I like that sweet tart contrast and now I’ll stir this to coat and it smells good because those

Cookies I baked off when we started this live stream are now just cooling right behind me and smell pretty delicious um oh now here’s an interesting question is adding sourdough uh starter discard to your cookie dough yes you can um it does take a slightly different formula to the Cookie Dough

Because what you have is a change of flavor but you have a gluten development that sourd starter has a stretch to it that can affect the texture of your cookies um but I think it would work well especially with an oat cookie because the oats are naturally without

Gluten and they would interrupt that protein bonding so I think you would have good luck there so ultimately my answer is yes yes you could oh chop dates and walnuts Tessy that’s a great call and high from Utah so I’ve already baked off two trays

So I’m just going to scoop one more and get it in the oven these questions you’re asking are fantastic and Ahmad ah Hello nice to see you there and you used I see you used Gula malaka in place of brown sugar in my chocolate cake recipe that is a fantastic

Substitution if you’re not from uh southeast Asia gula malaka is the Delicious coconut sugar and it’s got a beautiful natural brown color and a moisture to it and such a delicious taste it makes me want to go back cuz it has been some time since we’ve been to

Malaysia right yeah yeah 2016 oh 2016 was the last time we were there you’re right I’m using an ice cream scoop to portion the cookies two spoons does the trick but because I add so many oats to this recipe it’s I find it’s not overly sticky and it’s easy to handle if you’re

Just even shaping the cookies with your hands this is one of those great recipes if you don’t want to bake all your cookies now what I like to do is I scoop them in fact that’s what I’ll make use of that now first thing I’ll do

Is lightly flatten this is what I was talking about before to get cookies to start start spreading a little faster if it’s a more dense cookie batter just flatten them a little bit not too much you can put flour on your hand if you want but it this doesn’t really

Stick I might as well get these baking too right Michael this time I will set the timer on eight okay the timer is going but what I like to do with the leftover batter and I will do just that cuz I don’t need so many cookies is I just scoop them onto a

Plate very close together you pop this in the fridge to chill the batter down fully you don’t even need to put them in the freezer in the dish like this just chill them in the fridge for an hour or so then you can pack them up in a

Container um they won’t stick together and then you pull them out as you need them let them thaw on the counter to room temperature it’s these are so small that basically by the time you preheat your oven these will have softened up and you pop them in the oven and bake bake

Away I’ll keep doing that later let’s go back to the cookies oh yeah these of course I’m going to show you the warm cookies because that means I get to taste a warm cookie so I do let them cool on the tray because they can be a

Bit um fragile coming out of the oven like I said you don’t want to overcook your your oatmeal cookies and then if the chocolate chip still melted M these questions that you’re asking are fantastic so if you don’t mind I’m going to keep answering some questions I hope I eat a

Cookie but yes Cherry this would make a fantastic cheesecake crust be careful though if you add too many dried fruits cuz that’ll make it’ll it might gum up your food processor if you’re pulverizing it um could you add malt pow powder malted milk powder to this recipe yes

Yes you could that would taste delicious and add almost you it could replace the vanilla cuz it adds that sort of toasted grain sweetness to it that would be delicious um wow a recipe that calls for three cups of rolled oats that is is that aif Miami that is a that’s a big

Batch of cookies or that is a lot of rolled oats I’d be interested to know how the cookies bait did they flatten uh St Cheryl you’re asking about the scoop size this is a two tablespoon by measure no it’s a little more than that just two and a quarter

Tablespoon but the recipe makes about two two dozen the bake time of 8 to 10 minutes for this scoop size I find 8 minutes is perfect but if you’re making your cookies a little bit bigger cuz I do get about four extra when I use this small scoop size um that’s where your

Baked time will be 10 so the size really determines it and yes Angela you certainly could could use a stand mixer to make this cookie dough you’d have it done in 90 seconds honestly ah and yeaha I hear you about Spanish subtitles I think that is a fabulous idea and our f

A fantastic channel manager Rob we can have that conversation again it’s just figuring out how to get it all done so we can get all the programming you want to you oh Ahad I do have a sticky toffee PTY recipe if you actually look down in the channel feed I just did

One before the Christmas holidays and walked through it step by step so please um check out that recipe I’ve got so many Fantastic recipes Maryann this would adapt to vegan baking beautifully I would use a flax egg it only calls for the one egg I would use a flax egg in

Its place you could use coconut oil I would melt half of it leave half of it at room temperature or or you can use a vegan spread and everything else vegan chocolate if you’re adding chocolate of course would work perfectly um I’ve got oh and we’ve got a question about using almond

Flour yes I would use some almond flour but I would actually add a little bit of tapioca starch or even a little extra corn starch in place of that one cup or 150 g measure of allpurpose flour um faith is asking for low recipes you are not the first person to ask that

Today so I am going to make a note of that and give that consideration your questions are fantastic um oh marann yes you could use ghee the difference is ghee is is simply clarified butter so you would need it would work just fine the the the amount of liquid I don’t think would

Compromise the recipe would make it a little richer of a cookie um and yes Nicole you could use applesauce in instead of egg I love these questions coming in it’s a simple oatmeal cookie but we all want to make it and we want to make it to suit our family and

Friends of course so I love seeing these questions come in uh Maria’s asking how many how long can you store the cookie dough in the freezer I find unbaked dos are optimal up to 3 months of course they’ll keep to a year but I find anything sort of butter based that has a

Mild flavor starts picking up fruit freeze your taste after a while so optimal is 3 months and Louise you can find this recipe right below this window where you see read more click on that the full recipe in Imperial and Metric appears um so you can come back to this

Video watch it again bake along with me and I will be back this time next Tuesday 6:00 p.m. Eastern with another cozy Comfort bake do you want to know what I’m going to be making should I give it away Michael I should give it away okay I will be making my strel

Topped double blueberry muffins they are I have worked on blueberry muffins I’ve been making them for years this is it this is I’ve decided this is where I stop with blueberry muffins so you have to come back and join me next week for another cozy Comfort bake on Anna Olsen

Live it’s been a pleasure your comments questions you know so many people come back to this video and they’re reading your questions and they’re seeing the comments um and so it’s my pleasure to be able to answer them I’ll see you in a week everyone in the meantime enjoy

Baking your delicious chewiest oatmeal cookies cheers everyone sh