Chewy Oatmeal Cookies

chewy-oatmeal-cookies

 

When life gets hectic, I turn to baking. Baking calms my mind and soothes my soul.

Big changes for the Melton household are underway! My head is spinning with all of the adjustments that we are experiencing. After 33 years with different jobs in the same department, Greg has taken a new job. Same company but new department and new responsibilities.  He’s excited about the challenges and looks forward to doing something new. I suppose I always fear the unknown.

 Our oldest child, Wes, has a job that he starts this week! A real, full-time, paying job! He worked a lot during college. Sometimes for no pay, but always with a goal in mind. A paying job is wonderful news, especially for our bank account.

Then there’s Savannah, our baby; she will begin her junior year of college in a few weeks. She is moving out again in just two weeks. She has been busy painting furniture, making Pinterest projects, and shopping for things she’ll need out on her own.

So, with all of that being said, I recently baked. I have been cooking low-carb for several weeks now, so baking these ooey, gooey, chewy oatmeal cookies was a treat! I love a good oatmeal cookie, and these are the best. Baked in a convection oven they bake in about 5 to 7 minutes. These cookies will spread while cooking to a thin, flat cookie.  Lightly brown the edges of the cookies, leaving the middle soft. They should look slightly undercooked in the center when you remove them from the oven. Allow the cookies to cool on the baking sheet and they will firm up as they cool.

Chewy Oatmeal Cookies
 
Author:
Serves: about 36 cookies
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Ingredients
  • 1½ sticks unsalted butter, softened
  • 1 c. firmly packed light brown sugar
  • ½ c. granulated sugar
  • 1 lg. egg
  • 1 tsp. pure vanilla extract
  • 3 c. old-fashioned oats
  • 1 c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 2 tbsp. whole milk
  • ½ c. dried cherries
  • ½ c. chocolate chips
Instructions
  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. With an electric mixer, beat the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, mixing until well combined. Stir in oats, flour, baking soda, and salt until well blended. Stir in milk, dried cherries, and chocolate chips.
  3. Place 1 tablespoon (slightly rounded, not flat, not heaping) mounds of dough 2-inches apart on the parchment-lined baking sheets. These cookies do spread while baking, so do not place too close together on your baking sheet.
  4. Bake for 10 minutes (or 5 to 7 in convection oven), or until cooked have browned lighted on the edges but are still soft in the middle.
  5. Let the cookies cool completely at room temperature on the pan.
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notjustsundaydinner@yahoo.com

Hi, I'm Amye. I started Not Just Sunday Dinner in 2011 after moving back to Georgia. I grew up in North Georgia and have lived in different parts of Georgia most of my life. After living in Florida for five years we moved back to Georgia in the summer of 2009. I've always loved Georgia, but now Florida holds a special place in my heart as well. I have been married for 26 years to a wonderful man, Greg. We have two children, Wes, 21 years old and a third year college student, and Savannah, 18 years old and a freshman in college. Greg and I have started "dating" again. Since the kids only want to see us when they need money

2 thoughts on “Chewy Oatmeal Cookies”

  1. Oatmeal cookies are one of my favorites. Chocolate chips and dried cherries are going to make this a new favorite. I can tell already. Great recipe!!

    1. Patti, These spread out while cooking, which I failed to mention, so allow for that when you place them on the pan. They are wonderfully chewy when you remove them from the oven when they still look slightly underdone. Thanks for visiting NJSD!

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