The essential chewy oatmeal cookie from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook (page 74) by King Arthur Flour

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on February 15, 2024

    Everyone loved these oatmeal cookies. I used vegan butter and they turned out. My dough was very soft and I chilled it before baking. I agree with the other reviewers that you need to let them cool on the baking pans and can’t remove them until the are cooled and set. Also watch them closely as they go from done to burnt very quickly. I used my medium cookies scoop and got 36 cookies.

  • Rebeccajwj on April 15, 2022

    So good it hurts. My husband and kids are crazy for this cookie. It’s actually a little dry in the batter and very chewy. They come out better in the oven but I have made them in the air fryer in a pinch. My husband loves to take them in his work lunch. Be very gentle with them because you take them out underdone and they will fall apart. They firm up and finish cooking on their own because it’s such a heavy ingredient recipe. I followed the recipe exactly. I did refrigerate them before I ever baked them. I have been freezing the dough as well.

  • AngelNewsi on May 25, 2017

    Exactly what I want in a chewy oatmeal cookie. I definitely recommend using parchment paper to bake on though - the cookies are a little soft when they first come out of the oven.

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