Chewy Cinnamon Oatmeal Cookies

I normally prefer crunchy cookies, like the kind from Famous Amos. But now and then, I do venture into chewy-cookie territory.

When I do decide to head down the chewy route, the cookies have to be really chewy. And it’s really not that difficult – all it takes is a few key substitutions in any good ol’ cookie recipe to make it more chewy. (And, oh yeah, I threw in some cinnamon because I felt like it.)

First, you use melted butter instead of softened. You want as much water in the butter to mix with the flour to produce gluten, the protein strands that give you a nice chewy texture. Speaking of flour, use bread flour instead of all-purpose. Bread flour has a higher protein content, so more gluten is produced on mixing with water (like in bread).

A third substitution would be to use more brown sugar than white/caster – it’s the molasses in brown sugar that give you chewiness. And last of all, throw in some oatmeal. I prefer instant or quick-cooking oats instead of the rolled kind because they’re cut finer and integrate better into the cookie.


  • 250g unsalted butter, melted
  • 250g brown sugar
  • 100g white sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 2 eggs
  • 150g bread flour
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 240g instant or quick-cooking oats

Makes about 5 dozen cookies.


Step 1: Preheat your oven to 175°C (350°F). Line a sheet pan (or two) with baking paper.

Step 2: Beat the melted butter and sugars together until the sugars have dissolved. Beat in the eggs, vanilla extract, and salt until the mixture has lightened slightly.

Step 3: Sift in the flour, baking soda, and cinnamon, and mix on High for about 5 minutes to help develop the gluten. Stir in the oats.

Step 4: Chill the dough in the refrigerator for 30 minutes.

Step 5: Roll tablespoon-portions of the dough into balls and place them on the sheet pan about 2 inches apart. (Or use a disher.)

Step 6: Bake for 14 minutes.

These cookies are soft and oh-so-satisfying to munch on. And they will get even chewier the day after you make them. A word of warning on storage though – these cookies will stick together, so be sure to separate each layer of cookies with some baking or parchment paper.

Of course, you don’t have to follow all the substitutions. I don’t always do all of them. For example, sometimes I don’t bother with bread flour and use good ol’ all-purpose instead. The cookies were still nice and chewy.

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