Soft Oatmeal Cookies Recipe

Rolled oats: These provide the chewy texture and hearty flavor that make oatmeal cookies so beloved.

All-purpose flour: This is the base of the dough, giving structure to the cookies.

Coconut oil: Used instead of butter, it adds a subtle coconut flavor and healthy fats.

Brown sugar: Adds sweetness and a hint of molasses flavor, which complements the oats perfectly.

Almond milk: A dairy-free alternative that adds moisture to the dough.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

Baking soda: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the other flavors.

Raisins: Optional, but they add a chewy, sweet burst of flavor in every bite.

When mixing the wet ingredients into the dry ingredients, ensure that the coconut oil is fully melted and well-incorporated. This helps in achieving a uniform texture in your cookie dough. Additionally, if you find the dough too dry, you can add a splash more of almond milk to reach the desired consistency.

• coconut oil - Substitute with applesauce: Applesauce adds moisture and a slight sweetness, making it a great low-fat alternative to coconut oil.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in a 1:1 ratio as a healthier alternative.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a suitable replacement for almond milk.

• raisins - Substitute with dried cranberries: Dried cranberries add a tart flavor and chewy texture, offering a different but delightful twist to the cookies.

• Allow the cookies to cool completely on a wire rack before storing to prevent condensation and sogginess.
• Store soft oatmeal cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
• For longer storage, place the cookies in a single layer in a freezer-safe container or bag. If stacking, separate layers with parchment paper to prevent sticking.
• Freeze the cookies for up to 3 months. When ready to enjoy, thaw at room temperature for about 15-20 minutes or warm them in a preheated oven at 300°F (150°C) for 5-10 minutes.
• If you prefer to freeze the cookie dough, scoop the dough into individual portions and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.
• When baking frozen dough, add an extra 2-3 minutes to the baking time, keeping an eye on the edges to ensure they turn golden brown.

• Oven Method: Preheat your oven to 300°F (150°C). Place the soft oatmeal cookies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 5-10 minutes or until they are warmed through. This method helps maintain their soft texture.

• Microwave Method: Place a soft oatmeal cookie on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 15-20 seconds. Check the cookie and add more time in 5-second increments if needed. Be cautious not to overheat, as this can make the cookie tough.

• Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the soft oatmeal cookies directly on the toaster oven rack or on a small baking sheet. Heat for about 5 minutes, checking frequently to ensure they don't overcook. This method is quick and keeps the cookies soft and chewy.

• Steaming Method: If you have a steamer, place the soft oatmeal cookies in a heatproof dish and steam for about 1-2 minutes. This method is unconventional but effective in retaining moisture and softness.

• Stovetop Method: Heat a non-stick skillet over low heat. Place the soft oatmeal cookies in the skillet and cover with a lid. Heat for about 2-3 minutes, flipping halfway through. This method is great for a quick reheat without drying out the cookies.

• Oven: Preheat to 350°F (175°C) for baking the cookies.

• Large mixing bowl: Combine oats, flour, baking soda, and salt.

• Medium mixing bowl: Mix melted coconut oil, brown sugar, almond milk, and vanilla extract.

• Measuring cups: Measure out the oats, flour, coconut oil, and almond milk.

• Measuring spoons: Measure out the baking soda, salt, and vanilla extract.

• Wooden spoon: Mix the wet and dry ingredients together.

• Baking sheet: Place spoonfuls of dough onto this for baking.

• Parchment paper: Line the baking sheet to prevent cookies from sticking.

• Wire rack: Cool the cookies after baking.

• Spoon: Drop spoonfuls of dough onto the baking sheet.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use a food processor: Quickly mix oats and flour using a food processor.

Melt coconut oil in microwave: Save time by melting coconut oil in the microwave instead of on the stove.

Use a cookie scoop: Ensure uniform cookie dough portions by using a cookie scoop.

Line baking sheet: Use parchment paper to line the baking sheet for easy cleanup.

Cool on wire rack: Transfer cookies to a wire rack immediately to cool faster.