Grammy's Kitchen · Oatmeal Cookies · Thick and Chewy Oatmeal Cookies
One of 37 oatmeal cookies recipes we measured
It ranks #5 of 37 for center texture among the oatmeal cookies recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| fat | 76% | 95% |
| total sugar | 140% | 172% |
| brown sugar share of total sugar | 76% | 68% |
| egg | 33% | 42% |
| leavener | 2% | 3% |
| salt | 2% | 2% |
| mix-ins | 80% | 240% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 114 g | 1/2 cup unsalted butter (room temperature) |
| 160 g | 3/4 cup brown sugar (light or brown, packed) |
| 50 g | 1/4 cup granulated sugar |
| 50 g | 1 egg |
| 4 g | 1 tsp vanilla extract |
| 150 g | 1 1/4 cup flour (all-purpose, spooned and leveled) |
| 2 g | 1/2 tsp baking soda |
| 3 g | 1/2 tsp sea salt |
| 1/2 cinnamon (up to 1 tsp, depending on how much you like it) | |
| 120 g | 1 1/2 cups rolled oats (old-fashioned) |
Method: 10 steps, published by kristineinbetween.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.