Chewy Spring Oatmeal Cookies are the BEST and most festive oatmeal cookies! Crispy around the edges, soft and chewy in the center dipped in white chocolate, and decorated with Spring themed sprinkles!
These are some of my favorite cookies, simple to make and amazing when dipped in white chocolate and decorated with sprinkles!
The classic version is my favorite and however, there are tons of optional that you can add – like white chocolate chips with cranberries, raisins, or chocolate chips.
They’ll quickly become a new favorite holiday cookie! So easy to make and even easier to eat, fun Easter and spring-themed treat.
What Kind of Oats Do You Use for Cookies?
I used old fashioned oats in this recipe.
Old fashioned oats: are whole rolled oats that have been steamed and flattened.
When using them in baking, the oats remain whole in size, making the finished texture a little chewier.
That’s why I like to use old fashioned oats when making chewy oatmeal cookies.
Quick oats: are essentially old-fashioned oats that have been roughly chopped.
When baking with quick oats, your cookies will have a finer consistency and will often cook faster.
If you’d rather enjoy oatmeal cookies that are on the softer and less chewy side, I would use quick oats instead. You can make them yourself
by pulsing old-fashioned oats in the blender or food processor about 3-4 times.
Instant oats: have a super fine texture and aren’t usually
used when making oatmeal cookies. The flavor still tastes like oatmeal however they don’t have any of that classic oatmeal texture. The overall
structure of the cookie will likely be compromised and won’t hold up the same as if you were to use old-fashioned or quick oats.
How to Store Cookies?
Store in a covered container for 3 days.
How to Freeze Cookies?
I prefer to freeze the dough so that the cookies taste more fresh. Simply scoop out the dough with a medium cookie scoop and place it on a prepared baking sheet. Freeze for about 30 minutes, or until the dough has hardened. Then place in a zip-top bag and store in the freezer for up to 3 months. When ready to enjoy, place on a baking sheet and let thaw while the oven warms up.
The cookies may need to be bake for a few minutes longer since the dough was hard and frozen.
Whether you were asked to bring a dessert to a party or if you are looking for that perfect treat to make for your friends and neighbors. I highly recommend making these to share!
These Chewy Oatmeal Cookies are very easy to make so your children can help you to make them especially decorative parts. Every time we make these Cookies we eat them immediately. Enjoy!
- 1 cup unsalted butter
- 1 ¼ cups light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 2 cups old-fashioned oats
- 1 cup white chocolate chips or green, yellow, pink candy melts
- Spring sprinkles, optional
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone mat.
- Cream the butter and sugars in a large mixing bowl.
- Add eggs and vanilla and mix until combined.
- Add flour, salt, baking soda, baking powder and stir just until combined. Then mix in the oats.
- Use a medium cookie scoop and scoop onto the prepared baking sheets.
- Bake for 7-10 minutes, or until the edges are just light golden brown
- Take them out a little early for softer cookies and bake a little longer for crispier cookies.
- Let cookies rest on pan for 2 minutes and then transfer to a cooling rack.
- To melt the white chocolate place it in a medium microwave safe mixing bowl. Heat in microwave on 50% power in 30 second intervals, stirring well between interval until melted and smooth.
- Cover baking sheet with parchment paper
- Dip halves of each cookie in white chocolate (carefully scrape some of the excess on the bottom side of cookie off along the inside edge of the bowl), then return to parchment paper and immediately sprinkle sprinkles
- Allow to set a room temperature.