High Altitude Oatmeal Cookies Recipe – Soft & Chewy
Make these delicious chewy oatmeal cookies to satisfy your cookie fix. This classic cookie is a perfect symphony of molasses-infused sweetness from the brown sugar and the hearty, chewy wholesome from the oats in every delectable bite. Enjoy the perfect oatmeal cookie even with high-altitude baking every time with this great recipe.
I have a confession…This oatmeal cookie recipe is my FAVORITE cookie dough, like hands down! I love it so much that sometimes the first batch of these delicious cookies never actually make it into the oven (oops!). Which means a run to the grocery store, or if I’m lucky, just heading to the pantry to make a second batch.
I live at 8,000 feet of elevation and I tried my original oatmeal cookie recipe from Illinois (where I grew up) and it resulted in flat, crispy, and lacy cookies from not enough flour. I played around with the amount of flour to figure out how to get the perfect chewy cookie and got good results. Now I’m convinced this is the best oatmeal cookies recipe for all the high altitude bakers out there.
Recommended tools:
Baking sheet – I use AirBake baking sheets for even bake on all my cookies
Large bowl – I like to use this glass mixing bowl set for all of my baking. But if you prefer to use an electric mixer, no worries, this recipe fits great in a standard bowl of a stand mixer.
Fork – I might be a little old fashioned but I think a fork and a bowl work just fine for mixing up these delicious cookies. Plus I think it helps to get the perfect texture of the cookie dough and prevents overmixing. But feel free to use a hand mixer or whatever you prefer.
Measuring cups and spoons
Medium cookie scoop – I think this is the perfect size and creates a uniform cookie
Parchment paper or silicone baking mat – these are optional but I always use a baking mat to ensure good results when I take my cookies off the baking sheet pan
Find all of my favorite kitchen tools here !
High Altitude Oatmeal Cookie ingredients:
Butter – use softened unsalted butter to make sure there isn’t too much salt in the cookies
Brown sugar – the key to measuring brown sugar is to firmly pack it into the measuring cup. I typically use light brown sugar but dark brown sugar can be used to increase rich molasses flavor.
White sugar – only a small amount is needed to add the perfect kiss of sweetness
Large egg
Water
Vanilla extract
Flour – use all purpose flour for this recipe
Baking soda
Salt
Oats – this recipe calls for quick oats. Old fashioned oats can be used but the baking time may need to be increased slightly
See the recipe card at the bottom of the post for the full ingredients list and instructions.
How to make High Altitude Oatmeal Cookies:
1. Mix ingredients
Preheat the oven temperature to 350 degrees F.
Mix together the softened butter, brown sugar, white sugar, egg, water, and vanilla extra till the mixture is creamy. Then mix in the flour, baking soda, and salt until a dough forms. Add in the quick oats and mix it all together.
2. Baking time
Use a medium cookie scoop and put the cookie dough on the prepared cookie sheet. Bake for 12 minutes for softer cookies. Increase the bake time to 14 minutes for crispier cookies.
Remove the cookies from the baking sheet when they are golden brown and baked to perfection (depending on your liking) and place them on a wire rack to cool.
Tip: do not place cookie dough on a hot cookie sheet as this will cause the cookie dough to start cooking before placing it in the oven
4. Enjoy!
Ingredient substitutions & variations:
Chocolate chips – what’s better than soft and chewy oatmeal cookies? Soft and chewy chocolate chip cookies! Add 1 cup of dark chocolate, white chocolate chips, or semisweet chocolate chips.
Raisins – oatmeal raisin cookies are not my favorite but my mom thinks this is the best oatmeal raisin cookie recipe out there. Add 1 cup of sweet raisins.
Butterscotch – Add 1 cup of butterscotch chips
Brown butter – elevate the richness of the oatmeal cookie with brown butter. Learn how to make brown butter with this easy recipe.
Frosting – drizzle over the cookies for the perfect iced oatmeal cookies. Mix 3/4 cup powdered sugar, a splash of vanilla extract, and 1/2 – 1 tablespoon of milk.
Oatmeal cream pies – add homemade cream to these already amazing cookies for a little nostalgic reminder of eating Little Debbie’s as a kid.
- 3/4 cup unsalted butter -softened
- 3 cups powdered sugar
- 1 1/2 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or half and half
Mix butter on medium-high speed for 2 minutes. Turn the speed to low and slowly add the powdered sugar until it is completely incorporated. Add in the vanilla extract and 2 tablespoons of heavy cream. Mix for another 3-5 minutes on medium-high speed. If needed, add the additional tablespoon of heavy cream until the right consistency is reached.
FAQs:
Can you freeze oatmeal cookies?
Yes, oatmeal cookies can be stored in the freezer to enjoy delicious cookies later. Allow the cookies to cool to room temperature then place in an airtight container or freezer bag. Store in the freezer for up to 3 months.
Can you use quick oats for oatmeal cookies?
Yes, quick oats should be used in oatmeal cookies. Quick oats allow for a shorter baking time and softer cookie.
How to tell when oatmeal cookies are done:
Oatmeal cookies will turn golden brown and start to set around the edges when the cookie is done baking. For a softer cookie, remove from the oven when the edge is set and the middle is still soft. For a crispier cookie, remove from the oven when the edge and middle are set.
Oatmeal cookies recipe without butter:
For an oatmeal cookies recipe without butter, use this recipe and replace the butter with 3/4 cup shortening.
Try out these other delicious high altitude desserts:
Strawberry Fluff Recipe with Jell-O and Cool Whip
Rich and Fudgy Chocolate Espresso Brownies
Delicious Fudgy Chocolate Cookies with 3 Ingredients
Flaky Pie Crust – 4 Ingredients
Best High Altitude Brown Butter Chocolate Chip Cookies
High Altitude Oatmeal Cookies Recipe – Soft & Chewy
Ingredients
- 3/4 cup unsalted butter – softened
- 1 cup light brown sugar – packed
- 1/2 cup white sugar
- 1 large egg
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 1/2 cup all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups quick oats
Instructions
- Preheat the oven temperature to 350 degrees F.
- Mix together the softened butter, brown sugar, white sugar, egg, water, and vanilla extra till the mixture is creamy.
- Mix in the flour, baking soda, and salt until a dough forms.
- Add in the quick oats and mix it all together.
- Use a medium cookie scoop and put the cookie dough on the prepared cookie sheet.
- Bake for 12 minutes for softer cookies. Increase the bake time to 14 minutes for crispier cookies.
- Remove the cookies from the baking sheet and place them on a wire rack to cool.
- Enjoy!
If you make these delicious High Altitude Oatmeal Cookies leave a comment below and let me know how they turned out. If you have any questions, post them below and I would love to help you out.