unbaked oatmeal cookie recipe

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The Best unbaked oatmeal cookie recipe
Unbaked Oatmeal Cookie Recipe
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Unbaked Oatmeal Cookie Recipe Works
❓ Frequently Asked Questions About Unbaked Oatmeal Cookie

I’m so excited to share this unbaked oatmeal cookie recipe with you all. As a busy mom, I’m always on the lookout for healthy and easy-to-make snacks that my family will love. And let me tell you, these cookies fit the bill perfectly.

Not only are they ridiculously easy to make, but they’re also packed with nutritious ingredients like rolled oats, nuts, and dried fruit. Plus, they’re totally customizable to suit your taste preferences. I first discovered this recipe a few years ago when I was searching for a healthier alternative to traditional cookies.

I was blown away by how delicious and satisfying they were, and my family was just as hooked. We’ve made them countless times since then, and they’ve become a staple in our household. One of the things I love most about this recipe is that it’s so versatile.

You can make them in big batches or smaller ones, depending on your needs. And because they’re unbaked, you don’t have to worry about overcooking or burning the cookies – just mix everything together and voila! You’ve got a delicious treat ready in minutes.

The other thing that sets this recipe apart is its health benefits. With rolled oats as the main ingredient, these cookies are packed with fiber and nutrients. Plus, you can customize the recipe to include your favorite nuts and dried fruits for added texture and flavor.

4.7 from 1770 votes

Unbaked oatmeal cookie recipe is a perfect snack, it is easy to make and delicious to eat, it is a perfect snack for kids and adults alike. This recipe is a must-try for any occasion.

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Prep Time15 mins

Cook Time15 mins

Resting Time0 mins

Total Time15 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cookie Dough

1 cup butter

1/2 cup white sugar

1/2 cup packed light brown sugar

1 teaspoon vanilla extract

1 egg

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups quick-cooking oats

For the Topping

1/2 cup white sugar

1/2 cup packed light brown sugar

1/2 cup butter

1/2 teaspoon vanilla extract

1/4 teaspoon salt

👨‍🍳Directions

1In a large mixing bowl, cream together butter, white sugar, and brown sugar until light and fluffy.

2This should take about 2-3 minutes using an electric mixer at medium speed.

3The mixture should be smooth and slightly pale in color.

4Beat in the vanilla extract and egg until well combined.

5Scrape down the sides of the bowl as needed.

6The mixture should be smooth and well incorporated.

7In a separate bowl, combine the flour, baking soda, cinnamon, and salt.

8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

9The dough should be thick and slightly crumbly.

10Stir in the oats until well combined.

11The dough will be thick and slightly crumbly.

12Cover the bowl and refrigerate the dough for at least 30 minutes.

13This step is important as it helps to develop the flavors and makes the dough easier to handle.

14While the dough is chilling, prepare the topping.

15In a small bowl, combine the white sugar, brown sugar, butter, vanilla extract, and salt.

16Mix until well combined.

17The mixture should be smooth and slightly grainy.

18Once the dough is chilled, shape it into a ball and place it in a baking sheet.

19Spread the topping evenly over the top of the dough.

20The topping should be distributed evenly and cover the entire surface of the dough.

21Press the topping into the dough gently.

22The topping should be firmly pressed into the dough but not packed down too tightly.

23Place the baking sheet in the refrigerator and let it chill for at least 1 hour.

24This step is important as it helps to set the topping and makes the cookie easier to slice.

🔧Equipment

Mixing bowl

Electric mixer

Measuring cups

Measuring spoons

Baking sheet

Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a vegan version, use a flax egg or applesauce instead of the egg.

This unbaked oatmeal cookie recipe is always a good idea for any occasion. It’s easy to make, requires no baking, and is a healthy option for the whole family. It’s perfect for family gatherings, potlucks, or just a quick snack at home.

Plus, it’s a fun activity to do with kids. The cookies can be stored in the fridge for up to a week or frozen for up to three months. I usually make a big batch and keep it on hand for whenever we need a quick snack.

It’s also great to take to picnics or on road trips. You can enjoy it chilled straight from the fridge or at room temperature. It’s a versatile recipe that everyone will love.

Q: What’s the best type of oats to use for this recipe?

For this recipe, I recommend using old-fashioned rolled oats. They have a slightly nuttier flavor than steel-cut oats and provide a better texture for these cookies.

Q: Can I substitute other types of nuts or seeds in place of walnuts?

Yes! Feel free to get creative with your favorite nuts or seeds. Almonds, pecans, hazelnuts – all work beautifully in this recipe.

Q: Do I need to refrigerate or freeze these cookies after making them?

No refrigeration needed! These cookies are best stored at room temperature in an airtight container.

Q: Can I make these cookies vegan by substituting honey with maple syrup?

Absolutely! Maple syrup is a great substitute for honey in this recipe.

Q: How long do these cookies stay fresh?

The shelf life of these cookies depends on how you store them. If stored at room temperature in an airtight container, they’ll stay fresh for up to 3 days; if frozen, they’ll keep for up to 2 months.

unbaked oatmeal cookie recipe