How to Make the Best Soft Chewy Oatmeal Cookies GBBO Secrets Inside

Instructions:

1. Place the butter in a saucepan and melt gently over medium heat until fully liquid. Immediately remove from heat and set aside to cool slightly (about 10 minutes). It should be warm, but not scorching hot.
2. Preheat oven to 350°F (175°C). Line two large baking trays with parchment paper.
3. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
4. Pour the slightly cooled melted butter into your mixing bowl. Add both the brown and granulated sugars. Whisk vigorously for about 30–60 seconds until a paste forms.
5. Add the two eggs and the vanilla extract. Whisk until the mixture lightens slightly in colour and becomes smooth and emulsified (about 1 minute).
6. Add the flour mixture to the wet mixture. Use a rubber spatula or wooden spoon (not an electric mixer) and mix gently until just combined. Stop mixing when you see the last streaks of flour disappearing. Do not overmix.
7. Add the rolled oats and any desired mix-ins (raisins, chocolate). Fold them in carefully until evenly distributed.
8. Cover the dough tightly and refrigerate for a minimum of 30 minutes, or up to 24 hours. This essential step prevents excessive spreading and develops flavor.
9. Use a cookie scoop (1.5-2 oz capacity) to portion the chilled dough onto the prepared baking trays. Place cookies about 2 inches (5 cm) apart.
10. Bake one tray at a time in the centre rack for 10–12 minutes at 350°F (175°C). The edges should be set and lightly golden, but the centres should still look slightly underdone and puffy.
11. Remove the tray from the oven. Let the cookies cool on the tray for 5 minutes (they will continue to set). Then, transfer them to a wire rack to cool completely.