Overnight Oats Cookies
These overnight oats cookies are exactly what you need when you’re craving something indulgent but want some sustenance too. Made with classic oatmeal ingredients and chilled overnight, the mixture is then turned into an indulgent cookie the next day.
These oatmeal cookies are naturally soft and chewy. However, you can bake them longer to create a crisp and slightly crunchy exterior if that’s your preference.
With only 7 main ingredients and all of them kitchen staples, you can whip these overnight oatmeal cookies up anytime you need them.
Ingredients for Overnight Oats Cookies
- 2 cups “quick” oats
- 3/4 cup packed brown sugar
- 3/4 cup oil
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Preparation time: 15 minutes (active time)
Resting time: Overnight or at least 8 hours
Baking time: 15 minutes per batch
Cooling time: 15 minutes
Serves: 12 cookies
How to Make Overnight Oats Cookies
1- Preparing the Oat Mixture:
● In a large bowl, mix the quick oats, packed brown sugar, and oil.
● Cover the bowl with plastic wrap or a lid and let the mixture sit on the
countertop overnight. If preferred, you can place it in the refrigerator.
2- Final Mixture:
● After letting the mixture sit overnight, take the bowl out of the refrigerator if
you placed it there.
● Add the egg, salt, vanilla extract, and cinnamon to the moistened oat mixture.
● Mix well until all ingredients are thoroughly combined.
3- Forming the Cookies:
● Preheat the oven to 165°C (325°F).
● Use a #20 scoop to portion the dough onto a baking sheet. Leave space
between each portion.
4- Baking:
● Bake the cookies in the preheated oven for 15 minutes, or until they are lightly
golden around the edges.
5- Cooling:
● Once baked, let the cookies cool on the baking sheet for a few minutes.
● Then transfer them to a wire rack to cool completely.
Variations and Substitutions
Oats: Choose between quick oats which will give the cookies a soft texture or rolled oats which bring out more chewiness to the cookies.
Chocolate chips: Add an indulgent twist to the cookies by mixing in chocolate chips, white chocolate chunks, or even butterscotch chips to the mixture.
Dried fruit: To use this recipe for breakfast cookies, try adding in dried cranberries or blueberries. With it you get a burst of freshness, color, and flavor!
Shredded coconut: Subtle yet delicious, adding in some coconut gives the cookies a chewier texture and some extra sweetness.
Chopped nuts: Chopped walnuts, almonds, or pecans add a dose of crunch and healthy fats to the cookies.
Zest: Adding in some lemon or orange zest to the mixture is a great way to bring a burst of fresh and uplifting flavor to the cookies.
Spice: Though cinnamon is added you can easily add more or mix in some nutmeg or even pumpkin pie spice for seasonal twists.
Tips and Tricks To Make The Best Overnight Oats Cookies
You can adjust the texture of the cookies by altering the baking time. For crunchier cookies, extend the baking time by a couple of minutes but take care not to burn the cookies. Watch closely. For softer cookies, make sure not to overbake them and let them cool on the tray for a bit before transferring them to a cooling rack.
Resting the dough is when the oats absorb the liquid and flavors to create a delicious taste and texture. Don’t overlook the rest time.
When you mix the oat mixture, you may need to add a splash of water or oil if it seems excessively dry. If you’re refrigerating the oat mixture, make sure to let it sit at room temperature for 15 minutes the next day before adding in the eggs and remaining ingredients.
After sitting, the dough can become sticky. To shape the balls, grease your hands. The dough is less sticky if chilled. You could use a cookie scoop instead to portion the cookies. A number 20 scoop is the perfect size.
This cookie recipe is wonderful because you can also prep them in advance and freeze the cookies for later use. To do this, portion the cookies into balls on a tray and freeze until they’re firm. Then, transfer them to a freezer bag and store them for up to two months. When you need them, bake them right for frozen adding a couple of minutes to the cooking time.
Store the overnight oats cookies at room temperature in an airtight container for up to one week.
Overnight Oats Cookies
Ingredients
- 2 cups “quick” oats
- 3/4 cup packed brown sugar
- 3/4 cup oil
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
1- Preparing the Oat Mixture:
- In a large bowl, mix the quick oats, packed brown sugar, and oil.
- Cover the bowl with plastic wrap or a lid and let the mixture sit on thecountertop overnight. If preferred, you can place it in the refrigerator.
2- Final Mixture:
- After letting the mixture sit overnight, take the bowl out of the refrigerator ifyou placed it there.
- Add the egg, salt, vanilla extract, and cinnamon to the moistened oat mixture.
- Mix well until all ingredients are thoroughly combined.
3- Forming the Cookies:
- Preheat the oven to 165°C (325°F).
- Use a #20 scoop to portion the dough onto a baking sheet. Leave spacebetween each portion.
4- Baking:
- Bake the cookies in the preheated oven for 15 minutes, or until they are lightlygolden around the edges.
5- Cooling:
- Once baked, let the cookies cool on the baking sheet for a few minutes.
- Then transfer them to a wire rack to cool completely.
Notes
rolled oats. Quick oats will mix more evenly and provide the right texture for
the cookies, while rolled oats will add a chewier texture. 2. Cookie Texture: If you prefer crunchier cookies, extend the baking time
slightly, watching closely to prevent burning.
For softer cookies, be sure not to overbake and allow them to cool completely
on the baking sheet before transferring to a wire rack. 3. Optional Add-ins: You can add extra ingredients to vary the recipe, such as
1/2 cup of chocolate chips, chopped nuts, raisins, or shredded coconut.
A bit of orange or lemon zest can add a fresh touch to the cookies. 4. Oat Mixture: Make sure to mix the oats, sugar, and oil well before letting it
rest. If the mixture seems too dry, you can add an extra tablespoon of oil or a
little water to achieve the desired consistency. If you decide to refrigerate the mixture overnight, let it sit at room temperature for about 15 minutes before adding the remaining ingredients to make it
easier to mix. 5. Handling the Dough: The dough might be a bit sticky after resting. If it’s
difficult to handle, slightly moisten your hands or the scoop with water.
If you’re in a hurry, you can chill the dough for 15-30 minutes before shaping
the cookies to make it easier to handle. 6. Cookie Size: A #20 scoop generally produces medium-sized cookies. If you
prefer smaller or larger cookies, adjust the portion size and baking time
accordingly. 7. Storage: Store the cookies in an airtight container at room temperature for up
to one week.
You can also freeze the portioned dough for future baking. Place the portions
on a tray, freeze until firm, and then transfer to a freezer bag. Bake directly
from the freezer, adding a couple of extra minutes to the baking time.
