Classic Québec Chewy Oatmeal Cookies

Name: Classic Québec Chewy Oatmeal Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 62 min
Yield: 24 cookies
Cuisine: Quebecois
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter (room temperature); 1 cup brown sugar (packed); 1/2 cup granulated sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 3 cups large-flake oats; 1 cup raisins or chocolate chips (optional)

62 min 24 cookies Easy

All Recipes

Classic Québec Chewy Oatmeal Cookies

Enjoy these soft and chewy Québec-style oatmeal cookies, perfect for a comforting treat with raisins or chocolate.

Prep

20 min

Cook

12 min

Total

62 min

Servings

Difficulty

Easy

Québec's 'galettes à l'avoine' are a delightful twist on traditional oatmeal cookies. Known for their soft, chewy texture, these cookies capture the essence of comforting home-baked treats. The recipe's roots run deep in Québecois kitchens, where large-flake oats are preferred for their superior hydration and texture. The secret to achieving that perfect chew lies in two key steps: using the right type of oats and allowing the dough to rest. This resting period is crucial as it gives the oats time to absorb moisture, resulting in cookies that are soft and tender, not dry or crumbly. Whether you're a fan of raisins or chocolate chips, these cookies can be easily adapted to suit your taste preferences.

Ingredients

Servings

Dry Ingredients

Wet Ingredients

Oats and Add-ins

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream butter and sugars

In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.

Pro tip: Ensure the butter is at room temperature for easier mixing.

Add eggs and vanilla

Beat in the eggs one at a time, then stir in the vanilla extract until well combined.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the oats and raisins or chocolate chips.

Pro tip: Avoid overmixing to keep the cookies tender.

Rest the dough

Cover the bowl with plastic wrap and let the dough rest in the fridge for 30 minutes to allow the oats to hydrate.

Shape and bake cookies

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. Bake for 10-12 minutes, or until the edges are golden but the centres are still soft.

Pro tip: For uniform cookies, use a cookie scoop.

Cool and serve

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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Tips & Tricks

<ul><li>For maximum chewiness, use large-flake oats as they hydrate better.</li><li>Resting the dough ensures a softer cookie texture.</li><li>Raisins or chocolate chips can be added for variety.</li></ul>

Serving Suggestions

These chewy oatmeal cookies are perfect for enjoying with a hot cup of tea or coffee. Pair them with a scoop of vanilla ice cream for an indulgent dessert experience. To make ahead, prepare the dough and freeze it in pre-portioned scoops. When ready to bake, simply allow them to thaw slightly and bake as directed. Store baked cookies in an airtight container at room temperature for up to a week to maintain their softness.