Gordon Ramsay Oatmeal Cookies Recipe

This soft and chewy gordon ramsay oatmeal cookies recipe is made with rolled oats, rich brown sugar, and a secret touch of cornstarch, ready in under 45 minutes. The best part is pulling the tray from the oven when the edges are perfectly golden but the centres remain tantalisingly soft. I love how the combination of cinnamon and caramelised sugar fills the kitchen with warmth.

Try More Desserts Recipes:

• Gordon Ramsay Baked Alaska Flambe Recipe
• Gordon Ramsay Rhubarb Tart Recipe
• Gordon Ramsay Vanilla Cupcakes Recipe

Why You Will Love This Oatmeal Cookies Recipe:

• Soft and chewy texture: This Oatmeal Cookies Recipe gives you cookies that are perfectly soft in the center with slightly crisp edges, creating a great balance in every bite.
• Warm, comforting flavor: The mix of oats, butter, and sugar creates a rich, cozy taste that feels homemade and satisfying.
• Simple pantry ingredients: This Oatmeal Cookies Recipe uses basic ingredients you likely already have, making it easy to bake anytime.
• Easy to make: The steps are simple and beginner-friendly, so you can prepare these cookies without stress or special tools.
• Perfect for snacks or dessert: These cookies are great for lunchboxes, afternoon snacks, or a quick sweet treat.
• Family-friendly favorite: Loved by kids and adults, these cookies are always a hit at home or gatherings.

Gordon Ramsay Oatmeal Cookies Ingredients

• 225g (1 cup) unsalted butter, softened to room temperature
• 200g (1 cup) light brown sugar, packed
• 100g (1/2 cup) granulated sugar
• 2 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 215g (1 3/4 cups) all-purpose flour
• 2 tsp cornstarch (cornflour)
• 1 tsp baking soda
• 3/4 tsp salt
• 3/4 tsp ground cinnamon
• 285g (3 cups) old-fashioned rolled oats (not instant)
• 250g (1 1/2 cups) mix-ins (raisins, chocolate chips, or chopped walnuts)

How To Make Gordon Ramsay Oatmeal Cookies

1. Cream the Butter and Sugars: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter for about 30 seconds until smooth. Add the brown sugar and granulated sugar. Beat on medium-high speed for 3-4 minutes until the mixture is pale, light, and fluffy.
2. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition to ensure they are fully emulsified. Scrape down the sides of the bowl, then mix in the vanilla extract.
3. Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon. This ensures the raising agents and spices are evenly distributed before they hit the wet mix.
4. Combine the Dough: Turn the mixer to low speed and gradually add the dry ingredients to the butter mixture. Mix only until streaks of flour disappear—do not overmix, or the cookies will be tough.
5. Fold in Oats and Mix-ins: Using a sturdy spatula or wooden spoon, fold in the rolled oats and your choice of raisins, chocolate chips, or nuts. Ensure they are evenly dispersed throughout the stiff dough.
6. Chill the Dough: Cover the bowl with cling film and refrigerate for at least 30 minutes. This step solidifies the butter, preventing the cookies from spreading too thin in the oven.
7. Bake: Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the sheets, spacing them 5cm apart. Bake for 10-12 minutes, or until the edges are golden brown but the centres still look slightly underdone.

Recipe Tips

• Measure Flour Correctly: Avoid scooping flour directly with the cup, which packs it down and leads to dry cookies. Instead, spoon the flour into your measuring cup and level it off with a knife, or use a scale for precision.
• Don’t Skip the Cornstarch: This is the secret ingredient that gives the cookies their signature soft, tender centre. It mimics the texture of cake flour without needing a special trip to the shop.
• Room Temperature Eggs: Cold eggs can shock the creamed butter and cause the batter to curdle. If you forgot to take them out, sit them in a bowl of warm water for 5 minutes.
• Toast the Oats: for an extra layer of nutty flavour, you can briefly toast the oats in a dry pan for 3-4 minutes before adding them to the dough. Let them cool completely before mixing.

What To Serve With Oatmeal Cookies?

These rich spiced cookies pair perfectly with a glass of cold milk, which balances the sweetness of the brown sugar and raisins. For a more grown-up treat, serve them alongside a strong espresso or a cup of Earl Grey tea to cut through the buttery richness. They also make an excellent base for an ice cream sandwich when paired with vanilla bean or salted caramel ice cream.

How To Store Leftovers Oatmeal Cookies?

Store the baked cookies in an airtight container at room temperature for up to 5 days adding a slice of white bread to the container helps keep them soft. You can also freeze the unbaked dough balls in a freezer bag for up to 3 months. Bake them straight from frozen, adding just 1-2 minutes to the cooking time.

How To Reheat Leftovers Oatmeal Cookies?

You can reheat Oatmeal Cookies in the microwave for a quick option. Place a cookie on a plate and heat for about 10–15 seconds. This makes the cookie soft, warm, and slightly gooey inside.

For better texture, use the oven. Place the Oatmeal Cookies on a baking sheet and warm at 150°C (300°F) for 5–7 minutes. This helps bring back a fresh-baked feel with lightly crisp edges and a soft center.

FAQs

• Can I use instant oats instead of rolled oats?
  It is not recommended. Instant oats are processed to be thinner and will result in a mushy texture without the hearty chew that makes these cookies special.
• Why are my cookies flat?
  Flat cookies usually mean the butter was too warm (melted) or the dough wasn’t chilled long enough. Ensure your butter is just softened, not oily, and always chill the dough before baking.
• Can I make this dough ahead of time?
  Yes, the dough can be made and kept in the fridge for up to 3 days before baking. In fact, resting the dough often improves the flavour as the flour hydrates fully.
• Do I have to use raisins?
  Not at all. While traditional, you can easily swap raisins for dark chocolate chips, dried cranberries, chopped pecans, or even white chocolate chunks for a different flavour profile.

More Desserts Recipes:

• Gordon Ramsay Muffins Recipe
• Gordon Ramsay Buttercream Frosting Recipe
• Gordon Ramsay Sugar Cookie Recipe

Oatmeal Cookies Nutrition Fact

• Calories: 190 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 120mg
• Total Carbohydrate: 26g
• Protein: 3g

gordon ramsay oatmeal cookies recipe

Recipe by Sophie LaneCourse: Desserts, BreakfastCuisine: American, BritishDifficulty: Medium

Servings

24

servings

Prep time

15

minutes

Cooking time

27

minutes

Total time

42

minutes

This chewy, golden-edged gordon ramsay oatmeal cookies recipe features toasted rolled oats, rich brown sugar, and a hint of cinnamon for the ultimate comfort treat. Ready in under 45 minutes, these cookies are perfect for tea time or a sweet snack.

Ingredients

• 225g (1 cup) unsalted butter, softened to room temperature

• 200g (1 cup) light brown sugar, packed

• 100g (1/2 cup) granulated sugar

• 2 large eggs, room temperature

• 1 1/2 tsp vanilla extract

• 215g (1 3/4 cups) all-purpose flour

• 2 tsp cornstarch (cornflour)

• 1 tsp baking soda

• 3/4 tsp salt

• 3/4 tsp ground cinnamon

• 285g (3 cups) old-fashioned rolled oats (not instant)

• 250g (1 1/2 cups) mix-ins (raisins, chocolate chips, or chopped walnuts)

Directions

• Cream the Butter and Sugars: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter for about 30 seconds until smooth. Add the brown sugar and granulated sugar. Beat on medium-high speed for 3-4 minutes until the mixture is pale, light, and fluffy.
• Add Wet Ingredients: Add the eggs one at a time, beating well after each addition to ensure they are fully emulsified. Scrape down the sides of the bowl, then mix in the vanilla extract.
• Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon. This ensures the raising agents and spices are evenly distributed before they hit the wet mix.
• Combine the Dough: Turn the mixer to low speed and gradually add the dry ingredients to the butter mixture. Mix only until streaks of flour disappear—do not overmix, or the cookies will be tough.
• Fold in Oats and Mix-ins: Using a sturdy spatula or wooden spoon, fold in the rolled oats and your choice of raisins, chocolate chips, or nuts. Ensure they are evenly dispersed throughout the stiff dough.
• Chill the Dough: Cover the bowl with cling film and refrigerate for at least 30 minutes. This step solidifies the butter, preventing the cookies from spreading too thin in the oven.
• Bake: Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the sheets, spacing them 5cm apart. Bake for 10-12 minutes, or until the edges are golden brown but the centres still look slightly underdone.