Soft & Chewy Overnight Oat Cookies

updated Jan 28, 2021
Overnight Oat Cookies

Oatmeal cookies loaded with granola, seeds, and nuts.

Makes24 cookies

Prep10 minutes

Cook12 minutes to 14 minutes

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a close up of an overnight oat cookie with a bite taken out of it
Credit: Photo: Joe Lingeman; Food Stylist: Jesse Szewczyk

Between the holidays and a serious quarantine baking habit, I’ve eaten a lot of cookies over the past few months. And while I’m not complaining, I am ready to take a break from decadent chocolate chippers and chewy brownie cookies. That’s where these overnight oat cookies come into play.

To create a more wholesome cookie that still felt like a treat, I took cues from my favorite breakfast (overnight oats) and merged it with one of my favorite cookies (oatmeal cookies). The result is a chewy, moist oatmeal cookie loaded with a plethora of good-for-you ingredients like seeds and nuts. It’s a simple, choose-your-own-adventure recipe that can be enjoyed any time of day. Here, I’ll show you how to make them in four simple steps.

Credit: Photo: Joe Lingeman; Food Stylist: Jesse Szewczyk

1. Make a classic cookie dough base out of butter, sugar, eggs, and flour. (This will help keep the cookies super moist.)

When making oatmeal cookies, I like to start with a base similar to a classic chocolate chip cookie dough. The base is essentially the glue that holds all of the add-ins together, so you want to make sure it’s delicious and definitely not dry. This recipe takes it one step further and adds maple syrup to the dough so it’s as moist as possible. Once it’s made, you’re ready to start adding the fun stuff.

Credit: Photo: Joe Lingeman; Food Stylist: Jesse Szewczyk

2. Mix in oats, your favorite granola, and your choice of nuts and seeds.

After adding in the rolled oats, you can let your imagination run wild. Add in a cup of your favorite granola, a half cup of your favorite nut, and two tablespoons of your favorite seed. My favorite combination is almonds and sesame seeds, but you can use pretty much anything that’s in your pantry. Chia seeds, pistachios, peanuts, and poppy seeds would all work well.

Credit: Photo: Joe Lingeman; Food Stylist: Jesse Szewczyk

3. Let the dough rest overnight so the oats soften and plump, resulting in moist and tender cookies.

Resting the dough is the secret to making these cookies so delicious. It gives the oats time to soak up some moisture so that the cookies come out chewy and tender instead of dry and cakey. It also softens the granola so it melds perfectly into the cookies. I usually rest my dough overnight; but eight hours is plenty. While you can bake them right away, resting the dough really does make them infinitely better — so just be patient!

Read more: What Does Ripening Cookie Dough Mean? And Should I Be Doing It?

Credit: Photo: Joe Lingeman; Food Stylist: Jesse Szewczyk

4. Bake until crisp on the outside and perfectly chewy in the middle.

Once the dough has rested, it’s time to bake! Portion the dough into 2-tablespoon-sized balls and arrange on parchment-lined sheet trays. If the dough is too stiff to scoop, let it sit out at room temperature for 30 minutes and try again. The warmer it is, the easier it will be to scoop.

The cookies are done baking when the outsides start to brown slightly and the tops no longer look wet. Once baked, let them cool on their sheet trays and enjoy! I like to eat them as a fun breakfast treat, but they’re also delicious paired with vanilla ice cream for ice cream sandwiches.

Ready to bake these cookies? Tag your photos #Jessescookieclub to join in the fun!

Credit: Photo: Joe Lingeman; Food Stylist: Jesse Szewczyk

Welcome to Jesse’s Cookie Club, where Studio Food Editor (and resident cookie expert) Jesse Szewczyk shares a brand-new monthly recipe that transforms a classic cookie into something new, bold, and exciting. From nutty brown butter blondies to chewy sweet potato snickerdoodles, these treats are anything but boring — and every recipe includes step-by-step photos so any level of baker can make them. Follow along and share your cookie creations using #Jessescookieclub.

Overnight Oat Cookies

Oatmeal cookies loaded with granola, seeds, and nuts.

Prep time 10 minutes

Cook time 12 minutes to 14 minutes

Makes 24 cookies

Nutritional Info

Ingredients

  • 2 sticks

    (1 cup) unsalted butter

  • 1 1/2 cups

    all-purpose flour

  • 1 teaspoon

    ground cinnamon

  • 1 teaspoon

    baking soda

  • 3/4 teaspoon

    kosher salt

  • 1 cup

    packed dark brown sugar

  • 1/2 cup

    granulated sugar

  • 2

    large eggs

  • 2 tablespoons

    maple syrup

  • 2 teaspoons

    vanilla extract

  • 3 cups

    old-fashioned rolled oats

  • 1 cup

    granola

  • 1/2 cup

    unsalted nut of choice, toasted and chopped if large

  • 2 tablespoons

    seed of choice, such as sesame or chia

Instructions

  1. Place 2 sticks unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, place in a large bowl if using an electric hand mixer.) Let sit out at room temperature until softened.

  2. Place 1 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, and 3/4 teaspoon kosher salt in a medium bowl and whisk to combine.

  3. Add 1 cup packed dark brown sugar and 1/2 cup granulated sugar to the bowl of softened butter. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in 2 large eggs one at a time, waiting until the first one is fully incorporated before beating in the second. Scrape down the sides of the bowl. Add 2 tablespoons maple syrup and 2 teaspoons vanilla extract. Beat just until combined, about 1 minute.

  4. Turn the mixer off. Add the flour mixture and beat on low speed until incorporated, 1 to 2 minutes. Add 3 cups old-fashioned rolled oats, 1 cup granola, 1/2 cup nuts, and 2 tablespoons seeds, and stir by hand to combine. Cover the bowl tightly in plastic wrap and refrigerate at least 8 hours or up to overnight.

  5. Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper.

  6. Scoop out the dough with a 1 1/2-inch wide cookie scoop or into 24 (about 2 rounded tablespoon) portions. Arrange least 2 inches apart on the prepared baking sheets, 12 per baking sheet.

  7. Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Continue to bake until the bottoms and edges of the cookies are lightly browned, 5 to 7 minutes more. Let cool completely on the baking sheets.

Recipe Notes

Storage: Leftover cookies can be stored in an airtight container for up to 3 days.

Credit: Kitchn