I made these for house guests that were staying with us and have regular white and brown sugar in them (not sugar free).
Although many of our regular low carb, sugar free or keto recipes work
perfectly for everyone, there are those that don't. I found that when I
made these with the natural sweeteners instead of brown sugar and white
sugar, they puffed up too much and they got hard, while made with brown
sugar and white sugar, they stayed flat and chewy, which was more
preferable.
As a matter of fact, these are still chewy and perfect 3 days later...
although they are almost gone now. But don't over bake them! The
oatmeal and brown sugar keep them pretty chewy and perfect but if you
over bake them to death, they'll be hard no matter how hard the oatmeal
and brown sugar try to save you. There is no coming back from an over
baked cookie. If your oven is preheated completely, then about 11
minutes is right. But 10-12 is what to aim for and watch for. All
ovens and the cookie sheet you bake them on make a difference!
Homemade Chewy Oatmeal Cookies
1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 1/2 t vanilla
1 1/2 c flour
1 t baking soda
1/2 t baking powder
1/2 t salt
1 t cinnamon
3 cups oatmeal - the quick cook style
Cream the butter and sugars. Add the eggs and vanilla. Add the dry
ingredients and mix well. Shape into balls or use a scoop about 1 1/2
inch size and bake at 350 for 10-12 minutes. Use an ungreased cookie
sheet or bake on parchment. Let cool on the baking sheet for a minute
or two before removing to a wire rack to cool completely (so they don't
fall apart on you).
