Galletas De Avena (Oatmeal Cookies)

These Galletas De Avena (Oatmeal Cookies) are soft, chewy and delicious! Just plain and simple wholesome and nothing complicated. I guarantee you’ll fall in love with them! 

A stack of Galletas De Avena

Hands down THE BEST Galletas De Avena I’ve ever had. Crispy on the edges, chewy in the middle. Nothing beats eating cookies warm, right out of the oven! Right?

Next to Flan and Arroz Con Leche, cookies are a complete weakness of mine. Admittedly, I much prefer my cookies soft, either gooey or with goodies tucked throughout, as opposed to a crunchy cookie. The one exception is an oatmeal cookie – I enjoy them soft or crunchy!

Galleas De Avena on a marble cutting board with 3 pretty pink flowers

Ingredients

  • 1/2 cup 4 ounces butter, softened
  • 2/3 cup light brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 1/2 cups rolled oats
  • 3/4 cup raisins
  • 1/4 cup walnuts chopped
Cookie ingredients on a marble counter: oatmeal, raisins, flour, sugar and cinnamon

How To Make Galletas De Avena

Making Galletas De Avena at home is super easy by just following a few steps. Everything comes together in about 20 minutes plus chilling time.

  • We’ll start by creaming together the butter, brown sugar, egg and vanilla until smooth using an electric mixer.
  • In a separate bowl, we’ll whisk the flour, baking soda, cinnamon and salt. Then we’ll add it into the butter/sugar mixture and continue mixing it with the electric mixer.
  • The cookie dough will be dense and not runny as illustrated below.
  • Using a spatula, fold in the oats, raisins and walnuts and mix well.
  • Chill the dough covered  in the fridge for at least two hours prior to baking. This process is important so that the cookie dough doesn’t spread too much when baking. Otherwise the cookies will be thin and hard!
  • Scoop 1 1/2 tbsp of dough on a baking sheet lined with parchment paper. Space the dough about 2 inches apart.
  • Bake for about 10-12 minutes (start checking at the 10 minute mark since all ovens are different). The cookies are done when the edges are golden but the center looks a little undercooked.
Raw cookie dough balls on a baking tray
  • To store these Galletas De Avena place in an air tight container or a ziplock bag with a small piece of bread. The bread will absorb the moisture and will keep the cookies fresh longer. Store for up to 5 days.
  • Cookie dough can be frozen for up to 3 months. Roll into balls prior to freezing for easy thawing. 
  • Make these variations : use cranberries instead of raisins. Add white or milk chocolate chips, omit the walnuts, etc. Possibilities are endless!
  • Don’t have brown sugar handy? Just mix 1/2 tablespoon with 1/2 cup of granulated sugar to make 1/2 cup of brown sugar.
  • For best results, stick to old fashioned whole rolled oats instead of using steel cut oats or quick oats.
A stack of Galletas De Avena.

More cookies to enjoy:

A stack of oatmeal cookies.

Galletas De Avena (Oatmeal Cookies)

Servings 24 cookies
Ana Frias
5 from 6 votes
Prep Time 10 mins
Cook Time 10 mins
These delicious Oatmeal Cookies Cookies are soft, chewy and incredibly easy to make, even for a beginner baker! 
24 cookies

Ingredients
  

  • 1/2 cup 4 ounces butter, softened
  • 2/3 cup light brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 1/2 cups rolled oats
  • 3/4 cup raisins
  • 1/4 cup walnuts chopped

Instructions
 

  • Preheat oven to 350 degrees
  • In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth using an electric mixer.
  • In a separate small bowl, whisk the flour, baking soda, cinnamon and salt together.
  • Add the dry mixture into the butter/sugar mixture and with the electric mixer cream little bit more until mixed well.
  • Using a spatula, fold in the oats, raisins and walnuts and mix well.
  • Chill the dough covered  in the fridge for about two hours prior to baking.
  • Scoop 2 tbsp of dough on a baking sheet lined with parchment paper. Space the dough about 2 inches apart.
  • Bake for about 10-12 minutes (start checking at the 10 minute mark since all ovens are different). The cookies are done when the edges are golden but the center looks a little undercooked.
  • Remove from oven and keep on baking sheet for about 5 minutes prior to transferring them to a cooling rack.
  • To store place in an air tight container or a ziplock bag with a small piece of bread. The bread will absorb the moisture and will keep the cookies fresh longer. Store for up to 5 days. 

*Ana’s Notes:

Cookie dough can be frozen for up to 3 months. Roll into balls prior to freezing for easy thawing. 

ADD YOUR OWN PRIVATE NOTES

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NUTRITION

Serving: 1cookie | Calories: 143kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 54mg | Fiber: 1g | Sugar: 13g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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Recipe Rating




13 Comments

  1. 5 stars
    Hi Ana, your tip for brown sugar I think is missing the secret. It reads “Don’t have brown sugar handy? Just mix ½ tablespoon with ½ cup of granulated sugar to make ½ cup of brown sugar.”
    1/2 tablespoon of what? Thank you.

  2. 5 stars
    I’m very picky when it comes to cookie recipes especially oatmeal cookies. These cookies are fantastic. Highly recommend!

  3. 5 stars
    These cookies look like they have the perfect soft texture! That’s my kind of cookie. Thanks for sharing! I can’t wait to make a batch ASAP.

  4. 5 stars
    I love when cookies are soft and chewy on the inside and a bit crunchy on the outside. I am very excited to try yours – they look simply amazing!

  5. LOVED these cookies! I needed a quick dessert for a party and whipped these lovelies up. Soft, chewy, raisin-y. I’ll definitely will be making these again!

    1. Hi Ally, you can definitely do that but the calories and macronutrients content would change. I was actually thinking of adding some next time. Great minds think alike 🙂