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!

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 andArroz 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!

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The beauty of oatmeal cookies lies in their simplicity. This recipe only uses basic ingredients: rolled oats, flour, butter, sugar, eggs, and baking soda. Additional ingredients such as raisins, chocolate chips, nuts, or spices can be added to enhance the flavor and texture. The combination of these ingredients results in a cookie that is hearty, wholesome, and packed with flavor.

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. Always preheat your oven to ensure that your cookies bake evenly and achieve the desired texture.

This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.

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

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.Galletas de Avena (Oatmeal Cookies) are an all-time favorite. Big, soft and chewy on the outside. Crispy edges, loaded with raisins and spice on the inside. All you need is a tall glass of milk.

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Do not substitute old fashioned oatmeal for instant oats. The two are not interchangeable and will not bake properly if using the latter.

Here, we are using dark brown sugar which has more molasses in it. That’s why the color of the cookies are darker.

Chill for 1 hour in the fridge. Then wrap in plastic wrap and place inside a freezable bag, removing as much air as possible. Store for up to 3 months in the freezer.Bake as normal.

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Let them cool on the baking sheet for a minute or two before placing on a cooling rack. They are soft and can fall apart.

To make plump raisins, soak them in water before adding to the cookies. I only do this when the raisins look dry or are older.

Cookies are not healthy snacks, but they are better than most cookies. These types of cookies also contain whole grains and are made with natural ingredients.

Sugar Free Oats Cookies

Store cookies 3-4 days in an airtight container at room temperature. To store in the freezer, place in a freezer bag and remove as much air as possible. They store well for up to 3 months in the freezer. Thaw for 1-3 hours before consuming.

Do not substitute old fashioned oatmeal for instant oats. The two are not interchangeable and will not bake properly if using the latter. 

To make plump raisins, soak them in water before adding to the cookies. I only do this when the raisins look dry or are older. 

Galletas De Avena, Manzana Y Chispas De Caramelo/ Oatmeal, Apple And Caramel Chips Cookies

Chill for 1 hour in the fridge. Then wrap in plastic wrap and place inside a freezable bag. Remove as much as possible. Store for up to 3 months in the freezer. Bake as normal. 

Store cookies 3-4 days in an airtight container at room temperature. To store in the freezer, place in a freezer bag and remove as much air as possible. They store well for up to 3 months in the freezer. Thaw for 1-3 hours before consuming. 

Calories: 182 kcal | Carbohydrates: 29 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 4 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 2 g | Trans Fat: 0.3 g | Cholesterol: 31 mg | Sodium: 113 mg | Potassium: 145 mg | Fiber: 1 g | Sugar: 14 g | Vitamin A: 224 IU | Vitamin C: 1 mg | Calcium: 24 mg | Iron: 1 mg

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Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets.