Air Fryer Oatmeal Cookies
Why this recipe works
- Fast cookie fix: The air fryer cooks the cookies in minutes, so the full recipe stays comfortably under 30 minutes.
- Crisp edges, soft centres: Flattening the dough into thick discs helps the edges set while the middle stays slightly soft and chewy.
- Warm, rounded sweetness: Light brown sugar, vanilla and cinnamon give the cookies a mellow sweetness that suits the nutty flavour of rolled oats.
- Simple dough: The dough is mixed by hand with everyday baking ingredients and needs no chilling before cooking.
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Timing notes
- Let them set: The cookies are delicate straight from the air fryer. A short cooling time helps them firm up without losing their chewy centre.
- Serve warm or cooled: Serve them warm for a softer bite, or let them cool fully if you prefer a firmer, more set cookie.
- Batch timing: Cooking time depends on basket size, as the cookies need space around them and may need to be air-fried in batches.
Texture tips
- Shape for even cooking: Flatten each dough ball lightly into a thick disc so the edges colour before the centre overcooks.
- Pull them slightly soft: Remove the cookies when the edges are set but the centres still look a touch soft; they will continue to firm as they cool.
- For a firmer bite: Let the cookies cool completely before serving, which gives the oats and sugar time to set into a sturdier texture.
Ingredient notes
- Use rolled oats: Rolled oats give the cookies their recognisable chew and rustic texture.
- Adjust the spice: Cinnamon keeps the flavour classic, while speculaas spice gives a warmer, more aromatic finish.
- Soften the butter: Softened butter blends more evenly with the sugar, helping the dough come together smoothly.
Make-ahead tips
- Freeze once baked: Cool the cookies fully, then freeze in an airtight container. Defrost at room temperature before refreshing.
- Refresh before serving: Warm defrosted cookies briefly in the air fryer at 150°C (300°F) to bring back a fresher texture.
- Best texture: The cookies have their best contrast of crisp edges and chewy centres on the day they are cooked.
Equipment you'll need
Ingredients
Instructions
- In a mixing bowl, whisk the butter and light brown sugar until smooth and slightly paler. Whisk in the egg and vanilla until glossy and combined.
- Add the flour, bicarbonate of soda, cinnamon and salt. Stir with a spatula until no dry flour remains, then fold in the oats to make a thick dough.
- Preheat the air fryer to 160°C (320°F). Portion the dough into 16 balls and flatten each lightly into a thick disc so they cook evenly.
- Air-fry in batches until the edges look set and lightly browned and the centres still look a touch soft, 6 to 8 minutes per batch. Let the cookies stand in the basket for 1 minute before moving them to a plate to cool and firm up.
- Cool for at least 2 to 3 minutes before serving, as the cookies continue to set as they cool. Serve warm for a chewier centre, or fully cooled for a firmer bite.
Recipe notes
Tips
- For evenly baked cookies, keep them about 2 cm apart and avoid overcrowding the basket.
- If your air fryer runs hot, drop the temperature to 155°C (311°F) and cook 1 to 2 minutes longer to prevent over-browning.
- Food safety: if serving to young children, pregnant people, older adults or anyone immunocompromised, use an egg stamped British Lion or an equivalent pasteurised egg.
Substitutions
- Replace Vanilla extract with Vanilla bean paste for a more intense vanilla flavour.
- Replace Ground cinnamon with Speculaas spice mix for a spicier, more aromatic cookie.
Storage
- Refrigerate up to 4 days
- Store airtight at room temperature for 3 days, or in the fridge for up to 4 days for a slightly chewier texture. Freeze in an airtight container for up to 2 months; defrost at room temperature, then warm in the air fryer at 150°C (300°F) for 1 to 2 minutes to refresh.
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Recipe overview
- Servings: 16 pieces
- Total time: 28min (16min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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