These oatmeal guava cookies are a must-try for any cookie lover. With a soft and chewy texture and a burst of fruity flavor, they’re sure to become a new favorite.
What Are The Ingredients?
- All-purpose flour: Flour gives the cookies structure, crumb, and chewy texture. I use all-purpose flour for this recipe since it is the most versatile.
- Baking powder
- Baking soda
- Unsalted butter: besides the rich flavor the butter offers, the more fat you add to recipes, the more tender the cookie’s texture becomes. I use unsalted butter for this recipe to better control the salt level.
- Granulate sugar: sugar influence structure, chew, and moisture level; for this recipe, we use a combination of granulated sugar and brown sugar.
- Brown sugar: brown sugar brings moisture and is chewy to the cookie’s texture.
- Egg: Eggs are essential in any cookie recipe; they bind ingredients together. I use Pasture Raise Organic eggs whenever I can. But you can use any brand of whole egg you prefer.
- Vanilla extract for flavoring
- Old-fashioned rolled oats are best in cookie recipes thanks to their toasty flavor and hearty chew.
- Guava paste
How to Make Oatmeal Guava Cookies
- Pre-Heat Oven to 350 F
- Swift your Dry Ingredients: In a large mixing bowl, swift the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Cream Your Butter and Sugar: In a stand mixer, beat the butter and granulated sugar at medium-low speed until well combined. Add the egg, and continue mixing. Stop the mixer and scrape down the bowl with a rubber spatula if needed.
- Combine Wet and Dry Ingredients: Whit mixture running at low speed, gradually add the flour mixture until it has a smooth texture (10 seconds approx.). Continue mixing, adding oats and guava paste until all is well incorporated.
- Bake Cookies: Line a large baking sheet with parchment paper. With a portion scoop Size #30, divide the dough onto the baking sheet, spacing at least 2 inches apart. Bake for about 12-14 minutes, until golden brown, flat, and edges are golden. Remember to rotate the baking sheet halfway through baking.
- Let Cool and Enjoy: Let cookies cool for about 5 minutes on the sheet before transferring them to wire racks to cool completely.
The best way to store your Oatmeal Guava Cookie Dough will depend on when you want to bake it. Store it in an airtight container in the fridge for up to three (3) days. If you decide to freeze it, do so for up to 3 months. When ready to eat, thaw in the refrigerator overnight, then thaw on the counter for up to 30 minutes.