Air Fryer Reference
Oatmeal Cookies
dessert · fresh
- Temperature
- 320 °F
- 160 °C
- Total time
- 8 min
- 4–6 cookies per batch on a parchment round; one batch of dough makes ~24
- Flipping
- Not needed
- Internal temp
- —
- use visual cue
Doneness
Done when the edges are set and golden and the oats on top look toasted, while the centres still look slightly soft and underdone. Pull them then for chewy cookies — they firm up on the rack as they cool. If you like them crisp, give them an extra minute or two until the centres set in the basket. No flipping; they bake flat on parchment.
Oil & seasoning
No — cut a piece of parchment to fit and the cookies release cleanly. Oil would just make the bottoms greasy.
Season with: Oatmeal raisin: the classic, with plump raisins and warm cinnamon., Oatmeal chocolate chip: raisins swapped for semi-sweet or milk chocolate chips., Oatmeal butterscotch: butterscotch chips and a little extra brown sugar for a caramel note., Maple-cinnamon: maple syrup in the dough and a cinnamon-sugar finish, optional chopped pecans..
Watch out for
- Always use a parchment round — the dough spreads and would drip through a slotted basket, and parchment makes lift-out clean.
- Use old-fashioned rolled oats, not instant or steel-cut — rolled oats give the right chew; instant turns mushy and steel-cut stays hard.
- Pull them when the edges are set but the centres look underdone for chewy cookies; leave an extra minute for crisp. Overbaking past that dries them out.
- Use a lower temperature than an oven recipe calls for — the air fryer's fan browns the tops fast, so 320 °F keeps them from scorching before the centres set.
- Leave room between dough balls and work in small batches; crowding blocks airflow and gives pale, unevenly baked cookies.