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Delicious and chewy oatmeal chocolate chip cookies — crispy edges, chewy centers and loaded with gooey chocolate chips!
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There is nothing like the smell of freshly baked cookies in my kitchen. Anyone who walks through the door knows exactly what’s on the table and it just smells like a warm bakery. I don’t discriminate when it comes to chocolate chip cookies either. You can add oats, a Nutella center, or walnuts, and they’ll always be equally delicious.
Table Of Contents
- What makes an oatmeal chocolate chip cookie chewy?
- How do you make chewy oatmeal chocolate chip cookies?
- Tips for making the best oatmeal chocolate chip cookies
- How long can you store cookie dough for?
- FAQ and Expert Tips
- Other cookie recipes to try
I’ve become quite famous in my small circle for my chocolate chip cookies. I started making them back in high school. We had a swim team mom that would occasionally bring them to practices for a treat on Friday, and they were such a hit! I made it a goal for myself to perfect my own chocolate chip cookie recipe, so one day I could be that mom. Those cookies and spending time in the bakery that my mom worked at are the reasons I decided to go to culinary school. They were THAT good. This oatmeal chocolate chip cookie recipe is the best you’ll ever have!
These are delicious!! Best oatmeal chocolate chip cookie out there!
Kelly R.
What makes an oatmeal chocolate chip cookie chewy?
It’s all about the brown sugar! In cookie recipes that involve baking soda, (like this one) the brown sugar reacts with sodium bicarbonate to produce carbon dioxide. The cookies will also have more moisture. It’s a magic formula that will make your cookies thick and soft!It makes the best cookie!
Brown sugar makes cookies moister and chewier than white sugar. That’s because it contains molasses! The molasses adds moisture and, because it’s slightly acidic, causes the proteins in the cookie dough to firm up faster, creating a chewier texture. Additionally, molasses add moisture to any baked items, as well as extend the shelf life of the cookie! Dark brown sugar contains more molasses than light brown sugar. You may choose based on your preference. Using white sugar will result in crispy cookies
How do you make chewy oatmeal chocolate chip cookies?
- Start by using a stand mixer to cream the wet ingredients: room temperature unsalted butter, sugars, vanilla extract and egg together in a large bowl. Creaming evenly disperses the sugar throughout the batter, completely dissolving it into the butter. You also increase volume by mixing thoroughly and incorporating more air into your batter. The result? Lighter textured cookies and cakes.
- In a separate small bowl, whisk together the dry ingredients: all purpose flour, baking soda, cinnamon, and salt. Add the flour mixture to the butter/sugar mixture. Blend at a low speed until combined. Stir in the oats and semisweet chocolate chips.
- CHILL THE DOUGH. Chilling cookie dough beforebaking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. Place dough in fridge to cool for at least 1 hour before baking.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a Silpat baking mat.
- Using ice cream scoop, scoop dough balls and place on prepared baking sheet, leavingabout 2-inchesbetween each cookie. Bake them for 13 minutes. Bake time will vary depending on how big your dough balls are. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for five minutes before transferring them to a wire rack to cool.
Pair with a big glass of milk for the best snack!
Tips for making the best oatmeal chocolate chip cookies
- Use quick cooking oats!The texture of quick cooking old-fashioned oats is finer and it help hold the cookie together better. The milk chocolate chips make these cookies sweet, which is exactly what I wanted, but feel free to use semi-sweet or even dark chocolate chips.
- Under-bake your cookies! The edges should just be lightly golden brown and the middle should look a little underdone. When you take them out of the oven, the cookies will bake a little longer while cooling on the cookie sheet.
- Chill the dough! This is VERY IMPORTANT. It makes a huge difference in both the flavor and the texture of the cookies. Without chilling the dough, your cookies will spread and you’ll miss out on the soft chewy texture. Chewy cookies are the best!
- Use an ice-cream scoop with release to scoop out the dough. An ice-cream scoop with release yields a big chewy oatmeal chocolate chip cookie. You can choose to make them smaller, but cut down the baking time to 9-10 minutes. The giant cookies will create a thick cookie with a soft & chewy center. I like to scoop out the dough and freeze them in a freezer bag and bake a few whenever I want them. Nothing beats freshly baked warm cookies whenever you’d like!
- Line your cookie sheets with parchment paper. Or alternatively, use a Silpat baking mat for easy clean up.
How long can you store cookie dough for?
If you only want to only bake a few oatmeal chocolate chip cookies and save some dough for later, save the remaining dough in an airtight container in the fridge. The cookie dough will last a week in the refrigerator and 2 months in the freezer. If you’re baking from frozen, add 1-2 minutes to the baking time. Refrigerated dough can be scooped and placed right on the baking sheet.
FAQ and Expert Tips
Sprinkled a little sea salt over the top of each cookie when they were fresh out of the oven. If because I love that sweet and salty combo. This is totally optional, but i strongly recommend it!
Don’t overmix the dough! Overmixing develops gluten in the cookie and causes them to become tough.
Keep the leftovers fresh! If you have leftover cookies, store them in an air tight container with a slice of bread to keep them soft. They should last up to a week.
Click here to check out the short web story for this recipe!
Other cookie recipes to try
Snickerdoodle cheesecake bars – These bars have the delicious flavor of a snickerdoodle and the creaminess of a cheesecake all in one bite!
Brown Butter Toffee Chocolate Chunk Cookies – These brown butter toffee chocolate chunk cookies are chewy, chocolatey and SO flavorful! A decadent treat for any chocolate lover!
The Best Chewy Chocolate Chip Cookies – Hands down the best chewy chocolate chip cookies you’ll ever eat! These cookies are chewy, chocolatey and oh so delicious!
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Chewy Oatmeal Chocolate Chip Cookies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 24 reviews
- Author: Nicole Triebe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
1/2 cup unsalted butter, softened
2/3 cup light brown sugar
1/8 cup white sugar
1 egg
1 tsp vanilla extract
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 1/2 cup quick cooking oats
1 cup chocolate chips
Instructions
- In a large bowl, cream together the butter, brown sugar, white sugar, egg and vanilla until smooth and creamy. In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the butter/sugar mixture. Blend until combined. Stir in the oats and chocolate chips.
- CHILL THE DOUGH. Place dough in fridge to cool for at least 1 hour
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a Silpat baking mat.
- Using ice cream scoop, scoop dough into a round ball and place on prepared baking sheet, leavingabout 2-inchesbetween each cookie. Bake them for 13 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for five minutes before transferring them to cooling rack.
Nutrition
- Serving Size: 1
- Calories: 434
- Sodium: 193.9
- Fat: 22.7
- Saturated Fat: 12.4
- Trans Fat: 0
- Carbohydrates: 49.5
- Fiber: 3.6
- Protein: 10.8
- Cholesterol: 223mg
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