chewy oatmeal chocolate chip cookies recipe

Written ByJenny Smyth Posted on
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The Best chewy oatmeal chocolate chip cookies recipe

I’ve been making chewy oatmeal chocolate chip cookies for years, and they’re still a favorite in my household. My kids love helping me measure out the ingredients and mix the dough, and my husband appreciates the fact that they’re easy to make in large quantities.

I like that this recipe is a bit healthier than some other cookie recipes, thanks to the addition of rolled oats and the use of dark brown sugar. The best part is that these cookies are so versatile – they’re perfect for a quick snack, a special treat, or even a packed lunch for school.

I’ve found that by using a combination of all-purpose flour and rolled oats, the cookies retain a lovely chewiness without being too crumbly. The addition of dark brown sugar gives them a rich, caramel-like flavor that’s hard to resist.

And let’s not forget the chocolate chips – I like to use high-quality ones with a good balance of sweet and bitter notes. When I’m feeling fancy, I’ll even add in some chopped nuts or dried cranberries for added texture and flavor.

Chewy Oatmeal Chocolate Chip Cookies

4.9 from 818 votes

These chewy oatmeal chocolate chip cookies are a delightful blend of soft oatmeal and rich chocolate chips. Perfect for a sweet snack or a treat with a glass of milk.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Wet Ingredients

1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract

Dry Ingredients

1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon

Add-ins

1 1/2 cups rolled oats
1 cup semisweet chocolate chips

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Line a baking sheet with parchment paper.
3In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar.
4Mix until the sugars are fully dissolved and the mixture is smooth.
5Add the egg and vanilla extract to the butter-sugar mixture.
6Stir until well combined.
7The mixture should be smooth and glossy.
8In a separate bowl, combine the flour, baking soda, and cinnamon.
9Mix well to ensure the baking soda and cinnamon are evenly distributed through the flour.
10Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
11Be careful not to overmix.
12The dough will be thick and sticky.
13Fold in the rolled oats and chocolate chips until evenly distributed through the dough.
14Using a spoon or a small ice cream scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
15Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
16The centers should still be soft.
17Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
18This allows them to firm up slightly.
19After 5 minutes, transfer the cookies to a wire rack to cool completely.
20Enjoy your chewy oatmeal chocolate chip cookies once they have cooled.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Measuring cups
Measuring spoons
Wooden spoon
Spatula
Oven mitts

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 100mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 3g

📝Notes

Tips: For a chewier cookie, slightly underbake them. Store in an airtight container at room temperature for up to 5 days.

These chewy oatmeal chocolate chip cookies are always a hit with my family – they’re perfect for snacking on the go or as part of a special treat.

One of my favorite things about this recipe is how easily it scales up or down depending on your needs – whether you’re feeding a crowd or just need a quick snack for one person.

And let’s not forget about storage: these cookies freeze beautifully and can be kept fresh for weeks if stored properly.

❓ Frequently Asked Questions About Chewy Oatmeal Chocolate Chip Cookies

Q: What’s the secret to making chewy oatmeal chocolate chip cookies?

One key technique is to make sure you don’t overmix the dough – it’s okay if it’s still a bit crumbly after you’ve added in the wet ingredients. This will help preserve the texture of the cookies when they bake.

Q: Can I substitute in different types of sugar?

Sure! You can try using white granulated sugar or muscovado sugar if you prefer a slightly different flavor profile. Just keep in mind that muscovado sugar has a stronger molasses flavor than dark brown sugar.

Q: Why do you use rolled oats instead of quick oats?

Rolled oats have a coarser texture than quick oats, which helps them retain their shape better during baking. Plus, rolled oats have a nuttier flavor that pairs really well with the chocolate chips.

Q: Can I add in other mix-ins besides chocolate chips?

Absolutely! Some ideas include dried cranberries, chopped nuts, or even shredded coconut. Just be sure to adjust the amount of liquid in the recipe accordingly.

Q: How do you store leftover cookies?

I like to store them in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can also freeze them for up to 2 months – just thaw at room temperature when you’re ready to eat them.

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