These chewy chocolate chip oatmeal cookies are our favorite cookies and for good reason, THEY ARE DELICIOUS! These cookies are so easy to make and are ready from start to finish in under an hour. These chewy cookies are perfect for any occasion and everyone will love them.
These cookies are tested and perfected! For years, I used to run a baking company and this chewy chocolate chip oatmeal cookie along with our salted shortbread cookies were among the most popular items that we sold.
These easy chocolate chip and oatmeal cookies are lofty, moist, crisp on the outside and so delicious. These cookies are also very easy to make. If you can mix ingredients in a bowl then you can make them!
What makes these cookies chewy?
To make a really chewy chocolate chip cookie, you have to add brown sugar. Brown sugar is what makes these chewy chocolate chip oatmeal cookies. If you have tried my chewy nutmeg sugar cookies, or my chewy chocolate cinnamon cookies, you know that brown sugar makes all cookies chewy.
Brown sugar is sugar with molasses added to it and it is that molasses that is really doing the work here. Molasses will add moisture to baked goods resulting in a soft chewy cookie.
What You Will Need
- All-purpose flour- I prefer unbleached King Arthur Flour.
- Old-fashioned oats- The old-fashioned oats have more body and texture and have not been processed as much as quick-cooking oats.
- Unsalted butter- This is a must when baking.
- Eggs - Large eggs
- Sugar - Your standard granulated sugar.
- Brown sugar- I use light brown sugar in this chocolate chip oatmeal cookie recipe. I find it has just the right amount of molasses for these chocolate chip and oatmeal cookies.
- Vanilla extract- Try to buy the real deal here.
- Salt- I always use kosher salt.
- Baking Soda - I like to remind folks to be aware of how old their baking soda is. If in doubt buy a new one.
- Semi-sweet chocolate chips- I like using Ghiradelli semi-sweet chocolate.
The ingredients for these easy oatmeal chocolate chip cookies are all standard cookie ingredients. Most of these ingredients you will probably already have on hand.
How to make chewy oatmeal chocolate chip cookies
- Mix Wet ingredients: Cream butter and sugars together then add the eggs and vanilla into a large bowl and mix well.
- Mix dry ingredients: Add all your dry ingredients, including the oats into another bowl and mix well.
- Combine: Now mix your wet and dry ingredients together until incorporated.
- Add chocolate chips: Stir in your chocolate chips.
- Scoop: With a small cookie scoop, scoop your dough onto lined baking sheets.
- Bake: At 375 degrees for about 10 minutes.
- Cool: I like to let my cookies cool for about 30 minutes. It really helps them set up since they are very soft when they first come out of the oven.
- Enjoy!
Freezing And Storing
- Freezing: Whenever I make these cookies I really love to make extra and scoop the dough onto baking sheets with a cookie scoop and freeze the dough balls for a later day. Once the dough is frozen, usually after 24 hours, I pull the dough balls off the cookie sheet and place them in a freezer-safe bag in the freezer. This is the same method I use for my Citrus Cookies and my Citrus Snowball Cookies dough.
- Storing: If you do happen to have any of these delicious and decadent chocolate chip oatmeal cookies left over, you can store them covered on the counter for up to 3 days. After that, place it in the fridge.
Substitutions And Variations
- One of my favorite additions is mini marshmallows or homemade marshmallows that I cut into small pieces to blend into the cookie better!
- Salt. If you love salted chocolate, adding a sprinkle of kosher salt to the tops of these cookies is so good. I do the same thing with my cardamom shortbread cookies.
- Raisins. I personally do not like this but some of my family does. You can add them if you like by mixing them into the cookie dough before baking.
These chewy chocolate chip oatmeal cookies are perfect on their own AND great with additions.
Tips for the best cookies
- Line your baking sheet: This will help make sure the cookies release easily from the pan. Parchment paper works best. No aluminum foil since that will affect the cooking of the cookies.
- Use a cookie scoop or measuring cup for the cookies: Making sure all the cookies are the same size will ensure even baking. I like to use a small ice cream scoop for this.
- Let them rest: Do not be in a rush to scoop those cookies off of the baking sheet too quickly. Chewy cookies need a little time to harden up after cooking so they stay together. Let them rest for a while before transferring them to a cooling rack.
- Best chocolate for these cookies: The one thing I would like to stress for this recipe is using semi-sweet chocolate chips is essential. Not bittersweet, not milk chocolate. It makes all the difference!
- Best oats to use: You want to make sure you are working with old-fashioned oats when making these chewy chocolate chip cookies. The old-fashioned oats are only lightly processed and will give structure to these cookies.
FAQS
Chewy cookies can be a bit tricky to tell when they are done. You will know when to take them out of the oven when the edges just start to brown.
The center may not look cooked and that is normal. As these chocolate chip cookies cool they will solidify and look fully cooked.
To bake your cookies that come out of the freezer you will bake them at a lower temperature for just a little longer. For this recipe you will bake them at 350 degrees (instead of 375 degrees) for 12-15 minutes or until the edges begin to brown.
More Easy Desserts To Try
Soft And Chewy Chocolate Chip Oatmeal Cookies
Ingredients
- 2 cups All Purpose Flour
- 1 ½ cups good quality semi-sweet chocolate chips
- 1 cup Old Fashioned Oats not quick cooking
- 1 cup Granulated sugar
- 1 cup unsalted butter room temperature
- ⅔ cup light brown sugar packed
- 2 eggs (room temperature if you have time)
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Instructions
- Pre heat your oven to 375 degrees
- In a large mixing bowl add your room temperature butter and both sugars1 cup Granulated sugar, 1 cup unsalted butter, ⅔ cup light brown sugar packed
- Mix well for about 2 minutes until the butter mixture is smooth and creamy
- Now add your room temperature eggs and vanilla to the butter mixture and mix well (another minute).2 eggs (room temperature if you have time), 1 tablespoon vanilla extract
- In a separate bowl add all of your dry ingredients except your chocolate and mix together.2 cups All Purpose Flour, 1 cup Old Fashioned Oats, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Now add the dry ingredients to the wet ingredients and mix until it comes together.
- Now stir in your chocolate chips.1 ½ cups good quality semi-sweet chocolate chips
- Scoop out your dough on to your baking sheets making sure they are spaced about 1 inch apart. I like to use a small cookie scoop for this. You can also use a heaping tablespoon.
- Bake in the oven for 10 minutes or until the outer edges of your cookies begin to turn brown and the center is light and golden.
- Remove from the oven when done and let cool for at least 30 minutes. Remember the cookies will look undercooked when you first take them out of the oven and that is normal. They will come together when they cool.
- Store in an air tight container for up to 3 days if they make it that long.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Carolyn says
My family is going through a rough patch & l have faith we’ll be ok. I needed this cookie recipe so badly right now, thank you 😉
Melissa Oleary says
I am glad it helps 🙂
J9 says
I absolutely love how you restated the exact amounts of the ingredients in the directions! Thank you!
Melissa Oleary says
I'm so glad you found it helpful 🙂
Bryan says
Addictive! These cookies are really delicious.