If you’re on the hunt for the ultimate homemade treat that brings warmth, nostalgia, and just the perfect amount of chocolate to your kitchen, these Chewy Oatmeal Chocolate Chip Cookies absolutely deliver. Imagine a soft, golden cookie with perfectly crisp edges, packed with melty chocolate chips and hearty oats. Every bite is a perfect balance of flavor and texture, making these cookies a crowd-pleaser for all ages. Whether you’re looking to impress at a bake sale or simply want something extra delicious with your afternoon coffee, you’ll find yourself coming back to this recipe time and time again.
Ingredients You’ll Need
Let’s appreciate the simplicity here. Each ingredient in Chewy Oatmeal Chocolate Chip Cookies serves a purpose, from creamy butter to the comforting hint of cinnamon. Together, they work magic, creating that crave-worthy chewy texture and rich flavor you love.
- Butter (1 cup, unsalted, softened): Adds essential richness and creates that classic chewy crumb.
- Brown Sugar (1 cup, packed): Gives a deep, caramel-like sweetness and helps keep the cookies moist.
- Granulated Sugar (1/2 cup): Balances the flavor and helps create lift.
- Eggs (2 large): Bind everything together while adding tenderness.
- Vanilla Extract (1 teaspoon): Infuses every bite with inviting warmth.
- All-purpose Flour (1 1/2 cups): The base for structure—make sure to measure carefully for perfect texture.
- Baking Soda (1 teaspoon): Helps the cookies rise just enough for those soft centers.
- Salt (1/2 teaspoon): A little salt sharpens the flavors and balances the sweetness.
- Ground Cinnamon (1/2 teaspoon): Subtle spice rounds things out beautifully.
- Old-fashioned Rolled Oats (3 cups): The secret to chewy goodness—don’t substitute quick oats here.
- Semi-sweet Chocolate Chips (1 1/2 cups): Every cookie deserves plenty of melty, gooey chocolate!
How to Make Chewy Oatmeal Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Lining your baking sheet with parchment paper not only makes for easy cleanup but ensures your Chewy Oatmeal Chocolate Chip Cookies slide right off without sticking or breaking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat until light and fluffy—this step gives your cookies that irresistible texture. The creamy mixture should look pale and smooth.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, allowing each to fully incorporate before adding the next. Then, mix in the vanilla extract for another layer of flavor. This is where the cookie magic really starts to build.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. This ensures that your leaveners and spice are evenly distributed before they hit the wet mixture, helping the Chewy Oatmeal Chocolate Chip Cookies bake up evenly.
Step 5: Mix Wet and Dry Together
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Avoid over-mixing so your cookies stay tender and soft. Don’t worry if the dough looks a little dense; that’s normal for oat-based cookie dough.
Step 6: Fold in Oats and Chocolate Chips
Stir in the rolled oats and chocolate chips by hand. Spread them throughout the dough so every cookie bursts with chocolate and hearty oat goodness. At this point, you can also add walnuts or pecans if you’re craving a nutty crunch.
Step 7: Portion and Space the Cookies
Scoop heaping tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. These Chewy Oatmeal Chocolate Chip Cookies spread just enough to create those perfect bakery-style rounds.
Step 8: Bake to Perfection
Bake for 10 to 12 minutes, just until the edges are lightly golden but the centers still look soft. This is the secret for maximum chewiness—don’t be tempted to overbake! Let the cookies cool on the pan for 5 minutes before transferring to a wire rack so they set without drying out.
How to Serve Chewy Oatmeal Chocolate Chip Cookies
Garnishes
For a fun finishing touch, sprinkle a few extra chocolate chips on top of each cookie right after baking so they look extra tempting and bakery-fresh. A tiny pinch of flaky sea salt is magical if you love that sweet-meets-salty vibe.
Side Dishes
Pair your Chewy Oatmeal Chocolate Chip Cookies with a cold glass of milk, a steamy mug of coffee, or even an affogato for a grown-up twist. These cookies are also fabulous with a scoop of vanilla ice cream for a dessert worthy of any celebration.
Creative Ways to Present
Try stacking a few cookies with ribbon for gifting, or assemble a cookie platter with fresh berries and mini chocolates for gorgeous party spreads. Make cookie ice cream sandwiches by sandwiching your favorite ice cream between two Chewy Oatmeal Chocolate Chip Cookies—the kids (and adults) will go wild!
Make Ahead and Storage
Storing Leftovers
Store your cooled cookies in an airtight container at room temperature. This keeps them soft and chewy for up to five days—and if you toss in a slice of bread, the cookies stay ultra-fresh even longer!
Freezing
Chewy Oatmeal Chocolate Chip Cookies freeze beautifully. Simply cool them completely, then seal in a zip-top freezer bag or airtight container for up to three months. You can also freeze the unbaked dough in pre-portioned balls for fresh-baked cookies any time you crave them.
Reheating
To revive that just-baked taste, pop a cookie in the microwave for 10–15 seconds; it’ll be warm, soft, and the chocolate chips will be gooey again. For larger batches, heat in a 300°F oven for a few minutes until warmed through.
FAQs
Why are my cookies coming out dry instead of chewy?
Overbaking is usually the culprit. Pull your cookies out when the edges are set but the centers still look soft—they’ll continue to firm up as they cool, resulting in perfectly chewy centers.
Can I use quick oats instead of rolled oats?
For the classic texture that defines Chewy Oatmeal Chocolate Chip Cookies, old-fashioned rolled oats are best. Quick oats can make cookies cakey and less chewy, so try to stick with the original ingredient.
Can I substitute raisins or other mix-ins for chocolate chips?
Absolutely! Swap in an equal amount of raisins, dried cranberries, or chopped nuts if desired. Just be sure to keep the total add-ins about the same to maintain the right dough consistency.
How do I make these cookies gluten-free?
You can use a 1-to-1 gluten-free baking flour in place of the all-purpose flour and ensure your oats are certified gluten-free. Expect a slightly different texture, but just as much flavor!
What’s the secret to making extra-thick and chewy cookies?
If you like cookies extra thick, chill the dough for 30 minutes before baking. This helps prevent spreading, resulting in a tall, chewy cookie every time.
Final Thoughts
There’s nothing quite like pulling a tray of Chewy Oatmeal Chocolate Chip Cookies from the oven and watching friends and family light up with excitement. Between the rich flavor and unbeatable texture, you’ll find these quickly become a staple in your baking repertoire. Go ahead—treat yourself and your loved ones to a batch today!
Print
Chewy Oatmeal Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chewy Oatmeal Chocolate Chip Cookies are a delightful treat that combines the heartiness of oats with the sweetness of chocolate chips. Perfectly chewy and packed with flavor, these cookies are sure to become a family favorite.
Ingredients
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the rolled oats and chocolate chips.
- Bake: Scoop heaping tablespoons of dough onto the prepared baking sheet and bake for 10-12 minutes, until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, avoid overbaking the cookies.
- Add 1/2 cup chopped walnuts or pecans for a nutty twist if desired.
- Store in an airtight container to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
