A good oatmeal cookie is the perfect breakfast, snack or coffee-mate around. It's a treat, but there are oats... so... it's also doing some good for you! I love oats in any way, shape or form, and "cookie" is no exception! I know you will love my Chewy Oatmeal Chocolate Chip Cookies because they have such a wonderful chewy texture and rich butterscotchy caramelized edges.
WHY YOU WILL LOVE THIS RECIPE
- Easy to make - these cookies are a cinch to make! You don't need an electric mixer -- in fact, you can make them with a spatula!
- Chewy oatmeal cookies - the best part about these cookies is how chewy they are! They are not crumbly nor dry.
- Chocolate chip cookies - I love chocolate chips in my oatmeal cookies. If you love raisins, feel free to substitute half or all of the chocolate chips with raisins.
INGREDIENTS FOR CHEWY OATMEAL CHOCOLATE CHIP COOKIES
You don't need any specialty ingredients to make great oatmeal chocolate chip cookies. This recipe comes together with just simple pantry ingredients.
- Unsalted butter - soft butter adds incredible flavour and helps build some structure during the creaming step for crisp caramelized edges. Pull it out at least 2 hours before baking so it is softened to room temperature.
- Brown sugar - the molasses in brown sugar gives these cookies a toffee-like flavour.
- Molasses - molasses is a liquid sugar which helps to keep these cookies chewy. It adds a wonderful rich sweentness for big bold flavour!
- Rolled oats - this recipe is designed to use regular large flake old fashioned rolled oats. If you use quick oats or minute oats, then they will absorb more moisture and the cookies will be much thicker. It will still work!
- Dark chocolate chips - I use 70% chocolate chips for a rich chocolate taste. You can use any kind you like.
STEP BY STEP INSTRUCTIONS
- STEP 1). Combine dry ingredients. Mix together flour, baking soda, salt and cinnamon in a medium bowl.
- STEP 2). Cream butter and sugar. Beat together the soft butter with brown sugar and granulated sugar until smooth and a bit fluffy. It will look more like wet sand than a pale and aerated mixture.
- STEP 3). Mix in egg. Add the egg mix until well combined. Mix in molasses and vanilla.
- STEP 4). Add dry ingredients. Add the flour mixture with the oats and chocolate chips and fold them in until just combined.
- STEP 5). Chill the dough. Cover the dough in the bowl and refrigerate for 1 hour.
- STEP 6). Bake for 10-12 minutes until golden and still soft in the middle!
EXPERT BAKING TIPS
- Measure the flour accurately to ensure you get the right texture. Too much flour will makes them dry and crumbly, and too little will cause them to spread excessively.
- Feel free to make this recipe by hand with a spatula and bowl. You don't need to use a mixer to make these great cookies.
- Use a trigger-release ice cream scoop to portion these cookies for even baking.
- Let the baked cookies sit on the baking sheet for 2-3 minutes before transferring them. They are delicate while still warm so they need a few minutes to set up.
What type of oats should I use in Chewy Oatmeal Chocolate Chip Cookies?
I use regular large flake old fashioned rolled oats to make these cookies. You can also make them with quick oats, but they will not spread as much and so they will be thicker and might not have the caramelized edges. They will still be delicious!
What is a substitute for molasses?
You can use agave syrup, honey or corn syrup in place of molasses. I would not recommend maple syrup since it has a higher moisture content. Make sure to use fancy molasses. Fancy molasses is "light" molasses and it is more refined than dark or blackstrap molasses. Blackstrap molasses will make these cookies too dark and it has a much more intense flavour.
Do I need to chill the dough?
I highly recommend chilling this cookie dough since the oats needs some time to hydrate. It will help with the chewy texture.
How do I store chewy oatmeal chocolate chip cookies?
These cookies are best stored at room temperature in an airtight container for up to 1 week.
If you love oats, check out these recipes:Gooey Almond Oatmeal Chocolate Chip Cookie Bars (gf, df option)Chewy Reese’s Peanut Butter White Chocolate Chunk Oatmeal CookiesUltimate Monster CookiesThick White Chocolate Chunk Peanut Butter Oatmeal Raisin CookiesDark Chocolate Cherry Coffee Oatmeal Cookies
Chewy Oatmeal Chocolate Chip Cookies
- ½ cup 113g unsalted butter softened
- ½ cup 100g granulated sugar
- ¼ cup 55g packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon 5ml fancy (light) molasses
- 1 teaspoon 5ml pure vanilla extract
- ¾ cup plus 2 tbsp 125g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cups 125g rolled oats
- 1 cup 170g dark chocolate chips
- Combine butter with both sugars in a large bowl and beat with an electric hand mixer or do it by hand using a spatula until smooth and a bit fluffy. The mixture will look like wet sand. Beat in egg until well combined, then mix in molasses and vanilla.
- In a medium bowl, combine flour, baking soda, cinnamon and salt. Add this to the butter mixture with the oats and chocolate chips and fold it in until evenly combined.
- Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 1 hour.
- Preheat your oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Roll heaped tablespoons of dough into balls and place them on prepared baking sheets spacing them 2 inches apart. Bake for 10-12 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet and then transfer to a wire rack to cool completely.