Video
Chewy Oatmeal Chocolate Chip Cookies
Super chewy oatmeal chocolate chip cookies with rich salty-sweet buttery flavor, crisp caramelized edges and soft chewy insides.
Ingredients
- ½ cup (113g) salted butter, softened
- ¾ cup (165g) packed light or dark brown sugar
- 1 large egg at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- ¾ cup (105g) all-purpose flour (measure by weight since too little flour will make the cookies spread excessively - see notes in the article above for details)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon fine salt
- 1 cup (100g) rolled oats
- ⅓ cup (35g) quick oats
- 1 cup (142g) dark chocolate, (55-70% cocoa) roughly chopped into chunks, plus extra for topping if desired
NOTE: I also love these single origin couverture chocolate discs or chopping up my favorite 70% bars. If you prefer semisweet chocolate, these are my favorite semisweet chocolate chips.
Instructions
- Combine butter with brown sugar and vanilla in a large bowl and mix by hand using a wide spatula until smooth and creamy, and a little bit fluffy. The mixture will look more like wet sand than an aerated mixture. Mix in egg until well combined and evenly incorporated.
- Combine flour, baking soda, baking powder, cinnamon (if you're using it) and salt in a medium bowl and whisk to blend evenly.
- Add the flour mixture to the butter mixture along with the oats and chocolate chips and fold them in until evenly combined.
- Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 1-2 hours. Do not skip this step or the cookies may spread too much.
- Preheat your oven to 350°F and line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls for a more polished look and for rounder cookies. Place them onto the prepared baking sheets spacing them 3 inches apart. Do not flatten the dough balls.
- 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 3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
