Made with oats, butter, and brown sugar, you are guaranteed the softest and chewiest oatmeal chocolate chip cookies. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. These are the best oatmeal chocolate chip cookies!
Have you ever made my chewy chocolate chip cookies recipe? I have the recipe memorized– I make them all the time! But it’s time to add another legendary recipe to our chocolate chip cookie repertoire. Today we’re mixing big chewy oats with lots of butter, brown sugar, a touch of molasses, a dash of cinnamon, and… glorious chocolate chips.
Start preheating your ovens!
This is My Favorite Base Oatmeal Cookie Recipe
Today’s soft & chewy oatmeal chocolate chip cookies start from my base oatmeal cookie recipe. This base recipe has quickly developed into my favorite and makes quite a few appearances in Sally’s Cookie Addiction. I’m a firm believer in having a handful of base recipes from which you can develop virtually hundreds of variations. For example: my master muffin recipe. Or my favorite recipe for vanilla cupcakes which you can try many ways– peanut butter & jelly cupcakes, piñata cupcakes, pistachio cupcakes, 转型与转场：龙江家具业何去何从？, and mimosa cupcakes all stem from the same base vanilla cupcake recipe.
How to Make Oatmeal Chocolate Chip Cookies
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- Whisk the dry ingredients together. Just the flour, cinnamon, baking soda, and salt– you’ll add the oats later.
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- Add the oats and chocolate chips. The dough will be thick and sticky.
- Chill the cookie dough. I recommend at least 45 minutes in the refrigerator, which helps prevent the cookies from overspreading.
- Scoop cookie dough balls. About 3 Tablespoons of dough per cookie– yes, these are LARGE!
- Bake. The cookies are done when the edges are set and the centers still look soft.
Baker’s Tip: Use a cookie scoop. I never use a cookie scoop when making chocolate chip cookies, but I swear by using one with oatmeal cookies. Oatmeal cookie dough is super chunky and soft, and this one can get a little sticky. A cookie scoop not only prevents a mess, it also helps ensure all cookies are the same size and shape. I recommend the large cookie scoop which holds 3 Tablespoon of cookie dough. Exactly what we’re aiming for with these hearty chocolate chip oatmeal cookies. They’re BIG.
Why You’ll Love These Oatmeal Chocolate Chip Cookies
Three characteristics I look for in oatmeal cookies? Slow bend, chewy goodness, and ultra soft. Check, check, and check! (This recipe is a lot like my oatmeal raisin cookies.) These oatmeal chocolate chip cookies have a slightly crisp edge with a soft center and enough chew that it won’t immediately break when you bend it. A “slow bend cookie” as I like to call them– and this is what makes a regular oatmeal cookie a really great oatmeal cookie. They’re also:
- Super soft and hearty.
- Supremely buttery and flavorful. Using more brown sugar than white helps guarantee a more flavorful base.
- Super chewy thanks to old-fashioned oats. Thick old-fashioned whole rolled oats, not quick oats, guarantee a chewier cookie. Quick oats are thinner and more powder-y; you simply don’t get the same texture.
- Loaded with extra chocolate chips! I like to use both regular size and mini chocolate chips. This guarantees more chocolate in every single bite. And for my fellow raisin lovers: try subbing in half raisins with the chocolate chips. BEST COOKIE EVER.
- Taste just like how grandma used to make them. I find the 1 Tablespoon of molasses is what makes these taste like grandma’s old fashioned oatmeal cookies. I strongly encourage you to add it.
Oatmeal Chocolate Chip Cookies Video
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- 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon unsulphured or dark molasses*
- 2 teaspoons pure vanilla extract
- 3 cups (240g) old-fashioned whole rolled oats
- 1 and 3/4 cups semi-sweet chocolate chips*
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- Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
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- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 市场“寒气”弥漫 涂料企业如何另寻出路？ on freezing cookie dough.
- Molasses: 1 Tablespoon of molasses helps give these cookies incredible flavor. If you don’t have any, simply leave it out. Do not replace with anything else. Likewise, cinnamon adds flavor as well. Not necessary, but it sure is tasty!
- Chocolate Chips: I like using 1 and 1/4 cups regular size chocolate chips and 1/2 cup mini chocolate chips. Varying sizes ensure more chocolate in each bite. You can, of course, just use 1 and 3/4 cups regular size chocolate chips. You can even try 1 cup chocolate chips and 3/4 cup raisins. Yum!
Keywords: oatmeal cookies