The Best Chewy Oatmeal Chocolate Chip Cookie Recipe
Chewy oatmeal chocolate chip cookies are a delicious blend of melted butter, brown sugar, and quick cooking oats, combined to create a cookie with a soft, chewy center and crispy edges. This particular recipe stands out for its versatility, serving as a perfect base for various add-ins like raisins or nuts. Enhanced with flavors like vanilla extract and brown sugar, these cookies offer a delectable taste and texture that elevates them from good to the best oatmeal chocolate chip cookies you’ll ever make.
If you’ve been searching for the ultimate chewy oatmeal chocolate chip cookie recipe, then you’re in luck. These chocolate chip oatmeal cookies are the right amount of chewiness, loaded with gooey chocolate chips, and they’re a total crowd-pleaser. Plus, there’s no need to chill the dough or pull out any fancy equipment. Just a simple, no-fuss recipe that yields cookies so good, they’ll disappear from the cooling rack before they even have a chance to cool down. Trust me, these are the chewy oatmeal chocolate chip cookies you’ve been waiting for.
Why You’ll Love This Recipe
This recipe for oatmeal chocolate chip cookies is a game-changer. They are large, delicious, and full with gooey chocolate chips and comforting oats. These chewy cookies are sure to become a staple in your kitchen.
- Chewy Center: The perfect chewy texture keeps you coming back for more.
- Gooey Chocolate Chips: Semi-sweet chocolate chips melt perfectly, providing a delightful contrast.
- Easy to Make: With simple ingredients and straightforward steps, this is a great recipe for bakers of all levels.
- Versatile: Want oatmeal raisin cookies instead? Just switch out the chocolate chips.
- Perfect for Storage: These cookies keep well in an airtight container, ensuring you can enjoy them for days to come.
- Freezer-Friendly: The cookie dough balls can be frozen, making them a convenient treat to have on hand.
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Ingredient Notes
- Butter: Use unsalted butter, melted. For a deeper flavor, you can use brown butter.
- Brown Sugar: Light brown sugar gives the cookies a rich, caramel-like taste.
- Flour: Stick to all-purpose flour for the best texture.
- Oats: Quick cooking oats are recommended for this recipe.
- Chocolate Chips: Semi-sweet chocolate chips are a classic choice, but dark chocolate chips can be used for a richer flavor.
How to Make Oatmeal Cookies
- Preparation: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Wet Ingredients: In a large bowl, mix together melted butter and brown sugar. Then whisk in 1 egg, vanilla extract, and of milk until smooth.
- Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients in the large bowl, mixing just until combined.
- Stir in Oats and Chocolate: Fold in the quick cooking oats and semi-sweet chocolate chips.
- Drop Dough: Use a cookie scoop to drop dough onto the cookie sheet.
- Bake: Bake for 12-14 minutes, or until golden brown. Baking time may vary, so keep an eye on them.
- Cool: Transfer the cookies to a wire rack to cool completely.
Expert tips for making this recipe
- Do Not Overmix: Too much flour or overmixing can lead to dry cookies.
- Room Temperature: Always bring the egg and milk to room temperature for best results.
- Check Baking Time: Ovens vary, so it’s always a good idea to test one cookie first to get the perfect bake time.
- Use a Cookie Scoop: For uniformly sized cookies, a cookie scoop is your best friend.
- Freeze For Later: Place extra cookie dough balls in a freezer bag and freeze for future baking.
Be sure to check out the full recipe and ingredient list below
Frequently Asked Questions
After you’ve allowed the cookies to cool completely on a wire rack, you can store them in an airtight container to keep them fresh. If you’re planning to eat them within a week, just leave the container at room temperature. If you want to keep them for a longer period, you can also freeze them. Just place the cookies in a single layer inside a freezer bag, separating layers with parchment paper to prevent sticking. When you’re ready to enjoy them, simply take them out and let them come to room temperature, or warm them up a bit in the oven for that freshly-baked feel.
This oatmeal chocolate chip cookie recipe is incredibly versatile and can easily accommodate add-ins like nuts. Whether you’re a fan of walnuts, pecans, or peanuts, feel free to toss in about a half-cup to the dough along with the chocolate chips. Just make sure the nuts are chopped into bite-sized pieces for even distribution. Adding nuts will give your cookies an extra layer of texture and flavor that complements the chewiness of the oats and the gooeyness of the chocolate chips.
Yes, chocolate chunks are a perfect substitute and will provide bigger pockets of chocolate in each bite.
Freezing these chewy oatmeal chocolate chip cookies is incredibly simple. For unbaked cookies, prepare the cookie dough balls and place them on a cookie sheet. Freeze until solid, and then transfer to a freezer bag, sealing tightly. When you’re ready to bake, you can bake them straight from the freezer, just add a couple extra minutes to the bake time. For baked cookies, let them cool completely and then store them in a freezer bag, separating layers with parchment paper.
Absolutely, you can make these cookies gluten-free by replacing the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose is a 1:1 substitute for all-purpose flour. Also, ensure your oats are certified gluten-free if you’re sensitive to trace amounts of gluten.
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Chewy Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup butter melted
- 1 cup light brown sugar packed
- 1 egg room temperature
- 1 tbsp milk room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups quick cooking oats
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine 1/2 cup butter with 1 cup light brown sugar. Add 1 egg, 1 tbsp milk, and 1 tsp vanilla extract. Whisk until smooth.
- In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- Add the dry ingredients to the wet ingredients. Stir just until combined, but don't overmix as this can make the cookies tough.
- Fold in 2 cups quick cooking oats and 3/4 cup semi-sweet chocolate chips into the mixture. Again, be careful not to overmix; you just want it to be evenly distributed.
- Use a large cookie scoop or a spoon (3 oz each) to drop dough onto your prepared baking sheet. Make sure to leave about 2 inches of space between each cookie to allow for spreading.
- Place the baking sheet into the preheated oven and bake for 12-14 minutes or until the edges of the cookies turn golden brown.
- After baking, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies have cooled down, serve them immediately or store them in an airtight container for up to a week. For longer storage, consider freezing them.
Notes
- Make Ahead: You can prepare the cookie dough a day in advance and keep it in the refrigerator. Just allow it to come to room temperature before scooping and baking.
- Freezing: For longer storage, you can freeze the cookie dough balls. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. To bake, simply add 1-2 minutes to the baking time—no need to thaw.
- Gluten-Free: To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to also confirm that your oats are certified gluten-free as cross-contamination can occur in facilities that process both oats and wheat.
- Optional Add-Ins: Nuts – add up to 1/2 cup of chopped nuts like walnuts, pecans, or almonds for extra texture and flavor. Dried Fruit – For a fruity twist, add up to 1/2 cup of dried cranberries, raisins, or dried cherries.
