Chewy Oatmeal Chocolate Chip Cookies
These chewy oatmeal chocolate chip cookies deliver perfectly crisp edges and soft, gooey centers that stay fresh for days. The magic happens when old-fashioned rolled oats meet rich brown sugar and pockets of chocolate in every bite.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Wooden spoon or rubber spatula
- Light-colored baking sheets - 2-3 sheets
- Parchment paper or silicone baking mats
- Cookie scoop - 2-tablespoon size, optional but recommended
- Wire cooling rack
- Measuring cups and spoons
- Kitchen scale - optional but recommended for precision
Ingredients
- 1 cup unsalted butter - 2 sticks or 226g, softened to room temperature
- 1 cup light brown sugar - 200g, packed
- 0.5 cup granulated white sugar - 100g
- 2 large eggs - room temperature
- 2 teaspoons pure vanilla extract
- 1.5 cups all-purpose flour - 190g
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats - 270g
- 2 cups semi-sweet chocolate chips - 340g
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt for 30 seconds. Add oats and stir to combine.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar together for 2-3 minutes until light and fluffy.
- Add eggs one at a time, stirring vigorously after each until fully incorporated. Stir in vanilla extract until evenly distributed.
- Add half the dry ingredients to the wet mixture and stir just until flour streaks disappear. Add remaining half and stir until just combined, being careful not to overmix.
- Fold in chocolate chips using broad strokes until evenly distributed throughout the dough.
- Scoop 2-tablespoon portions of dough and roll into smooth balls. Place on prepared baking sheets, spacing 2-3 inches apart (8-12 cookies per sheet).
- Bake on center rack for 10-12 minutes until edges are golden brown and set but centers still look slightly underdone and puffy.
- Remove from oven and let cookies cool on baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely for 15-20 minutes before storing.
Notes
- Don't overbake: Remove cookies when centers still look slightly underdone; they'll continue cooking on the hot pan and firm up as they cool.
- Room temperature ingredients: Softened butter and room temperature eggs mix more easily and create better texture.
- Measure flour correctly: Spoon flour into measuring cups and level off with a knife; scooping directly from the bag compacts flour and makes dry cookies.
- Use old-fashioned oats only: Quick oats or instant oats will absorb too much moisture and create a different, less desirable texture.
- Chill dough for thicker cookies: If you prefer very thick cookies, refrigerate the dough for 30 minutes before baking.
- Press extra chips on top: Add a few chocolate chips to the top of each dough ball before baking for a more professional look.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to maintain moisture.
- Freezing baked cookies: Freeze completely cooled cookies in a freezer-safe container for up to 3 months; thaw at room temperature for 30 minutes.
- Freezing cookie dough: Scoop dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake frozen dough directly from the freezer, adding 2-3 minutes to baking time.
- Reheating: Warm individual cookies in the microwave for 10-15 seconds to restore that fresh-baked texture.