Chewy Chocolate Chip Oatmeal Cookies
These Chewy Chocolate Chip Oatmeal Cookies are soft, thick, buttery, and packed with chocolate chips.Old-fashioned rolled oats provide a hearty texture and satisfying chew.Brown sugar helps keep the centers moist and tender after baking.Semi-sweet chocolate chips create rich, melty pockets of chocolate throughout.A short baking time keeps the centers soft while the edges become lightly golden.They make a wonderful everyday dessert, snack, lunch-box treat, or holiday cookie.
Ingredients
Dry Ingredients
- 1½ cups old-fashioned rolled oats
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Add-Ins
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans, optional
- Flaky sea salt, optional, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, rolled oats, baking soda, salt, and cinnamon. Set the mixture aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until smooth and creamy. This should take approximately 2–3 minutes.
- Beat in the egg until completely incorporated, then add the vanilla extract. Mix until the batter is smooth and evenly combined.
- Gradually add the dry ingredients to the wet mixture. Mix just until combined. Avoid overmixing because it can make the finished cookies less tender.
- Gently fold in the chocolate chips. If using nuts, fold them in at the same time.
- Cover the bowl and refrigerate the dough for approximately 20–30 minutes. Chilling helps the cookies hold their shape and contributes to a thicker, chewier texture.
- Scoop the dough into approximately 24 equal portions. Roll each portion lightly between your palms and place them on the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10–12 minutes, or until the edges are lightly golden while the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. For an especially delicious experience, serve them slightly warm while the chocolate chips are still soft and melty.
Notes
- Use old-fashioned rolled oats for the best chewy texture rather than substituting them entirely with instant oats.
- Make sure the butter is softened but not melted.
- Properly measure the flour to avoid dry, dense cookies.
- Brown sugar is important for maintaining moisture and chewiness.
- Do not overmix the dough after adding the flour.
- Chilling the dough helps reduce excessive spreading.
- Slightly underbaked centers are desirable for chewy cookies.
- Allow the cookies to cool before storing so condensation does not make them soggy.