These cookies have just the right amount of chocolate chips and are soft and chewy. They stay soft for days in an air-tight container and make a great snack any time of the day. They are also school safe so feel free to send them along in the lunch boxes.
Looking for another amazing cookie recipe? These chewy molasses spice cookies are my absolute favorite. I bake them at least once a month.
Tips and Tricks
- If your dough is too warm, place it in the refrigerator covered for 20 minutes. Dough that is too warm will spread in the oven when you bake the cookies.
- If your dough is sticky, resist the urge to add more flour or oatmeal and use a cookie scoop to help with making these cookies. Too much flour or oatmeal will make for dry cookies that don’t stay soft.
- I realize it can be difficult to tell when they are baked since they are darker cookies, to begin with. You will notice the tops turn brown and the edges crisp slightly. I start checking at 8 minutes but usually, it takes 10 minutes. If you want a firmer cookie, bake them longer.
Oatmeal Chocolate Chip Cookie Recipe
Soft and Chewy Oatmeal Chocolate Chip Cookies
- ½ cup Unsalted butter, room temperature
- ½ cup Dark brown sugar
- ¼ cup Granulate white sugar
- 1 Egg, large size
- 1 tsp Vanilla extract
- 125 grams All-purpose flour
- ½ tsp Ground cinnamon
- ½ tsp Baking soda
- ¼ tsp Kosher salt
- 150 grams Large flake oats (or old-fashioned rolled oats)
- ¾ cup Semisweet chocolate chips
- Preheat oven to 350℉ and line a large baking sheet with parchment paper.
- Using your stand mixer fitted with the paddle attachment, or a hand mixer, beat the butter and two sugars together for 3 to 4 minutes, or until thoroughly combined.
- Add the egg and vanilla extract and mix well again.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, salt and oats.
- Turning the mixer on low speed, add the dry ingredients to the wet ingredients. Do this in small batches to avoid a dust cloud of ingredients. Mix until just incorporated.
- Using a spatula or wooden spoon, add the chocolate chips and mix just until incorporated.
- Drop a spoon full of dough onto the baking sheet and gently press down on each cookie to flatten slightly. I use a cookie scoop to make sure the cookies are the same size and will cook at the same rate.
- Bake at 350℉ for 8 – 10 minutes. You want the cookies to be lightly brown on top.
- Cool for 5 minutes on the baking tray and transfer to a wire rack to cool completely.
I did not take photos of making these cookies since I didn’t think any of the steps were overly complicated. But, I did film a video to show the process so be sure to go check that out.
I hope you will try these cookies. They are a wonderful addition to your recipe book and I’m positive you will enjoy them.
Thanks for stopping by!
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Need some tools to help you bake these cookies?
. This cookie scoop has very good reviews from amazon. Go with the medium size. You don’t want cookies that are too small 😉
. You don’t have to spend a lot to get a good scale. I highly suggest weighing your ingredients for baking.
I also recommend an oven thermometer. A few degrees different and your baking time will be different. I can’t recommend it enough. I check my oven once a month to make sure it is still calibrated correctly.