Delicious and chewy oatmeal chocolate chip cookies — crisp on the edges with a chewy center and loaded with gooey chocolate chips!
There is nothing like the smell of freshly baked cookies in my kitchen. Anyone who walks through the door knows exactly what’s on the table and it just smells like a warm bakery. I don’t discriminate when it comes to chocolate chip cookies either. You can add oats, a Nutella center, or walnuts, and they’ll always be equally delicious.
I’ve become quite famous in my small circle for my chocolate chip cookies. I started making them back in high school. We had a swim team mom that would occasionally bring them to practices for a treat on Friday, and they were such a hit! I made it a goal for myself to perfect my own chocolate chip cookie recipe, so one day I could be that mom. Those cookies and spending time in the bakery that my mom worked at are the reasons I decided to go to culinary school. They were THAT good.
What makes an oatmeal chocolate chip cookie chewy?
Here are a few more tricks for these chewy oatmeal chocolate chip cookies
- Use quick cooking old fashioned oats! The texture is finer and it help hold the cookie together better. The milk chocolate chips make these cookies sweet, which is exactly what I wanted, but feel free to use semi-sweet or even dark chocolate chips.
- Under-bake your cookies! The edges should just be lightly golden brown and the middle should look a little underdone. When you take them out of the oven, the cookies will bake a little longer while cooling on the cookie sheet.
- Chill the dough! This is VERY IMPORTANT. It makes a huge difference in both the flavor and the texture of the cookies. Without chilling the dough, your cookies will spread and you’ll miss out on the soft chewy texture.
- Use an ice-cream scoop with release to scoop out the dough. An ice-cream scoop with release yields a big chewy oatmeal chocolate chip cookie. You can choose to make them smaller, but cut down the baking time to 9-10 minutes. The giant cookies will create a thick cookie with a soft & chewy center.
- Line your baking sheet with parchment paper or a Silpat baking mat for easy clean up.
I sprinkled a little sea salt over the top of when they were fresh out of the oven because I love that sweet and salty combo. This is totally optional, but i strongly recommend it!
If you loved this recipe, be sure to check out my snickerdoodle cheesecake bars!Print
1/2 cup unsalted butter, softened
2/3 cup light brown sugar
1/8 cup white sugar
1 tsp vanilla extract
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 1/2 cup quick cooking oats
1 cup chocolate chips
- In a large bowl, cream together the butter, brown sugar, white sugar, egg and vanilla until smooth and creamy. In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the butter/sugar mixture. Blend until combined. Stir in the oats and chocolate chips.
- CHILL THE DOUGH. Place dough in fridge to cool for at least 1 hour
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a Silpat baking mat.
- Using ice cream scoop, scoop dough into a round ball and place on prepared baking sheet, leaving about 2-inches between each cookie. Bake them for 13 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for five minutes before transferring them to cooling rack.
Keywords: cookies; dessert; chocolate
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