Chewy Oatmeal Chocolate Chip Cookies
Desserts | Published Jun 14, 2020 | Updated Sep 14, 2020 | By Tawnie
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Creating these Chewy Oatmeal Chocolate Chip Cookies
Best Ever Chewy Oatmeal Chocolate Chip Cookies are checking all the boxes: super soft, hearty, incredibly chewy, giant (like, 6 oz. giant), easy to make and filled with oats and chocolate chips!
Table of contents
Cookies have kind of started to become a routine thing over here.
It all started with this Chocolate Chip Cookie Recipe (AKA “Kroll’s Kookies”) and the rest is history! I’ve adapted that cookie recipe to make several other variations like snickerdoodles and funfetti cookies.
Once you make one of these cookie recipes, you’ll notice all of the other cookies follow a similar pattern.
They all start with the same creaming method of butter and sugar, they all have a blend of both All-Purpose and Cake Flour, yet they all have their own unique twist on them to make them their own awesome cookie.
Oatmeal Chocolate Chip Cookie Ingredients
Cookie ingredient talk:
Be sure to use old fashioned oats, not the quick cook or 1-minute oats. The old fashioned rolled oats add a chewiness that I love, and you’ll soon love too!
If you have trouble finding cake flour, see my tips below to make your own “homemade cake flour.”
Cake flour is typically found in the baking isle on the top shelf.
The nutmeg and cinnamon are optional spices. I like to add them in for just a little extra flavor. These warm spices are also delicious if you were to make this recipe with raisins instead of chocolate chips.
How to make Chewy Oatmeal Chocolate Chip Cookies
Best thing about this oatmeal cookie recipe is that you aren’t required to chill the dough. No time for that, amiright?!
- Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, rolled oats, cornstarch, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.
- Place the cold, cubed unsalted butter into the bowl of a stand mixer and secure the paddle attachment.
- Cream the butter and sugar (white sugar and brown sugar) together until fully incorporated.
- Then add in the egg, egg yolk, vanilla extract and molasses. Blend until mixed. Gradually add in the dry ingredients. I add in about ¼ cup at a time.
- Add in the chocolate chips until incorporated and then turn off the machine.
- Measure out ~6-7 large cookies. Roll each cookie dough into a dough ball.
- Place cookies on an ungreased cookie sheet and gently press cookies down just a little to flatten them.
- Bake the cookies for 9-11 minutes. (I bake my for 10 minutes and they’ve always turned out perfect).
Tips for making Oatmeal Chocolate Chip Cookies
- Use a blend of cake flour and All-Purpose flour for best results.
- If you’re a fan of raisins, try adding raisins instead of chocolate chips. Or, half raisins and half chocolate if you want both!
- I’ve tried them with dried cranberries too, so good! Any changes you make, it’s still going to be a great recipe 🙂
- I find these cookies taste best when made and enjoyed the same day. If you need to freeze your cookies, you can.
- Freeze them once they have cooled in a Ziplock baggie, Stasher bag, or freezer friendly container.
- They will freeze for up to 3 months.
- To thaw, I like to leave them out on the counter for 30-60 minutes. Or to speed things up you can pop them in the microwave for ~30 seconds.
FAQ
Can I make the cookie dough in advance?
Of course! Making the cookie dough in advance also helps develop the flavors. Just make sure to keep the dough chilled in the fridge before baking. Your cookies may turn out even fluffier if you make the cookie dough in advance and let them chill.
Can I freeze the cookie dough?
Yes, you can make the dough in advance and shape them into the cookie dough balls before freezing the cookie dough. There’s no need to thaw the cookie dough before baking — just bake them for 2-3 minutes longer.
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Chewy Oatmeal Chocolate Chip Cookies
Best Ever Chewy Oatmeal Chocolate Chip Cookies are checking all the boxes: super soft, hearty, incredibly chewy, giant (like, 6 oz. giant), easy to make and filled with oats and chocolate chips!
Servings: 6 cookies
Calories: 594kcal
Ingredients
- 1 cup All-Purpose Flour
- 3/4 cup Cake Flour
- 2 cups rolled oats (not quick cook or 1-minute)
- 1 tsp. cornstarch
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. cinnamon (optional)
- 1/4 tsp. nutmeg (optional)
- 1/2 cup cold, unsalted butter, cubed (8 Tbsp.)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 Tbsp. molasses
- 1 large egg
- 1 large egg yolk
- 1 tsp. pure vanilla extract
- 2 cups milk chocolate chips
For the glaze*
- 1 cup confectioners' sugar (powdered sugar)
- 1 1/2 Tbsp. milk
- 1 tsp. pure vanilla extract
Instructions
- Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, rolled oats, cornstarch, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.
- Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment.
- Turn the mixer on the lowest setting. Let the mixer cream the butter for about 30 seconds, and then add in the brown sugar and mix for ~30 seconds, followed by the white sugar until incorporated.
- Then add in the egg, egg yolk, molasses and vanilla extract. Blend until mixed. If any of the mixture gets stuck on the paddle attachment or sides of the bowl use a rubber spatula to knock it off.
- Keep the mixer on low speed and gradually add in the dry ingredients. I add in about ¼ cup at a time. Add in the chocolate chips until incorporated and then turn off the machine.
- Measure out ~6-7 large cookies. Roll each cookie dough into a dough ball. Place cookies on an ungreased cookie sheet and gently press cookies down just a little to flatten them.
- Bake the cookies for 9-11 minutes. The secret is to pull them out before you think they are done. Let the cookies rest on the cookie sheet for 15 minutes and then using a spatula transfer them to a cooling rack. I love these cookies best day of, but are also freezer friendly. Enjoy!
- Whisk the ingredients together for the glaze in a medium bowl. Drizzle over cooled cookies. I love these cookies best day of, but are also freezer friendly. Enjoy!
Video
Notes
Glaze: you can also melt chocolate in the microwave or double boiler and drizzle on top of the cookies, finish with a sprinkle of flaky sea salt.
Swap out the chocolate chips with raisins for an oatmeal raisin cookie.
No cake flour? No problem. I tested this recipe using a “homemade cake flour” recipe. It resulted in a very similar product and I thought it was better than the 100% All-Purpose cookie.
To make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
I have also tested this recipe using 100% All Purpose Flour. The cookie seemed more dense, but still resulted in a delicious cookie recipe. I still recommend using cake flour or “making” cake flour if you can’t find it in stores.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner
Nutrition
Serving: 1cookie | Calories: 594kcal | Carbohydrates: 97g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 341mg | Potassium: 208mg | Fiber: 4g | Sugar: 50g | Vitamin A: 559IU | Calcium: 81mg | Iron: 3mg
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
More about Tawnie
Hi I wanted to say thank you for sharing i was able to make the chocolate chip cookie my family loved them i can’t wait to try the oatmeal cookie too
THANK YOU
Aw, I am so glad you and your family loved them. You’re so welcome – thank YOU! xo, Tawnie
any chance that substituting the chocolate chips with raisins is doable? If so, would it be the same amount of raisins as the chocolate chips?
Of course! You can add as much or as little as you’d like. I think 1-1 1/2 cups would be plenty. Thank you!
Do I chill them in the fridge individually and covered? Or as one big cookie dough and shape them before putting in the oven?
No need to chill the cookie dough! 🙂
How long would you say these stay soft if individually heat sealed after completely cooled stored are room temp? Also, if freezing individually heat sealed how long would you advise storing in the freezer and shelf life after thawed? Am going to make these this weekend!! 😋
Hi Amanda! I actually have never heat sealed cookies so I am not sure. These stay great stored at room temp for about 5 days and can freeze for up to 3 months 🙂 I hope you love them! Thank you! – Tawnie
Could I add peanut butter to these? If I can, how much would you recommend, and are there other changes I would have to make?
Hi Kristen! I have not personally tested this recipe with peanut butter, but that sounds AMAZING! I would try adding in 3/4 cup creamy peanut butter and reducing the oats to maybe 1 1/2 cups. Add in the peanut butter when you add in the eggs. I hope that helps and they’re delicious! xo, Tawnie
How fab are these cookies? I felt like you just fed my chocolate fix
Mmmm it looks so delicious… and thank you for the tip of making homemade cake flour. Love the recipe :D.
I love oat cookies and these look incredible. I will be making them at the weekend.
Wow! These look perfectly chewy and chocolatey! Can’t wait to try!!!
These cookies looks so delicious! And I love that they have oats, which makes them healthier, too.