Chewy Oatmeal Chocolate Chip Cookies
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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! If you’re looking for a thin and chewy oatmeal cookie you need to make my Iced Oatmeal Cookies!
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 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 unique twist on them to make them their own awesome cookie.
(For the full recipe, scroll down to the recipe card below)
Cookie ingredient talk:
- Be sure to use old-fashioned oats, not 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 aisle on the top shelf.
- Nutmeg and cinnamon are optional spices. I like to add them for just a little extra flavor. These warm spices are also delicious if you make this recipe with raisins instead of chocolate chips.
The best thing about this oatmeal cookie recipe is that you aren’t required to chill the dough. There’s no time for that, amiright?!
(For the full recipe, scroll down to the recipe card below)
- 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 mine for 10 minutes and they’ve always turned out perfect).
- 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
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.
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.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 3/4 cup cake flour, spooned and leveled
- 2 cups old fashioned (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. ground cinnamon (optional)
- 1/4 tsp. ground nutmeg (optional)
- 1/2 cup cold, unsalted butter, cubed
- 1/2 cup brown sugar, packed (dark or light)
- 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, use less if desired (or use any chocolate you prefer)
For the glaze*
- 1 cup confectioners sugar (powdered sugar)
- 1 1/2 Tbsp. whole milk
- 1 tsp. pure vanilla extract
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the all-purpose flour, cake flour, oats, cornstarch, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.1 cup all-purpose flour, spooned and leveled, 3/4 cup cake flour, spooned and leveled, 2 cups old fashioned (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. ground cinnamon (optional), 1/4 tsp. ground nutmeg (optional)
- Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment.1/2 cup cold, unsalted butter, cubed
- 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.1/2 cup brown sugar, packed (dark or light), 1/4 cup granulated sugar
- Then, add the egg, egg yolk, molasses, and vanilla extract. Blend until mixed. If any mixture gets stuck on the paddle attachment or sides of the bowl use a rubber spatula to knock it off.1 Tbsp. molasses, 1 large egg, 1 large egg yolk, 1 tsp. pure vanilla extract
- 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. If your dough is sticky at all, place in the fridge for a few minutes.2 cups milk chocolate chips, use less if desired (or use any chocolate you prefer)
- Measure out ~6-7 large cookies. (or make them small if preferred). Roll each cookie dough into a dough ball, place on prepared 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.
- Whisk the ingredients together for the glaze in a medium bowl.1 cup confectioners sugar (powdered sugar), 1 1/2 Tbsp. whole milk, 1 tsp. pure vanilla extract
- Drizzle over cooled cookies. I love these cookies the best day of, but are also freezer friendly for up to 3 months. 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.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Loved these! Was baking for someone who requested Oatmeal Raisin cookies, so I came straight to Kroll’s Korner – the cookie queen! I’m not a fan of raisins so I honestly didn’t try them 😂 But i made a second batch with chocolate chips & im obsessed 😍 can’t wait to make my way through more Kroll’s Korner cookie recipes!
Yayyyy thank you so much for the review Danika! xooxoxo
Oh my gosh best cookies ever I made them with chocolate chips pecans and dried cranberries took them to work and we’re gone in 5 minutes going to make the snickerdoodle next
Thank you so much for sharing the recipe
Hi Tawnie, the optional touches of cinnamon and nutmeg were delicious! I previously stayed away from mixing cinnamon with chocolate because I wanted to avoid too much of a churro/Mexican hot chocolate flavor, but this changed my mind.
The only thing I noticed was that the chocolate chip measurement in metric seemed off. I should have added them slowly, but instead, I weighed out 473 grams as called for in the metric version. I dumped this in and mixed it, but the dough was so saturated with chocolate chips that I had trouble incorporating them and getting a cohesive dough. Turns out 2 cups of chocolate chips is closer to 320-340 grams of chocolate chips, according to Google. Next time, I’ll definitely measure the chips by volume (2 cups) instead of using my scale. Lastly, just a note to anyone reading that the 8 TBSP of butter in parentheses does not get scaled if you click on 1/2x recipe, 2x recipe, etc., so don’t forget to convert it yourself!
These were delicious anyway, and I will try them again to get the right chocolate to cookie ratio. I’m glad Pancake Princess gave you a shoutout on her blog!
I love those warming spices in this recipe too! Thank you so much for making these. This recipe is a little older, from 2020 and deserves some updating, thank you for calling out those measurements in the recipe card I will be sure to take a look at that. The measurements are calculated by an automation system so sometimes they’re off. I will be better about double checking so people don’t run into errors like you did because, UGH that is the worst. I understand how frustrating that can be, since you’re wasting time and ingredients. You can trust that I will be working on updating this recipe post asap, but thank you again for visiting my site and I am so glad pancake princess used my recipe in her bake off! 🙂
FIRST of all I love your recipies.! You’re a fantastic baker. I made these with the little carmel drops in them for a cookie without chocolate or nuts on a cookie tray for his work party. They were awesome!! Just like all the others I have made of yours, they are fast simple and blow people away.
Can i replace the butter with oil ?
I haven’t tried that so i cant say for sure. If you try, please let us know how it goes!
When I switch this to metric, it doesn’t give weights for any of the sugars (granulated, brown, or powdered) or the chocolate chips.
It only provides metric amounts for the flour and oats. Is it possible to get metric values for the rest of the ingredients?
All measurements should be listed for all ingredients, please let me know if you have any more issues 🙂 thank you!! – Tawnie
Can you make the cookies smaller? And if so how long would you bake them
Yes of course! All oven times vary and depends on the size you make them, maybe start with 8 minutes and go from there.
Amazing recipe! I like how you can mix and match different chocolate chips. I added semi sweet and butterscotch. Thank you! ?
Butterscotch sounds amazing, yay! thank you!!
These are really great! Everything is in balance, and they are very similar to a good bakery style oatmeal ccc. I make them half the size (still pretty large) and get 16 cookies. I bake them for 6-7 minutes and they are perfect. Second time I’ve made them in a week.
Thank you so much Nicole! I usually make them smaller when I make them too, more to go around that way hehe. Thanks again!!
rly liked this recipe it’s easy to follow and comes out delicious also loved how the calories are counted for you and how there’s a metric system option it’s so so helpful thank u, i decided not to flatten it cause i liked it scooped ?
They’re gorgeous! Thank you for making! xo, Tawnie
AMAZING! Homemade cookies are a staple in our house, my husbands favorite lunchbox treat. I made these cookies exactly as instructed except made them a bit smaller. These are definitely going in my cookie rotation.
They look perfect!! Thank you so much:) So glad you enjoyed.