Chewy Oatmeal Chocolate Chip Cookies

Desserts  |  Published Jun 14, 2020  |  Updated Sep 14, 2020  |  By Tawnie

oatmeal raisin cookies with glaze on top

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!

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.

an oatmeal chocolate chip cookie broken in half so you can see the inside

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:

all of the ingredients needed in measuring cups, spoons and bowls for oatmeal chocolate chip cookies

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.

oatmeal chocolate chip cookies on parchment paper

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?!

  1. 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.
  2. Place the cold, cubed unsalted butter into the bowl of a stand mixer and secure the paddle attachment.
  3. Cream the butter and sugar (white sugar and brown sugar) together until fully incorporated.
  4. 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.
  5. Add in the chocolate chips until incorporated and then turn off the machine.
  6. Measure out ~6-7 large cookies. Roll each cookie dough into a dough ball.
  7. Place cookies on an ungreased cookie sheet and gently press cookies down just a little to flatten them.
  8. Bake the cookies for 9-11 minutes. (I bake my for 10 minutes and they’ve always turned out perfect).
step by step photos of how to make chewy oatmeal chocolate chip cookies
oatmeal chocolate chip cookies on a baking sheet

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.
oatmeal raisin cookies with glaze on top

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.

Are you team raisins in cookies or no raisins?

oatmeal raisin cookies with glaze on top
kroll\'s korner logo

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!
4.78 from 35 reviews
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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

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SMP
1 month ago

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.

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Lily
5 months ago

If I were to sub the chocolate chips for nuts and raisins, would I just include them in the same volume as the chocolate chips (2 cups)? Could I sub maple syrup, honey or light corn syrup for molasses?

Dennis
6 months ago

This recipe rocks. I tried a couple others, and they turned out terribly. Like, they spread way too much, and burnt around the edges, even as parts of the cookie remained lumpy. And they were a lot darker than the pictures on the recipe’s website. But I was able to make your recipe turn out very close to how your pictures looked! I even used Truvia instead of real sugar, and they tasted great (still soft and chewy even if I slightly overbaked them)

Bella
10 months ago

I would love to try this recipe without the chocolate chips! Do you think adding some rolled oats or something would still keep the dough thick enough? I’m thinking like an iced oatmeal cookie- but huge and delicious like the rest of your recipes!

Jess
1 year ago

Can you stuff these cookies with like frozen balls of fillings (nutella)?

Anna
1 year ago

These look awesome!! Any thoughts on using maple syrup in place of molasses or would it not be thick enough or the right flavor?? Thanks!!

Aleyah Pac
1 year ago

Hello! Would it be okay to use maple syrup as a substitute for molasses? Thank you for sharing your delicious recipes by the way ❤

Megan
1 year ago

I just made these and they are WONDERFUL!!! I love that slightly warm, spiced flavor with the chocolate chips. I am going to try them with raisins or craisins next time. Thank you for sharing!!

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