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!
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.
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 aisle 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.
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).
- 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.
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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
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. 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
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.
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.
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?
Hi Lily! I haven’t made these cookies with anything other than the molasses so I can’t advise on a substitute. The honey might be a safe bet. And for the nuts & raisins, I also haven’t tried making these that way but I’d say that’s a safe call, or you can just add enough and if you think it feels good/like the right amount then go with that! Hope you enjoy! xo, Tawnie
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)
Thank you so much Dennis I am so glad you enjoyed!
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!
Hi there! I haven’t tried making it without the chips before but I bet it would still be delicious. Perhaps more oats could get but I don’t think much would be necessary 🙂 Hope you love it!! xo, Tawnie