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.
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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.
Hands down, the best recipe I have ever made!! The only change I made, was to put raisins instead of the chips. For me, you can’t make oatmeal cookies without raisins. These are my son’s favorite cookie, and he was not disappointed!
Thank you so much! I like raisins too, I just know majority people love chocolate LOL. Thank you!!
Very gooey & chocolatey! I loved the added cinnamon & nutmeg- don’t pass on adding them! They compliment the chocolate perfectly and give the cookie more warmth. I also added some white chocolate in addition to the milk chocolate and those were tasty too so the recipe is definitely versatile with different add ins. I used an ice cream scoop to make uniform sized cookie balls and the recipe made nice big chewy cookies, but more than the 6 the recipe mentions. Will make these again!
Oooh love the white chocolate chip addition!! So glad you loved these, JM! 🫶🏻
Good cookie. Very easy to follow the recipe as the ingredients are listen below the instructions. I added some chopped nuts.
Love that! Thank you soo much 🙂
Is there anything you recommend to substitute for the cornstarch? Don’t really want to buy a box just for this recipe. Can I just use more flour?
You can leave it out, and it should be fine.
Can I use honey instead sugar?
Do you think these cookies could be made gluten free by replacing the all purpose and cake flour? Would you add extra cornstarch or baking powder if doing so? Thank you!
That should be fine 🙂 i wouldn’t add anything extra I think you should be OK
Thank you so much for this recipe! It turned out so great to make for my dad!! I added raisins, crushed peanuts, and some white chocolate chips, along with the milk chocolate chips. They turned out warm, Gooey and soft and the vanilla icing on the top was 👌! And I made your cake flour substitute, and it still turned out great with that!! Yummy recipe for oatmeal cookie lovers!!!
this is so cute, thank you so much for making and sharing the photo with me! love your changes!
Super delicious! I did not have molasses, but used 1 T pancake syrup. I also switched up the amount of cake flour and all purpose flour,since I made the “homemade” cake flour recipe you recommended.(I used 1 cup cake flour and 3/4 cup all purpose).
I will make these cookies again,but will add pecans next time. Thank you for the delicious recipe!
These were amazing! Definitely adding to the list of regulars! I added the cinnamon and nutmeg! Love the metric measurements too!!!
Absolutely amazing cookies! Made them for my late uncle since it was his favorite! Going to be baking over 100 of these today for his celebration of life! And they’ll be gone in the blink of an eye!
Oh wow. How special, thank you so much. Thinking of you and your family, and happy baking <3
Do you have a suggestion for how to alter the recipe if I don’t have any molasses? Should I add a little extra brown sugar? Thank you for your reply.
Good question! You could add a touch more brown sugar, but leaving out will be OK 🙂 they’ll still be totally delish!