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!

Course Dessert

Cuisine American

Keyword chewycookies, oatmealchocolatechip, oatmealcookies

Prep Time 15

Cook Time 10

Total Time 25

Servings giant cookies

Calories 594kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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