These oatmeal chocolate chip cookies are the softest and chewiest cookies you could dream of! With extra oats mixed into the cookie dough and a few additional not-so-secret ingredients, these make for a delicious healthy-ish snack. This recipe yields 9 BIG cookies - but can easily be doubled to suit your needs!
what makes these oatmeal chocolate chip cookies EXTRA soft & chewy
These delicious cookies get their beautifully soft and chewy texture from a few simple features in the recipe. The first (and most important!) is that this recipe uses slightly more oats when compared to other recipes. By including more oats, you don't have the heaviness and dryness that comes from having too much flour and it makes the cookies extra tender and chewy (almost like an oat bar).
On top of the flour to oat ratio, other features that give these cookies a distinct softness are:
- using baking soda AND powder - which allows the cookies to lift up and spread out perfectly
- including cornstarch - to help keep the cookies perfectly thick without the need for additional flour or any chill time
- a touch of milk - for added moisture and richness without the need for an additional egg yolk (and if you're like me, this will stop you from inevitably forgetting about the egg white you saved in the fridge...)
- slightly underbaked center - the key to extra chewy oatmeal cookies! The center should appear almost underbaked when you pull them out of the oven (don't worry! They'll continue to cook through as they cool!)
the best oats for oatmeal cookies
The best oats to use for baking are rolled oats (also called old-fashioned oats). These oats are the perfect shape and size, which allows them to keep their shape, absorb the right amount of liquid, and offer the perfect cookie texture!
Avoid other cuts of oats (like quick or steel cut) as they don't absorb moisture at the right pace. Using anything other than old-fashioned rolled oats can result in a cookie that's too moist, too dense, too thick, and / or too crumbly.
how to make oatmeal chocolate chip cookies
As always, you can find the full recipe instructions and ingredient amounts towards the end of this post, but here's a quick look at how these cookies are made:
1. Whisk together dry ingredients. Set aside.
2. Cream together butter and sugars.
3. Whisk in egg, milk, and vanilla. The mixture may look a little grainy - that's fine!
4. Add dry ingredients and chocolate chips to the wet ingredients. Mix together until you have a thick, sticky cookie dough.
5. Scoop cookies and bake! The cookie dough will be QUITE soft, so I highly recommend using a large cookie scoop to portion it out. It's a little tough to use your hands. In a pinch, 2 spoons work as well, although it can be harder to get perfectly round balls.
6. Cool and enjoy! I personally LOVE serving these cookies warm, but they're also delicious at room temperature. Just keep in mind that the warm cookies will be extra gooey and soft, while room temperature cookies will set to a chewier, fudgier texture.
how to get perfectly round cookies
Oatmeal cookies typically spread out into misshapen blobs - which definitely doesn't make them any less delicious. BUT if you want perfectly rounded edges to your cookies, here's my favorite trick!
All you need is a round cookie cutter or the rim of a cup (make sure it's larger than the size of the cookies). While the cookies are fresh out of the oven (like FRESH fresh), place your cookie cutter or inverted cup over the cookie and swirl in a circular motion to push the wonky edges into a perfectly round shape! And voila! Perfectly shaped cookies!
If your cookies are close to perfect in shape and you just want to push in a few wonky edges, use a butter knife to nudge the cookie into shape.
Make sure to do this AS SOON as the cookies come out of the oven. If they cool even slightly, they'll firm up and won't be as malleable.
oatmeal chocolate chip cookie storage
Keep cookies covered tightly or stored in an airtight container or plastic bag. Oatmeal cookies will keep for around 4 days at room temperature or 1 week in the fridge.
watch how to make oatmeal chocolate chip cookies
check out these other chocolate chip cookie recipes!
• Chocolate Chip Cookie Bars
• Giant Chocolate Chip Cookie Cake
• Flourless Chocolate Chip Cookies
• Oreo Chocolate Chip Cookies
• BEST Chocolate Chip Cookies
• Eggless Chocolate Chip Cookies
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
Print
Oatmeal Chocolate Chip Cookies
- Total Time: 40 minutes
- Yield: 9 cookies
Description
These oatmeal chocolate chip cookies are the softest and chewiest cookies you could dream of! With extra oats mixed into the cookie dough and a few additional not-so-secret ingredients, these make for a delicious healthy-ish snack. This recipe yields 9 BIG cookies - but can easily be doubled to suit your needs!
Ingredients
- 1 ½ cups (170g) old-fashioned rolled oats *SEE NOTES
- ¾ cup (97g) all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon (optional)
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) dark brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- ½ cup (3oz / 85g) mini semi-sweet chocolate chips, + more for sprinkling on top
Instructions
- Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the oats, flour, cornstarch, baking soda, baking powder, and cinnamon. Set aside.
- In a large bowl, combine butter, brown sugar, and granulated sugar. Using an electric mixer fitted with the beater attachment, cream together until lightened in color and fluffy.
- Whisk in the egg, milk, and vanilla to combine. The mixture may look a little grainy and separated - that's fine.
- Add dry ingredients and chocolate chips and fold together until you have a thick cookie dough. It will be quite sticky!
- Use a large cookie scoop to portion cookie dough balls onto your parchment lined baking sheets, leaving at least 2 inches of space between each cookie. Top with more chocolate chips if desired.
- Bake the cookies in the center of your preheated oven for 12 to 15 minutes or until lightly browned around the edges. The center will appear a bit underdone, but the cookies will continue to cook through as they cool.
- Cool the cookies for about 5 minutes on the baking sheet then transfer onto a wire rack to finish cooling. Serve warm for a gooey cookie or at room temperature for a fudgier cookie!
Notes
* Rolled oats (also called old fashioned oats) are the best to use for baking. They offer the perfect amount of texture, while still absorbing liquid and helping the cookies hold a thick shape.
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Category: Cookies
Enjoy!
Meghan says
These cookies are so delicious! I was able to make 12 cookies from this recipe and left them in the oven for 15 min. They are a bit cakey tasting but perfect!