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 also yields 9 cookies - which is the perfect amount in my opinion - 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 a slightly lower flour to oat ratio. By including more oats and less flour, you don't have the heaviness and dryness that comes from gluten.
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 OUT
- 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, without 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 to be perfectly set!)
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!
how to make oatmeal chocolate chip cookies
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. I love to top the cookie dough balls with some more chocolate chips before baking as well - because you can never have enough chocolate chips!
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 the texture of a classic chocolate chip cookie!
how to get perfectly round cookies
Oatmeal cookies typically spread out into misshapen blobs - which definitely doesn't make them any less delicious. Buuuut 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 your spread out 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 pattern to push the wonky edges into a perfectly round shape! And voila! Perfectly shaped cookies!
Make sure to do this AS SOON as the cookies come out of the oven. If they cool even slightly, they'll firm up too much 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.
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Oatmeal Chocolate Chip Cookies
- 1 & ½ cups (170g) old-fashioned rolled oats *see notes
- ¾ cup (90g) all-purpose flour, spoon and leveled
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon (optional)
- ½ cup (1 stick / 115g) unsalted butter, softened to room temperature
- ½ cup (100g) packed brown sugar, light or dark
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- ½ cup (3oz / 85g) mini semi-sweet chocolate chips, plus more for sprinkling on top
- 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.1 & ½ cups (170g) old-fashioned rolled oats, ¾ cup (90g) all-purpose flour,, 2 teaspoons cornstarch, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon ground cinnamon
- 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.½ cup (1 stick / 115g) unsalted butter,, ½ cup (100g) packed brown sugar,, ¼ cup (50g) granulated sugar
- Add the egg, milk, and vanilla. Whisk to combine. The mixture may look a little grainy and separated.1 large egg,, 2 tablespoons milk, 1 teaspoon pure vanilla extract
- Add dry ingredients and chocolate chips, and fold together until you have a thick cookie dough. It will be quite sticky!½ cup (3oz / 85g) mini semi-sweet chocolate chips,
- Use a large cookie scoop and portion out 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 spread out and lightly golden brown along the edges. The center may appear a bit wet / raw, but the cookies will continue to cook through from the residual heat.
- If the cookies are misshapen, use a round cookie cutter or the rim of a cup to push in the rough edges as soon as the cookies come out of the oven. The cookies will firm up as they cool, so don't wait too long!
- Cool the cookies for 5 to 10 minutes on the baking sheet, or until firmed up enough to move, then transfer onto a wire rack to finish cooling. Serve warm for a gooey cookie or at room temperature for a sturdier cookie!