These oatmeal chocolate chip cookies are made with oats, butter, and brown sugar and are the softest, chewiest oatmeal cookies to come out of my kitchen. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra.
Today we’re mixing big chewy oats with the flavors of butter, brown sugar, a touch of molasses, a dash of cinnamon, and a mountain of chocolate chips.
The cookies have a slightly crisp edge with a soft center and enough chew that the cookie won’t immediately break when you bend it. A “slow bend cookie” as I like to call them—and this is the key difference between a regular oatmeal cookie and a really great oatmeal cookie.
I especially love this recipe because the process is quick & simple—with minimal dough chilling.
Whisk the dry ingredients together. Just the flour, cinnamon, baking soda, and salt—you’ll add the oats later. Use an electric mixer for the wet ingredients, then add the dry ingredients and mix in the oats and chocolate chips.
The dough will be thick and sticky:
Chill the cookie dough. I recommend at least 45 minutes in the refrigerator, which helps prevent the cookies from overspreading.
These are drop-style cookies, so scoop the dough and drop it onto the baking sheets. 1.5 Tablespoons (30g) for regular-size cookies, 2 T.. (60g) for XL cookies!
Success Tip: Use a cookie scoop. Oatmeal cookie dough is super chunky and soft, and this one can get pretty sticky. A cookie scoop not only prevents a mess, it also helps ensure all cookies are the same size and shape.
The cookies are done when the edges are set and the centers still look soft. After baking, I like to lightly press a few more chocolate chips into the tops of the cookies while they’re still warm. This is optional and just for looks. I also add a light sprinkling of flaky sea salt, which, again, is optional.
Here are the 3 characteristics we should look for in oatmeal cookies: Slow bend, chewy goodness, and ultra soft. Check, check, check! Today’s cookies have it all.
And if you’re looking for a peanut butter version, try my peanut butter oatmeal chocolate chip cookies next!
With oats, butter, and mostly all brown sugar, you are guaranteed a soft and chewy oatmeal cookie. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. To prevent the cookies from over-spreading, don't skip the brief dough refrigeration in step 4.
