Chewy Oatmeal Chocolate Chip Cookies
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These Chewy Oatmeal Chocolate Chip Cookies are so easy to make that they will be out of the oven and into your mouth in less than 30 minutes!
These Chewy Oatmeal Chocolate Chip Cookies are for everyone out there who hates raisins (or for everyone like me who just has an unhealthy obsession with chocolate). Either way you’ll love these cookies for their deliciousness and ease of making. They have buttery crisp edges with chewy centers and the perfect balance between oats and chocolate chips!
Why You’ll Love These Chewy Oatmeal Chocolate Chip Cookies
- They’re ready in under 30 minutes.
- No stand/hand mixer required to make them thanks to the melted butter.
- No chill time. Just scoop and bake the dough right away!
- Perfectly chewy thanks to the rolled oats, brown sugar, melted butter and egg yolk.
- All chocolate chips and no raisins (sorry raisin lovers)!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread. Do not use baking powder!
Butter – provides flavor and structure. Melting the butter helps make the oatmeal cookies extra chewy. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Egg and egg yolk – binds the ingredients and provides structure. The egg yolk makes the cookies extra rich and chewy!
Rolled oats – makes the cookies chewy and gives them their oat flavor. Do not substitute with instant oats or steel cut oats because it will change the texture of the cookies.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Chewy Oatmeal Chocolate Chip Cookies
1. In a medium bowl combine the all-purpose flour, rolled oats, baking soda, salt and cinnamon. Set aside.
2. In a large bowl combine the melted butter, brown sugar and granulated sugar.
3. Whisk the egg, egg yolk and vanilla extract into the butter sugar mixture.
4. Add the dry ingredients all at once and fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
6. Bake at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Chewy Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Chewy Oatmeal Chocolate Chip Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Sprinkle cookies with flaky sea salt before baking. I like this brand.
- Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Baking sheets
- Parchment Paper
- Cookie Scoop
More Cookie Recipes To Try
- Fudgy Chocolate Crinkle Cookies
- Classic Chocolate Chip Cookies
- Mini Chocolate Chip Shortbread Bars
- Soft and Chewy Snickerdoodles
- Salted Brownie Cookies
- Perfect M&M Cookies
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Chewy Oatmeal Chocolate Chip Cookies
Equipment
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 240 g (2 cups) all-purpose flour
- 160 g (2 cups) rolled oats
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp cinnamon
- 226 g (1 cup) unsalted butter, melted
- 200 g (1 cup) brown sugar
- 100 g (1/2 cup) granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 212 g (1 1/4 cups) chocolate chips
- extra chocolate chips for topping optional
- flaky sea salt for topping optional
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl combine the all-purpose flour, rolled oats, baking soda, salt and cinnamon. Set aside.
- In a large bowl combine the melted butter, brown sugar and granulated sugar.
- Whisk the egg, egg yolk and vanilla extract into the butter sugar mixture.
- Add the dry ingredients all at once and fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix until just combined.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
- 6. Bake 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Chewy Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
