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Soft & Chewy Oatmeal Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 63 reviews
  • Author: Megane
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 24 minutes
  • Yield: 32-35 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Soft & Chewy Oatmeal Chocolate Chip Cookies are a classic homemade treat featuring a perfect balance of chewy oats and melty chocolate chips. These cookies are flavored with cinnamon and molasses for added depth, baked to a golden perfection with slightly crisp edges and soft, tender centers. Ideal for cookie lovers seeking a comforting and delicious snack or dessert.

Ingredients

Units Scale

Dry Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 teaspoon ground cinnamon (optional)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Wet Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap)
  • 2 teaspoons pure vanilla extract

Mix-ins

  • 3 cups (255g) old-fashioned whole rolled oats
  • 1 and 3/4 cups (315g) semi-sweet chocolate chips
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon (if using), baking soda, and salt until evenly combined. Set aside for later use.
  2. Cream Butter and Sugars: In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened unsalted butter, packed brown sugar, and granulated sugar on medium-high speed. Continue mixing for about 3 minutes until the mixture is smooth, creamy, and well combined.
  3. Add Eggs, Molasses, and Vanilla: Add the two large eggs, molasses, and vanilla extract to the creamed butter and sugar. Beat on high speed for about 1 minute until fully incorporated, making sure to scrape down the sides and bottom of the bowl as needed to ensure an even mixture.
  4. Combine Wet and Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients and mix on low speed just until combined. Do not over-mix to keep texture intact.
  5. Incorporate Oats and Chocolate Chips: Beat in the rolled oats and semi-sweet chocolate chips, folding them into the dough evenly. The dough will become thick and sticky at this point.
  6. Chill the Dough: Cover the dough and refrigerate it for at least 45 minutes and up to 4 days. If chilled for more than a few hours, allow the dough to sit at room temperature for about 30 minutes before scooping to make it easier to handle.
  7. Preheat the Oven: Set the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats for easy release and cleanup.
  8. Scoop Dough onto Baking Sheets: Use a medium cookie scoop to portion about 2 tablespoons (40g) of dough per cookie. Place each scooped ball on the baking sheet spaced about 3 inches apart to allow spreading.
  9. Bake Cookies: Bake the cookies for 13 to 14 minutes, or until the edges are lightly browned but the centers remain soft. The centers may look slightly underbaked, which is ideal for chewy texture.
  10. Cool and Finish: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. While still warm, optionally press extra chocolate chips into the tops and sprinkle with flaky sea salt. Transfer the cookies to a wire rack to cool completely.
  11. Storage: Store cookies covered at room temperature for up to 1 week for optimal freshness.

Notes

  • Make Ahead & Freezing Instructions: Cookie dough can be refrigerated up to 4 days before baking. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls also freeze up to 3 months; bake frozen dough balls an extra minute without thawing.
  • Special Tools: Recommended tools include a glass mixing bowl, whisk, electric mixer (handheld or stand), baking sheets, silicone mats or parchment paper, medium cookie scoop, and cooling rack.
  • Molasses Tip: Use unsulphured or dark molasses (avoid blackstrap) for flavor. Molasses adds depth; omit if unavailable but do not substitute.
  • Cookie Sizes: Use 1.5 Tbsp (30g) dough for regular cookies, 2 Tbsp (40g) for large cookies (pictured), or 3 Tbsp (60g) for extra-large cookies. Adjust baking times accordingly by about a minute less or more.
  • Add-ins Variations: You can substitute some chocolate chips with 3/4 cup raisins (110g) or chopped nuts like walnuts or pecans (100g) for a different texture and taste.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 14g
  • Sodium: 125mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0.1g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 30mg

Find it online: https://comfortplates.com/soft-and-chewy-oatmeal-chocolate-chip-cookies-recipe/