Chewy Oatmeal Chocolate Chip Cookies Recipe

If you are looking for a cookie with the ultimate melt-in-your-mouth texture, this recipe is the gold standard. These cookies strike the perfect balance between the caramel notes of brown sugar, the satisfying “toothy” bite of old-fashioned oats, and rich semi-sweet chocolate.

The secret to their success lies in handling the flour correctly and chilling the dough to prevent over-spreading. whether you want a quick treat or a dough you can stash in the freezer for later, this straightforward recipe delivers bakery-quality results every time.

Ingredients

Dry Ingredients

• 1 cup (120g) All-Purpose Flour: Use a scale for precision, or fluff the flour and sprinkle it into your measuring cup before leveling it off to avoid adding too much.
• 1 ½ cups (135g) Old-Fashioned Rolled Oats: Use “old-fashioned” oats rather than quick oats to ensure the cookies have a nice, toothy texture.
• ½ tsp Baking Soda.
• ½ tsp Salt: This provides a necessary contrast to ensure the cookie isn’t just a flat sweet note.

Wet Ingredients & Sugars

• ½ cup (113g) Unsalted Butter: Softened to room temperature so it can be easily indented with a finger but is not too soft or melted.
• 2/3 cup (140g) Light Brown Sugar, packed: This adds moisture and a beautiful caramel flavor.
• 1/3 cup (65g) Granulated Sugar.
• 1 Large Egg: Room temperature.
• 2 tsp Vanilla Extract: Adds depth of flavor.

Mix-ins

• 1 cup (150g) Semi-Sweet Chocolate Chips.
• (Optional) ½ to 1 cup Chopped Toasted Nuts: Walnuts or pecans work well if you prefer a crunchier texture.
• (Optional) Flaked Sea Salt: For topping.

Instructions

1. Whisk the Flour Mixture In a medium bowl, combine the all-purpose flour and baking soda. Whisk them together thoroughly to ensure the baking soda is evenly distributed, then set the bowl aside.
2. Cream the Butter and Sugars In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and hand mixer), combine the room temperature butter, granulated sugar, and packed light brown sugar. Beat on medium speed until the mixture is light and fluffy. Scrape down the bowl if necessary.
3. Add Flavor and Egg Add the salt and vanilla extract to the creamed mixture. Then, add the egg. Beat the mixture for about one minute until it is well combined. The texture should look cohesive and creamy, almost like frosting, rather than broken or curdled.
4. Incorporate Dry Ingredients Add the flour mixture to the wet ingredients. Mix on low speed until it is almost combined—you should still see streaks of flour throughout the dough.
5. Fold in Oats and Chocolate Add the old-fashioned rolled oats and chocolate chips (and nuts, if using). Mix on low speed for just about 10 seconds until the dough is just combined. Finish mixing by hand with a spatula to ensure the chips are well distributed without overworking the dough.
6. Chill the Dough Cover the dough and place it in the refrigerator. Chill for at least one hour, or up to overnight. This step is crucial; if you skip it, the brown sugar will cause the cookies to spread too much in the oven.
7. Prep and Scoop Towards the end of the chilling time, preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper. Using a 2-tablespoon scooper, scoop the cold dough into balls. You can roll them slightly if desired. Place the dough balls 2 inches apart on the baking sheet to allow for spreading.
8. Bake (Optional) Top the dough balls with a few extra chocolate chips or a sprinkle of flaked sea salt before baking. Bake for 8 to 10 minutes, or until the edges are golden.
9. Cool Remove the pan from the oven and let the cookies sit on the hot baking sheet for 1 to 2 minutes. Transfer them to a wire rack to cool completely.

Baker’s Tips

• Room Temperature Matters: Ensure your butter is at the right temperature. If it is too hard, it won’t mix well; if it is too soft, it won’t hold enough air. You should be able to press it with a little effort and leave an indent.
• Make Ahead: This dough freezes beautifully. You can scoop the dough into balls and freeze them in labeled bags for up to two months. When the craving hits, you can bake them straight from frozen.
• Storage: These cookies will last up to two weeks in an airtight container at room temperature.

Enjoy your homemade treats—they pair perfectly with the satisfying crunch of toasted nuts or simply on their own!