The Best Chewy Oatmeal Chocolate Chip Cookies

These are THE BEST Chewy Oatmeal Chocolate Chip Cookies! I promise, you will love them! These homemade oatmeal cookies are a one-bowl wonder that is ready in 25 minutes (YAY!).

There are lots of delicious, classic oatmeal cookie flavors in here: think cinnamon, brown sugar and vanilla with lots of old-fashioned oats and perfectly chewy centers. 

I love cinnamon and chocolate together, so I went big and put a full 1 teaspoon of cinnamon in the cookie. To be honest, I don’t think the cinnamon flavor is that pronounced in the final taste. It’s more of a hint of cinnamon.

However, if you’re looking for more chocolate chip cookie vibes than oatmeal cookie vibes, you can cut the cinnamon back or omit entirely. 

This cookie tastes delicious both ways!

I love baking with oats, they make everything so cozy! Try these Old-Fashioned Iced Oatmeal Cookies, Fluffy Banana Oat Snacking Cake is so freaking delicious, you must try. 

I also have my Classic Oatmeal Cookie recipe (less oats than this recipe and with raisins) and you should definitely take a look at my GF DF Vegan Chocolate Oatmeal Cookies. These are a knock-off of an Erewhon’s cookie and are *not* a traditional oatmeal cookie in the slightest.

Not to be missed are these Chocolate Dipped Oatmeal Cookie Ice Cream Sandwiches (like an It’s It) or these Toasted Oat Chocolate Chip Cookies. Enjoy! 

Why You Should Bake This Chewy Oatmeal Cookies
with Chocolate Chips

• These are soft, buttery and flavorful
• The oats make these cookies mega chewy
• Lots of rich, cozy flavor from the brown sugar, vanilla and oatmeal trifecta
• A one-bowl recipe, we LOVE to see it
• Mixed and baked in under 25 minutes (no rest time!)
• Puddles of gooey chocolate chips (need I say more)
• These can be made with or without a mixer

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

The Best Oats for Oatmeal Cookies

Use old-fashioned rolled oats, just like what you can get at the grocery store. I prefer not to use quick-cooking oats as it can act more like flour, rather than oats. Plus you’ll miss out on that chewiness.

This also isn’t a cookie for steel-cut oats.

How To Make These Oatmeal Chocolate Chip Cookies

Below are step-by-step photos (with captions) to make THE BEST Chewy Oatmeal Chocolate Chip Cookies perfect every time! My biggest tips are:

• Use the correct oats. As mentioned above, quick-cooking oats or steel-cut oats won’t cut it. ;) Use old-fashion rolled oats.
• Let them cool on the baking sheet. When they come out of the oven, they will seem slightly underdone. Let them cool on the baking sheet for 20 minutes to get that perfectly soft, chewy texture.

That’s it! These cookies are so simple I can’t wait for you to try them!

Choosing Chocolate For Your Oatmeal Cookies

For really delicious chocolate chips that you can get at the grocery store, you can’t go wrong with Ghirardelli. This particular Ghirardelli chocolate melts surprisingly well and tastes just delicious.

If I want to spend a little more on my chocolate I’ll opt for these Callebaut callets or this huge Callebaut block for chunks (I used this for the photos). These both melt beautifully and are so delicious in cookies!

Remember that ‘dark chocolate’ is an umbrella term that ranges from semi-sweet chocolate chips (or bars, discs and chunks) to bittersweet chocolate. Use what you have on hand and whatever makes you happy.

You can use chocolate chunks (like I did in the video and photos) or chocolate chips in this recipe. Both styles will look pretty, so again, dealer’s choice. 

One last chocolate note…I was generous in the amount of chocolate in this cookie. If you like a subtle approach to chocolate in your cookies, consider reducing the amount to 3/4 cup (128 g) of chocolate chunks/chips.

Shop The Best Chewy Oatmeal Chocolate Chip Cookies Recipe

Either an Electric Stand Mixer or this is my favorite Hand-Held Mixer (it’s in all of my videos!)

This isn’t necessary for these cookies, but I love a mixer moment. 

My favorite extra-large Cookie Sheets

These will let you bake more cookies at a time (make sure they’ll fit in your oven). These are restaurant grade and I love them for everything from cookies to roasting veggies and sheet-pan dinners!

The Spatula that I use for literally EVERYTHING

The set of heat-safe Glass Bowls that I use for mixing

My favorite Baking Scale 

More Oat and Chocolate Treats

I love baking with oats, they make everything so cozy! This Fluffy Banana Oat Snacking Cake is so freaking delicious, you must try. 

I also have my Classic Oatmeal Cookie (less oats than this recipe and with raisins) and you should definitely take a look at my GF DF Vegan Chocolate Oatmeal Cookies. These are a knock-off of an Erewhon’s cookie and are *not* a traditional oatmeal cookie in the slightest.

And if you’re looking for more chocolate chip cookies, try these Salted Caramel Chocolate Chip Cookies, Brown Butter Chocolate Chip Cookies or these Olive Oil Chocolate Chip Cookies.

Not oat or chocolate related (but just as delicious!), try these Easy Soft Sugar Cookies (they’re so good!).

Enjoy The Best Chewy Oatmeal Chocolate Chip Cookies!

The Best Chewy Chocolate Chip Oatmeal Cookies

The Best Chewy Chocolate Chip Oatmeal Cookies are one bowl (yay) and mixed & baked in 25 minutes. Think of all of your favorite oatmeal cookie qualities: soft, chewy, hearty (but not dense) and flavorful. That’s this cookie! These perfect cookies can be made with or without a mixer. Enjoy! xx

5 from 12 reviews

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Prep Time: 10 minutes minutes

Cook Time: 13 minutes minutes

Course: Dessert

Cuisine: Cookies

Keyword: Oatmeal, Chocolate Chip, Cookies, Dessert, Baking, Recipe, Chewy

Servings: 22 Cookies

Author: Rebecca Firth

Ingredients

• 12 tablespoons (170 g) unsalted butter ( room temperature)
• 1 cup (210 g) light brown sugar, packed (you can also use dark brown sugar)
• 1 tablespoon (13 g) real vanilla extract
• 1 teaspoon cinnamon
• 2 large eggs (room temperature)
• 2 tablespoons (26 g) water (room temperature)
• 3/4 teaspoon sea salt
• ½ teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/3 cups (180 g) all-purpose flour (how to measure flour)
• 2 ½ cups (250 g) old-fashioned rolled oats
• 1 ½ cup (255 g) dark chocolate, chopped ( see note)

Instructions

• Preheat your oven to 350°F (177°C) and cover several baking sheets with parchment paper.
• In an electric stand mixer* fitted with the paddle attachment, cream butter, brown sugar, vanilla and cinnamon and mix on medium for 4 minutes, or until lightened in color and texture. Scrape down the sides and bottom of the bowl to make sure everything is incorporated. With the mixer on low add the eggs one at a time, completely mixing the first before adding the next, and then add in the water, salt, baking powder and baking soda and mix for 1 minute more, or until well blended.
  
• Add the flour and oats and mix until the cookie dough is almost blended. You’ll still see streaks of flour. Add the chocolate and mix for 1 minute more, or until the chocolate is evenly distributed throughout the dough. Roll 3-tablespoon-sized balls and allow 2-inches (5-cm) between them on the prepared baking sheet.
  
• Bake cookies, one sheet at a time, in the center of the oven for 13 minutes. Allow the cookies to cool on the baking sheet for 20 minutes and then move to a cooling rack to finish cooling down.
  

Notes

Oatmeal

It’s best to use old fashion oats for these cookies! Quick oats (or quick cooking oats) won’t give you the same affect. It’s the old fashioned oats that make these perfectly chewy oatmeal cookies.

Texture

We’re going to take these out of the oven when they are *just* done. You have to leave them on the baking sheet for 20 minutes for them to set to the perfect texture. Trust me!

Cookie Dough Balls

I like to roll these into cookie dough balls, rather than just plopping them out of a cookie scoop. I usually portion them out with a 3-tablespoon scoop and then roll the dough in my hands.

This dough is sticky and your hands will get messy. If that’s not your jam, you can chill the dough for 30-60 minutes and then roll them. The cookie will turn out a wee puffier but they will still be awesome.

Freezing Ya Balls

For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash in an air-tight container.

For short-term storage (I’m talking about wanting to have a fresh cookie (or two) every night after dinner), freeze the cookie dough balls on a parchment-lined baking sheet. Once frozen, after several hours, stash in an air-tight container. When baking, they can go straight from the freezer to the oven, just tack on a few extra minutes to the bake time. This will result in a puffier cookie.

If you want the cookies to look similar to the photos here, then let the dough come closer to room temperature (just sitting out while you pre-heat the oven is fine). Add 1 to 2 minutes bake time if the dough still has a slight chill.

Mixer vs Your Beautiful Arms

I used a mixer in the video and mention one in the instruction as well. However, this is definitely a recipe that can easily be made with a bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome cookie texture.

Sea Salt Flakes

You’re doing a disservice to oatmeal cookies by not sprinkling them with sea salt flakes. I don’t know why chocolate chip cookies corner the market on this flourish.

This isn’t mandatory, but it’s fabulous. Just do it and thank me later! xo

Want More Cookie Tips?

Head over to My 10 Favorite Tips for Better Cookies!

 

 

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo