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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
Cook Time: 13 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