Soft and Chewy Oatmeal Chocolate Chip Cookies

These soft and chewy oatmeal chocolate chip cookies are loaded with chocolate! These will satisfy all your cookie and chocolate cravings.

You will love these soft and chewy oatmeal chocolate chip cookies. They have just the right amount of oats and lots of chocolate! All you need is a glass of milk to go with these cookies. They’re simple to make and they do require one hour of chill time, but they are so worth it! If you’d rather add raisins instead chocolate chips… you can! Just swap the two and you’ll still end up with some tasty cookies.

Ingredients needed

• Flour: I use all purpose flour.
• Sugar: You will need brown sugar and granulated sugar. The combination of the two sugars makes the cookies chewy and slightly crispy on the outside.
• Butter: Use unsalted butter. The butter should be slightly soft.
• Egg: To bind everything together. No need for eggs to be room temperature.
• Old fashioned rolled oats: Use old fashioned oats. Not quick oats. If you use quick oats the texture of the cookies may be different.
• Baking soda: To leaven the cookies
• Salt
• Vanilla extract: You can use vanilla extract or vanilla paste.
• Chocolate: Any chocolate chips you prefer. You can also swap chocolate chips for raisins.

Making the chewy oatmeal chocolate chip cookies

1. Whisk dry ingredients: In a medium bowl combine: flour, salt, baking soda and old fashioned rolled oats. Set aside.
2. Cream butter and sugar. In a mixing bowl, cream the butter and sugars until combined.
3. Add egg and vanilla. Mix until fluffy and combined.
4. Add the dry ingredients. Add the flour/rolled oats mixture. Mix on low speed until just combined.
5. Add the chocolate. Mix with a spatula until chocolate chips are incorporated.
6. Chill the dough. Chill the dough for at least 1 hour. This helps the cookies spread less while baking.
7. Bake. Scoop a rounded tablespoon of dough and shape into a ball. Drop onto baking sheet lined with parchment paper. Bake for 10 minutes or until edges are golden brown. Cool for 5 minutes before transferring to cooling rack.

Optional: After you scooped out the dough and shaped the dough into a ball you can add additional chocolate chips. Lightly push in the chocolate chips into the cookie dough.

Tips for success

• Use old fashioned rolled oats. I wouldn’t recommend using quick oats as this may change the texture of the cookies.
• Measure flour correctly. Spoon flour into measuring cup then level the flour with a knife. If you scoop the flour straight out of the container, you’ll end up using more flour then needed.
• Chill the dough. Chill the dough for at least 1 hour. This will help the cookies spread less when they bake.

Other recipes you may like

• Chocolate Brownie Cookies
• White and Dark Chocolate Chip Cookies
• Easy Apple Crisp
• Coffee Cake with Cinnamon Streusel

If you made this recipe, I would love to hear from you. Rate and comment below. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram.

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