Looking for a recipe for chewy, gooey, oatmeal chocolate chip cookies that everyone will love? Read on!
We’ve all been there. You reach for an oatmeal cookie that you thought had chocolate chips. You take a big bite, only to be unpleasantly met by something chewy and mildly healthy: raisins. It tastes just okay, and you will probably eat the whole thing. But now you’re left wanting an oatmeal chocolate chip cookie for the rest of the day. You feel cheated, robbed, utterly bamboozled.
Growing up, we used the recipe on the side of the Quaker Oats container, and my mother knew: if one is to please the crowds, one must substitute the raisins for chocolate chips. The delicious cookies never lasted long, two or three days at most. No one quite knew who the cookie culprit was (or did we?), but my mother with her cool, calm demeanor would gently remind: we can always make more.
The Great Cookie Debate
There was often much debate on the superior structural integrity of the cookie: should it be chewy, or crunchy? My father (yes, the same father who writes about Jaegerschnitzel and Cubanos) has been a life-long advocate of the crispy cookie. He always made me feel better about those cookies I thought were over-baked. They got the dad seal of approval: “No, really! I like them better this way!” Over the years, I realized he wasn’t just being kind. He genuinely likes a crispy cookie over a chewy one!
I’ve come to this conclusion: this world needs both chewy-cookie-lovers and crispy-cookie-lovers in order to maintain the perfect balance. I believe in a world where we can all live together in harmony and agree that chocolate chips belong in oatmeal cookies. Not raisins.
Soft and Chewy Oatmeal Chocolate Chip Cookies
- 1 cup unbleached, all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 1/2 cup old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- In a medium mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In a separate large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar until well combined. Mix in the egg and vanilla extract. Stop to scrape down the sides of the bowl as needed.
- Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Mix in the oats, then the chocolate chips until just combined. Cover tightly and refrigerate for at least 30 minutes.
- Place tablespoon-sized scoops of dough onto the prepared baking sheets. Make sure to leave a little room between each one. Bake in separate batches (keep the other batch of cookie dough in the refrigerator while the first batch bakes). Bake at 350°F for 10-13 minutes or until the tops of the cookies are set.
- Remove from the oven and cool on the baking sheet for 5-10 minutes. Finish letting them cool on a wire rack.
What’s So Special About Oatmeal Chocolate Chip Cookies?
Okay, so there are a lot of other cookie recipes to contend with: peanut butter, sugar cookie, chocolate chip, snickerdoodle, I get it. What makes oatmeal chocolate chip better? You’re getting a little fiber and protein! It adds some texture, and they’re a bit heartier. Nothing beats that homemade, gooey, chocolate-chip oatmeal-y goodness. And as always, they’ll certainly be better than anything store-bought. No question!
The Secret to Oatmeal Chocolate Chip Cookies
What’s my secret? I always add 1/2 teaspoon of extra vanilla. A whole teaspoon if I’m feeling wild. Chilling the dough is also a step I make sure not to skip, as it maintains a thick cookie that doesn’t get too spread out. I also doubled this recipe because, well, I like cookies.
Try it out and let us know what you think in the comments!