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–+ servings

Chewy Oatmeal Chocolate Chip Cookies

Learn to make delicious chewy oatmeal chocolate chip cookies that are soft and filled with chocolate.
Print Recipe
Prep Time 1 hour 10 minutes
Cook Time 14 minutes
Dough Refrigeration Time 45 minutes
Total Time 1 hour 24 minutes
Course Dessert
Cuisine American
Servings 32 cookies
Calories 120 kcal

Equipment

  • Medium Cookie Scoop
  • Mixing Bowls
  • Electric mixer
  • baking sheets
  • parchment paper

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour (spooned & leveled)
  • 1 teaspoon ground cinnamon (optional)
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter (softened to room temperature)
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs (at room temperature)
  • 1 tablespoon unsulphured molasses (do not use blackstrap; prefer Grandma’s brand)
  • 2 teaspoons pure vanilla extract

Add-ins

  • 3 cups old-fashioned whole rolled oats
  • 1.75 cups semi-sweet chocolate chips
  • flaky sea salt (for sprinkling, optional)

Instructions
 

Cookie Preparation

  • In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamed, about 3 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low speed until combined. Beat in the oats and chocolate chips. Dough will be thick and sticky.
  • Cover and refrigerate the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite firm.
  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Use a medium cookie scoop to scoop the cookie dough, about 2 tablespoons (40g) of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13–14 minutes or until lightly browned on the sides. The centers will look very soft.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Optionally, press a few more chocolate chips into the tops and sprinkle with flaky sea salt while the cookies are still warm.
  • Cookies stay fresh covered at room temperature for up to 1 week.

Notes

Dough can be made ahead and chilled in the refrigerator for up to 4 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 2IUCalcium: 1mgIron: 2mg
Keyword baking, Chewy, Chocolate Chip, cookies, Oatmeal Cookies
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