These cookies are the best chewy oatmeal chocolate chip cookies ever! They’re thin, a little spicy, and absolutely loaded with chocolate chips!
Since school is officially out for summer and the temperatures here in Arizona are skyrocketing into the triple digits (oh yay!), we’ve been spending a lot of time inside, at home. And since I’ve been home a lot, I’ve been baking a lot! So, I’ve got another scrumptious cookie recipe for you today. Chewy oatmeal chocolate chip cookies!
I’m going to tell you something though, honestly; I haven’t always been a huge fan of oatmeal cookies. In fact, when I was little, I avoided them at all costs. I thought they were gross, but I’m not really sure why – the fact that a lot of them have raisins in them, maybe? I didn’t love raisins…
But once I got over it and actually ate an oatmeal cookie, I was in love! …I headed straight for the kitchen to whip up my own unique oatmeal cookie.
This recipe is dear to my heart. There are so, so many great things about it; they truly are the best chewy oatmeal chocolate chip cookies!
As with most of my cookie recipes, you can make these cookies in one pretty good size bowl, which really cuts down on the mess factor. And this recipe makes about 2-1/2 dozen cookies, which is enough, but not too many, but it can also be easily doubled if you need more cookies.
And the cookies! The cookies are oatmeal cookie perfection; thin and chewy with a nice pop of flavor from the chocolate and the molasses, and then there’s a hint of spice from the cinnamon. YUM! The cookie edges turn slightly brown while they’re baking and cool off to be perfectly crispy, but the cookies are soft and chewy in the center. They. Are. Glorious.
Chewy oatmeal chocolate chip cookies shopping list:
- Unsalted butter.
- Granulated sugar.
- Golden brown sugar.
- White unbleached flour.
- Baking soda.
- Fine ground sea salt.
- Ground cinnamon.
- Vanilla extract.
- Rolled oats (not quick-cooking oats).
- Semi-sweet or dark chocolate chips (whichever you prefer; I used semi-sweet).
Things to remember when baking these chewy oatmeal chocolate chip cookies:
- Always cream the butter and the sugars fully first; then add the rest of the ingredients in order.
- You can substitute raisins, walnuts, or cherries for the chocolate chips if you’d like to or just add them in addition to the chocolate chips, because why not?
- The cookies bake up the best when they are baked on a completely cool cookie sheet. If the baking sheet is still warm, the cookies start to melt before they make it into the oven and this can cause them to spread more.
- After baking, the cookies need to sit on the pan for at least 5 minutes before you try to move them or they might break.
- The cookies themselves freeze great, but I wouldn’t recommend freezing the dough; the consistency changes.
Love oatmeal cookies?
- Classic Oatmeal Cookies with Raisins
- Oatmeal Walnut Cookies
- Monster Cookies
- Dark Chocolate Chunk Oatmeal Cookies
Chewy Oatmeal Chocolate Chip Cookies
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp cornstarch
- 1 egg
- 1 tsp vanilla extract
- 1 TBS molasses
- 1 tsp cinnamon
- 3/4 cup flour
- 1½ cups rolled oats
- 1 cup chocolate chips
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- In a large bowl, cream butter, brown sugar, and sugar together until smooth.
- Stir in baking soda, sea salt, and cornstarch and mix fully.
- Add egg, vanilla extract, and molasses and stir.
- Add cinnamon and stir.
- Add flour and stir to combine.
- Fold in rolled oats.
- Fold in chocolate chips.
- Bake for 12 minutes, rotating halfway through.
- Let cookies cool on the pan for 5-10 minutes before transferring to a wire rack.
- Store in an airtight container for up to 1 week or freeze.