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Oatmeal Chocolate Chip Cookies are an American classic where chewy oatmeal cookies are made extra sweet with melted chocolate!
This is a tried and true recipe that will yield perfectly soft and delicious cookies every time. These are best served warm with an ice cold glass of milk!
Oatmeal Chocolate Chip Cookies are what childhood memories are made of. I mean, what’s better than a chewy homemade chocolate chip cookie with a tall glass of milk? Nothing!
There was no rocket science involved in this recipe. If memory serves, I started off with my chewy oatmeal cookie recipe and added chocolate chips. There are definitely a few tips and tricks, however, to get the best possible cookie. Read on!
The secret to baking a chewy cookie:
I’ve made quite a few cookies in my day. Some turned out soft and chewy and some… well, not so much. I think there are two tricks to get a perfectly chewy cookie.
- Brown sugar. I’m a firm believer that the addition of brown sugar yields a chewy cookie. I’ve never had a cookie made only with granulated sugar end up as chewy as my brown sugar cookies or my faithful chocolate chip cookies.
- The second secret lies in the baking process. The trick is to take them out of the oven when they aren’t fully done cooking and then to let them sit on the hot baking sheet for about 5 minutes to finish cooking. I believe this allows the inside to cook without anything getting overly cooked and crispy.
In order to keep your cookies chewy, you must be sure to store them in an airtight container but wait until they are fully cool. Otherwise, you’ll end up with cookies that sweat. Sweaty cookies aren’t as good.
Other favorite Chocolate Chip Cookie recipes:
- Pumpkin Chocolate Chip Cookies
- Strawberry Chocolate Chip Cookies
- Perfect Chocolate Chip Cookies
- Chocolate Chip Peanut Butter Cookies
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Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 eggs slightly beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoon cinnamon or pumpkin pie spice
- 3 cups quick cooking oats
- 1 cup chocolate chips or chocolate chunks
- 1/2 cup walnuts raw
Instructions
- Preheat the oven to 375 degrees. Line baking sheet with silpat or parchment.
- In a medium bowl or using your stand mixer, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon in a separate bowl and stir into the creamed mixture. Mix in oats, chocolate and nuts.
- Use a small or medium cookie scoop and drop dough 2 inches apart on cookie sheet. Flatten each cookie slightly.
- Bake for exactly 8 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally created for Centsless Meals where I was a contributor.
First time I have ever made Oatmeal Cookies and very simple and enjoyable to make . Very Delicious in deed. Thank you so much.
Can I use butter flavored crisco instead of butter?
You can and I know a lot of people cook with crisco, but I’m a pure butter girl myself.
Hi Krissy!! Loooooove this recipe! One correction—the ingredients call for pumpkin pie spice but in the instructions it says cinnamon. I’m sure both are good!!!
Thanks for catching that! I use them interchangeably but I definitely need to not confuse people!
I’m enjoying your receipts.. thanks do much
These were delicious!! I subbed the brown sugar out and used truvia sweet complete brown sugar 0 calorie. And I used “bake believe “ brand zero sugar added chocolate chips and dried blueberries in place of the nuts. WOW!!! not sure if anyone has tried that brown sugar or the chocolate chips but no way of knowing it’s not real sugar. Amazing flavor!! Thanks for this recipe. Will make again!!