Chewy Chocolate Chip Oatmeal Cookies

Contents

The Ultimate Chewy Chocolate Chip Oatmeal CookiesThe Secrets to Super Chewy CookiesIngredients NeededStep-by-Step InstructionsFrequently Asked Questions

The Ultimate Chewy Chocolate Chip Oatmeal Cookies

Oatmeal cookies have a reputation for being dry or raisin-filled, but this recipe changes everything. These Chewy Chocolate Chip Oatmeal Cookies are thick, soft, loaded with melted chocolate chips, and have the perfect hint of cinnamon. If you’ve been searching for the ultimate oatmeal cookie recipe that stays soft for days, you’ve found it.

Baking Guide:

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The Secrets to Super Chewy Cookies

• Brown Sugar: We use more brown sugar than white sugar because brown sugar contains molasses, which adds moisture and creates a chewier texture.
• Melted Butter: Using cooled melted butter instead of creamed butter results in a denser, chewier cookie rather than a cakey one.
• Rolled Oats: Use old-fashioned rolled oats instead of quick oats for a better chew and texture.

Ingredients Needed

• Unsalted Butter (1/2 cup): Melted and cooled slightly.
• Brown Sugar (3/4 cup): Packed.
• Granulated Sugar (1/4 cup): For slightly crisp edges.
• Egg (1 large): At room temperature.
• Vanilla Extract (1 tsp): For warmth and flavor.
• All-Purpose Flour (1 cup): Spooned and leveled.
• Old-Fashioned Rolled Oats (1.5 cups): Do not use quick oats.
• Cinnamon (1/2 tsp) & Baking Soda (1/2 tsp): For flavor and lift.
• Semi-Sweet Chocolate Chips (1 cup): High quality.

Step-by-Step Instructions

1. Wet Ingredients: Whisk the melted butter, brown sugar, and granulated sugar together in a large bowl. Whisk in the egg and vanilla extract until smooth and fully combined.
2. Dry Ingredients: Fold in the flour, rolled oats, cinnamon, baking soda, and a pinch of salt until a thick dough forms. Fold in the chocolate chips.
3. Chill the Dough: Cover the bowl and chill in the refrigerator for at least 30 minutes. Chilling prevents the cookies from spreading too thin in the oven.
4. Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 2-tablespoon-sized balls of dough and place them 2 inches apart on the sheet.
5. Time to Bake: Bake for 9 to 11 minutes until the edges are golden brown but the centers still look soft. They will continue to set as they cool.
6. Cool: Let them sit on the baking sheet for 5 minutes before transferring to a wire rack.

Frequently Asked Questions

Can I freeze the cookie dough? Yes! Scoop the dough into balls, freeze them on a tray, then store in a zip-top bag. Bake from frozen for an extra 1-2 minutes.

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