Chewy Oatmeal Chocolate Chip Cookies
Chewy Oatmeal Chocolate Chip Cookies- Old fashioned oatmeal cookies and chewy chocolate chip cookies come together to make the ultimate cookie.
February 2, 2021 by Nicole Collins
What's even worse is that it's been snowing for 2 days at this point. And, I. Am. Over. It.
But, it can't just be light, fluffy, powdery snow. No. That would be too easy. It's been flipping back and forth between wet, heavy snow and freezing rain.
I thought I was doing myself a favor Sunday night by shoveling the snow before I went to bed so that I could stay ahead of whatever was coming overnight. What I did not know at the time was that freezing rain was coming overnight. My poor pups went out on the porch to do their morning business yesterday, and their poor little legs were sliding all over the place under them.
But, it gets better. After I brought them back inside, I went out with my shovel to break up the ice and ended up nicking the wood of my brand new deck underneath in multiple spots.
Eww and UGH!
Needless to say, I'm sore, I'm grumpy, I'm whiny, and I need something comforting and delicious to cheer me up.
Enter today's recipe.
Today, we're making Chewy Oatmeal Chocolate Chip Cookies!
These cookies basically take two favorite childhood cookies and mashes them up into one super cookie. Does that sound like the absolute best, or what?
Let's talk cookie base. For this recipe, I'm using the same basic dough recipe that I start a lot of my cookie recipes with. So, we have the standard players: flour, sugars, vanilla, butter, and eggs. But for me, I need my cookies to be soft and chewy. That melt in your mouth bite is the best part of the cookie in my opinion. And, my secret ingredient to make cookies nice and soft is cornstarch.
After we have our base dough mixed and ready to go, it's time to stir in the oats and chocolate chips. Now, it's worth noting that there are different kinds of oats and they do yield different results in this cookie. So, it's important that you get the right type of oats, which is old fashioned or rolled oats. We don't want our cookies to be dry or crumbly, so this really is an important note.
Once we have our oats and chocolate chips just mixed into the dough, we have to let the dough chill for only about 30 minutes. If we let it chill any longer, the dough will be really difficult to scoop into balls. If we let it chill any less time, our cookies are going to spread a little too far which will sway them more to the crispy side than the chewy side.
Still delish, but not what I want out of a cookie!
Once the cookies are rolled into balls, into the oven they go for only about 10 minutes. They'll still look just slightly underdone in the center, but that's exactly what we want. As soon as the cookies come out of the oven, give the whole tray a good smack on the countertop (because that's what the professionals do), and transfer them to a wired rack to cool. Honestly, waiting for these cookies to be cool enough to not burn the roof of your mouth is the hardest part of this recipe.
These cookies are really the best of both childhood favorite cookies. The chocolate chip part of the cookie is sweet and gooey. The oatmeal part of the cookie is buttery with nice texture. And sometimes when I'm feeling even more extra, I add some peanut butter chips to the dough too. Talk about the best of all worlds!
If you need some nostalgic comfort in your life, these cookies are just the way to do it. They can make even the biggest grump happy on an icky snow day.
Ok, everyone. Coming up next we have a SUPER CUTE Valentine's Day treat that you are not going to want to miss. Stay tuned!
For now, enjoy! And, let's eat!
Chewy Oatmeal Chocolate Chip Cookies
Serves: 38-40 cookies Print
1 ½ cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp cornstarch
2 sticks (1 cup) unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
1 ½ tsp vanilla
3 cups old fashioned oats
1 cup milk chocolate chips
In a medium bowl, mix the flour, baking soda, salt, and cornstarch with a fork to incorporate the ingredients. Set aside.
To the bowl of a stand mixer fitted with the paddle attachment, add butter, both sugars, and vanilla. Beat on medium speed until the mix looks light and fluffy, about 2 mins. Add eggs 1 at a time, and beat until incorporated.
Reduce the mixer speed to low, and gradually add in the flour mix until it is just incorporated into the dough. Scrape down the sides of the bowl, and add oats and chocolate chips to the bowl. Mix on low until the oats and chocolate are just combined into the dough. Place the bowl in the fridge to chill the dough for 30 mins.
Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Roll dough into 2 tbsp balls, and place them on the prepared cookie sheet spaced roughly 2 inches apart. Bake for 10-12 mins until the edges just start to turn golden brown and the tops look set but still light in color. Remove from oven, and immediately smack the tray of cookies on the countertop to release any air bubbles. Transfer cookies to a cooling rack. Repeat as necessary with remaining dough, making sure the cookie sheet cools down between each batch. Serve!
*If you don't have a stand mixer, you can mix the dough using a hand mixer. Beat the butter and sugars as listed in the recipe. Add eggs one at a time. But, beat in 1/3 of the flour mix at a time until it is just combined. Stir in the oats and chocolate in by hand.
*I like to use a 2 tbsp (medium) cookie scoop for portioning out the dough.
*Leftover cookies will stay fresh in an airtight container for 3-4 days.
*There is a difference between quick cooking and old fashioned (also called rolled) oats, and it can impact the texture of your cookies. So, make sure to use old fashioned oats for this recipe.
*If you want to make these extra special, add ½ cup peanut butter chips to the dough.
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