Are you craving a cookie that’s both comforting and indulgent? Look no further than these chewy oatmeal chocolate chip cookies! With their perfect balance of soft texture, hearty oats, and rich chocolate chips, these cookies are sure to become a family favorite. Let’s dive into this easy recipe that brings back memories of grandma’s kitchen.
Why You’ll Love These Cookies
- Perfectly Chewy: The combination of butter and brown sugar creates an irresistibly chewy texture.
- Packed with Flavor: A touch of cinnamon and molasses adds depth to every bite.
- Versatile: Easy to customize with different mix-ins like nuts or dried fruit.
- Family-Friendly: A hit with both kids and adults alike!
Ingredients
- 1 1/2 cups (188g) all-purpose flour
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 Tablespoon (15ml) molasses
- 2 teaspoons pure vanilla extract
- 3 cups (255g) old-fashioned whole rolled oats
- 1 3/4 cups semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer, beat the softened butter on medium-high speed until smooth (about 1 minute).
- Add both sugars to the butter and beat on medium-high until creamy (about 2 minutes).
- Beat in the eggs, molasses, and vanilla on high speed until combined (about 1 minute).
- Gradually mix the dry ingredients into the wet ingredients on low speed.
- Fold in the oats and chocolate chips. The dough will be thick and sticky.
- Cover and chill the dough for at least 45 minutes (up to 4 days).
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop about 3 Tablespoons of dough per cookie, placing them 4 inches apart on the baking sheets.
- Bake for 13-14 minutes until lightly browned on the sides. The centers will look soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips for Perfect Chewy Oatmeal Chocolate Chip Cookies
- Use old-fashioned whole rolled oats for the best texture. Quick oats will make the cookies less chewy.
- Don’t skip chilling the dough! This prevents over-spreading and enhances flavor.
- For extra chocolatey cookies, press a few additional chips into the tops right after baking.
Frequently Asked Questions
Can I make these cookies ahead of time?
- Yes! You can make the dough and chill it for up to 4 days before baking.
How do I store these cookies?
- Store in an airtight container at room temperature for up to 1 week.
Can I freeze these cookies?
- Absolutely! Both baked cookies and unbaked dough balls freeze well for up to 3 months.
Can I add nuts or dried fruit?
- Definitely! Try substituting 1/2 cup of chocolate chips with chopped nuts or dried cranberries for a delicious variation.
Conclusion
These chewy oatmeal chocolate chip cookies are more than just a treat – they’re a trip down memory lane. With their perfect texture and rich flavor, they’re sure to become a staple in your recipe collection. Whether you’re baking for a family gathering, a holiday cookie exchange, or just because, these cookies are guaranteed to bring smiles all around. Happy baking!
Don’t forget to share your creations with us on social media using #ChewyCookieLove. We can’t wait to see your delicious results!