These oatmeal chocolate chip cookies are chewy and incredibly soft. Loaded with chocolate and oats, they're super easy to make!
Is there anyone who would say no to cookies? Oatmeal cookies are our absolute favorites, from maple oatmeal cookies to peanut butter oatmeal raisin cookies, we take them all with a glass of milk, please and thank you.
This post has been sponsored by Star Market. All thoughts
and opinions are my own.
These are the best oatmeal chocolate chip cookies ever!
Why am I so sure about this? Because:
- They're absolutely chewy and every bite is bursting with chocolate.
- These oatmeal chocolate chip cookies are thick. You'll never get flat cookies with this recipe.
- They have the softest inner texture you've ever tasted in an oatmeal cookie because they are slightly under cooked.
I've partnered with Star Market to tell you about their Stock Up Sale and the products they offer, three of which are Gold Medal Enriched Flour, Starbucks Pike Place Roast K-Cups, and Starbucks Double Chocolate Hot Cocoa. I love shopping at Star Market's Stock Up Sale because I can find everything I need and stock up for the busy season!
How to make thick and chewy chocolate chip cookies
I'm proud of these cookies because they're ultra soft and chewy. I've never been a big fan of crispy cookies and I like oatmeal cookies to be thick and super soft. These cookies are definitely up to my standards.
To make the best oatmeal chocolate chip cookies you need:
- Brown and white sugar
- Chocolate chips
If you are a novice baker, this simple oatmeal cookies recipe can be one of the firsts recipes you try! Start with creaming butter, egg and sugars together in a bowl and then add the old-fashioned rolled oats and all purpose flour. Mix well until incorporated.
Once they're incorporated, mix in chocolate chips, the more the better!
Mix the chocolate chips using a wooden spoon. At this stage, you can add nuts as well.
The key is to refrigerate the cookie dough for one hour before you start baking. This helps the cookies not to flatten too much while baking. Once the oven is heated, scoop the cookie dough onto a baking sheet and bake in the oven until the edges are slightly brown and the top is very, very soft. Let the oatmeal chocolate chip cookies cool and then serve.
I'm craving these delicious cookies with Starbucks hot cocoa or coffee just writing about them! They make a great paring for an afternoon snack.
Can I use quick oats to make chewy oatmeal chocolate chip cookies?
It's best to use old-fashioned rolled oats to make oatmeal cookies as they give you a much chewier texture compared to quick oats. However, for cookies like no bake peanut butter oatmeal cookies that don't require baking in the oven, I would suggest using quick oats.
Notes and tips for making chewy oatmeal chocolate chip cookies
- You can refrigerate the cookie dough for up to three days. Simply place the oatmeal cookie dough on the counter for thirty minutes and then bake the cookies.
- To make oatmeal chocolate chip cookies without brown sugar, use ¾ cup granulated sugar and leave out the brown sugar.
- Add ½ cup unsweetened shredded coconut to the cookie dough to have oatmeal coconut chocolate chip cookies.
- This oatmeal chocolate chip cookie calls for one cup of sugar therefore make sure you use dark or semi sweet chocolate chips for this recipe.
I purchased these products and more at my local Star Market, but you can also stock up and save at any of the Albertsons Companies family of stores including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw's, and Carrs/Safeway. Visit the Star Market website to find a store near you and discover some fun meal prep tips and recipe ideas!
The products mentioned in this post are on sale at the Albertsons Companies family of stores from 10/5/18 to 10/11/18, and new products will be on sale from 10/12/18 to 10/18/18.
The Best Oatmeal Chocolate Chip Cookies
- ½ cup unsalted butter softened
- 1 egg room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 cups old-fashioned oats
- 1 cup Gold Medal Enriched Flour
- ½ teaspoon baking soda
- 1 ¼ cup semi- sweet chocolate chips
- In a bowl of a stand mixer, combined butte, egg, brown sugar and granulated sugar on medium speed until creamy and combined.
- Add in old-fashioned oats and combined well.
- Mix in Gold Medal Enriched Flour and baking soda into the mixture and stir until no lumps of flour is left.
- Fold in chocolate chips and make sure they're evenly distributed.
- Cover the bowl and refrigerate for 1 hour.
- Preheat the oven to 350 F and line a baking sheet with parchment paper. Take the dough out of the fridge and let it sit on the counter for 15 minutes.
- Using a cookie scoop, scoop cookie dough onto the baking sheet and leave 2 inch space between them.
- Bake the cookies in the oven for 12 minutes.
- Take the cookies out of the oven, they will be puffy and very soft on the outside. Let them cool for 10 minutes on the baking sheet and then transfer them to a cooling rack to cool completely.
- To make oatmeal raisin chocolate chip cookies add ½ cup raisins to the dough and use ½ cup chocolate chips.
- To make oatmeal coconut chocolate chip cookies add ½ cup unsweetened shredded coconut to the dough at the very end.
- For oatmeal raisin cookies use 1 ¼ cup raisins instead of chocolate chips.
- You can make the dough and refrigerate the day before. When ready to bake, place the bowl on a counter top and let it sit for 30 minutes.