If you’re on the hunt for a soft & chewy cookie with crisp outer edges, a hearty, oaty interior and lots of gooey chocolate, these Best-Ever Oatmeal Chocolate Chip Cookies are for you! They are my new favorite.
Did anyone else watch The Bachelorette finale last night?
Peter, are you here? Come home to me, Peter. You may be a personal trainer, but I can personally train you to love me.
ABC, I know you’re listening.
But really, between all the Hollywood break-ups and Rachel choosing Bryan, I really don’t know what to expect anymore? Yes, I know it’s reality TV and Hollywood gossip and it rots my brain and blah blah blah. But sometimes I get lost in the moment and really want these people, be it celebrities or reality TV stars, to be truly happy and find true love, too. Isn’t that what we all want at the end of the day?
Besides Oatmeal Chocolate Chip Cookies, of course.
These cookies are totally amazing and I am SO SHOCKED I have not shared this recipe on my blog before! I make these frequently, often swapping out the chocolate for butterscotch chips because I grew up scarfing down oatmeal scotchies like it was my job. These bad boys are versatile and the mix-ins are literally limited to your imagination.
The best part about these cookies is their amazing texture. The cookies are made with a higher oats-to-flour ratio, giving them that hearty, oaty bite and true oatmeal flavor. You know how some oatmeal cookies have like, 1/2 cup of oats in the whole batch and taste like chocolate chip cookies with a single oat baked inside? Not these!
The cookie texture is chewy, with soft middles and crisp outer edges, so everyone’s cookie preference is literally in one cookie! I also wanted to add more brown sugar than granulated sugar which gives the cookies that awesome soft and chewiness.
For flavor, these cookies are loaded with vanilla, oats, a dash of cinnamon, and chocolate chips… but also: molasses! The molasses isn’t required, but it does add a phenomenal depth to the brown sugary base of the cookies. *Instead of using molasses, you can always use dark brown sugar which is made with more molasses than light brown sugar.* For a different flavor, you can also substitute the molasses with maple syrup!
But whatever you do, make these dang cookies because they are life-changing!
The Best Soft & Chewy Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) salted butter at room temperature
- 1¼ cups brown sugar I used light, but you may use dark brown sugar for richer flavor
- 1/2 cup granulated sugar
- 2 large eggs
- 1 Tbsp molasses optional, but I love the depth of flavor it imparts. You may substitute with maple syrup or omit completely
- 1 Tbsp vanilla extract
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1-2 tsp ground cinnamon depending on your preference
- 2¾ cups old-fashioned whole oats not instant oatmeal
- 1 cup chocolate chunks or chocolate chips
Instructions
- In the bowl of a stand mixer, or in a large bowl while using a handheld electric mixer, cream together the softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition, followed by the molasses and vanilla extract. Add in the flour, baking powder, baking soda, and ground cinnamon until just barely combined. Beat in the whole oats, and hand-stir in the chocolate chunks.
- Cover the bowl and refrigerate the dough for at least 30 minutes, up to 1 hour. If you refrigerate the dough longer, bring it back to room temperature (or close to room temperature) before baking as the dough will get quite hard.
- Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners. Drop heaping & rounded Tablespoonfuls of dough onto the cookie sheet, spacing about 2" apart. Bake for approximately 8-10 minutes, rotating pans halfway through baking time to ensure even baking. Cookies may appear slightly underdone; this is okay as they will continue to set up as they cool on the baking sheets. Cool on the baking sheets for 15 minutes before transferring to a wire rack to cool completely.
Buttery, hearty oatmeal cookies with fudgy, gooey puddles of chocolate in every bite! I love these guys!
Have a super sweet day!
xo, Hayley
cakespy says
There’s no bigger bummer than raisins in cookies. Thank you for making the much better choice of employing CHOCOLATE.
thedomesticrebel says
HAHA! Thanks girl 🙂
dragon ball super says
This is looking an awesome recipe, I must try it in coming days.
Dom Wells says
This is such a great idea! I’m definitely interested in making these
Beth says
Can I use Cup4Cup gluten free flour?
Thanks?
thedomesticrebel says
Hi Beth, it should work yes!
Andrea says
Could the dough balls be frozen and cooked whenever your feeling up to a cookie??
thedomesticrebel says
Hi Andrea, yes! I would definitely scoop the cookie dough into balls and freeze the balls of dough as opposed to just freezing a block of dough.