I built my Extra Chewy Oatmeal Cookies around a surprising pantry staple that most bakers overlook.

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I finally nailed a chewy oatmeal chocolate chip cookie that makes you pause mid bite. I wanted something different from the Pioneer Woman Oatmeal Chocolate Chip Cookies everyone talks about, more rustic and a little messy, with browned unsalted butter and big flakes of old fashioned rolled oats that peek through.

Every bite has surprise pockets, and people tell me these are like Extra Chewy Oatmeal Cookies but they got their own personality, not too sweet, slightly toasty and kinda addictive. I always break a few before they cool so i know they’re right.

Ingredients

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Butter adds richness and chew, mostly fat, helps spread and keeps cookies soft.
Rolled oats give fiber, whole grain texture and chew, more protein than flour.
Brown sugar sweetens and adds moisture, molasses gives deeper flavor and chew.
Eggs bind ingredients, add protein and moisture, help cookies hold together.
Chocolate chips bring sweetness, pockets of melty chocolate and kinda huge flavor bursts.
Vanilla boosts overall flavor, makes things taste rounder, barely sweet on its own.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 tablespoon molasses (optional)

1 teaspoon vanilla extract

1 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1/2 teaspoon ground cinnamon (optional)

3 cups old fashioned rolled oats

1 1/2 cups semi sweet chocolate chips

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl once.

3. Beat in 2 large eggs, 1 tablespoon molasses (optional) and 1 teaspoon vanilla extract until smooth and combined.

4. In a separate bowl whisk together 1 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt and 1/2 teaspoon ground cinnamon (optional).

5. Gradually add the dry mix to the wet mix and stir until just combined, dont overmix or the cookies will get tough.

6. Fold in 3 cups old fashioned rolled oats and 1 1/2 cups semi sweet chocolate chips with a spatula until evenly distributed.

7. Chill the dough at least 30 minutes (an hour is better) for thicker, chewier cookies; if youre in a rush 15 minutes helps a little.

8. Scoop about 2 tablespoon sized portions onto the prepared sheets, leaving about 2 inches between each, and gently press the tops down so they spread evenly.

9. Bake one sheet at a time for 10 to 12 minutes, until edges are set and centers still look slightly soft; rotate the pan halfway if your oven has hot spots.

10. Let cookies cool on the baking sheet 5 to 10 minutes (they’ll finish firming up), then transfer to a wire rack. Store in an airtight container with a slice of bread to keep them chewy, and press a few extra chips onto warm cookies if you want gooey chocolate tops.

Equipment Needed

1. Baking sheets (at least one, but two is nicer) lined with parchment paper or silicone mats
2. Electric mixer or a sturdy hand mixer, or just a wooden spoon if you want to do it by hand
3. Large mixing bowl plus a smaller bowl for whisking the dry ingredients
4. Measuring cups and spoons (1 cup, 1/4 cup, 1 tbsp and teaspoon set)
5. Whisk for the flour mix
6. Rubber or silicone spatula for folding in oats and chips
7. Cookie scoop about 2 tablespoons or a tablespoon and a steady hand to portion dough
8. Wire cooling rack and oven mitts for handling hot sheets and cooling cookies

FAQ

Q: Can I use quick oats instead of old fashioned rolled oats? A: Yes you can, but expect a softer, less chewy cookie. Quick oats absorb more and make a finer texture. For the classic chew stick with rolled oats if you can.

Q: How do I keep these cookies chewy? A: Use plenty of brown sugar, dont overbake, and pull them when edges are set but centers still a bit soft. Chill the dough 30 to 60 minutes if your kitchen is warm so they dont spread too thin. A tablespoon of molasses also helps chew and flavor.

Q: Can I freeze the dough or baked cookies? A: Totally. Freeze scooped dough balls up to 3 months on a tray then transfer to a bag. Bake from frozen adding about 2 to 4 minutes. Baked cookies freeze well up to 2 months, thaw at room temp.

Q: Why did my cookies come out flat and greasy? A: Usually the butter was too warm or melted, or the dough wasnt chilled, or you over creamed the butter and sugar. Also too little flour or too much sugar can cause spreading. Chill the dough and bake once the edges are set.

Q: Can I swap the semi sweet chocolate chips for something else? A: Yes use chopped chocolate, milk chips, white chips, or even raisins or dried fruit. Nuts work fine too. Remember big chunks change melt and texture, so adjust amount a little if you switch.

Q: If I only have salted butter do I need to change the salt amount? A: Yes. Reduce or skip the added 1/2 teaspoon of salt. Start with about 1/4 teaspoon added salt when using salted butter, taste the dough if you want more.

Chewy Oatmeal Chocolate Chip Cookies Recipe Substitutions and Variations

Butter: swap with solid coconut oil 1:1 for a chewy, slightly coconutty cookie. If you use melted oil chill the dough a bit so cookies don’t spread too much.
1 cup packed light brown sugar: make your own by mixing 1 cup granulated sugar with 1 tablespoon molasses, works exactly like brown sugar.
2 large eggs: replace each egg with a flax egg — 1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes until gelled.
1 1/4 cups all purpose flour: use a 1:1 gluten free baking blend instead (and use certified gluten free oats) for a gluten free version, same measure.

Pro Tips

1. Weigh the flour if you can, spoon and level it if not — too much flour makes the cookies cakey and dry, and its a sneaky thing bakers do by accident.
2. Brown part of the butter for a nutty deeper flavor, then cool it before you mix it in, or use slightly melted cooled butter if you want extra chew, either works and both change the texture in a good way.
3. Toast the oats in a dry skillet for a few minutes till theyre fragrant, it ups the flavor and prevents that raw oat chalky bite some recipes have.
4. Scoop and freeze portions on a tray so you can bake single fresh batches later, bake straight from frozen and just add a minute or two to the bake time for perfect fresh cookies anytime.

Chewy Oatmeal Chocolate Chip Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I built my Extra Chewy Oatmeal Cookies around a surprising pantry staple that most bakers overlook.

Servings

servings

Calories

247

kcal

Equipment: 1. Baking sheets (at least one, but two is nicer) lined with parchment paper or silicone mats
2. Electric mixer or a sturdy hand mixer, or just a wooden spoon if you want to do it by hand
3. Large mixing bowl plus a smaller bowl for whisking the dry ingredients
4. Measuring cups and spoons (1 cup, 1/4 cup, 1 tbsp and teaspoon set)
5. Whisk for the flour mix
6. Rubber or silicone spatula for folding in oats and chips
7. Cookie scoop about 2 tablespoons or a tablespoon and a steady hand to portion dough
8. Wire cooling rack and oven mitts for handling hot sheets and cooling cookies

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon molasses (optional)
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon (optional)
3 cups old fashioned rolled oats
1 1/2 cups semi sweet chocolate chips

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl once.
Beat in 2 large eggs, 1 tablespoon molasses (optional) and 1 teaspoon vanilla extract until smooth and combined.
In a separate bowl whisk together 1 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt and 1/2 teaspoon ground cinnamon (optional).
Gradually add the dry mix to the wet mix and stir until just combined, dont overmix or the cookies will get tough.
Fold in 3 cups old fashioned rolled oats and 1 1/2 cups semi sweet chocolate chips with a spatula until evenly distributed.
Chill the dough at least 30 minutes (an hour is better) for thicker, chewier cookies; if youre in a rush 15 minutes helps a little.
Scoop about 2 tablespoon sized portions onto the prepared sheets, leaving about 2 inches between each, and gently press the tops down so they spread evenly.
Bake one sheet at a time for 10 to 12 minutes, until edges are set and centers still look slightly soft; rotate the pan halfway if your oven has hot spots.
Let cookies cool on the baking sheet 5 to 10 minutes (they'll finish firming up), then transfer to a wire rack. Store in an airtight container with a slice of bread to keep them chewy, and press a few extra chips onto warm cookies if you want gooey chocolate tops.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.