The best chewy oatmeal chocolate chip cookies! Soft, flavorful, packed with chocolate chips. These oatmeal cookies stay soft for days.
You might also like my poor man's oatmeal cookies, granola bars, or jumbo monster cookies.
Oatmeal cookies that are even softer and chewier on the second day? My chewy oatmeal chocolate chip cookies are a tried-and-true favorite. A spin-off of my popular copycat Otis Spunkmeyer oatmeal raisin cookie recipe, these are the best chewy oatmeal cookies around.
Why I Like This Recipe
- Less oats. Most homemade recipes call for a 2:1 ratio of oats to flour, sometimes 3:1. After 6 batches of trial and error, I finally perfected my oatmeal raisin cookies. A 1:1 ratio of oats and flour produces the BEST TEXTURE.
- Basic ingredients. These cookies rival the homestyle oatmeal cookies found at any sandwich or soda shop, and they are better because they are made fresh at home with simple ingredients and no preservatives.
- Flavorful. Butter adds amazing flavor, while oil gives them a chewy texture. They also include a small amount of cinnamon for the perfect hint of warm spices.
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Tips and Tricks
- Mix-ins. Get creative with the mix-ins! These cookies are delicious with coconut, too. If you'd like to add some, pulse a cup of sweetened coconut flakes in a blender or food processor to break them up a bit, then mix them into the dough.
- How to reshape cookies. If any of the cookies come out misshapen, use the cookie-cutter (cup or canning lid) trick to make them perfectly round while they are still HOT. Once they start to cool, you can't reshape them.
- Baking sheets. I use light-colored baking sheets for all of my cookies. Lighter-colored metal bakes more evenly than dark-colored metal and doesn’t brown the bottoms of the cookies too quickly. If using a dark metal baking sheet, adjust the baking time and watch the cookies to prevent burning.
Ingredients
- Butter and oil: Otis Spunkmeyer uses margarine in their cookies. I don't like margarine, so I use a combination of butter and vegetable oil. This gives the cookies great texture and flavor. I use salted butter, but you can use unsalted if you'd like.
- Brown and white sugar: A combination of sugars, using more brown sugar than white sugar for a soft and chewy cookie.
- Eggs: For richness and flavor.
- Vanilla: Have you tried making your own vanilla extract? It's easy to do!
- Molasses: Just a bit of molasses gives a depth of flavor. I highly recommend not skipping this ingredient!
- Baking soda and kosher salt: For leavening and flavor.
- Cinnamon: You can omit this if you'd like, but a pinch of cinnamon gives the cookies great flavor.
- All-purpose flour
- Old Fashioned Oats: Use old-fashioned oats vs. quick oats for the best results.
- Chocolate chips
See the recipe card for full information on ingredients and quantities.
How To Make Chewy Oatmeal Chocolate Chip Cookies
Step 1: Cream butter and sugars using an electric mixer. Add oil and eggs and mix thoroughly.
Step 2: Add vanilla and molasses.
Step 3: Mix in salt, baking soda, cinnamon, and nutmeg. Add flour and mix thoroughly. Add oats and raisins.
Step 4: Scoop the cookie dough using a 3 Tablespoon cookie scoop and place on prepared baking sheets (6 cookies per sheet).
Step 5: Bake cookies for 12 minutes. Bang the pan against the counter a couple of times as soon as the cookies come out of the oven to flatten the tops of the cookies slightly.
Note: If any of the cookies come out misshapen, use the cookie-cutter (cup or canning lid) trick to make them perfectly round while they are still HOT. Once they start to cool, you can't reshape them.
Oatmeal Cookies FAQs
Most homemade recipes call for a 2:1 ratio of oats to flour, sometimes 3:1. After 6 batches of trial and error, I finally perfected my oatmeal raisin cookies. A 1:1 ratio of oats and flour produces the BEST TEXTURE.
Get creative with the mix-ins! These cookies are delicious with coconut, too. If you'd like to add some, pulse a cup of sweetened coconut flakes in a blender or food processor to break them up a bit, then mix them into the dough. Other mix-in ideas are walnuts, craisins, or mini chocolate chips.
Store in an airtight container to keep fresh for 3-5 days. You can also add a slice of bread to the cookie container to add moisture, but these cookies will remain soft and chewy on their own for several days. I like wrapping them individually in plastic to keep them fresh if using them for school lunches. These cookies freeze well.
More Oatmeal Cookies To Make
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Best Chewy Oatmeal Chocolate Chip Cookies
Ingredients
- ½ cup butter softened
- 1 cup brown sugar
- ½ cup sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Tbsp. molasses
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon optional
- 2 ¼ cups all-purpose flour
- 2 cups old fashioned oats
- 1 ½ cups chocolate chips
Instructions
- Preheat oven to 350 degrees. Line baking sheets* with parchment paper.
- Cream butter and sugars using an electric mixer**. Add oil and eggs and mix thoroughly. Add vanilla and molasses.
- Mix in salt, baking soda, and cinnamon.
- Add flour and mix thoroughly.
- Add oats and chocolate chips.
- Scoop cookie dough using a 3 Tablespoon cookie scoop and place on prepared baking sheets (6 cookies to a sheet).
- Bake cookies for 12 minutes. Bang the pan against the counter a couple of times as soon as the cookies come out of the oven to flatten the tops of the cookies slightly.
- Allow cookies to cool completely on baking sheets.
Brandy says
I love that these cookies are chewy. Less oats is definitely key to a softer cookie.