Soft and Chewy Oatmeal Chocolate Cookies will be your new favorite cookie! Packed with oatmeal and chocolate chips in every bite, it’s the best chewy cookie ever!
It’s hard for me to choose which cookie is my favorite. I love oatmeal cookies and I love chocolate chip cookies. Now there is no need to decide with these delicious Soft and Chewy Oatmeal and Chocolate Cookies! This yummy recipe is quick and easy with just a few ingredients that you may have in your pantry.
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I have been making these chocolate chip oats cookies for years. They are based on my Great Grandma Cook’s cookie recipe. My Grandma Cook was nicknamed Cookie by all of our neighbors kids. Needless to say, she was very popular.
These incredibly delicious chocolate chip cookies have a SECRET Ingredient! Oatmeal makes the best cookies!
These chocolate chip cookies result in chewier, great-tasting cookies.
Why are cookies hard after baking?
One of the first key ingredients is baking soda. It really helps cookies to spread outward and upward while cooking. Just a little bit of baking soda can cause flat, lumpy cookies.
The second key ingredient is butter. Adding too much can cause the cookies to be flat and greasy. Adding too little can cause the cookies to be tough and crumbly.
Look at how soft and chewy these cookies are!
Should I refrigerate these cookies after baking?
How long can you keep fresh-baked chocolate chip oatmeal cookies?
What you will need for these wonderful cookies: unsalted butter, light brown sugar, Karo® Corn Syrup, flour, eggs, baking powder, baking soda, salt, vanilla, oats, chocolate chips.
BAKING TIPS FOR SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES
- Don’t scoop the flour out of the container with the measuring cup. Stir the flour around, spoon it into your measuring cup and level it off with the back of a knife.
- Use old-fashioned rolled oats in these cookies and not quick-cooking oats. Quick-cooking oats are pressed much thinner and do not get the same chewy texture in oatmeal cookies.
Best Way to Store these cookies:
To keep cookies fresh, stack them in an airtight container and place sheets of parchment paper in between the layers of cookies so they won’t stick to each other. You can also slip a piece of plain white bread into the container, which will absorb moisture and keep the cookies fresh.
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Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking.
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Soft and Chewy Oatmeal Chocolate Cookies
Soft and Chewy Oatmeal Chocolate Cookies will be your new favorite cookie! Packed with oatmeal and chocolate chips in every bite, it’s the best chewy cookie ever!
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/4 cup Karo® Light Corn Syrup
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 2 cups All-Purpose Flour
- 1 cup old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 18 ounces semisweet chocolate chips
Instructions
- Preheat the oven to 325°F. Line cookie sheets with parchment paper, or lightly spray with a non-stick vegetable oil spray.
- Beat together the butter, sugar and Karo® Light Corn Syrup until smooth.
- Beat in the egg, egg yolk, and vanilla.
- Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
- Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
- Stir in the chocolate chips.
- Decide what size cookies you would like to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4″ to 3″) cookies, and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2″) cookies. I made this recipe with a Teaspoon Cookie Scoop. If you are doing a cookie swap or giving cookies as holiday gifts, this is a great size for that.
- Scoop the dough onto the prepared baking sheets, leave 1 1/2″ to 2″ between cookies.
- Bake cookies for 12 minutes, until they’re a light golden brown, with slightly darker edges. The middle will look shiny; the cookies will continue to bake as they cool on the pan.
Notes
Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.
Make sure to chill your cookie dough for at least 30 minutes so the cookies don’t spread too much in the oven. This results in baking a thicker chewier chocolate chip cookie.
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Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 180Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 29mgSodium 117mgCarbohydrates 23gFiber 1gSugar 15gProtein 2g
Wanda B
Tuesday 10th of December 2019
My family would love these!