Soft and Chewy Oatmeal Chocolate Cookies
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeBetterCookies #CollectiveBias #ChewyChocolateChipCookies
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.
I have been making these chocolate chip cookies for years. They are based on my Great Grandma Cook’s cookie recipe. Grandma Cook was nicknamed Cookie by all of our neighbors. She would also bake cookies for our neighbor’s kids. Needless to say, she was very popular.
She always seemed to have a plate of cookies when our friends would come by for a visit. One bite of these cookies has me walking down memory lane, they are so delicious and really help with those chocolate hankerings!
These incredibly delicious chocolate chip cookies have a SECRET Ingredient! Can you guess what it is?
It’s Karo® Corn Syrup! Karo® Corn Syrup makes the best, chewiest cookies! Using Karo in chocolate chip cookies results in chewier, great-tasting cookies.
Did you know that Karo® Corn Syrup is the leading corn syrup brand with over 100 years of quality and trust over multiple generations?
One of our holiday traditions in my family is to bake holiday pies with Karo® Corn Syrup for many generations. Ingredients just come together with Karo® Corn Syrup to create delicious recipes. How awesome is that?! With every bottle of Karo® Corn Syrup, tradition and inspiration are created.
My family has been baking the irresistible classic Pecan Pie with Karo® Corn Syrup since I was a little girl. It’s a favorite that I look forward to every holiday! Not only does Karo® Corn Syrup make the best pies, but it also makes the perfect Chewy Chocolate Chip Cookie and is a staple of Southern cuisine (my family’s roots are from Texas) so this rings true for me. .
Recipes are simply better when made with Karo® Corn Syrup.
Make sure to use Karo® Corn Syrup in your baking recipes and not just with your Thanksgiving pecan pie this year!
Happy Holidays from Moore or Less Cooking!
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
- When measuring the flour, don’t scoop it out of the container with the measuring cup. Instead, 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.
- 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 cookie.
Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site!
Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! 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.
- 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
- 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 holidays 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.
- 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.