Mom's Chewy Oatmeal Chocolate Chip Cookies

This is my mom's recipe for the most amazing chewy oatmeal chocolate chip cookies! They have crisp edges, chewy middles, are loaded with semisweet chocolate and get finished with a sprinkle of cinnamon sugar - her signature - which makes them taste warm, homey and extra special.

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I have a lot of cookie recipes on this website, but these chewy Oatmeal Chocolate Chip Cookies hold a special place in my heart. I lost my mom in 2007 to ALS, but her memory lives on through these cookies and other treasured recipes like her Fish Chowder and Eggplant Parm.

Why this recipe works

• Easy and beginner friendly - anyone can make these!
• Using all brown sugar and no granulated sugar creates soft, chewy middles and perfectly crisp edges with a rich, caramel flavor.
• Sprinkling the cookies with cinnamon sugar right before baking adds a warm, homey flavor and a delightfully crunchy texture.
• Can be made with quick oats or rolled oats, which add fiber and nutrients.

Essential Ingredients

• Chocolate Chips - Use the best you can find (I like Ghiradelli). The recipe calls for semi-sweet, but you can use bittersweet or milk chocolate if you prefer.
• Brown Sugar - Dark brown sugar gives a more caramel-ly flavor and slightly chewier texture, but light brown sugar will still work if it's what you have on hand.
• Baking Soda - Make sure it's fresh! Check the expiration date - If it's expired, it might not be active and your cookies wont rise.

Step by Step Instructions

1. Use an electric mixer to cream together the butter, brown sugar and salt until light and fluffy, about 2 minutes. 
2. Add the egg and vanilla extract, then beat on medium speed until fully incorporated, about 1 minute.
3. Add the flour and baking soda and mix until just barely combined. 
4. Add the oats and mix for a few seconds, then add the chocolate chips and mix until fully combined. 
5. Preheat the oven to 350 degrees, then mix together the granulated sugar and cinnamon in a small bowl.
6. Scoop rounded tablespoons of dough onto parchment lined baking sheets about 2 inches apart. 
7. Sprinkle each ball of dough with cinnamon sugar.
8. Bake for 10-12 minutes. Less time will give you a chewier cookie and more time will result in a crispier cookie. Ovens vary, so be sure to keep an eye on them.
9. Allow cookies to cool right on the baking sheet, then serve while they're still warm. 

Tips for Success

• Make sure you take the time to really cream the butter and sugar before proceeding. It should look like fluffy buttercream.
• Spoon the flour into your measuring cups rather than scooping it, and use a butter knife to level out the top. This ensures the most accurate amount of flour is used.
• For an even better texture and flavor, chill the dough for anywhere from 3-48 hours before baking. 
• While pan banging is not essential, taking this extra step gives the cookies a rippled appearance and better texture. It creates thinner cookies with gooey, chewy middles and a crisp exterior.
  • After about 7 minutes of baking, take the pan and firmly bang it on the oven rack, then resume baking for 2 minutes and do it again, then bake for another 2-3 minutes or until done.

Faq about Chewy Oatmeal Chocolate Chip Cookies

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Chewy Oatmeal Chocolate Chip Cookies

This is my mom's recipe for the most amazing chewy oatmeal chocolate chip cookies! They have crisp edges, chewy middles, are loaded with semisweet chocolate and get finished with a sprinkle of cinnamon sugar - her signature - which makes them taste warm, homey and extra special.

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 36 cookies

Calories: 154kcal

Author: Nicole Gaffney

Ingredients

• 14 tablespoons unsalted butter softened
• 1 ¼ cups packed dark brown sugar
• 1 teaspoon salt
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1 teaspoon baking soda
• 2 ¼ cups rolled oats
• 2 cup semisweet or bittersweet chocolate chips
• 1 ½ tablespoons granulated sugar
• 1 teaspoon cinnamon

Instructions

1. Use an electric mixer to cream together the butter, brown sugar and salt until light and fluffy, about 2 minutes.
2. Add the egg and vanilla, then beat on medium speed until fully incorporated, about 1 minute.
3. Add the flour and baking soda and mix until just barely combined.
4. Add the oats and mix for a few seconds, then add the chocolate chips and mix until fully combined.
5. Preheat the oven to 350 degrees, then mix together the granulated sugar and cinnamon in a small bowl.
6. Scoop rounded tablespoons of dough onto parchment lined baking sheets about 2 inches apart.
7. Use your thumb to gently press down on the middle of each ball of dough to create a small divot, then sprinkle each with cinnamon sugar.
8. Bake for 10-12 minutes. Less time will give you a chewier cookie and more time will result in a crispier cookie. Ovens vary, so be sure to keep an eye on them.
9. Allow cookies to cool right on the baking sheet, then serve while they're still warm. 

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Notes

• I originally called for sifting together the flour and baking soda (as per the video), but no longer find it necessary.
• This step is optional, but I find the cookies come out even better after the dough has chilled. Cover and refrigerate the dough for at least 3 hours, or up to 48 (overnight is best) before baking.
• Store leftover cookies in an airtight container at room temperature for up to 5 days. These cookies are best when fresh so I recommend freezing the dough in balls and baking them straight from frozen when ready. Add 2-3 minutes to the baking time when baking from frozen.

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Nutrition

Calories: 154kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 100mg | Potassium: 64mg | Fiber: 1g | Sugar: 14g | Vitamin A: 143IU | Vitamin C: 0.002mg | Calcium: 19mg | Iron: 0.5mg