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.
Servings: 36 cookies
Calories: 154kcal
Ingredients
- 14 tablespoons unsalted butter softened
- 1¼ cups dark brown sugar packed
- 1 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 2¼ cups rolled oats
- 2 cup semisweet chocolate chips or bittersweet chocolate chips
- 1½ tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Use an electric mixer to cream together the butter, brown sugar and salt until light and fluffy, about 2 minutes.
- Add the egg and vanilla, then beat on medium speed until fully incorporated, about 1 minute.
- Add the flour and baking soda and mix until just barely combined.
- Add the oats and mix for a few seconds, then add the chocolate chips and mix until fully combined.
- Preheat the oven to 350℉, then mix together the granulated sugar and cinnamon in a small bowl.
- Scoop rounded tablespoons of dough onto parchment lined baking sheets about 2 inches apart.
- 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.
- 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.
- Allow cookies to cool right on the baking sheet, then serve while they're still warm.
Notes
- I originally called for sifting together the flour and baking soda (as per the video), but no longer find it necessary.
- 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 (overnight is best) 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.
- 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.
- 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.
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
