Chewy Oatmeal Chocolate Chip Cookies
User Reviews
4.8
Chewy Oatmeal Chocolate Chip Cookies
Description
This cookie recipe starts by mixing two types of flour with old-fashioned oats and a subtle spice blend of cinnamon and nutmeg. Cold cubed butter is creamed with brown and granulated sugar before adding molasses, eggs, and vanilla. The dry ingredients are gradually mixed in, followed by chocolate chips. The dough may be chilled if sticky to improve handling.
The cookies bake to a golden brown color and have a chewy center from the oats and molasses, contrasted with a lightly crisp edge. A simple powdered sugar glaze can be drizzled on top, or melted chocolate with a sprinkle of flaky sea salt, adding texture and flavor contrast. These cookies pair well with milk or tea.
Substitutions include homemade cake flour from all-purpose flour and cornstarch, or all-purpose flour alone, with some density increase in the final cookie. Raisins can replace chocolate chips for a different variation.
Ingredients
- 1 cup all-purpose flour spooned and leveled
- 3/4 cup cake flour spooned and leveled
- 2 cups old fashioned oats not quick cook or 1-minute
- 1 tsp. cornstarch
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. cinnamon ground, optional
- 1/4 tsp. ground nutmeg optional
- 1/2 cup unsalted butter cold, cubed
- 1/2 cup brown sugar packed, dark or light
- 1/4 cup granulated sugar
- 1 Tbsp. molasses
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract pure
- 2 cups milk chocolate chips amount adjustable, or any chocolate preferred
For the glaze*
- 1 cup powdered sugar also known as confectioners sugar
- 1 1/2 Tbsp. milk whole
- 1 tsp. vanilla extract pure
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the all-purpose flour, cake flour, oats, cornstarch, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.
- Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment.
- Turn the mixer on the lowest setting. Let the mixer cream the butter for about 30 seconds, and then add in the brown sugar and mix for ~30 seconds, followed by the white sugar until incorporated.
- Then, add the egg, egg yolk, molasses, and vanilla extract. Blend until mixed. If any mixture gets stuck on the paddle attachment or sides of the bowl use a rubber spatula to knock it off.
- Keep the mixer on low speed and gradually add in the dry ingredients. I add in about ¼ cup at a time.
- Add in the chocolate chips until incorporated and then turn off the machine. If your dough is sticky at all, place in the fridge for a few minutes.
- Measure out ~6-7 large cookies. (or make them small if preferred). Roll each cookie dough into a dough ball, place on prepared cookie sheet and gently press cookies down just a little to flatten them.
- Bake the cookies for 9-11 minutes. The secret is to pull them out before you think they are done. Let the cookies rest on the cookie sheet for 15 minutes and then using a spatula transfer them to a cooling rack.
- Whisk the ingredients together for the glaze in a medium bowl.
- Drizzle over cooled cookies. I love these cookies the best day of, but are also freezer friendly for up to 3 months. Enjoy!
Notes
- You can substitute cake flour with a homemade mix of all-purpose flour and cornstarch for similar results.
- Using 100% all-purpose flour yields a denser cookie but still tasty.
- Glaze options include powdered sugar and milk drizzle or melted chocolate topped with flaky sea salt.
- Replace chocolate chips with raisins for a chewy oatmeal raisin cookie variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6giant
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 1giant cookie | |
| Calories | 594kcal | 30% |
| Carbohydrates | 97g | 32% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 103mg | 34% |
| Sodium | 341mg | 14% |
| Potassium | 208mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 50g | 100% |
| Vitamin A | 559IU | 11% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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