Soft and Chewy Oatmeal Chocolate Chip Cookie Recipe
This soft and chewy oatmeal chocolate chip cookie recipe delivers tender, flavorful cookies with a perfect balance of oats and chocolate. Easy to make with pantry staples, it’s a versatile treat loved by all ages. The recipe yields a batch of deliciously moist cookies in under an hour.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or whisk (optional, can mix by hand)
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Spatula or wooden spoon
- Cooling rack
Ingredients
- 1 cup all-purpose flour or gluten-free flour blend
- 1 1/2 cups rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk any type
- 1 cup semi-sweet chocolate chips
Instructions
Step 1: Combine Dry Ingredients
- In a medium bowl, mix the flour, oats, baking soda, cinnamon, and salt. Stir until everything is evenly combined. Set this aside for later.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together. Use an electric mixer or a whisk until the mixture is light and fluffy. This takes about 2-3 minutes.
Step 3: Add Wet Ingredients
- Add the egg, vanilla extract, and milk to the butter-sugar mixture. Mix until fully incorporated and smooth. The milk helps keep the cookies soft and chewy.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture. Stir with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cookies tender.
Step 5: Fold in Chocolate Chips
- Gently fold the chocolate chips into the dough. Make sure they’re evenly distributed throughout. You can reserve a few chips to press into the tops later for a prettier look.
Step 6: Prepare the Baking Sheet
- Line a baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking and makes cleanup easier.
Step 7: Scoop the Dough
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading. A cookie scoop works well for uniform sizes.
Step 8: Bake the Cookies
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underdone—that’s okay, as they’ll firm up while cooling. Rotate the sheet halfway through for even baking.
Step 9: Cool the Cookies
- Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. Then transfer them to a cooling rack to cool completely. They’ll stay soft and chewy as they set.
Notes
When making these cookies, use softened (not melted) butter for the best texture, and avoid overbaking to keep them soft and chewy. Chill the dough if it’s too sticky, and store them properly to maintain freshness. Feel free to customize with different chips or nuts for variety.