I don't know about you, but I LOVE oatmeal raisin cookies...except for the raisins... This recipe takes the absolute best from a classic chocolate chip cookie AND oatmeal raisin. What could be better than that? These chewy oatmeal chocolate chip cookies are HUGE, loaded with chocolate chips and oatmeal, and have just a hint of cinnamon.
If you're looking for another classic chocolate chip cookie recipe without the oatmeal, try my original chocolate chip cookie recipe. A few other website favorites are my banana bread cookies or my white chocolate macadamia nut cookies, so be sure to check those out as well! However, if you're looking for a non-cookie dessert recipe, these apple puff pastries are a crowd-favorite too.
Tips to make perfect chewy oatmeal chocolate chip cookies
- Use cold butter. This will help the cookies maintain their shape and not spread too much in the oven. Slicing the butter into ¼ inch cubes makes it possible for your standing mixer to handle mixing the butter and sugar.
- Secret Ingredient #1: Lemon juice. This ingredient may come as a surprise. You actually can't taste the lemon in the cookies! So why use it? Lemon juice and baking soda react together to create a chewier and smoother cookie.
- Secret Ingredient #2: Cornstarch. I love using cornstarch in cookies--it makes the cookies' texture softer and chewier.
- Don't overmix the dough after adding the dry ingredients. Adding in the chocolate chips before the dry ingredients are completely incorporated will help you not mix the dough more than you have to.
- Don't overbake. Once the cookies start to brown, go ahead and take them out of the oven. They may seem to still be really soft, but that's ok. They'll continue to cook on the pan, and will solidify as they cool. The high oven temperature bakes the cookies fast, so don't worry about them being undercooked.
If you try out these chewy oatmeal chocolate chip cookies or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get baking, and enjoy!
Ingredients
- 1 cup unsalted butter cold, cut in ¼ inch cubes
- 1 cup light brown sugar packed
- ¾ cup granulated sugar
- 1 cup old fashioned oats * ground in food processor or blender
- 2 ¼ cup all purpose flour
- ¾ teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 teaspoon cornstarch
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 teaspoon fresh lemon juice
- 2 ½ cup semi-sweet chocolate chips divided
Instructions
- Preheat oven to 400° F and line 3 baking sheets with parchment paper.
- Cut cold butter into ¼ inch cubes and place in standing mixer, along with brown and cane sugars. Mix for 4-5 minutes, gradually increasing speed to high until dough-like, and no chunks of butter left. You may need to scrape down the sides halfway through.1 cup unsalted butter, 1 cup light brown sugar, ¾ cup granulated sugar
- Using a food processor or blender, grind the oats to your desired consistency.* In another bowl, whisk together flour, ground oats, cinnamon, salt, baking soda, and cornstarch. Set aside.1 cup old fashioned oats, 2 ¼ cup all purpose flour, ¾ teaspoon ground cinnamon, 1 teaspoon fine sea salt, 1 teaspoon baking soda, 2 teaspoon cornstarch
- After the butter and sugar are done mixing, add vanilla extract, eggs, and lemon juice and mix on medium speed until creamy. Scrape down the sides halfway through.1 tablespoon vanilla extract, 2 large eggs, 1 teaspoon fresh lemon juice
- Add flour mixture to the standing mixer and mix on the lowest setting until just combined. Add 2 cups of chocolate chips while the dry ingredients are still mixing in. Don't overmix.2 ½ cup semi-sweet chocolate chips
- Roll the cookie dough into 15 individual balls, and place them spread apart evenly on the baking sheets. Use the remaining ½ cup of chocolate chips and press them into the top of each ball of cookie dough.
- Bake for about 9-12 minutes on the middle rack, until tops of cookies start to turn a light golden-brown. Don't overcook! They likely need less time than you think. Immediately out of the oven, you can round out the corners of the cookies with a round cookie cutter or a spoon, if you want the cookies perfectly round.
- Let the cookies sit on the baking sheets for at least 15 minutes after baking--this helps the center to cook through and the cookie to solidify (so it doesn't completely fall apart when you pick it up).Enjoy!
Notes
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