Also try my soft & chewy oatmeal raisin cookies.
Happy National Chocolate Chip Day!
Yes, that is a real holiday. And yes, we’re obviously taking it very seriously. Because in our baking addicted world, it’s the most important day of the year.
Do you remember celebrating together 4 years ago? Feels like centuries ago considering all we’ve baked together in the meantime. If you go back, though, you’ll see that a few days before National Chocolate Chip Day 2013, I shared what is now the most popular cookie recipe on my blog: chewy chocolate chunk cookies.
I have the recipe memorized; it’s forever impacted in my brain. I also have battle wounds showcasing my love for that very recipe: a burn on my wrist from handling a baking sheet full of the chewy chocolate chunks. I call those baking tattoos. And I secretly love that scar!
But here we are in May 2017 and it’s time to add another legendary recipe to our chocolate chip cookie repertoire. Today we’re mixing big chewy oats with lots of butter (uh, no shame!), brown sugar, a touch of molasses, a dash of cinnamon, and… you guessed it… a bucket of glorious chocolate chips.
Start preheating your ovens!
Today’s soft & chewy oatmeal chocolate chip cookies start from my base oatmeal cookie recipe. This base recipe has quickly developed into my favorite and makes quite a few appearances in Sally’s Cookie Addiction. (Only 4 more months until published, woohoo!) I’m a firm believer in having a handful of base recipes from which you can develop virtually hundreds of variations. For example: my master muffin recipe. Or my favorite vanilla cupcake recipe which you can try about 100 different ways. And then some.
If it ain’t broke, don’t fix it.
What makes this oatmeal cookie the best of the bunch, though? Lots.
Slow Bend, Chewy Goodness, Ultra Soft
↑ ↑ These are the three characteristics I look for in oatmeal cookies. My oatmeal chocolate chip cookies have a slightly crisp edge with a soft center and enough chew that it won’t immediately break when you bend it. Remember discussing slow bend a few months ago? To be honest, this is what makes a regular oatmeal cookie a really great oatmeal cookie.
We’ll start with a cup of butter. (no one said it was national I’m-on-a-diet day.) These are supremely buttery oatmeal cookies and because of all that delicious butter, we need to make sure we’re chilling the cookie dough before baking. Not too long– about an hour. Without the time in the fridge, your cookies will overspread. Speaking of– did you see my Insta story last week with the great cookie spread? That’s because I didn’t chill this exact cookie dough.
We’ll use mostly all brown sugar to sweeten. More brown sugar than white helps guarantee a softer, more moist, and chewier cookie– not to mention, a more flavorful base. Adding to that flavor is a Tablespoon of molasses. The molasses is an optional ingredient, but I find the 1 Tablespoon of molasses is what makes these taste like grandma’s old fashioned oatmeal cookies.. I strongly encourage you to add it.
Thick old-fashioned whole rolled oats, not quick oats, guarantee a chewier cookie. Quick oats are thinner and more powder-y. You don’t reach the same texture.
And, finally, chocolate chips. I like to use both regular size and mini chocolate chips. This guarantees more chocolate in every single bite. And for my fellow raisin lovers: try subbing in half raisins with the chocolate chips. BEST COOKIE EVER.
My last tip: use a cookie scoop. I never use a cookie scoop when making chocolate chip cookies, but I swear by using one with oatmeal cookies. Oatmeal cookie dough is super chunky and soft– and this one can get a little sticky. A cookie scoop not only prevents a mess, it also helps ensure all cookies are the same size and shape. I recommend the large cookie scoop which holds 3 Tablespoon of cookie dough. Exactly what we’re aiming for with these hearty chocolate chip oatmeal cookies. They’re BIG.
Let’s watch to see how they’re made:
Soft & Chewy Oatmeal Chocolate Chip Cookies
- 1 and ½ cups (190g) all-purpose flour (spoon & leveled)
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon unsulphured or dark molasses1
- 2 teaspoons pure vanilla extract
- 3 cups (240g) old-fashioned whole rolled oats
- 1 and 3/4 cups semi-sweet chocolate chips2
- Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops-- this is only for looks!
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
- 1 Tablespoon of molasses helps give these cookies incredible flavor. If you don't have any, simply leave it out. Do not replace with anything else. Likewise, cinnamon adds flavor as well. Not necessary, but it sure is tasty!
- I like using 1 and 1/4 cups regular size chocolate chips and 1/2 cup mini chocolate chips. Varying sizes ensure more chocolate in each bite. You can, of course, just use 1 and 3/4 cups regular size chocolate chips. You can even try 1 cup chocolate chips and 3/4 cup raisins. Yum!
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SHOP THE RECIPE
Here are some items I used to make today’s recipe.