You’ll NEVER find a more perfect oatmeal chocolate chip cookies recipe in the world!—They’re unbelievably easy to make and I reveal all my secrets as to how they’re so ridiculously soft and chewy!
My rather conclusive title of these oatmeal chocolate chip cookies is not even one bit of an exaggeration, guys.
So I’m gonna go out on a limb here and just call these cookies the world’s BEST, because if I were to imagine what the best stuff in the world tastes like, I’m pretty sure these cookies are very close to the top of that list.
Seriously. They’re teetering at the top of that list with these keeper cookies obviously close nearby.
Alright, so let’s get to our cookie business already. Guys, I’ve been perfecting this oatmeal chocolate chip cookies recipe pretty much all summer. I’ve made probably close to 7 batches in total and trust me: neither my family nor my sweet tooth boyfriend have been hurting for cookies. ??
I could swear that every batch of cookies tasted better than the last, so I kept tweaking things a little bit until I stumbled upon oatmeal cookie perfection. And that would be these gems you see today. Completely literal perfection that requires no more tweaking. It only requires me making and eating them every.dang.day.
Okay, it’s cookie science time! Pull up a chair and get comfy for a few minutes.
This cookie recipe is pretty standard, guys. We start off with our butter and sugar which we want to cream extremely well. Proper creaming = a properly proportioned cookie! From there we’re gonna add one egg just to hold our dough together and a ton of vanilla extract for flavor.
From there, it’s just flour, oats, a little bit of baking soda, salt, an entire teaspoon of ground cinnamon (trust me on this one!) and a loooooot of chocolate chips. No measuring required on that last one.
Please be aware that the dough will be just sliiiiiightly sticky when you go to scoop it into balls. This is A-OK and exactly what we want. Softer dough = softer + chewier cookies that also spread more evenly while they bake.
And on that same note, remember my secret to non-dry cookies? Underbake ’em just a little bit. The edges of these cookies should be golden, but the middle should still be soft and that’s how you’ll know when they’re done. They’ll continue to bake on the hot cookie sheet for at least 5 minutes after you remove them from the oven, so PLEASE if anything, underbake them!
And seriously, PLEASE if anything devour and conquer these cookies whilst they’re still exploding with warm gooey chocolate. It’s the only way to do things.
If you have even a fraction of the success I had with these cookies, you’ve probably just found your newest cookie jar staple. My family seriously won’t allow me to stop making these and I’m pretty sure my boyfriend and I could/would eat the entire 1-1/2 dozen batch alone by ourselves in one sitting.
You don’t ignore cookie perfection like this, guys. The world’s best oatmeal chocolate chip cookies are loudly demanding that you make them NOW.
The World's Best Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup butter softened (1 stick)
- 1 cup coconut sugar or brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1-1/2 cups old-fashioned rolled oats
- 1-1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment. Mix on medium speed until creamy, about 3 minutes. Add egg and vanilla to bowl and mix until smooth.
- Add oats, flour, baking soda, cinnamon, and salt to mixer and mix on medium speed until dough comes together. (dough will be slightly sticky) Gently stir in chocolate chips.
- Using a cookie scoop, scoop dough into 1-in balls and place on prepared baking sheets 1-2 inches apart. Bake cookies at 350F 9-10 minutes or until edges are golden (cookies will appear underdone in the middle---this ok) Cool cookies 5 minutes on baking sheet, then transfer to a wire cooling rack. Enjoy cookies warm while the chocolate is gooey!
Nutrition
Looking for another twist on oatmeal cookies? Try THESE, please and thank you.
Bill Welton says
these just did not spread at all.I bake a lot and am considered very good.
Sarah says
Hi Bill – was your butter the correct temperature when you creamed it with the sugar? Sometimes this can impact the spread of the cookie while it bakes.