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    Home » Cookies » Chewy Oatmeal Chocolate Chip Cookies

    Chewy Oatmeal Chocolate Chip Cookies

    January 20, 2018 , Updated April 17, 2021 Maria 46 Comments

    Jump to Recipe  ↓ Print Recipe  ❒

    Thick and Chewy Oatmeal Chocolate Chip Cookies are just perfect with a cool tall glass of milk. Classic, especially if you like to dunk your cookies. 

    A stack of Thick and Chewy Oatmeal Chocolate Chip Cookies

    It took a lot of research, a lot of trial and error, a lot of adjusting, a lot of tasting and a lot of dark chocolate chips, but we’ve finally done it: created the recipe for the perfect Thick and Chewy Oatmeal Chocolate Chip Cookies from scratch. 

    A Google search for oatmeal chocolate chip cookies provides millions of recipes -about 15,400,000! But out of all of those, this is the one and we are so excited to share it with all of you!

    Crispy on the outside and chewy on the inside – perfection.

    You will notice that I said, “we.” I enlisted the help of my daughter and the taste buds of her classmates for this recipe!

    My daughter helped me make endless varieties; her classmates chose their favorite out of the two varieties my daughter eventually brought in.

    What you have here today is the winning cookie!

    If you have a minute, I would like to share what I learned about making oatmeal chocolate chip cookies…

    Freshly baked Thick and Chewy Oatmeal Chocolate Chip Cookies.

    Instructions

    It all begins with butter and sugar. That seems easy enough, right? But let’s take a closer look at these two essential ingredients.

    The process of creaming the butter with the sugars.

    Softened Room Temperature Butter is crucial when baking.

    According to all that I have read (and remember from a food science course I took over 30 years ago 😮  ), when room temperature butter and sugar are whipped together, they form tiny air bubbles trapped in the mixture (also referred to as an emulsion).

    When incorporated with the rest of the ingredients (also at room temperature) and eventually baked, these well-distributed air bubbles will result in a uniform texture that is light and airy.

    A lighter version of these oatmeal chocolate chip cookies can easily be achieved by replacing half of the butter with 1/3 cup of applesauce (I like to use my chunky applesauce).

    A peanut butter version can also be achieved by replacing half of the butter with peanut butter.

    The perfect degree of chewiness is achieved by using the right proportion of white to brown sugar. Brown sugar has molasses (20% for dark brown sugar and 10% for the light one) and, as a result, provides extra moisture compared to white sugar. Extra moisture means a chewy texture. So play around with the proportions of white and brown sugar to create cookies that have the perfect texture for you. We liked our oatmeal chocolate chip cookies to be chewy.

    Different process shots showing the addition of the ingredients to make these Thick and Chewy Oatmeal Chocolate Chip Cookies.

    Once the butter and sugars have been whipped together, add the room temperature eggs, one at a time. Make sure to beat well after each addition. Add just 1 tablespoon of milk and a drop of vanilla.

    We will then add some of the dry ingredients to this wet mixture, followed by the oats.

    A whole wheat version can easily be achieved by replacing up to half of the all-purpose flour with whole wheat flour.

    Finally, we add the dark chocolate chips.

    For the oats to become hydrated, refrigerate this mixture for at least 30 minutes.

    Scooping out the dough.

    The only thing left to do is to use a medium-sized disher to portion your cookie dough and bake for approximately 8-9 minutes.

    There is no need to flatten the dough before it goes in the oven -the heat from the oven will take care of everything.

    Remember, we are looking for thick and chewy cookies.

    So when the edges are golden light brown, remove them from the oven. 

    Yes, I know the center will be a little soft, but let them cool on the baking sheet and your patience will be rewarded. If, on the other hand, you prefer a crisp cookie, keep it in the oven a few minutes longer.

    The soft interior of the Thick and Chewy Oatmeal Chocolate Chip Cookie.

    At the risk of repeating myself, these cookies come out thick, soft, and chewy every single time.

    That’s what makes them my favorite.

    Thicker cookies also have the power to support a lot of add-ons (a feebler cookie would lose its structure and fall apart if you tried putting too many extras). Which is so important for oatmeal cookies!!

    One of the best things about oatmeal cookies is how customizable they are.

    I make these chocolate chip oatmeal cookies with – surprise! – dark chocolate chips, but they would work just as well with nearly any other kind of add-on.

    Variations

    • Any dried fruit, like raisins, dried cherries, and dried cranberries.
    • Nearly any kind of nut, especially walnuts and pistachios. Make sure to toast them beforehand.
    • Different types of chocolate chips. For example, using dark chocolate chips versus milk chocolate chips will yield a very different final product.

    It’s easy to associate oatmeal with warm, comforting breakfasts on cold and frigid days. You will find that these oatmeal cookies with a glass of milk carry that same sentiment and sense of warmth and comfort.

    How to enjoy freshly baked cookies

    • Use a disher (ice cream scooper) to portion the raw cookie dough on a baking sheet that fits in your freezer.
    • Place the baking sheet with the balls of cookie dough in the freezer.
    • Once frozen, transfer the frozen balls of dough to a freezable container or bag—label with the date.
    • When you feel the urge to have freshly baked cookies, preheat the oven and place your frozen ball of cookie dough on a parchment-lined baking sheet.
    • Bake as per directions and enjoy! 

    Simple cookie recipes we love

    • Oat Bran Cookies
    • Pets de Soeur
    • S Cookies
    • Witch Finger Cookies
    • Almond Butter Oatmeal Cookies (Gluten-Free) 

     

    A stack of oatmeal chocolate chip cookies.

    Recipe inspiration

    When I was a teenager, I never really bought my meals at the school cafeteria; I always brought in a lunch from home filled with tasty leftovers from the day before.

    But there was one cafeteria food that I could never resist… those giant soft oatmeal cookies, about as big as my entire hand. Do you know the ones I’m talking about?

    They came individually wrapped in cling wrap, and they were just perfect. 

    I haven’t had a cookie like that in years – decades! Not since I graduated from high school. The quest for that cookie has been on and off over the last few decades – with no success. Recently, I was overcome with a craving for them and started my oatmeal cookie bakeoff (again) in search of that elusive cookie. I started my experiment with this recipe. 

    Thick and Chewy Oatmeal Chocolate Chip Cookies on a cooling rack.

    Well, I am happy to report that this quest is over, and I have the perfect recipe to show for it. 

    Customize them, make them your own, and enjoy them with your family and loved ones.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Chocolate Chip Cookie, I would love to hear about it in the comments below and be sure to rate the recipe!

    Freshly baked Thick and Chewy Oatmeal Chocolate Chip Cookies.

    Chewy Oatmeal Chocolate Chip Cookies

    These Thick and Chewy Oatmeal Chocolate Chip Cookies are the perfect cookies to share with your family and loved ones. Customize them, make them your own, and enjoy them with a smile on your face!
    4.91 from 11 votes
    Print Pin Rate
    Course: cookies
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Total Time: 2 hours
    Servings: 50 cookies
    Calories: 108kcal
    Author: Maria Vannelli RD

    Ingredients

    • 1 cup butter softened, unsalted, 227 grams
    • 1/2 cup sugar granulated, 100 grams
    • 1 cup brown sugar 220 grams
    • 2 eggs room temperature
    • 1 teaspoon vanilla extract
    • 1 tablespoon milk
    • 2 cups flour all-purpose, 284 grams
    • 1 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 3/4 teaspoon salt
    • 3 cups quick-cooking oats OR old fashioned oats 300 grams
    • 2/3 cup dark chocolate chips
    Prevent your screen from going dark

    Instructions

    • Whisk together the flour, baking soda, baking powder, and salt. Set aside.
    • In a medium-sized bowl, cream together the butter and the 2 sugars. 
    • Beat in the eggs, one at a time. 
    • Add the vanilla extract and the milk and mix together.
    • Add the sifted dry ingredients, followed by the oats. Finally, add the chocolate chips and mix thoroughly together with a mixing spoon.
    • Cover and chill the dough for at least 30 minutes. The longer the better.
    • Preheat oven to 375 F (190 C). Set oven rack to center.
    • Line cookie sheet with parchment paper.
    • Scoop dough with medium disher and place about 2 inches apart on cookie sheet. 
    • Bake for about 8 minutes or until the edges begin to turn golden.
    • Allow cookies to cool off on the baking sheet before transferring them to a wire rack.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    There is an idle time of 30 minutes.
    Half of the butter can be replaced with 1/3 cup of applesauce OR 1/2 cup of peanut butter.
    Up to half of the all purpose flour can be replaced with whole wheat flour.
    How to freeze: Portion the batter on a cookie tray and freeze. Once frozen, place the balls of frozen cookies dough in a plastic bag. Can be baked directly from the freezer. Simply place frozen balls of dough on cookie sheet and bake. Will require an additional 2 minutes of baking time. Frozen dough will keep up to 3 months in the freezer. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 108kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 95mg | Potassium: 49mg | Sugar: 7g | Vitamin A: 125IU | Calcium: 17mg | Iron: 0.5mg
    Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

     

     

    Filed Under: Cookies

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Jessica

      February 05, 2018 at 1:35 pm

      Oops, one more question. You said that the longer we chill the dough, the better. What have you found to be the best amount of time? My typical chilling time for most cookies is about 24 hours. Is that too long?

      Reply
      • Maria

        February 05, 2018 at 1:42 pm

        No, one day in the fridge is fine. Enjoy the cookies Jessica ♥ Great question! Thanks for stopping by 🙂

        Reply
    2. Jessica

      February 05, 2018 at 1:28 pm

      I was wondering about the add-ins. I know you said that you can put in pretty much anything, but I just wanted to make sure…would a mixture of M&M’s and chocolate chips work? Thanks!

      Reply
      • Maria

        February 05, 2018 at 1:39 pm

        Yes, that would work… you can decide the proportion of chocolate chips and M&M’s that works for you. Thanks for stopping by 🙂

        Reply
    3. yiola tsiaoushis

      February 03, 2018 at 3:02 pm

      Hi Maria. I’ve checked it and 1 cup butter is 227 grams. Was this a typo ?

      Reply
      • Maria

        February 03, 2018 at 3:17 pm

        Yes…thanks for the catch Yiola… must have had one too many cookies 😉 I have updated the recipe and the nutritional value. Appreciate it ♥ Have a great week-end!

        Reply
    4. Barb

      February 01, 2018 at 1:15 pm

      This is like the recipe my mom used, and those were great. I haven’t had them in forever. I’m relatively new here so I haven’t yet made anything of yours so these cookies will be my first

      One question though – salted or unsalted butter?

      Thanks!

      Reply
      • Maria

        February 01, 2018 at 1:19 pm

        Welcome Barb, happy you’re here 🙂 I use unsalted butter in all of my recipes. Great question… I will update the recipe card for these yummy oatmeal chocolate chip cookies.
        Thanks for stopping by 🙂

        Reply
    5. Paula Barbarito Levitt

      January 28, 2018 at 2:38 pm

      Thick and Chewy – the only way to go with Oatmeal cookies of any sort. You certainly achieved the center height and texture perfectly Marie, well done!

      Reply
      • Maria

        February 01, 2018 at 1:23 pm

        Thanks so much Paula! My taste testers were happy with the results 😉 Thanks for stopping by my friend ♥♥♥

        Reply
    6. Mj Meyers

      January 25, 2018 at 7:09 pm

      5 stars
      Hi Maria,

      I made this recipe. You are correct, these are the most fabulous oatmeal cookies ever! I added toasted walnuts and dried cherries…1 cup each.
      So good that we didn’t even share them😎

      Reply
      • Mj Meyers

        January 25, 2018 at 7:11 pm

        5 stars
        Ps… I left out the chocolate chips…

        Reply
        • Maria

          January 25, 2018 at 7:15 pm

          ahh.. yes that would make sense. Thanks again 🙂 Have a wonderful evening ♥

      • Maria

        January 25, 2018 at 7:13 pm

        lol… I am so glad you enjoyed these oatmeal cookies… stay tuned for the runner up version! Thanks so much for taking the time to let me know 🙂

        Reply
    7. Ciao Chow Linda

      January 25, 2018 at 8:45 am

      I need to make these cookies as soon as I get back from vacation. They look so delicious and would be most welcome with a cup of tea.

      Reply
      • Maria

        January 25, 2018 at 11:41 am

        These oatmeal chocolate chip cookies have recently become such a thing in our household. Hope you like them Linda. Thanks so much for taking the time to comment 🙂 Enjoy your vacation!!!

        Reply
    8. Marcellina

      January 23, 2018 at 6:22 am

      5 stars
      Hi Maria, your cookies are making my mouth water! I will definitely be baking these very soon! I am the daughter of Italian immigrants as well, only mine parents settled in North Queensland, Australia. While my childhood was different to many of my friends, I now value all that I learnt growing up Italian/Australian.

      Reply
      • Maria

        January 23, 2018 at 8:46 am

        Nice to virtually meet you Marcellina 🙂 Thank you for your kind words ♥ I agree with you, we got the best of two worlds… My mom has relatives that immigrated to Adelaide… I would love to visit beautiful Australia one day! Appreciate you taking the time to comment 🙂

        Reply
    9. Anna

      January 21, 2018 at 3:54 pm

      5 stars
      Hi Mary, these were a hit with kids, and hubby. I just was not able to get them to look golden likes yours? I baked for 10 min. Any tips?

      Reply
      • Maria

        January 21, 2018 at 5:47 pm

        Glad to hear Anna you liked these oatmeal chocolate chip cookies ♥ Make sure to preheat your oven; set the oven rack in the middle (just realized I did not mention it in the recipe -will update the recipe card); depending on the oven functions, use bake (a little birdie told me we have the same oven 😉 ) Thanks for taking the time to comment 🙂

        Reply
    10. PAT

      January 20, 2018 at 4:52 pm

      5 stars
      Hi Maria,
      I make a very similar Oatmeal cookie, except we like Raisins & Walnuts in ours.
      May i suggest you may like trying 1-2 tsp. of Cinnamon added in. We
      love just that hint it gives to the cookies.
      Thank you for all that you bring to us. I love watching for you in my In-box!

      Reply
      • Maria

        January 20, 2018 at 7:07 pm

        Thanks so much for your kind words Pat ♥ Truth be told, I was outnumbered by my family and friends in my taste testing… I absolutely agree with you with the addition of cinnamon. I am planning to post the runner up oatmeal cookie (with cinnamon) in another post. In this way, both will be documented for easy reference. Appreciate you taking the time to comment. Have a wonderful week-end 🙂

        Reply
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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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