Recipes/ Sweets

Chocolate Chip Oatmeal Cookies

These Chocolate Chip Oatmeal Cookies are my favorite cookies in the whole world! Years ago, I went through so many recipes looking for the perfect chocolate chip cookie and as soon as I tried these my search was over. Trust me when I say, You need these in your life! They have a secret ingredient that makes them so incredibly chewy. I have been making these for years and it’s by far the recipe that I get asked for the most. People beg for these cookies! They are soft, chewy, and super gooey. Once you try these, the recipe will definitely be your “go-to” cookie recipe!

The perfect chocolate chip oatmeal cookies

The first thing you want to do is go ahead and pre-heat your oven to 375.

I make my cookie dough in my Kitchen-Aid stand mixer. If you don’t have a stand mixer, you can beat and stir these by hand. You’ll definitely get an arm workout though because this is a seriously thick dough 🙂

Go ahead and add your softened (not melted) butter and both white and brown sugar to your mixing bowl. Using the whisk attachment, beat butter and sugars until fluffy.

The perfect Chocolate Chip Oatmeal Cookie

The Perfect Chocolate Chip Oatmeal Cookie

After you have beaten the butter and sugars, add in your 2 eggs, and the vanilla and beat those in as well.

The perfect chocolate chip oatmeal cookies

Your cookie batter will be nice and fluffy now. Go ahead and scrape down the sides of your bowl and then beat again for a few seconds to make sure everything is incorporated.

The perfect chocolate chip oatmeal cookiesNow grab a large bowl and add in all of your dry ingredients except for the chocolate chips. You’ll want to add the flour, oats, baking soda, salt, and the vanilla pudding. The vanilla pudding is what makes these Chocolate Chip Oatmeal Cookies incredibly chewy and moist. It’s a total game-changer!

The perfect chocolate chip oatmeal cookies

Stir all of the dry ingredients together and change the attachment on your mixer to the paddle attachment. I have a paddle attachment that has a bowl scraper on one side and it’s awesome! This is the one that I have.

Now slowly add the dry ingredients to the bowl of wet ingredients. I add about 1/3 at a time, mixing in-between each third.

The perfect chocolate chip oatmeal cookies

I told you the dough would be crazy thick! You’re going to think your mixer can’t take it but go ahead and add in your whole bag of chocolate chips – minus the few at the end that everyone saves for themselves 🙂

The perfect chocolate chip oatmeal cookies

Make sure that you lock the top of your mixer and on the lowest setting, give it about 5 turns of the paddle to incorporate the chocolate chips. This dough is really thick and your mixer will be bouncing like crazy if you don’t lock the top down.

The perfect chocolate chip oatmeal cookies

The perfect chocolate chip oatmeal cookies

Ok now that your cookie dough is finished, you can prepare your pan and scoop out your cookies. I use these silpat baking mats. Literally nothing sticks to them! Your cookies will slide right off and they won’t get a thick dark crust on the bottom.

Go ahead and line your baking sheet and scoop out your dough into balls a little larger than a golf ball – about 3 tablespoons. You can make them larger or smaller but you will have to adjust your baking time.

The perfect chocolate chip oatmeal cookies

 

Place the cookies in the center rack of the oven and bake at 375 for 11 minutes.

When the cookies come out, let them rest on the baking sheet for about 5 minutes then carefully move them to a cooling rack.

The perfect chocolate chip oatmeal cookies

Try to restrain yourself and let the cookies cool for about 10 minutes before devouring them 🙂

And here’s a little tip…If you store your Chocolate Chip Oatmeal Cookies with a slice of bread in the container, your cookies will stay soft and chewy and only the bread will get stale.

The perfect chocolate chip oatmeal cookies

 

The Perfect Chocolate Chip Oatmeal Cookie
Prep Time
15 mins
Cook Time
11 mins
Total Time
26 mins
 


Course: Dessert
Servings: 24 Cookies
Ingredients
  • 1 cup unsalted butter 2 sticks
  • 3/4 cup white sugar
  • 3/4 cup dark brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups of quick-cook oats
  • 1.5 cups of all purpose flour
  • 3.4 oz package of instant vanilla pudding
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 oz package of semi-sweet chocolate chips
Instructions
  1. Preheat your oven to 375 and line a baking sheet with either silicon baking mats or parchment paper
  2. In your mixing bowl, beat together butter, and white and brown sugar
  3. Add in eggs and vanilla extract and beat until fluffy (scraping down the sides of the bowl throughout)
  4. In a separate bowl, combine your dry ingredients: flour, oats, vanilla pudding, salt, and baking soda
  5. Slowly add your dry ingredients to your wet ingredients in thirds, stirring after each third until completely combined
  6. Add in your chocolate chips and mix until just combined (do not over mix)
  7. Once your chocolate chips are incorporated, scoop out golfball sized dollops onto your prepared baking sheet leaving about 2 inches in-between each one.
  8. Bake at 375 for 11 minutes.
  9. Once out of the oven, leave the cookies on your baking sheet for about 5 minutes then transfer to a cooling rack for about 10 minutes before eating.
  10. Enjoy!

The Best Chocolate Chip CookiesTHE BEST CHOCOLATE CHIP COOKIES EVER. SO SOFT AND CHEWY!!

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  • ELAINE M PYER
    August 26, 2016 at 5:29 pm

    If you don’t have a kitchenaide can these cookies be made with an electric mixer or hand mixed?

    • Coco and Ash
      August 28, 2016 at 10:11 pm

      Hi Elaine! Yes! You can make them. The batter gets quite thick at the end so you may want to use a spatula to incorporate the dry ingredients so you don’t burn our your mixer. But you can definitely make them by hand! Let me know how you like them 🙂

  • Platter Talk
    September 22, 2016 at 10:54 pm

    I’ll bring the milk if you have a plate of these waiting! Beautiful job with these dreamy cookies; thanks for sharing!

    • Coco and Ash
      October 4, 2016 at 9:48 pm

      Thank you so much!!

  • What I Made In September – Mochi Lane
    October 1, 2016 at 5:18 pm

    […] Chocolate Chip Cookies – I used Coco and Ash‘s recipe but omitted the instant pudding and accidentally added too much oatmeal. […]

  • Vanessa
    October 18, 2016 at 12:14 am

    I never post reviews for anything but I just had to come back and say these are the best OCC cookies I’ve ever made! My daughter and I whipped them up tonight and it was so easy to put together the dough tasted so good even before baking, my only change was using salted butter and I added walnuts. Thank you for a great recipe, this will be my go to from now on.

    • Coco and Ash
      October 20, 2016 at 4:26 pm

      Aw thank you so much!!! I use salted butter them all the time too! 🙂 So glad you liked them!

  • Gerta
    November 6, 2016 at 7:55 pm

    These turned out fabulious!!! Thank you so much!!

    • Coco and Ash
      November 7, 2016 at 10:06 am

      So glad you like them!! They are my favorite cookies 🙂

  • Yolanda
    November 7, 2016 at 4:04 pm

    Wow these cookies look sooooo good I do want to make them? thank you I just know they will b a big hit in my house

    • Coco and Ash
      November 7, 2016 at 8:36 pm

      They are my favorite cookies EVER!! You won’t be disappointed!! 🙂

  • Val
    November 30, 2016 at 9:57 pm

    I just made these amazingly delicious cookies and My household LOVE them!!!!?? We just had 3 each for snack and want them for dinner! Heehee! I know I’ll be making these often! Thank you! Very clear directions! Love your tips!

    • Coco and Ash
      December 1, 2016 at 11:04 am

      hahah You sound like us over here! We can’t stop eating them either! I’m glad you loved them!!

  • Cassie
    December 2, 2016 at 3:22 pm

    Would you recommend unsalted butter because this recipe calls for salt already? I saw you said you have used the salted before in this recipe. I just do not want them to turn out super salty.

    • Coco and Ash
      December 2, 2016 at 3:25 pm

      Hi Cassie! They do have a slight saltiness to them. But I tend to like that 🙂 if you are sensitive to saltiness or just don’t prefer it, I would definitely use unsalted butter. 🙂

      • Cassie
        December 2, 2016 at 4:46 pm

        I am going to try one unsalted and one salted. I try to follow my rule of thumb if it calls for salt then use unsalted butter but I am interested in the saltiness you speak of!! Cant wait to make these and thank you for such a quick response.

        • Coco and Ash
          December 3, 2016 at 8:32 am

          Let me know how you like them! 🙂

          • Cassie
            December 5, 2016 at 2:58 pm

            Amazing!! I made a huge batch & can’t wait to share with the family. If I can get the hubs & kids to stop eating them. Best oatmeal cookies I’ve ever made. Thank you for the great recipe. I have used the pudding secret in some of my cakes but it makes these cookies so soft inside! Half & half butters worked out great.

          • Coco and Ash
            December 6, 2016 at 10:16 am

            Awesome!! I’m so glad you all liked them 🙂 And I’m glad the butter worked out too!

  • Juenessa
    December 18, 2016 at 1:07 pm

    These are the absolute best chocolate chip oatmeal cookies that I have ever eaten. My family loved them! They are fluffy, soft and chewey gooey yumminess. Thank you so much. 🙂

    • Coco and Ash
      December 18, 2016 at 2:13 pm

      Aw yay!!!! I’m so happy you like them!!

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