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!
How to make chewy 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.
After you have beaten the butter and sugars, add in your 2 eggs, and the vanilla and beat those in as well.
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.
Now 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!
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.
Can you use old fashioned or steel cut oats in chocolate chip cookies:
Yes, you can. the quick cook oats have just been broken down into smaller oats. This gives the cookies a smoother, less chunky texture.
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.
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 🙂
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.
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.
Place the cookies in the center rack of the oven and bake at 375 for 11-12 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.
Try to restrain yourself and let the cookies cool for about 10 minutes before devouring them 🙂
How to store cookies so they stay soft:
Store your 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 Cookie
- 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
- Preheat your oven to 375 and line a baking sheet with either silicon baking mats or parchment paper
- In your mixing bowl, beat together butter, and white and brown sugar
- Add in eggs and vanilla extract and beat until fluffy (scraping down the sides of the bowl throughout)
- In a separate bowl, combine your dry ingredients: flour, oats, vanilla pudding, salt, and baking soda
- Slowly add your dry ingredients to your wet ingredients in thirds, stirring after each third until completely combined
- Add in your chocolate chips and mix until just combined (do not over mix)
- Once your chocolate chips are incorporated, scoop out golfball sized dollops onto your prepared baking sheet leaving about 2 inches in-between each one.
- Bake at 375 for 11-12 minutes.
- 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.