These chewy chocolate chip oatmeal cookies can be made in one-bowl, don’t require chilling the dough OR using room temperature softened butter, and are soft as can be!
Whip up in under 20 minutes and dip in milk for the perfect after school treat or allow them to cool and package them up for neighbor or teacher gifts! (I’ve included a link to some printable cookie pouches & gift tags below!)
My subconscious likes to think that chocolate chip oatmeal cookies are a little bit healthy because they have oats in them, but let’s be honest and admit that’s not really true.
Regardless, they’re one of my favorite cookies because they are soft, chewy, easy to whip up, and use basic ingredients you likely have on hand.
I concocted this recipe last week after wanting a oatmeal cookie that wasn’t too oatmealy or dry, but instead had a soft and chewy texture.
And my friends, I think I achieved that. And my favorite part is that you don’t even have to set out the butter to soften a few hours before, as you can pop it in the microwave for a few seconds and get to mixing!
The trick to their chewy, softness? Using 2 egg yolks, 1 whole egg, and a touch of corn starch.
What You Need for Chewy Chocolate Chip Oatmeal Cookies:
- Unsalted Butter
- Brown Sugar & Granulated Sugar
- 3 eggs (2 egg yolks + 1 whole egg)
- Vanilla, Baking Soda, Baking Powder, Cornstarch, and Salt
- Quick Oats and All-Purpose Flour
- Semi-Sweet Chocolate Chips
How to Make Chewy Chocolate Chip Oatmeal Cookies
Step 1: Cream Butter & Sugar
Like I mentioned, this recipe does not need room temperature butter. Instead, take the stick of butter straight from the fridge, microwave for 10-20 seconds until it is slightly, slightly softened (when pinched, the sides should only slightly give) and then toss in the bowl.
Add the brown sugar & white sugar and mix on medium speed for about 30 seconds until it is creamy. It should look like the photo below.
Step 2: Add Eggs & Remaining Wet Ingredients
Once the butter and sugar mixture is creamed together, add the egg yolks, whole egg, and remaining wet ingredients and mix on low speed. Once mixed, add in the baking powder, baking soda, cornstarch, and salt and mix for another 5-10 seconds until combined.
Step 3: Add Oatmeal & Flour
Once the dough is mixed up, turn the mixer on medium speed and first add the oatmeal. Allow to mix together then add flour. Dough will be sticky. Stir in the chocolate chips and you’re ready to scoop!
Step 4: Scoop & Roll
Use a 2-tablespoon sized cookie scoop to scoop dough onto parchment-lined baking sheet. The dough will be sticky, but this is how it should be. Once scooped, use your hands to roll each of the scoops into a ball. (If needed, spray your hands with non-stick cookie oil before rolling.)
Step 5: Bake, Press on Chocolate Chips, then Cool
Bake a 350 degrees for exactly 10 minutes. The edges should look slightly brown and the centers should look slightly underdone. Remove from the oven and allow the cookies to cool on the hot baking sheet for 10-15 minutes before removing them. This will allow them to finish baking on the hot sheet.
If desired, immediately press 4-5 chocolate chips on top of each hot cookie for a pretty presentation.
Step 6: Eat Warm or Package & Gift!
These cookies are delicious warm, but are also really good on Day 2 or 3 if stored in an airtight container or bag. To gift, allow them to completely cool (so the chocolate chips harden) and place in a plastic cookie bag, box, or wrap individually and slip in a printable cookie pouch.
Tie closed with string and attach one of my printable cookie gift tags (shown below!) for the perfect teacher treat, neighbor gift, or “just because” gift for friends!
Frequently Asked Questions
What Chocolate Chips Are Best?
I prefer semi-sweet, but you could also try out milk chocolate.
Where Did You Get That Cookie Scoop?
Isn’t is great? Cookie scoops are my #1 must-have baking item I use all the time. I got these from Pampered Chef but you can find some great cookie scoops on Amazon!
What Should I Do With the Leftover Egg Whites?
Don’t throw them out! Place them in a small bowl covered with plastic wrap and throw them into scrambled eggs or an omelet tomorrow morning!
Where Can I Get Those Cookie Gift Tags?
Well you’re in luck because I’ve got a free printable for them! Hop on over to the post for printable cookie gift tags to download.
Chewy Chocolate Chip Oatmeal Cookies
These chewy chocolate chip oatmeal cookies can be made in one-bowl, don't require chilling the dough OR using room temperature softened butter, and are soft as can be! Whip up in under 20 minutes and dip in milk for the perfect after school treat or allow them to cool and package them up for neighbor or teacher gifts! (I've included a link to some printable cookie pouches & gift tags below!)
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3 eggs (2 egg yolks + 1 whole egg)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 3/4 cup quick oats (these can be found at normal grocery stores)
- 1.5 cups all-purpose flour
- 1 cup semi-sweet chocolate chips (+ more for topping, if desired)
Instructions
-
Note: This recipe does not need room temperature butter. Instead, take the stick of butter straight from the fridge, microwave for 10-20 seconds until it is slightly, slightly softened (when pinched, the sides should only slightly give) and then toss in the mixing bowl.
-
Add the brown sugar & white sugar and mix on medium speed for about 30 seconds until it is creamy.
-
Add the 2 egg yolks, 1 whole egg, and vanilla and mix on low speed.
-
Once mixed, add in the baking soda, baking powder, cornstarch, and salt and mix for another 5-10 seconds until combined.
-
Turn the mixer on medium speed and first add the oatmeal. Allow to mix together then add flour. Dough will be sticky. Stir in the chocolate chips and you’re ready to scoop!
-
Use a 2-tablespoon sized cookie scoop to scoop dough onto parchment-lined baking sheet. The dough will be sticky, but this is how it should be. Once scooped, use your hands to roll each of the scoops into a ball. (If needed, spray your hands with non-stick cookie oil before rolling.)
-
Bake a 350 degrees for exactly 10 minutes. The edges should look slightly brown and the centers should look slightly underdone. Remove from the oven and allow the cookies to cool on the hot baking sheet for 10-15 minutes before removing them. This will allow them to finish baking on the hot sheet.
-
If desired, immediately press 4-5 chocolate chips on top of each hot cookie for a pretty presentation.
Recipe Notes
These cookies are delicious warm, but are also really good on Day 2 or 3 if stored in an airtight container or bag. To gift, allow them to completely cool (so the chocolate chips harden), wrap each cookie in plastic wrap, then slip into a printable cookie pouch. Wrap with string and attach a printable gift tag for the perfect teacher treat, neighbor gift, or “just because” gift for friends!
Nutrition
ELISE LANEY says
Yummmmmm! And I love the tag, too!
Melissa says
Thanks, Elise! You know me – can’t make anything without a matching printable ;)
Paula says
These cookies are delicious. I think they are the best I’ve ever made. I like small cookies, so I cut the size in half (1 tablespoon scoop) and baked them for 9 minutes. Turned out great
Melissa says
I love hearing that, Paula! So glad you loved them!