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!)

Course Dessert

Cuisine Cookie

Keyword chewy chocolate chip oatmeal cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 157kcal

Author Melissa Rose

Ingredients

½ cup unsalted butter (1 stick)
¾ cup light brown sugar
¼ cup granulated sugar
3 large eggs (2 egg yolks + 1 whole egg)
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cornstarch
½ teaspoon salt
¾ cup quick oats (these can be found at normal grocery stores)
1 ½ 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 unsalted butter (½ cup, i.e. 1 stick) 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 light brown sugar (¾ cup) and granulated sugar (¼ cup) and mix on medium speed for about 30 seconds until it is creamy.
Add the 2 egg yolks, 1 whole egg, and vanilla extract (1 teaspoon) and mix on low speed.
Once mixed, add in the baking soda (½ teaspoon), baking powder (½ teaspoon), cornstarch (1 teaspoon), and salt (½ teaspoon) and mix for another 5-10 seconds until combined.
Turn the mixer on medium speed and first add the quick oats (¾ cup). Allow to mix together then add the all-purpose flour (1 ½ cups). Dough will be sticky. Stir in the semi-sweet chocolate chips (1 cup) 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℉ 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.

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!

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