The Softest Chocolate Chip Oatmeal Cookies Recipe Ever Made

Baking warm, delectable soft chocolate chip oatmeal cookies fills the kitchen with an irresistible aroma that beckons everyone near.

These classic treats blend hearty oats with rich chocolate morsels in a perfectly balanced sweet sensation.

Crisp edges give way to a tender, chewy center that melts in your mouth.

Each bite carries a nostalgic comfort reminiscent of childhood afternoons spent in grandma’s cozy kitchen.

The simple ingredients transform into a delightful symphony of flavors and textures that dance across your palate.

Fragrant vanilla and brown sugar weave through the dough, creating a deeply satisfying experience.

You’ll want to savor every crumb of these mouthwatering cookies that promise pure baking bliss.

How to Bake Brown Sugar Cookies with a Chewy Center

• Fire Up the Oven

Crank the oven to a toasty 350°F and grab a baking sheet. Line it with parchment paper for easy cookie removal.

• Create Creamy Base

Grab your mixing bowl and whip butter with brown and white sugars until they transform into a fluffy cloud of sweetness.

• Blend Wet Ingredients

Crack in the eggs and splash of vanilla. Mix until everything looks smooth and dreamy.

• Mix Dry Components

In another bowl, combine flour, baking soda, cinnamon, and salt. Slowly fold this into your sugary mixture, stirring gently.

• Add Cookie Magic

Toss in oats, chocolate chips, and optional nuts. Stir until everything is evenly distributed throughout the dough.

• Shape Your Treats

Scoop generous dollops of dough onto the prepared baking sheet, leaving room for the cookies to spread their delicious wings.

• Bake to Perfection

Slide the sheet into the oven and bake for 10-12 minutes. Watch for golden edges and centers that look just set – no overbaking allowed!

• Cool and Enjoy

Let cookies rest on the baking sheet for a quick 5 minutes, then transfer to a wire rack. Get ready to devour these chewy delights!

Flavor Ideas for Changing Up Your Cookie Dough

• For maximum chewiness, slightly underbake the cookies so they remain soft in the center while maintaining crisp edges.
• Use room temperature butter to ensure even mixing and a smoother cookie dough that blends perfectly.
• Swap regular flour with a gluten-free all-purpose flour blend to make these cookies suitable for those with gluten sensitivities.
• Experiment with different add-ins like dried cranberries, white chocolate chips, or toasted coconut for unique flavor combinations.
• Store cookies in an airtight container with a slice of bread to keep them soft and chewy for several days.

Serve These Cookies for Snack Time or Holidays

• Cozy Milk Pairing: Serve these warm, gooey cookies alongside a tall glass of cold milk for the ultimate comfort treat that melts in your mouth.
• Dessert Platter Presentation: Create a stunning cookie platter with these chocolate chip oatmeal cookies, adding a sprinkle of sea salt or a dusting of powdered sugar for elegant touch.
• Ice Cream Sandwich Delight: Transform the cookies into decadent ice cream sandwiches by placing a scoop of vanilla or chocolate ice cream between two cooled cookies for a crowd-pleasing summer dessert.
• Gifting Option: Package these cookies in cute mason jars or decorative tins with a ribbon, making them a perfect homemade gift for friends, teachers, or holiday gatherings.

Storage Tips That Keep Brown Sugar Cookies Perfect

• Keep cookies in an airtight container at room temperature for up to 5 days, ensuring maximum freshness and soft texture.
• Stack cookies between parchment paper layers in a freezer-safe container. They'll stay delicious for 3 months, ready for quick snacking.
• Refrigerate raw cookie dough for 24 hours to enhance flavor complexity. Alternatively, freeze dough balls for spontaneous baking adventures.
• Add a slice of bread to the storage container to maintain cookie softness and prevent them from becoming dry or crumbly.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 150 kcal

Servings: 13

Brown Sugar Cookies Start with This Ingredient List

• Butter: Provides rich, creamy flavor and helps create a soft, chewy texture.
• Brown Sugar: Adds moisture and deep caramel-like sweetness to the cookies.
• Granulated Sugar: Helps with cookie crispness and overall sweetness.
• Eggs: Bind ingredients together and contribute to the cookie's structure.
• Vanilla Extract: Enhances and deepens the overall flavor profile.

• All-Purpose Flour: Creates the cookie's base and provides structure.
• Baking Soda: Helps cookies rise and spread during baking.
• Salt: Balances sweetness and enhances other flavors.
• Ground Cinnamon: Optional spice that adds warmth and depth to the cookie.

• Rolled Oats: Gives cookies a hearty texture and nutty flavor.
• Chocolate Chips: Adds bursts of rich, melty chocolate throughout the cookie.
• Chopped Nuts: Optional ingredient that provides crunch and additional flavor complexity.

Tools That Help Brown Sugar Cookies Stay Soft

• Large mixing bowl: Essential for creaming butter and sugar, mixing wet and dry ingredients.
• Whisk: Perfect for combining dry ingredients smoothly without lumps.
• Baking sheets: Key for spreading and baking cookie dough evenly.
• Parchment paper: Prevents cookies from sticking and makes cleanup a breeze.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Electric mixer or wooden spoon: Helps cream butter and sugar to light, fluffy consistency.
• Wire cooling rack: Allows cookies to cool evenly and maintain crisp edges.
• Spatula: Great for scooping and transferring cookie dough.

Soft Chocolate Chip Oatmeal Cookies Recipe

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• Total Time: 25 minutes
• Yield: 13 1x

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Description

Hearty chocolate chip oatmeal cookies blend rustic comfort with sweet indulgence, promising rich layers of homemade warmth. Nutty oats and melted chocolate create a perfect companion for afternoon tea or midnight cravings, inviting you to savor each delightful bite.

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Ingredients

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• 3 cups old-fashioned rolled oats
• 1 ½ cups all-purpose flour
• 1 ½ cups semi-sweet chocolate chips
• 1 cup (2 sticks/226 g) unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• ½ cup chopped walnuts or pecans (optional)
• 2 large eggs
• 2 tsps vanilla extract
• 1 tsp baking soda
• 1 tsp ground cinnamon (optional but delicious)
• ½ tsp salt

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Instructions

1. Preparation: Warm the oven to 350F (175C) and arrange parchment paper on baking sheets.
2. Creaming: Blend butter, brown sugar, and granulated sugar until airy and voluminous, creating a smooth, pale mixture.
3. Wet Ingredients Integration: Incorporate eggs and vanilla, whisking until the mixture becomes uniform and glossy.
4. Dry Ingredient Combination: Sift flour, baking soda, cinnamon, and salt together, then gradually fold into the wet mixture, ensuring thorough and even incorporation.
5. Final Mixing: Gently fold oats, chocolate chips, and nuts into the dough, distributing ingredients evenly throughout the mixture.
6. Portioning and Baking: Scoop rounded portions onto prepared sheets, leaving space between each cookie. Bake for 10-12 minutes until edges turn golden and centers appear just set, avoiding over-browning.
7. Cooling Process: Allow cookies to rest on baking sheet for 5 minutes, then transfer to a wire rack for complete cooling, enabling them to firm up and develop optimal texture.

Notes

• Take butter out of the refrigerator 30-45 minutes before baking to achieve the perfect creamy texture for mixing.
• Lightly spoon and level oats to prevent dense, dry cookies that can ruin the chewy texture.
• Gently fold chocolate chips to prevent breaking them and ensure even spread throughout the cookie dough.
• Remove cookies when edges are golden but centers look slightly underdone, as they’ll continue cooking on the hot baking sheet and maintain a deliciously soft interior.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 150
• Sugar: 10 g
• Sodium: 100 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 25 mg