I won’t reveal the secret ingredient yet, but these chocolate chip oatmeal cookies are so outrageously chewy and addictive that people beg me for the recipe every time.

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I am obsessed with these Chocolate Chip Oatmeal Cookies. People beg me for the recipe because the texture nails that holy-chew I chase.

I love the way melty chocolate threads through hearty oats, but it’s the light brown sugar and that lil extra egg yolk that hook me every single time. I adore a cookie that resists and then gives in, chewy in the center with a slightly crisp edge.

And they disappear faster than any other bake I make. Messy hands, slightly stained shirt, zero regrets.

Pure cookie lust. You will want them in every cupboard, trust me seriously.

Ingredients

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Butter: makes the cookies rich and tender, basically melts into buttery pockets.
Granulated sugar: adds snap and light sweetness, keeps edges crisp.
Brown sugar: brings chewiness and molasses warmth, plus deep caramel notes.
Egg: binds everything together and gives lift, you’ll get structure.
Egg yolk: this lil extra yolk = crazy chewiness and silky mouthfeel.
Vanilla: rounds flavors, lightly sweet and cozy, basically comfort in a bottle.
Flour: gives body and chew, the cookie wouldn’t hold without it.
Baking soda: helps spread and brown, makes edges slightly crisper.
Salt: balances sweetness, wakes up the chocolate and brown sugar.
Oats: add chew and a rustic texture, a bit hearty and homey.
Chocolate chips: gooey pockets of chocolate, don’t skimp—you’ll regret it.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, melted and cooled

1/2 cup granulated sugar

1 cup packed light brown sugar

1 large egg

1 large egg yolk (this lil extra yolk is the secret to crazy chewiness)

2 teaspoons vanilla extract

1 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups old fashioned rolled oats

1 1/2 cups semisweet chocolate chips

How to Make this

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1. Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.

2. Put 1 cup melted and cooled unsalted butter in a big bowl, stir in 1/2 cup granulated sugar and 1 cup packed light brown sugar until mostly smooth and a little glossy.

3. Beat in 1 large egg, plus 1 large egg yolk (this lil extra yolk is the secret to crazy chewiness), and 2 teaspoons vanilla extract until the mix looks combined.

4. In another bowl whisk together 1 1/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt so there are no clumps.

5. Add the dry ingredients to the wet and stir just until the flour is disappeared, do not overmix or cookies get tough.

6. Fold in 3 cups old fashioned rolled oats until evenly distributed, then stir in 1 1/2 cups semisweet chocolate chips.

7. For best chewiness, chill the dough in the fridge for 30 minutes to 1 hour if you can, but if youre impatient you can bake right away.

8. Scoop dough into about 2 tablespoon mounds (or use a medium cookie scoop) and place them 2 inches apart on the prepared sheets; press each slightly flat so they spread evenly.

9. Bake 10 to 12 minutes until edges are golden and centers still look a little soft, they will firm as they cool.

10. Let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container for max chewiness.

Equipment Needed

1. Oven
2. Two rimmed baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl (for wet ingredients)
5. Medium mixing bowl (for dry ingredients)
6. Whisk and flexible spatula or wooden spoon
7. Measuring cups and spoons
8. 2-tablespoon scoop or medium cookie scoop (or a tablespoon)
9. Wire cooling rack

FAQ

Q: Why melt the butter and let it cool instead of creaming it?

A: Melting the butter gives the dough a denser, chewier texture and helps the sugars dissolve better. Let it cool so it does not cook the egg when you mix it in.

Q: What does the extra egg yolk do?

A: That extra yolk adds fat and moisture, which makes the cookies extra chewy and a little more tender. It is the secret to a great chew.

Q: Can I use quick oats or steel cut oats instead of rolled oats?

A: Quick oats will work but make the cookies softer and less textured. Do not use steel cut oats, they are too hard and won’t soften properly in the short bake time.

Q: How do I stop the cookies from spreading too much?

A: Chill the dough for 20 to 30 minutes before baking, or drop slightly taller scoops. Also make sure the butter is cooled so the dough isn’t too warm when it hits the oven.

Q: How long should I bake them and how do I tell when they’re done?

A: Bake at 350 F for about 10 to 12 minutes for medium size cookies. They’ll look a little underdone in the center but the edges should be lightly golden. They’ll firm up as they cool.

Q: How should I store them and can I freeze the dough?

A: Store cooled cookies in an airtight container at room temp for up to 4 days, or freeze baked cookies for up to 3 months. You can also scoop dough onto a tray, freeze the balls, then transfer to a bag. Bake from frozen, just add 1 to 2 minutes to the bake time.

Chocolate Chip Oatmeal Cookies Recipe Substitutions and Variations

Unsalted butter, melted and cooled: swap with 1 cup (8 ounces) melted coconut oil or use 1 cup vegetable shortening for a more neutral flavor. Coconut oil will add a faint coconut note and makes the cookies slightly crisper.
1/2 cup granulated sugar + 1 cup packed light brown sugar: try 1 1/2 cups coconut sugar or replace granulated sugar with 1/2 cup maple syrup and reduce melted butter by 2 tablespoons to keep dough from getting too wet. Note: maple syrup gives a deeper flavor and makes cookies a bit softer.
1 large egg + 1 large egg yolk: use 3/4 cup unsweetened applesauce for egg-free baking or 1/4 cup aquafaba (chickpea liquid) plus 1 tablespoon cornstarch to mimic the extra yolk’s chewiness. Applesauce will make them slightly cakier, aquafaba keeps them chewier.
1 1/4 cups all purpose flour: substitute 1 1/4 cups whole wheat pastry flour for nuttier flavor, or use 1 cup all purpose flour plus 1/4 cup almond flour for a tender, slightly almondy crumb. If using whole wheat pastry flour you may need an extra splash of milk if dough seems dry.

Pro Tips

1) Chill the dough if you can. It firms up the butter so the cookies spread less and stay thicker and chewier. If you’re in a rush, ok bake right away, but for best texture give it at least 30 minutes.

2) Don’t pack the oats or the brown sugar too tight when measuring. Too much makes them dense and dry. Spoon and level the flour, lightly scoop the oats, and press the brown sugar only enough to hold its shape.

3) Keep an eye on the centers when baking, not the clock. Pull them when the edges are golden and the middles still look a little soft. They’ll finish setting on the sheet and stay gooey inside.

4) Store them smart for max chewiness. Once cooled, put a slice of bread or a damp paper towel in the container for a day or two to keep them soft. If they firm up later, a 6 to 8 second zap in the microwave brings back that fresh-bake chew.

Chocolate Chip Oatmeal Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I won't reveal the secret ingredient yet, but these chocolate chip oatmeal cookies are so outrageously chewy and addictive that people beg me for the recipe every time.

Servings

servings

Calories

238

kcal

Equipment: 1. Oven
2. Two rimmed baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl (for wet ingredients)
5. Medium mixing bowl (for dry ingredients)
6. Whisk and flexible spatula or wooden spoon
7. Measuring cups and spoons
8. 2-tablespoon scoop or medium cookie scoop (or a tablespoon)
9. Wire cooling rack

Ingredients

1 cup (2 sticks) unsalted butter, melted and cooled
1/2 cup granulated sugar
1 cup packed light brown sugar
1 large egg
1 large egg yolk (this lil extra yolk is the secret to crazy chewiness)
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old fashioned rolled oats
1 1/2 cups semisweet chocolate chips

Directions

Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
Put 1 cup melted and cooled unsalted butter in a big bowl, stir in 1/2 cup granulated sugar and 1 cup packed light brown sugar until mostly smooth and a little glossy.
Beat in 1 large egg, plus 1 large egg yolk (this lil extra yolk is the secret to crazy chewiness), and 2 teaspoons vanilla extract until the mix looks combined.
In another bowl whisk together 1 1/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt so there are no clumps.
Add the dry ingredients to the wet and stir just until the flour is disappeared, do not overmix or cookies get tough.
Fold in 3 cups old fashioned rolled oats until evenly distributed, then stir in 1 1/2 cups semisweet chocolate chips.
For best chewiness, chill the dough in the fridge for 30 minutes to 1 hour if you can, but if youre impatient you can bake right away.
Scoop dough into about 2 tablespoon mounds (or use a medium cookie scoop) and place them 2 inches apart on the prepared sheets; press each slightly flat so they spread evenly.
Bake 10 to 12 minutes until edges are golden and centers still look a little soft, they will firm as they cool.
Let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container for max chewiness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.