These insanely addictive, soft and chewy oatmeal chocolate chip cookies are chunky, moist and finger-licking good! Loaded with nutritious oats, nuts, blackcurrants, and made just a little sinful with chocolate chips.
Have you had a cookie so incredibly good that you wished you could have it all day? Because these thick and chunky, soft and chewy oatmeal chocolate chip cookies are absolutely, insanely addictive.
Eat these jam-packed cookies at your own peril, guys ! You will definitely experience a whole new level of cookie love!
These oatmeal chocolate chip cookies taste incredible! This is my go-to recipe because it’s such a crowd favourite and is so versatile, you could adapt it to suit your eaters. Kids and adults just love it.
If oatmeal cookies aren’t quite your favourite, check out these aah-mazing thick and chewy peanut butter chocolate chip cookies. I guarantee these won’t disappoint!
These cookies are made with good, old-fashioned rolled oats and chocolate chips in sweet, buttery cookie dough. In fact, I really had a hard time coming up with the name for these oatmeal cookies, because there’s really a whole load of delightful edibles I’ve thrown into this classic mix.
Like toasted pecans for added crunch in the texture, and for their hearty, nutty flavour. I also added black currants for little morsels of fruity sweetness.
In one version, I substituted half of the chocolate chips with peanut butter chips. Because chocolate and peanut butter just go so well together in any cookie, don’t you agree?
And, finally, a liberal dash of cinnamon adds a lovely, warm hint of spice with that unmistakable aroma.
Of course, you could make these simply oatmeal chocolate chip cookies. With just these two star ingredients, you’d have a timeless, fantastically delicious cookie already.
And I’ve yet to tell you just how soft and moist these cookies are in the centre, yet toasty at the edges.
In fact, these oatmeal cookies pass what some bakers call the slow bend test. That’s a sign that you’ve got a truly great oatmeal cookie in your hand! It’s when you’ve got a good ratio of oats (plus everything else) to cookie dough, so the cookie won’t immediately come apart, crumble or break into bits when you bend it slowly. Hence, yielding cookies with that sought after quality of ‘chewy-ness’.
These cookies will stay soft and moist for up to 5 days, if these even last that long in your house, when stored in an airtight container. That’s just how superbly moist and chewy these cookies will stay!
Like most cookie doughs, this one comes together quickly. You do need to chill it for at least 30 minutes (and don’t I know that’s asking a lot!), to an hour which is what I highly recommend if you don’t want your cookies to spread too much.
Tip: To get the height of your cookies looking exactly like those pictured below, chill your cookie dough for an hour. Weigh out each cookie dough if you want perfect, uniform sized cookies.
Based on this recipe, I weigh out my cookie dough in 40 gm portions (makes 2 1/2-inch cookies) or 50 gm portions (makes 3 to 3 1/2 inch cookies). Roll each dough portion between the palms of your hands into a compact ball.
Space about 1 inch apart on the baking tray, but DO NOT FLATTEN. Lightly press 3 to 4 chips closely together on top of each ball, right in the center (these will space out as the cookie spreads during baking).
This cookie recipe is so versatile, that I bet it would taste great, whatever you put in it.
Tip: I use old-fashioned whole rolled oats, not quick cooking oats or oatmeal, to get these cookies chewy and chunky as intended.
You could incorporate your favourite nuts – walnuts, almonds, pistachios, macadamias, or hazelnuts.
Tip: If working with whole raw nuts, roughly chop into smaller pieces. Always lightly toast to bring out their intense nutty flavour, and allow to cool before mixing into the cookie dough.
You could also sub out the blackcurrants for your favourite dried fruit – raisins and cranberries are classic, popular combinations. If you like larger dried fruit such as prunes or dates, chop into smaller pieces before adding to the cookie dough. Chopped glace red and green cherries would make a lovely oatmeal cookie variety for special festive occasions like Christmas and New Year.
Tip: If you’re entirely omitting nuts, dried fruit and peanut butter chips, replace with equal quantity of mini or regular chocolate chips or entirely with your favourite flavour of baking chips.
I do hope you’ll love these as much as I do! I’m curious to see what you all come up in your version of these oatmeal cookies, so remember to tag me @foodelicacy or #foodelicacy when you share your pics!
Help to spread cookie love all around you by sharing, sending or forwarding this post to someone who you know loves cookies!
Have a wonderful week, everybodeeee!!!
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Soft & Chewy Oatmeal Chocolate Chip Cookies
- 224 g plain flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp ground cinnamon (optional)
- 227 g unsalted butter, at room temperature
- 200 g light brown sugar
- 90 g white sugar
- 2 eggs
- 2 tsp vanilla extract
- 300 g whole rolled oats
- 100 g chopped pecans, toasted (or nuts of your choice)
- 175 g semi-sweet chocolate chips
- 135 g blackcurrants (or dried fruit of your choice)
- Extra semi-sweet chocolate chips, for cookie tops
- In a large mixing bowl, combine flour, baking soda, salt, and ground cinnamon (if using). Stir with a whisk to mix well.
- Using a hand-held or electric mixer fitted with a paddle attachment, cream together the butter, brown sugar, and white sugar on medium speed (speed 3 on my Kitchen Aid mixer). Cream only until mixture becomes smooth, about 3 - 4 minutes. Beat in the eggs, one at a time, making sure the butter mixture becomes smooth again before adding the next. Add in the vanilla extract, beat for a few seconds to mix well.
- Reduce mixer speed to low (speed 1 - 2 on my Kitchen Aid mixer). Stir in the flour mixture until the mixture just comes together as a dough and is well blended. Add the rolled oats, toasted pecans, blackcurrants, and chocolate chips. Stir until well distributed throughout the cookie dough. Chill the cookie dough for at least 30 mins, or up to 1 hour (recommended).
- Meanwhile, preheat oven to 165°C (325°F). Line two (2) cookie trays with baking paper.
- Roll out balls of cookie dough (40 g each for 2 1/2-inch cookies/50 g each for 3 - 3 1/2 inch cookies), making each fairly compact. Place cookie balls on both baking trays, spacing about 1 1/2 inches apart. Place 3 to 4 extra chocolate chips close together, on the top and centre of each ball. DO NOT FLATTEN. Place second tray and remaining cookie dough back into the chiller until you're ready to make the next batch.
- Bake one tray at a time, for 12 to 17 mins, or until the edges turn golden brown, and the centre of the cookies are a pale brown, but may still look a little moist. Allow cookies to cool on the baking tray for 5 minutes, or until firm enough to transfer to a wire rack to cool completely.
- Allow baking tray to cool slightly before placing the next batch of cookie balls on it - this will prevent the cookie balls from starting to melt on a hot tray before going into the oven.
- When cookies are completely cooled, store in an air-tight container in a cool, dry place. These cookies will stay soft and moist for 3 to 5 days.