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 cookies are chockful of nutritious oats, chocolate chips, and nutty, fruity goodness!
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 can easily adapt it to suit your eaters. Kids and adults just love it because there’s really a whole load of delightful edibles thrown into this classic mix.
- Sweet buttery cookie dough. Every great cookie needs a great buttery cookie dough. And this one checks off all the boxes if you love soft and chewy cookie centres with a slight crisp.
- Rolled Oats. Good old-fashioned, nutritious rolled oats dominate these cookies. It’s what makes these cookies wonderfully chewy!
- Chocolate chips. Mix and match your favourite flavours of chips! These cookies are great with a combination of chocolate and peanut butter chips, or butterscotch chips.
- Toasted pecans. Thrown in for added crunch in the texture, and for their hearty, nutty flavour. Use your favourite nuts here too, if you like!
- Black currants. Adds little morsels of fruity sweetness in every cookie.
- Ground cinnamon. And, finally, a liberal dash of cinnamon adds a lovely, warm hint of spice with that unmistakable aroma.
Of course, these could be made as simple oatmeal chocolate chip cookies. With just these two star ingredients, you’d have a timeless, fantastically delicious cookie already.
These are the perfect soft and chewy cookies!
So, you’ve heard me mention what a great cookie dough this is. Tender and moist in the centre, yet crisp at the edges. That’s because of the sugar mix of brown and white sugars.
The higher brown sugar content makes these cookies wonderfully moist and rich with the flavour of molasses. And there’s just enough white sugar that the cookies get a little toasty at the edges.
But that’s not all. 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.
The perfect ratio results in a cookie that 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!
Chilling the cookie dough
Like most cookie doughs, this one comes together quickly. You do need to chill it for at least 30 minutes, and I know that’s probably asking a lot!
I do highly recommend chilling longer, preferably overnight, as it allows the cookie dough to develop a deeper, more intense flavour. Chilling overnight also prevents cookies from spreading too much during baking.
Tips for making these cookies
Chill the cookie dough to minimise spreading during baking
To get the height of your cookies looking exactly like those featured here, you should chill your cookie dough for at least an hour. Overnight chilling is highly recommended.
When ready to bake, take out the cookie dough and let it sit at room temperature until just soft enough to scoop and shape. There will still be some spreading during the baking, but you’ll get a good height as well.
Weight out the cookie dough for perfect, uniform-sized cookies
Based on this recipe, weigh out the cookie dough in 40 gm portions if you want 2 1/2-inch cookies, or 50 gm portions for 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 will spread a bit during baking.
Substitutions with your favourite ingredients
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!
Have a wonderful week, everybodeeee!!
Here are more awesome sweet treats to inspire your next bake:
- Thick & Chewy Peanut Butter Chocolate Chip Cookies
- Sugee Cookies – Makes Melt-in-Your-Mouth Magic!
- Soft & Chewy Chocolate Chip & Nut Cookies
- Chocolate Rum Brownies
- Cinnamon Pecan Blondies – Like Brownies, But Blond!