Chocolate chip oatmeal cookies

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These chocolate chip oatmeal cookies are my favorite cookies around the world! Years ago, I reviewed so many recipes for the perfect chocolate chip cookie, and as soon as I tried them, my search was over. Trust me when I say: You need this in your life! They have a secret ingredient that makes them incredibly chewy. I have been making these for years and it is by far the most asked for recipe. People pray for these cookies! They are soft, chewy and super sticky. Once you try this, the recipe will definitely be your “to go” cookie recipe!

How to make chewy chocolate chip oatmeal cookies:

The first thing to do is go ahead and preheat your oven to 375.

I make my cookie dough in my Kitchen-Aid stand mixer. If you don't have a stand mixer, you can whip it and stir it by hand. However, you will definitely get an arm workout because it is a very thick mass 🙂

Go ahead and add the softened (not melted) butter and white and brown sugar to your bowl. Using the whisk attachment, beat the butter and sugars until fluffy.

After you have beaten the butter and sugars, add your 2 eggs and the vanilla and beat them as well.

Your cookie dough will be fine and fluffy now. Go ahead and scrape down the sides of your bowl and then whisk again for a few seconds to make sure everything is incorporated.

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Now take a large bowl and add all of your dry ingredients except the chocolate chips. You will need to add the flour, oatmeal, baking soda, salt, and vanilla pudding. Vanilla pudding is what makes these chocolate chip oatmeal cookies incredibly chewy and moist. It's a total game changer!

Mix all dry ingredients together and change your mixer attachment to the paddle attachment. I have a paddle attachment that has a bowl scraper on one side and it's awesome! This is the one I have.

Can you use old-fashioned or steel oatmeal on chocolate chip cookies?

If you can. the quick cook oatmeal has just broken down into smaller oats. This gives the cookies a softer, less thick texture.

Now slowly add the dry ingredients to the wet ingredient bowl. I add about 1/3 at a time, mixing between each third.

I told you the dough would be very thick! You will think that your mixer can't stand it, but go ahead and add your whole bag of chocolate chips, minus the few in the end that everyone saves for them 🙂

Make sure you lock the top of your mixer and, in the lowest position, turn the paddle about 5 times to incorporate the chocolate chips. This dough is very thick and your mixer will bounce like crazy if you don't block the top.

Ok, now that your cookie dough is done, you can prepare your pan and take out your cookies. I use these mats to bake silpat. Literally nothing sticks to them! Your cookies will slide off right away and you won't get a thick, dark crust on the bottom.

Go ahead and line your baking sheet and scoop out your dough into balls slightly larger than a golf ball, about 3 tablespoons. You can make them bigger or smaller, but you will have to adjust your cooking time.

Place the cookies on the center rack of the oven and bake at 375 for 11-12 minutes.

When the cookies come out, let them rest on the baking sheet for about 5 minutes and then carefully move them to a wire rack to cool.

Try to hold back and let the cookies cool for about 10 minutes before devouring them 🙂

How to store cookies to keep them soft:

Store your cookies with a slice of bread in the pan, your cookies will stay soft and chewy and only the bread will go rancid.

The perfect chocolate chip oatmeal cookie

Preparation time 15 minutes

Cook time 11 minutes

Total time 26 minutes

Course: Dessert

American kitchen

Servings: 36 cookies

  • 1 cup unsalted butter 2 sticks
  • 3/4 cup white sugar
  • 3/4 cup dark brown sugar
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 3 cups quick cook oatmeal
  • 1.5 cups all-purpose flour
  • 3.4 oz package of instant vanilla pudding
  • 1 teaspoon of baking soda
  • 1 teaspoon salt
  • 12 oz package of semi-sweet chocolate chips
  • Preheat your oven to 375 and line a baking sheet with silicone baking mats or parchment paper

  • In your bowl, beat the butter and white and brown sugar.

  • Add eggs and vanilla extract and beat until fluffy (scraping down sides of bowl)

  • In a separate bowl, combine your dry ingredients: flour, oatmeal, vanilla pudding, salt, and baking soda.

  • Slowly add your dry ingredients to your wet ingredients in thirds, stirring after each third until fully combined.

  • Add your chocolate chips and mix until just combined (don't mix too much)

  • Once the chocolate chips are incorporated, scoop out scoops the size of a golf ball into your prepared baking sheet leaving approximately 2 inches between each.

  • Bake at 375 for 11-12 minutes.

  • Once out of the oven, leave the cookies on your baking sheet for about 5 minutes, and then transfer them to a wire rack to cool for about 10 minutes before eating.

  • Enjoy!

oatmeal chocolate chip cookies

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