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Chewy Oatmeal Chocolate Chip Cookies

Updated: Jan 28

I love all things chocolate chip cookie, and this is the perfect addition to our chocolate chip cookie collection. No shade to oatmeal raisin cookies, but I am definitely team chocolate. I love the combination of oats and chocolate and was excited to perfect this chocolate chip oatmeal cookie.


This cookie is perfectly crisp around the edges, there is chocolate in every bite, and the center is perfectly chewy and soft. You can bake this cookie after chilling the dough for about two hours, or you can always freeze some or all of the scooped dough and bake the cookies any time - I shared guidance for both in the recipe below.

Though oatmeal cookies are good all year round, I think this is a perfect recipe for the colder months. Similar to my brown butter and cinnamon oatmeal cookies, I love that these don’t have any pumpkin or apple but have just the right amount of warmth for the fall and winter months.

This recipe is a really fun twist on a classic chocolate chip cookie. It also comes together pretty quickly, and since it uses melted butter it’s one you can make just about any time - no room temperature butter needed! The ingredients too are ones you’ll likely have on hand or can at least get use out of in many other recipes.

Ingredients:

  • 1 stick (8 tablespoons, half cup) unsalted butter

  • 1/4 cup granulated sugar

  • 1/2 cup light brown sugar

  • 1 teaspoon vanilla extract

  • 1 large egg

  • 1 large egg yolk

  • 3/4 cup all purpose flour

  • 1 cup old-fashioned rolled oats

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup (6 oz) semisweet chocolate chips

Total time: 3 hours including chill time

Prep time: About 10 minutes

Bake time: 12-14 minutes

Cooking instructions:

Melt your butter - I like to do this in a small separate bowl in the microwave. Then, add your melted butter, brown and granulated sugar into a large bowl. Use a large spoon or spatula to mix your butter and sugars together. Keep mixing until they are fully incorporated, and your sugars have begun to dissolve. Next, stir in your vanilla extract.

Check that your mixture isn't hot (it's okay if it's warm) and add in your egg and mix it fully into your butter and sugar mixture. Then add your extra egg yolk and continue mixing until you see no more streaks of egg.

Next, add in your dry ingredients: flour, oats, baking soda, and salt. Stir slowly, being careful to not over mix at this point. Right before your dry ingredients have fully incorporated, add in your chocolate chips and continue mixing until they are evenly dispersed. You can also reserve some chocolate chips to top your cookies with laver. Cover your cookie dough and place it in the fridge to chill for two hours.

Note that as you scoop your dough, you have the option to bake immediately after your two hour chill period or you can freeze your scooped dough and bake at a later time. If you want to bake right away after your two hour chill period, preheat your oven to 350 degrees. If you want to freeze your dough and bake later, or are looking for a thicker cookie, scroll down to find my guidance just above the carb and serving info.

Line a cookie sheet (or two if you plan to bake now) with parchment paper. Remove the dough from your fridge and use a cookie scoop to portion out your dough (it should make about 12 cookies at about 2 1/2 - 3 tablespoons each) and place the portioned dough onto your lined cookie sheet. Use the palm of your hand to gently press down your dough. If you reserved some chips, you can press them onto the top of your scooped dough.

If you plan to bake now, once your dough is spaced out on your cookie sheets, bake at 350 degrees for 12-14 minutes until lightly golden around the edges. Allow your cookies to cool and enjoy! They taste incredible when warm, but will also stay fresh for about 3 days in an airtight container once fully cooled.

If you chose to save some or all of your scooped dough to freeze, keep a cookie sheet with the remaining scooped dough in the freezer for 12-24 hours. Once fully frozen, you can transfer your dough into a plastic bag or airtight container and bake any time. From frozen, preheat your oven to 325 degrees and bake for 15-17 minutes.

Carb and serving info:

Servings: 12 cookies

Carbs per serving: 32

Carbs for full recipe: 385

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.

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