Soft Chewy Oatmeal Cookies

Why Make This Recipe

Soft Chewy Oatmeal Cookies are perfect for anyone who loves a comforting treat. They are easy to make and filled with wholesome ingredients. The combination of rolled oats and dark chocolate creates a delicious flavor and chewy texture. These cookies are great for sharing with friends or enjoying with a glass of milk.

How to Make Soft Chewy Oatmeal Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup dark chocolate chunks
• Sea salt for topping

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In a separate bowl, combine the flour, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture.
5. Stir in the oats and dark chocolate chunks until well combined.
6. Drop spoonfuls of the dough onto ungreased baking sheets.
7. Sprinkle a pinch of sea salt on top of each cookie.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

How to Serve Soft Chewy Oatmeal Cookies

Serve your cookies warm with a glass of milk or coffee. They can also be enjoyed on their own or with a scoop of ice cream for an extra treat.

How to Store Soft Chewy Oatmeal Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. You can also freeze the cookies for longer storage. Just place them in a freezer-safe bag, and they will last for up to three months.

Tips to Make Soft Chewy Oatmeal Cookies

• Make sure your butter is softened for easy mixing.
• Don’t overbake the cookies; they should be soft in the center when you take them out of the oven.
• Experiment with different mix-ins like nuts or dried fruits for added flavor.

Variation

You can substitute dark chocolate chunks with milk chocolate or white chocolate for a different taste. You can also add nuts like walnuts or pecans for added crunch.

FAQs

1. Can I use quick oats instead of rolled oats?
Yes, you can, but rolled oats give a chewier texture. Quick oats will make the cookies softer.

2. Can I make these cookies gluten-free?
Yes! Use gluten-free all-purpose flour to make them suitable for a gluten-free diet.

3. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden but the center still looks soft. They will firm up as they cool.

Soft Chewy Oatmeal Cookies

Deliciously chewy oatmeal cookies filled with dark chocolate chunks, perfect for sharing or enjoying with a glass of milk.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the cookie dough

• 1 cup unsalted butter, softened Make sure the butter is softened for easy mixing.
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour Can substitute gluten-free flour if needed.
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups rolled oats Quick oats can be used but rolled oats provide a chewier texture.
• 1 cup dark chocolate chunks Can substitute with milk chocolate or white chocolate.
• to taste Sea salt for topping Sprinkle on top before baking.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In a separate bowl, combine the flour, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture.
5. Stir in the oats and dark chocolate chunks until well combined.

Baking

1. Drop spoonfuls of the dough onto ungreased baking sheets.
2. Sprinkle a pinch of sea salt on top of each cookie.
3. Bake for 10-12 minutes, or until the edges are lightly golden.
4. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for about a week. They can be frozen for up to three months. Don’t overbake; they should be soft in the center.