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The Best Chewy Chocolate Chip Oatmeal Cookies in 6 Steps

The Best Chewy Chocolate Chip Oatmeal Cookies in 6 Steps

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Ingredients Method

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 2 cups semi-sweet chocolate chips

Method
 

  1. Step 1: Mise en Place and Oven Prep

    Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Tip: Using parchment paper not only prevents sticking but also promotes even browning on the bottom of the cookie, avoiding the “burnt bottom” syndrome common with dark metal pans.

  2. Step 2: The Creaming Method

    In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed. Actionable Tip: Beat for fully 2-3 minutes until the mixture is pale and fluffy. This process, known as mechanical leavening, aerates the fat, creating tiny air pockets that will expand in the oven for a lighter texture.

  3. Step 3: Emulsification

    Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure no butter is stuck at the bottom. Pour in the vanilla extract and mix until combined. The mixture should look creamy and cohesive.

  4. Step 4: Dry Ingredient Integration

    In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add this flour mixture to the wet ingredients on low speed. Warning: Stop mixing as soon as the flour streaks disappear. Overworking the dough activates the gluten in the flour excessively, which leads to tough, hard cookies rather than the tender, chewy texture we want.

  5. Step 5: The Fold

    Using a sturdy spatula or wooden spoon, manually stir in the old-fashioned oats and chocolate chips. This ensures the oats remain whole and the chips are evenly distributed without getting crushed by the mixer. Texture check: The dough should be thick and slightly sticky, heavy with oats and chocolate.

  6. Step 6: Scoop, Bake, and Carry-Over Cooking

    Use a large cookie scoop (about 3 tablespoons) to drop dough balls onto the prepared baking sheets, spaced 2 inches apart. Bake for 10–12 minutes. Critical Moment: Pull them out when the edges are golden brown but the centers still look slightly underbaked and soft. Let them cool on the baking sheet for 5 minutes. The residual heat from the pan will finish cooking the centers (carry-over cooking), setting them into that perfect chewy consistency.