This is so fa the BEST soft and Chewy Oatmeal Chocolate Chip Cookie. It’s a bold claim because there are tons of oatmeal cookie recipe out there, but I am standing by this cookie for being the best one. It is soft, chewy, moist and loaded with a mixture of chocolate chip and chocolate chunks, not that is what I call a real cookie treat.

What to Expect From This Cookie

I’ve tried quiet a few oatmeal recipes and I am not ashamed to say that I’ve never quite got it right. For something as simple as a cookie, it drove me really crazy that I cannot get this one right. For me, a perfect Oatmeal Chocolate Chip Cookie is soft and chewy, slightly thick, has a slightly nice crunch on the edges, a right level of sweetness and a right amount of chocolate in it.

I guess I just described this cookie. That’s all that you can expect to get, am I getting close to convincing you I try this? I’m hoping so.

Variations

This dough could be turn into many different variations. You can add raisins, chopped nuts, white chocolate chips, M&M, Reese Peanut Butter cups, coconut, shredded carrot, and more. Can’t wait to try all these variations myself. If you do try any of this, please let me know how it goes.

Tips on How to Make Soft and Chewy Oatmeal Cookie

The biggest challenged I’ve faced before when making oatmeal cookie is the cookie being dry. So I had listed few tips that I learned in my journey to making this soft and chewy oatmeal chocolate chip cookie. Read on.

1. Use Room Temperature Butter – softened room temperature butter cream faster which is very important. The creaming process makes the batter lighter and incorporates air which can make the cookie soft rather than heavy and dense. To have a room temperature butter, just leave it in the counter for 1 hour before using it. Please not that the humidity where you leave plays a huge role in softening it. Depending on where you are, the time to get it to room temperature would vary. Check it every 15 minutes, it should create a dent when you push on it, but it should not be too soft to the point melting or being greasy.
2. Use Room Temperature Egg – Do not use the egg straight from the refrigerator as it will not cream well with the other ingredients. Either take it out of the refrigerator the same time you take out the butter or submerge the egg in warm water for 10 minutes. better yet, separate the egg yolk and egg white when you take the egg out of the refrigerator then cover and leave on the counter. Separating the yolk and white is easier when the egg is cold. It helps prevent breaking the yolk.
3. Measure the Flour Correctly – How do you do this? Have you heard of spoon and level technique? Simply spoon the flour in the measuring cup (do not push down to pack and add more flour) and use a spatula or a handle of a spoon to level the top. Easy. Correct measurement is very important in this cookie because even a little bit more can make the cookie tough and dry since we are using oats in the recipe. Oats absorb more moisture and adding more flour than needed could result to a dry cookie.
4. Slightly Flatten the Cookie – This cookie is not going to spread much, so you need to give it a helping hand. Lightly push down to flatten the cookie to about 1/2 – 3/4 inch thick.
5. Chocolate Chip + Chocolate Chunks – this one is not crucial, but I find that having a combination of both chocolate chips and chopped chocolate resulted to a better tasting cookie. This is because the chopped chocolate gave additional moisture to the cookie, you know those really small chocolates when you scoop it? Those are wonderful when mix in the batter as chopped chocolates normally melts better than chocolate chips.
6. Do NOT Over Bake – Baking time is crucial in almost anything baked, but even more with cookies. Cookies requires only few minutes of baking to get the nice soft and chewy texture, so if you over baked it even for few minutes you’ll end up with a dry cookie. How can you tell if it is ready? For this cookie, I start with 9 minus at 350F which I think is perfect. The sides should be set, while the center still looks slightly soft. You don’t want the center to be set all the way. The remaining heat after removing it from the oven will be enough to cook the center.

There you go. Just 6 tips to remember and you’ll sure get this beautiful and delicious soft and chewy oatmeal chocolate chip. Let’s make this cookie. Let’s get started!

Ingredients:

• 3 tablespoon unsalted Butter softened
• 3 tablespoon Brown Sugar
• 1 tablespoon granulated Sugar
• 1 Egg Yolk
• 1/4 teaspoon Vanilla Extract
• 1/3 cup All-Purpose Flour (spoon & level)
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Cornstarch
• 1/8 teaspoon Salt
• 1/2 cup Old-Fashioned Rolled Oats
• 1/4 cup Dark Chocolate Chips
• 2 tbsp chopped Semi-Sweet/Dark chocolate Chunks

Instructions:

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
2. Wet Ingredients: In a medium sized mixing bowl, using a hand-held mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add in the egg yolk and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
3. Dry Ingredients: Add in the flour, baking soda, cornstarch and salt and mix until everything is fully combined. Then mix in the rolled oats, chocolate chips and chopped chocolate until fully incorporated into the dough.
4. Divide the cookie batter into 5 and arrange onto the prepared baking sheet. Slightly flatten the dough.
5. Bake at 350°F for 9-11 minutes. Remove the cookies from the oven and cool on the baking sheet for 5 minutes.

Makes 5 pieces

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