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- 1
Heat the oven
Preheat your oven to 350°F and line two baking sheets with parchment paper. Pull your butter out ahead of time so it softens to room temperature — it should give slightly when you press it but still hold its shape. Properly softened butter is what lets you whip air into the dough, so this small step really matters.
- 2
Cream the butter and sugars
In a large bowl, beat the softened butter with the brown sugar and granulated sugar for 2 to 3 minutes, until the mixture looks light and fluffy and has lightened in color. Don't rush this — you're whipping in air that gives the cookies their lift and tender texture.
- 3
Add the eggs and vanilla
Beat in the eggs one at a time, then add the vanilla. Scrape down the sides of the bowl so everything blends together evenly.
- 4
Whisk the dry ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add this to the wet mixture and stir just until no dry streaks remain. Overmixing at this stage develops the flour and is the usual reason cookies turn out tough, so stop as soon as it comes together.
- 5
Fold in the oats and chocolate
Stir in the rolled oats and chocolate chips until they're evenly distributed. The dough will be nice and thick — that's exactly what you want for a chewy cookie that holds its shape instead of spreading thin.
- 6
Scoop and bake
Drop rounded 2-tablespoon mounds of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are set and golden but the centers still look slightly underdone and soft. They may look a little undercooked — trust it.
- 7
Cool on the pan
Let the cookies rest on the hot baking sheet for 5 minutes before moving them to a wire rack. This is where the magic happens: the centers finish setting as they cool, locking in that perfect chewy texture.
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Chewy Oatmeal Chocolate Chip Cookies
Created by: SugarAndButter
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cup old-fashioned rolled oats
- 1 1/2 cup semisweet chocolate chips
Instructions
- Heat the ovenPreheat your oven to 350°F and line two baking sheets with parchment paper. Pull your butter out ahead of time so it softens to room temperature — it should give slightly when you press it but still hold its shape. Properly softened butter is what lets you whip air into the dough, so this small step really matters.
- Cream the butter and sugarsIn a large bowl, beat the softened butter with the brown sugar and granulated sugar for 2 to 3 minutes, until the mixture looks light and fluffy and has lightened in color. Don't rush this — you're whipping in air that gives the cookies their lift and tender texture.
- Add the eggs and vanillaBeat in the eggs one at a time, then add the vanilla. Scrape down the sides of the bowl so everything blends together evenly.
- Whisk the dry ingredientsIn a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add this to the wet mixture and stir just until no dry streaks remain. Overmixing at this stage develops the flour and is the usual reason cookies turn out tough, so stop as soon as it comes together.
- Fold in the oats and chocolateStir in the rolled oats and chocolate chips until they're evenly distributed. The dough will be nice and thick — that's exactly what you want for a chewy cookie that holds its shape instead of spreading thin.
- Scoop and bakeDrop rounded 2-tablespoon mounds of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are set and golden but the centers still look slightly underdone and soft. They may look a little undercooked — trust it.
- Cool on the panLet the cookies rest on the hot baking sheet for 5 minutes before moving them to a wire rack. This is where the magic happens: the centers finish setting as they cool, locking in that perfect chewy texture.