Chewy & Flavorful Oatmeal Chocolate Chip Cookies Recipe
Oatmeal Chocolate Chip Cookies
A cookie that’s surprisingly delightful, even for those who don’t typically love oatmeal! The satisfying chewiness of oats combined with sweet chocolate chips creates a truly irresistible treat. This recipe yields cookies with a slightly crisp exterior and a wonderfully soft, chewy center – a classic favorite with a special twist.
Ingredients- 155g All-purpose flour
- 120g Unsalted butter, melted
- 100g Granulated sugar
- 130g Dark muscovado sugar (or brown sugar)
- 50g Egg (about 1 large egg)
- 1/2 tsp Baking soda
- 130g Rolled oats (or quick oats)
- 100g Chocolate chips (milk or dark)
- 2g Salt (about 1/4 tsp)
- 1/4 tsp Ground ginger (optional, for added flavor)
- 1/4 tsp Ground cinnamon (optional, for added flavor)
Cooking Instructions
Step 1
In a large bowl, combine the 120g of melted butter with 100g of granulated sugar and 130g of dark muscovado sugar. Whisk or use a hand mixer until the sugars are well incorporated and the mixture is smooth and creamy. Muscovado sugar adds a deep flavor and chewiness to the cookies.
Step 2
Add the 50g egg to the butter-sugar mixture. Continue whisking until everything is well combined and emulsified, ensuring it doesn’t look separated. Proper emulsification is key for a good cookie texture.
Step 3
In a separate bowl, sift together 155g of all-purpose flour, 1/2 tsp baking soda, 2g salt, and the optional 1/4 tsp ground ginger and 1/4 tsp ground cinnamon. Add the sifted dry ingredients to the wet ingredients. Use a spatula or scraper to gently mix until just combined and no dry flour streaks remain. Be careful not to overmix, as this can lead to tough cookies.
Step 4
Once the base dough is formed, fold in 130g of rolled oats and 100g of chocolate chips. Mix gently until they are evenly distributed throughout the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling period helps the dough firm up, making it easier to shape and resulting in a chewier cookie after baking.
Step 5
After chilling, portion the cookie dough into approximately 40g balls. You can either roll them into balls or gently flatten them slightly on your baking sheet. Bake in a preheated oven at 180°C (350°F) for 11 to 13 minutes. The cookies are ready when the edges are lightly golden brown and the centers still look slightly soft. Let them cool completely on a wire rack for the perfect chewy texture.
