These thick, soft and chewy oatmeal chocolate chip cookies are made with brown sugar, old fashioned oats, chopped walnuts & lots of chocolate chips for the perfect bakery-style cookie. You’ll love how easy they are to make!
I’ve shared my favorite Oatmeal Raisin Cookies and these delectable Chewy Chocolate Chip Cookies – so I figured it was time to combine the best of both worlds & make Soft and Chewy Oatmeal Chocolate Chip Cookies.
Now, I realize some people have an aversion to oatmeal cookies. And if that’s you – I recommend getting your priorities are in order. Because oatmeal chocolate chip cookies are just plain delicious.
They’re full of texture, infused with cinnamon and vanilla, ridiculously large, and dotted with melted chocolate chips.
Seriously, you can’t go wrong when you fill a cookie with oatmeal, chocolate chips and walnuts.
So what makes these soft and chewy oatmeal chocolate chip cookies perfect?
- We’re using melted butter to make them extra soft
- A higher ratio of brown sugar to white sugar creates a caramel undertone
- Adding a little honey to the batter is a secret ingredient for super chewy cookies
- We’re using lots of vanilla and cinnamon for flavor
- Using old-fashioned oats adds tons of texture
- Chilling our cookie dough creates extra thick cookies
- And adding chopped walnuts & tons of chocolate chips is just plain delicious
Now, even though these cookies are just as fantastic as the ones from your favorite bakery or coffee shop – the recipe is straight forward. First, we’ll beat together the melted butter, sugars, honey, vanilla & egg – then the flour, cinnamon, baking soda, and salt are mixed in. Finally, we’ll stir in our key ingredients: old-fashioned oats, chocolate chips & walnuts.
The cookie dough comes together in less than 15 minutes and then it’s time to chill the dough. Because we’re making very soft, very chewy, ginormous cookies – it’s 100% necessary to chill our cookie dough prior to baking. Otherwise the cookies spread too thin and loose their chewiness.
I like to use a 1/4 cup dry measuring cup or an extra-large cookie scoop to form the dough into balls, then set the cookies on a plate, cover with clingfilm and refrigerate for at least 2 hours prior to baking.
After chilling the dough, the cookies are baked for about 12 minutes. Then for the final touch, I like to dot the tops of my cookies with a few extra chocolate chip for a professional look and cookies that just scream “EAT ME”.
Seriously – if you love thick, super chewy, extra soft, cookies that are full of flavor – don’t miss out on these!
- 1 and 1/3 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 to 1 teaspoon cinnamon ,to taste
- 1/4 teaspoon salt
- 3/4 cup unsalted butter ,melted and cooled to room temperature
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon honey
- 1 tablespoon vanilla
- 1 large egg
- 2 and 1/4 cups old-fashioned oats
- 1 and 1/4 cup chocolate chips , your favorite kind
- 1/2 cup chopped walnuts , optional but recommended
In a large bowl whisk together the flour, cinnamon, baking soda & salt. Set aside.
In a large bowl using an electric mixer beat together the melted butter and sugars. Add in the honey, vanilla and egg and continue beating until combined.
Turn the mixer down to low and beat in the flour mixer until almost combined.
Turn off the mixer and scrape down the sides of the bowl. Add in the oats and beat on medium speed until combined. Then turn off the mixer and stir in 1 cup of the chocolate chips and the chopped walnuts.
Form the dough into balls of about 1/4 cup using a dry measuring cup or an extra large cookie scoop. Flatten slightly, set on a plate and cover with clingfilm. You should get about 18-22 very large cookies. Refrigerate for at least 2 hours.
When you're ready to bake, preheat the oven to 350F degrees. Line your baking sheets with parchment paper or a silicone baking mat and place the cookies at least 2 inches apart.
Bake for 12-14 minutes until the tops of the cookies look almost set. Remove from the oven and dot the tops of the cookies with the remaining 1/4 cup of chocolate chips.
Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling.