Chewy Oatmeal Chocolate Chip Cookies (2024)

• ▢ 1 cup all-purpose flour, spooned and leveled
• ▢ 3/4 cup cake flour, spooned and leveled
• ▢ 2 cups old fashioned (not quick cook or 1-minute)
• ▢ 1 tsp. cornstarch
• ▢ 1/2 tsp. baking powder
• ▢ 1/2 tsp. baking soda
• ▢ 1/2 tsp. salt
• ▢ 1/4 tsp. ground cinnamon (optional)
• ▢ 1/4 tsp. ground nutmeg (optional)
• ▢ 1/2 cup cold, unsalted butter, cubed
• ▢ 1/2 cup brown sugar, packed (dark or light)
• ▢ 1/4 cup granulated sugar
• ▢ 1 Tbsp. molasses
• ▢ 1 large egg
• ▢ 1 large egg yolk
• ▢ 1 tsp. pure vanilla extract
• ▢ 2 cups milk chocolate chips, use less if desired (or use any chocolate you prefer)

For the glaze*

• ▢ 1 cup confectioners sugar (powdered sugar)
• ▢ 1 1/2 Tbsp. whole milk
• ▢ 1 tsp. pure vanilla extract

• Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the all-purpose flour, cake flour, oats, cornstarch, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.

  1 cup all-purpose flour, spooned and leveled, 3/4 cup cake flour, spooned and leveled, 2 cups old fashioned (not quick cook or 1-minute), 1 tsp. cornstarch, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1/4 tsp. ground cinnamon (optional), 1/4 tsp. ground nutmeg (optional)

  

• Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment.

  1/2 cup cold, unsalted butter, cubed

  

  See Also

  Cheese Straws Recipe - The Cookie Rookie®

• Turn the mixer on the lowest setting. Let the mixer cream the butter for about 30 seconds, and then add in the brown sugar and mix for ~30 seconds, followed by the white sugar until incorporated.

  1/2 cup brown sugar, packed (dark or light), 1/4 cup granulated sugar

  

• Then, add the egg, egg yolk, molasses, and vanilla extract. Blend until mixed. If any mixture gets stuck on the paddle attachment or sides of the bowl use a rubber spatula to knock it off.

  1 Tbsp. molasses, 1 large egg, 1 large egg yolk, 1 tsp. pure vanilla extract

  

• Keep the mixer on low speed and gradually add in the dry ingredients. I add in about ¼ cup at a time.

  

• Add in the chocolate chips until incorporated and then turn off the machine. If your dough is sticky at all, place in the fridge for a few minutes.

  2 cups milk chocolate chips, use less if desired (or use any chocolate you prefer)

  

• Measure out ~6-7 large cookies. (or make them small if preferred). Roll each cookie dough into a dough ball, place on prepared cookie sheet and gently press cookies down just a little to flatten them.

  

• Bake the cookies for 9-11 minutes. The secret is to pull them out before you think they are done. Let the cookies rest on the cookie sheet for 15 minutes and then using a spatula transfer them to a cooling rack.

  

• Whisk the ingredients together for the glaze in a medium bowl.

  1 cup confectioners sugar (powdered sugar), 1 1/2 Tbsp. whole milk, 1 tsp. pure vanilla extract

  

• Drizzle over cooled cookies. I love these cookies the best day of, but are also freezer friendly for up to 3 months. Enjoy!

  

• Glaze: you can also melt chocolate in the microwave or double boiler and drizzle on top of the cookies, finish with a sprinkle of flaky sea salt.
• Swap out the chocolate chips with raisins for an oatmeal raisin cookie.
• Nocake flour? No problem.I tested this recipe using a “homemadecake flour” recipe. It resulted in a very similar product and I thought it was better than the 100% All-Purpose cookie.
• To make homemadecake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated.This will make ~1 cup flour. You only need 3/4 cup for this recipe.
• I have also tested this recipe using 100% All Purpose Flour. The cookie seemed more dense, but still resulted in a delicious cookie recipe. I still recommend using cake flouror “making”cake flourif you can’t find it in stores.