No matter the holiday, no matter the season, no matter the dessert spread, my Mom will always choose the cookies first. Chewy oatmeal raisin or chewy oatmeal chocolate chip cookies are her favorite. I’ve taken to stocking the freezer with frozen cookie dough so I’ll always have them on hand when she visits.
A cookie classic, chewy oatmeal raisin or chewy oatmeal chocolate chip will help improve any bad day. They are cookie comfort food and simple, quick, and easy to make. They are easily adaptable. This recipe can handle up to a cup of add-ins. Swap in raisins for the chips, or dried fruit, nuts, or a combination.
Make a whole batch and then freeze half for later in the week when that craving is sure to hit.
I am a devout chewy cookie person. I don’t mind some crispy edges but I need a chewy, gooey, preferably warm center that verges on being undercooked. You will not convince me otherwise.
Chewy oatmeal chocolate chip cookies are dependent on the interaction between the sugars and butter (for the spread) and the leavening agent for the lift.
Chewy Oatmeal Chocolate Chip Cookies
- 1 stick (8 oz) of unsalted butter (at room temperature)
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs (at room temperature)
- 1 tsp vanilla
- 1 3/4 cups AP flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 2 cups old-fashioned oats
- 1 cup chocolate chips (or other add-in)
- 1 tsp cinnamon (optional)
- Preheat the oven to 375F and adjust racks to upper and lower thirds. Line two baking sheets with parchment.
- In a stand mixer or large bowl, cream the butter and sugars on medium until light and fluffy. At least 3 minutes.
- Add the eggs one at a time and incorporate fully.
- Add the vanilla and combine.
- In a separate medium bowl, whisk together the dry ingredients (except the oats and add-ins, if using).
- Add the dry ingredients to the butter mixture and mix on low until just incorporated.
- Add the oats and add-ins and mix on low again.
- Portion the cookies onto the sheets. Leave at least an inch or two for spreading.
- Bake, rotating the sheets halfway through.
- Transfer cookies to wire racks to cool completely