Chewy Chocolate Chip Oatmeal Cookies Recipe

I recently tried this cookie recipe and it turned out really great! I made a few adjustments by increasing the flour to 1 3/4 cup and the baking soda to 1 teaspoon. If you're using margarine or salted butter, I recommend decreasing the salt to 1/4 tsp or omitting it altogether, as the original salt measurement is likely intended for unsalted butter. After chilling the dough for around 30 minutes to prevent spreading issues, I baked the cookies at 350°F for various durations. I found that baking them at 350°F for 12 minutes resulted in too much spreading, overly brown edges, and a chewy center. On the other hand, baking them at 325°F for 12 minutes left the cookies too raw, while baking them at 350°F for 10-11 minutes didn't fully cook the center. I experimented with baking them at 335°F for 12 minutes, and they turned out perfectly! The cookies were soft, with only slightly crisp edges and a fluffy center. To achieve this, I recommend adding an additional 1/2 cup of flour, using a full teaspoon of baking soda, chilling the dough if your kitchen is warm, and baking for 12 minutes at 335°F. These adjustments transformed this recipe into my new favorite oatmeal cookie. Thank you, Dr. Amy!

I can't give this recipe 5 stars because it required several adjustments to achieve the exceptional cookies that I ended up with. My husband is a huge fan of cookies and he mentioned that these might just be the best cookies he's ever had. Here are the modifications I made: 1) Added an extra 1/2 cup of flour (total of 1 and 3/4 cups). 2) Reduced the salt to just under 1/2 teaspoon. 3) Increased the baking soda by half a teaspoon, totaling one full teaspoon of baking soda. 4) Used around 3/4 cup Cape Cod dried cranberries and half a bag of Hershey's milk chocolate chips. 5) Creamed the butter and sugar until very light and fluffy. 6) Chilled the batter in the freezer for about ten minutes before baking after mixing in the remaining ingredients. Used a cookie dough scoop to create rounded shapes on the lined cookie sheet. 7) Baked them at 335 degrees until they seemed slightly underdone, with a bit of wetness and slight deflation when pressed. 8) Allowed them to sit on the sheet for a few minutes before transferring them onto a cooling rack. By refrigerating the dough between batches, it remained firm, preventing spreading during baking. The cookies were still incredibly chewy and moist the next day. They were perfect and could easily be included in a Christmas cookie assortment. **UPDATE: Adding cinnamon enhances the flavor!**

Fantastic cookie recipe! I made a few adjustments like many others, using 1-1/2 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. I also chilled the dough for a couple of hours. These cookies didn't stay on the cooling rack for long because my boyfriend couldn't resist sneaking them when I wasn't watching.

I made some adjustments to the recipe by incorporating 1/4 cup extra flour, 1/2 tsp. more baking soda, and reducing the salt by 1/2 tsp. Additionally, I made it slightly healthier by swapping 1/2 cup of butter for applesauce and substituting one egg with two egg whites. To adjust the consistency, I added around 1/3 to 1/2 cup more oats as the mixture was too moist. Our family absolutely adored the cookies! They turned out delicious!

Outstanding recipe! I've experimented with numerous oatmeal cookie recipes, and this one truly stands out as the top choice. Credit goes to the creator for such a fantastic recipe. I made a few alterations to streamline the process - rather than making individual cookies, I baked the mixture in 2 cake pans at 350 degrees for approximately 25-30 minutes, resulting in delicious oatmeal bars. This recipe is definitely a winner and will be a permanent addition to my collection!

Hilarious! I couldn't resist chuckling because, well, these cookies are undeniably delicious. However, with the tweaks suggested by other reviewers, this recipe ends up strikingly similar to the one found on the lid of Quaker Oats. In my quest to try something new, I reached the oatmeal ingredient part and couldn't resist peeking at the trusted recipe on the oat canister. With the recommended adjustments like adding 1/2 cup of flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and reducing the salt quantity by half, the only notable difference was the doubled amount of vanilla in this recipe. The cookies turned out tasty, no doubt, but the effort of sifting through reviews led me back to a recipe most people already have in their kitchen cabinets.

I have stopped using melted butter for baking, and my recipes have improved significantly. I now ensure that the butter and eggs are at room temperature before baking. I bake them at 325 degrees for 12 minutes in my compact Cosori air fryer oven, and the results are fantastic. Additionally, I prefer using pecans instead of walnuts.

I absolutely loved these cookies! I made them specifically for my dairy-free daughter and her toddler. I substituted butter with Country Crock plant butter, decreased the white sugar by half for my grandson, reduced the salt to 1/4 tsp, and omitted the nuts due to allergies. Following the advice of other reviewers, I upped the flour to 1 3/4 cups and the baking soda to 1 tsp. Baked them at 335°F for 14 minutes. If I were making them for myself, I would use the full amount of salt and sugar. Highly recommend trying these out with your own twists!

My grandchildren follow a gluten-free diet, so I adapted the recipe by using a gluten-free flour blend and coconut sugar. The cookies turned out delicious. I followed the baking instructions at 335°F (the extra heat was necessary) for 15 minutes, and they came out perfectly. To add a chocolatey touch, I melted chocolate and drizzled it over the cooled cookies. It was a big hit! Thank you for sharing the recipe!

Oh. My. Goodness. These cookies are absolutely perfect. I toasted the walnuts and used dark brown sugar, old-fashioned oats, and Ghirardelli semisweet chips. They turned out incredibly chewy and delicious!

I was pressed for time, so I decided to make these into bars instead. I mostly stuck to the recipe, but added half a cup each of chocolate and white chocolate chips, walnuts, and craisins. I baked them in a 9x13 pan for a longer time. The end result was a hit with my whole family!

These cookies are absolutely the best in the world! If you're reading these comments, please don't believe the 2-star or 1-star reviews. I'm only 12 years old and I baked around 40 of these cookies, and they disappeared within just 2 days.

I decided to enhance the cookies by adding peanut butter chips in addition to the chocolate chips. Absolutely delicious! 😋🍪 I also opted for larger cookie dough drops and baked them for 19 minutes instead of 12.

We swapped out the walnuts for coconut, and now I feel like I need to act as a bank with strict security measures in place to monitor transactions carefully.

Requires additional flour. I should have checked the reviews beforehand. Ended up with flat pancake-like cookies.

I encountered some challenges with the cookies spreading out too much in the pan and sticking to it. After some experimentation, I discovered that I needed to compact the cookie dough slightly and avoid making the cookies too large. I opted for a small cookie dough scoop and, for my next attempt, I intend to continue using the same scoop while compacting the dough and baking at 350 degrees for 20 minutes.

Making these cookies is a breeze!

I substituted raisins for chocolate chips in this recipe, and the result was absolutely delicious. I also recommend refrigerating the dough for 10 minutes before baking for best results.

I didn't make any alterations. We absolutely adore them! 😍😍😍

The recipe is simple and straightforward, making it a breeze to follow. The cookies turn out absolutely delicious. The only modification I make is swapping walnuts for pecans - I've just never been a fan of walnuts.