Chewy Oatmeal Chocolate Chip Cookies
For the chewiest oatmeal cookies, we chose large oats, melted butter, and our moist Dark Brown Sugar. And, since chocolate makes everything better, we added enough for a taste in every bite! Whether you eat them plain, dunked in milk, or use them for an ice cream sandwich, they’re a sweet & homey treat.
1 hour resting time in the fridge
10 minutes chilling time
Redpath® Dark Brown Sugar
With a deeper caramel taste, it adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.
Redpath® Granulated Sugar
Our classic, use-it-anywhere sugar is made from 100% pure sugar cane. It’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.
- 1½ cup (132 g) large flaked oats 1½ cup (132 g) large flaked oats
- ¾ cup (94 g) all-purpose flour ¾ cup (94 g) all-purpose flour
- ¼ cup (31 g) whole wheat flour ¼ cup (31 g) whole wheat flour
- ½ tsp (3 g) baking soda ½ tsp (3 g) baking soda
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- ½ tsp (1 g) ground cinnamon ½ tsp (1 g) ground cinnamon
- ¼ tsp (2 g) baking powder ¼ tsp (2 g) baking powder
- ¾ cup (170 g) butter, melted and cooled to room temperature ¾ cup (170 g) butter, melted and cooled to room temperature
- ¾ cup (163 g) Redpath® Dark Brown Sugar, packed ¾ cup (163 g) Redpath® Dark Brown Sugar, packed
- ⅓ cup (67 g) Redpath® Granulated Sugar ⅓ cup (67 g) Redpath® Granulated Sugar
- 1 egg 1 egg
- 1 tbsp (15 ml) pure vanilla extract 1 tbsp (15 ml) pure vanilla extract
- 1¼ cups (213 g) dark chocolate chips 1¼ cups (213 g) dark chocolate chips
Ice Cream Scoop
Instructions
In a medium bowl, whisk together the large flaked oats, all-purpose flour, whole wheat flour, baking soda, salt, ground cinnamon, and baking powder.
Place melted butter into the bowl of a stand mixer with the paddle attachment. Add the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar to the butter. Blend on medium speed until thoroughly combined; about 1 minute.
Add the egg and vanilla extract, mix until fully incorporated into the batter.
Transfer half of the dry ingredients into the batter. Mix on low speed until just combined. Add in the remainder of the flour mixture. Mix on medium-low speed until well blended; about 2 minutes.
Mix in the dark chocolate chips. Dough will be soft.
Cover bowl and chill dough for at least an hour.
Preheat oven to 350°F (177°F). Line two baking sheets with parchment paper.
Allow chilled dough to come to room temperature; about 5 minutes.
With a small ice cream scoop or a tablespoon, scoop even-sized balls of dough onto the prepared baking sheets spaced at least 2 inches apart. Roll the dough into balls; this will compact the dough making the cookie less likely to spread too thin.
Place back into the fridge to chill; about 10 minutes.
Place one of the baking sheets into the preheated oven and bake for 8 to 10 minutes. Edges will be set and the middles will look slightly underbaked.
Allow the cookies to cool on the baking sheet for 10 minutes (the residual heat will set the middles), before carefully transferring cookies to a wire cooling rack; cool completely.
Chef's Tip
*Butter should be melted and cooled completely to room temperature, or partially melted and mixed to a homogeneous consistency. The consistency should be similar to yogurt.
*The dough can be made up to 2 days in advance and kept wrapped in the fridge.
*If whole wheat flour is unavailable, more all-purpose flour can be used in its place.
*Replace all or half of the chocolate chips with raisins, and/or nuts if desired.
*Roughly chopped dark chocolate can be used in place of the chocolate chips.
*Milk or white chocolate chips, or peanut butter chips can be used in place of the dark chocolate chips in the recipe. The flavour of the cookie will be slightly sweeter.
*Do not use quick or instant oats in place of the large flaked oats in the recipe. The taste and texture will be different.
*To ensure an even flow of baked cookies, pre-scoop all of the chilled cookie dough onto a parchment-lined baking sheet. Roll into balls. Place into the fridge to chill; at least 10 minutes. Place 6 to 8 of the pre-rolled balls onto a baking sheet and bake off. Rotate cookie sheets in between baking, using a cold baking sheet lined with parchment paper to place the chilled balls of dough when the previous baking sheet comes out of the oven. No need to use new parchment paper for each bake.
