Do you like your cookies chewy? This is the best chewy cookies recipe ever!
Oatmeal chocolate chip cookies, with 2 kinds of chocolate chips. Add in some salted caramel chips and a hint of coffee for some tasty fun. Have I got your attention yet?
This easy chocolate chip cookie recipe has quickly become one of our favourites. Chocolate and coffee pair so well. Add in some caramel flavour, and you have one fantastic cookie.
What kind of cookie lover are you? Thin chewy? Crispy chewy? Soft and chewy? Or just crispy?
Around here, it’s all about the chewy cookies. During the holidays we enjoy Chewy Gingerbread Chocolate Chip Cookies.
I even prefer chewy granola bars over crunchy.
Of course, we will devour ALL KINDS of cookies. Who can resist any homemade cookie? There is just something about making cookies from scratch that is so appealing.
We even enjoy them on special occasions. I still remember making thick and chewy Peanut Butter Reverse Chocolate Cookies for Father’s Day one year. They were the hit of the party.
Homemade cookies are always welcomed. Perfect for parties. Great for snacks. You can never go wrong with a great cookie recipe. If you are like me, you probably have one or two (or 12) up your sleeve.
When I don’t have any homemade cookies in the house, (which drives hubby crazy), he has his trusty Dad’s Oatmeal cookie stash in the basement. Now, this is a thin and crispy cookie that he dips in his tea. I prefer Arrowroot (yup the baby cookies). Mr. Christie, you do make good cookies! So do you Mrs. Fields!!
According to my grandkids, nothing beats gramma’s homemade cookies. They are always baked with love (and extra chocolate chips)!
INGREDIENTS FOR OATMEAL CHOCOLATE CHIP CHEWY COOKIES
Like most cookies made from scratch, you really don’t need a ton of ingredients. For this cookie recipe you will need:
- oatmeal (old fashioned)
- flour (all-purpose)
- brown sugar
- baking soda
- milk chocolate chips
- dark chocolate chips
- *sea salt caramel chips
- *espresso powder
This really is an easy cookie recipe. Everything is mixed in one bowl. I used my stand mixer, but if you have the muscle power (or you want to get out some aggravation) feel free to mix this cookie dough by hand.
Once it is mixed you have to the CHILL the dough. CHILL the dough. CHILL the dough. I have repeated myself here because I usually forget this part. I get so excited about making cookies, I don’t factor in the chilling time.
If you are like me, don’t fret. Instead of putting the cookie dough in the fridge, I put it in the FREEZER. It chills faster so I can get back to baking. Don’t forget it, or you will have frozen cookie dough on your hands.
If you are really organized, you can make this cookie dough and place it in the fridge overnight (covered with plastic wrap). Now that is a plan I should try. The dough will be ready and waiting.
When it comes to scooping, you can do it the old fashioned way with a spoon and your hands. The “scoop and roll” method. I like using *cookie/ice cream scoop. I find it much faster, and the cookies are much more uniform in size.
So mix up the dough, let it CHILL and bake away. They will keep in an airtight container for a week or so. They NEVER last that long in our house. HINT, if you want them around a little longer, they do freeze well.
People have been known to literally eat FROZEN cookies. I prefer to bring them to room temperature.
HOW TO MAKE COOKIES CHEWY
There are a few tips to ensure that the cookies turn out chewy:
- use brown sugar not white sugar
- substitute butter for shortening
- use egg yolks (instead of whole eggs)
- baking powder makes the cookies spread less
- CHILL the dough
- turn down the HEAT
- don’t overbake (golden edges, slightly underdone centers)
Now, as you can see this chewy cookie recipe does use butter, whole eggs, and baking SODA. The key is chilling the dough, using brown sugar and NOT over baking.
When you take the cookies out of the oven, they will be golden on the edges and slightly soft in the middle. THEY WILL firm up as they cool.
So next time you are in the mood to bake some cookies, give this recipe a try. The combination of 2 kinds of chocolate chips with the salted caramel bits and the coffee make these Oatmeal Chocolate Chip Chewy Cookies totally addictive.
What is YOUR favourite chewy cookie recipe?
If you LOVE coffee in recipes, have you tried coffee flavoured yogurt? Healthy Mocha Coffee Yogurt is a great way to start your day!
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Chewy Cookies Recipe (Oatmeal Chocolate Chip)
- 2 1/2 cups large flake oatmeal (not quick oats)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter (unsalted, softened)
- 1 1/3 cups brown sugar (packed)
- 1 tsp vanilla
- 2 eggs
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 2/3 cup sea salt caramel chips
- 3 tsp espresso powder
- In a large bowl, combine the flour, oatmeal, baking soda, salt and espresso powder. Whisk and set aside.
- In a large bowl using a mixer on medium-high (either stand or hand-held), beat the butter till creamy.
- Add the sugar to the butter and continue to beat until fluffy. This will take about 2-3 minutes. **NOTE** Be sure to scrape down the bowl a few times.
- Add the vanilla, and eggs (1 at a time). Continue to beat until blended.
- Change the speed to low on the mixer. Gradually add the flour/oatmeal mixture 1/3 at a time.
- Add the chocolate and caramel chips and mix in by hand with a spatula.
- Cover the bowl with plastic wrap. CHILL for at least 1 hour. I like to place my dough in the freezer. If you are placing it in the fridge, chill for at least 2 hours (or overnight).
- Preheat oven to 325ºF. Line your baking sheets with parchment or silicone mats to prevent cookies from sticking.
- Using a cookie scoop, drop dough onto the baking sheet about 2 inches apart. My cookie scoop size is 1 7/8 inches.
- Flatten cookies slightly with the palm of your hand.
- Bake until edges are golden, but the center is still SLIGHTLY underbaked. This will be about 11-13 minutes depending on your oven. Cookies will firm up as they cool.
- Remove from oven, and let rest on the baking sheet for about 5 minutes, then move to racks to cool completely.