If you love chewy cookies, these are the best ever! Oatmeal cookies, with two 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?
You will love these irresistible chewy cookies with a gourmet twist. Gooey and soft inside, with a delicious combination of chocolate, caramel, and a hint of coffee. Oatmeal cookie perfection, pure delight in every bite.
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.
By far my favourite cookie is Oatmeal Cranberry Cookies with white chocolate and pistachios.
I even prefer chewy granola bars over crunchy ones.
How about no-bake cookies? These Chocolate Coconut Drop Cookies are a classic. Loved by kids and adults. It tastes like a candy bar.
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.
According to my grandkids, nothing beats Gramma’s homemade cookies. They are always baked with love (and extra chocolate chips)!
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.
Ingredients For Gourmet Chewy Cookies
Like most cookies made from scratch, you really don’t need a ton of ingredients.
- oatmeal (old-fashioned)
- flour (all-purpose)
- brown sugar
- baking soda
- milk chocolate chips
- dark chocolate chips
- sea salt caramel chips
- espresso powder
Baking The Ultimate Chewy Oatmeal Cookie
This really is an easy cookie recipe. Full instructions are in the recipe card.
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 chill the dough. This is an important step, so don’t skip it!
Preheat the oven. Scoop the chilled dough onto lined baking sheets. Bake until firm. Remove from oven and transfer cookies to a cooling rack. See recipe tips below.
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 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.
When baking cookies, I like to line my cookie sheets with parchment paper or silicone mats. This keeps the chocolate chips from sticking to the pan.
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 a cookie or small ice cream scoop. I find it much faster, and the cookies are much more uniform in size.
Store cookies in an airtight container for up to one week. For longer storage, place them in the freezer.
Tips For Perfecting The Art Of Chewy Cookies
- use brown sugar, not white sugar
- large flake oatmeal is key
- 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)
This chocolate chip oatmeal cookie recipe with a coffee kick is sure to be a hit. Bake a batch today!
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 Oatmeal Chocolate Chip Cookies
- 2 ½ cups large flake oatmeal (not quick oats)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter (unsalted, softened)
- 1 ⅓ cups brown sugar (packed)
- 1 teaspoon vanilla
- 2 eggs
- ½ cup milk chocolate chips
- ⅓ cup dark chocolate chips
- ⅔ cup sea salt caramel chips
- 3 teaspoons 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 ⅓ 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 ⅞ 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.