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)
- butter
- brown sugar
- eggs
- baking soda
- salt
- 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 baking cookies, I like to line my cookie sheets with *reusable parchment or use *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 *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)
Ingredients
- 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
Instructions
- 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).
To Bake:
- 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.
- ENJOY!!
Natalie
Oatmeal cookies are the best. My whole family loves them. I can’t wait to give your recipe a try. I absolutely love the addition of caramel chips.
Gloria | Homemade & Yummy
These are super delicious and super addictive. Chewy cookies are the best. Hope you give them a try.
Julie
Oatmeal chocolate chip cookies are my FAVORITE kind of cookie! So chewy and crispy and chocolately – and I love your tip on freezing them. So good!
Gloria | Homemade & Yummy
I know oatmeal cookies are so good. Hope you give this recipe a try….and freezing them if you have any left.
lauren
I am hands down chewy over crispy cookie any day of the week, but I do like a teenie bit of crisp on the edges. That’s ok right? I love that your combined the classic oatmeal flavors with chocolate chip and caramel chip! I am a sucker for anything caramel and these sounds amazing!
Gloria | Homemade & Yummy
These do have nice crispy edges…so I think you would enjoy them.
Karyl Henry
I’m not a crispy cookie person either. I want to sink my teeth into my cookies, and I cant’ do that when it breaks apart after one bite! I love that you add a little coffee into this recipe too
Gloria | Homemade & Yummy
The coffee just makes these cookies pop with flavour. The perfect cookie any time of day. ENJOY!
Markus Mueller
MMMHMM, oatmeal cookies are a favourite in my house…I’ve never made them with salted caramel chips! Chocolate chips are a must though!
Gloria | Homemade & Yummy
The salted caramel take these cookies over the top.
Charity
Espresso powder? Never thought of adding that to an oatmeal cookie but I’m sure it will enhance the chocolate flavor. You’ve piqued my interest!
Gloria | Homemade & Yummy
Hope you give this recipe a try just to see how delicious they really are.
Linda
Oatmeal and coffee. Can I have these cookies for breakfast every day? I’ll be sure to make an extra batch of this recipe.
Gloria | Homemade & Yummy
HAHAH….well I agree, cookies for breakfast are a WONDERFUL thing.
Patti @ PattyCakesPantry.com
Gloria, I love homemade cookies. Chewy is my favorite way to have them. You have managed to combine my two favorites in this recipe–oatmeal and chocolate chip. I can’t believe that you thought to use two kinds of chocolate chips as well as caramel chips in this recipe, too. It’s amazing.
Gloria | Homemade & Yummy
The more chips the better. Coffee is key to this recipe, along with the caramel chips.
Heather
I love the idea of adding espresso powder and caramel chips to an oatmeal cookie recipe. And chewy cookies are the best!!
Gloria | Homemade & Yummy
These are so delicious and totally addictive. Hope you give them a try.
Geetanjali Tung
These cookies look absolutely fav. Love chewy cookies but never tried my hands on this. Will try it soon. Thanks for sharing!
Gloria | Homemade & Yummy
You are welcome. Hope you enjoy these as much as we do.
Amanda
I love a good chewy oatmeal cookie! Such a favorite snack in our house. I know a batch of these wouldn’t last very long at all, especially with the combination of milk and dark chocolate chips…and sea salt caramel chips! All of my favorite things wrapped up into one cookie. Great tips too for achieving that chewy texture when baking. Saving this post so I can reference it!
Gloria | Homemade & Yummy
Thanks so much. I know you will totally love these delicious cookies. Hubby is begging for more.
Cathleen @ A Taste of Madness
Omg YES!! This would taste so good with salted caramel chips!!
Also, that is a good tip about putting the dough in the freezer! Definitely doing that next time I make cookies 🙂
Gloria | Homemade & Yummy
HAHAH…well I always forget to add in the “chilling time” so I have to make it happen somehow. This method works best for me.