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Chewy Chocolate Chip Oatmeal Cookies
December 01, 2010

Can't give this recipe 5 stars because it took several changes to get the AMAZING cookies that were the final result. My husband is a "cookie monster" & said these very well may be the best cookies ever. Here's what I changed: 1) Added 1/2 extra cup flour (for a grand total of 1 and 3/4 cup flour). 2) Cut the salt down to less than 1/2 teaspoon 3)I increased the baking soda by half a teaspoon for a grand total of one FULL teaspoon baking soda 4)Used about 3/4 cup Cape Cod dried cranberries and half a bag of Hershey's milk chocolate chips. 5)I whipped the butter and sugar until VERY light and fluffy. 6) After mixing the rest of the batter I stuck the bowl of batter into the freezer for about ten minutes before baking. I used a cookie dough scoop to make rounded ice cream scoop shapes of dough on the cookie sheet (which I lined with a Silpat baking sheet). 7) I cooked them at 335 until they still looked like they needed another minute or two -- looked a little wet still and when tapped with a finger on top they "deflated" a little. 8) I took them out of the oven and left them on the cookie sheet for about two to five minutes before transferring to a cooling rack. Note: I put the dough into the fridge between batches so it stayed firm. No spreading took place during baking. The day after baking these they remain super chewy and moist. PERFECTION. Good enough to give with Christmas cookie assortment. UPDATE: Add cinnamon!

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