Ooey, Gooey, Chewy Chocolate Chip Cookies

photo by Ashley Cuoco





- Ready In:
- 18mins
- Ingredients:
- 10
- Yields:
-
24 large cookies
- Serves:
- 24
ingredients
- 1 cup butter
- 1 cup brown sugar
- 3⁄4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2 3⁄4 cups flour
- 1⁄2 cup quick oats
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 12 ounces semi-sweet chocolate chips
directions
- Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).
- Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.
- Add 2 eggs, one at a time, to creamed ingredients.
- Add vanilla. Mix well.
- Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
- Mix in chocolate chips.
- I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.
- Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.
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Reviews
-
Awesome yummy recipe! Very easy to make and super tasty! You can hardly taste the oats which is a huge bonus for my 2 year old SUPER picky eater! Only thing I did wrong was use my electric mixer beater instead if the mixers! Whoops, that explains why it took so ling to "beat" :) A Thank you!! Will make again!
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Tweaks
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Im a cookie expert but an amature chef when it comes to anything sweet. This recips was no only super easy but super delicious. The cookie stayed thick and moist and remind me of a fresh subway cookie but better! I didn't follow the recipe to the T, I used raw sugar instead of brown and I smashed up two blocks of dark chocolate into chunks instead of using the milk chocolate chips. The result was the most perfect cookie in the world!
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These turned out fantastic. I followed the recipe almost exactly, but replaced a 1/4 tsp vanilla with almond extract, cut the granulated sugar by about 1/4 cup and added a few extra chocolate chips. The dough was still a bit sticky for me, so I did have to add a several tablespoons of flour as suggested. The result were perfectly crispy and perfectly chewy cookies, just what this 9 months pregnant mama was craving. Thanks!
RECIPE SUBMITTED BY
MaMa's Apprentice
Lehi, UT
I live in Happy Valley, Utah. I transplanted here from West Virginia where I was born and raised. I came out here looking to get a bachelor's degree from BYU and ended up with my MRS and a couple of adorable little boys.