Ooey, Gooey, Chewy Chocolate Chip Cookies

"I have had so many requests for this recipe so I thought I'd better share. These cookies bake up fat and chewy with just the right amount of crisp! The quick oats give these cookies their incredible texture. And you would never guess there were oats anywhere in these cookies. I make these every Sunday night- a family tradition."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by run for your life photo by run for your life
photo by MaMa's Apprentice photo by MaMa's Apprentice
Ready In:
24 large cookies




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. Actually made this into a cookie pizza. Delish! I'm excited to make them as regular cookies!
  2. 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!
  3. These are awesome. I tweaked a bit - less sugar and added shredded coconut. Yum!
  4. Great recipe, but was just a little disappointed that there was no recipe for the luscious white gooey frosting pictured, along with the over-the-top chocolate drizzle. Please tell us about that! (Guessing it could be a white chocolate type of icing?)
  5. Looks yummy, but tastes BLEH.


  1. 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!
  2. 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!


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.
View Full Profile

Find More Recipes