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These simple-to-make chewy oatmeal chocolate chip cookie bites are deliciously soft in the middle and chock full of crunchy slivered almonds.
One of my favorite things to do is take a standard go-to recipe, newer or older—doesn’t matter, and tweak it to try and make it better or just simply different.
In the case of cookies, that task can be super fun because there are so many different swap-ins, changes, ingredient mashups to try, and generally if the flavors sound good together, the end result will be yummy.
In the case of oatmeal cookies, overall I’m a big fan—though I’ll always take my oatmeal cookies with chocolate chips over raisins any day. Something about the texture of raisins in baked goods just isn’t my favorite, even though I can appreciate why it is for others.
Then there’s the texture: crispy and thin, flat and dense, or soft and chewy.
If I’m honest, I’d eat cookies any which texture, especially if they’re warm right out of the oven.
But, if you do want them one way or another, there are adjustments you can make to affect the texture on purpose.
Let’s talk chewy cookies, like chewier, great-tasting cookies.
Chewy Oatmeal Chocolate Chip Cookie Bites With Almonds
Karo® Corn Syrup has a long history of being used in traditional pecan pie recipes, especially for Thanksgiving celebrations—they’ve been the leading corn syrup brand with over one hundred years of quality and trust over multiple generations. There’s really no substitute if you’re looking to create that authentic pecan pie taste!
Karo® Corn Syrup is a staple of Southern cuisine, where it’s used often in baked goods and a sweet topping for pancakes.
And, you might be surprised to find that it makes cookies chewier on the outside and still soft in the middle, which is why I thought it’d be the perfect ingredient to use as an enhancement to my regular oatmeal chocolate chip cookie recipe.
Mmmm… Chewy, great-tasting oatmeal cookies…
First, I added brown sugar and room temperature butter to my stand mixer and mixed on medium speed until they were light and fluffy.
Then, instead of adding granulated sugar like I’d normally do, I added Karo® Corn Syrup along with the egg, instead!
Everything got mixed up some more until a thick batter formed.
After scraping the edges down a few times, I added flour, quick cook oats, salt and baking soda and mixed them over medium speed just until the ingredients combined.
Then came the chocolate chips and almonds, followed by another whir of the mixer. Mmm…
With the oatmeal chocolate chip cookie dough ready, I used a small scoop to place dollops about two inches apart on ungreased baking sheets.
About twelve minutes in the oven at 350°F and these chewy oatmeal chocolate chip cookie bites with almonds were ready to be pulled and cooled.
Turns out Karo® Corn Syrup is a perfect way to make cookies chewier on the outside and still soft in the middle! Find more yummy treats by visiting the Karo® Corn Syrup cookie and bar recipe page.
- 1/2 cup salted butter, softened to room temp
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1/4 cup light Karo® Corn Syrup
- 1 cup all-purpose flour
- 1 cup quick cook rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup slivered almonds
- Preheat the oven to 350°F.
- Add the butter and brown sugar to the bowl of a stand mixer with the paddle attachment. Mix on medium speed until it looks light and fluffy, about 2 minutes.
- Add the egg and the light Karo® Corn Syrup and continue mixing on medium speed until well-combined, about 3 more minutes. Pause the mixer every minute to scrape down the sides as needed.
- Add the flour, oats and salt, and mix on low speed until the ingredients are just combined. Add the chocolate chips and almonds and continue mixing on low for about 10 seconds longer.
- Spoon the dough onto ungreased baking sheets about 2 inches apart. For thicker cookies leave as-is, for flatter cookies use the spoon to gently press them into shape.
- Bake the cookies for 10-15 minutes, or until they're golden brown and set.
- Let the cookies sit on the baking sheet for 1 minute before transferring to racks to cool completely.
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- Karo Light Corn Syrup, 16 fl oz (Pack of 2)
- Cookie Scoop Set,JSDOIN Ice Cream Scoop Set, 3 PCS 18/8 Stainless Steel Ice Cream Scoop Trigger Include Large-Medium-Small Size, Melon Scoop (cookie scoop)
- Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
- Wilton Perfect Results Premium Non-Stick Bakeware Cookie Baking Sheets Set, 2-Piece
- Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
- All-Clad 8700800515 All- Measuring Cups
- KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 48mgSodium: 216mgCarbohydrates: 36gFiber: 3gSugar: 18gProtein: 5g