If you have a soft spot for classic comfort treats, you are going to adore this Oatmeal Chocolate Chip Cookies Recipe. Imagine warm, chewy cookies brimming with hearty oats and pockets of melty chocolate chips that create that perfect balance of texture and sweetness. These cookies are not just delicious; they’re a crowd-pleaser that bring a cozy, homemade magic to any gathering or quiet night in. Trust me, once you try this recipe, it might just become your go-to cookie recipe for all occasions!
Ingredients You’ll Need
This Oatmeal Chocolate Chip Cookies Recipe calls for simple, pantry-friendly ingredients that come together beautifully to create irresistible cookies. Each choice truly shines, whether it’s the rich brown sugar adding depth, or the rolled oats contributing that signature chewy texture.
- Unsalted butter (1 cup): Room temperature for easy creaming, it gives your cookies that tender, melt-in-your-mouth base.
- Dark brown sugar (1 cup): Adds moisture and a rich, molasses flavor that pairs perfectly with oats and chocolate.
- Granulated sugar (½ cup): Balances sweetness and helps create lightness in the cookie dough.
- Large eggs (2): Binds ingredients and adds richness while helping your cookies hold their shape.
- Pure vanilla extract (2 teaspoons): Elevates the flavor with its warm, inviting aroma.
- All Purpose Flour (1¼ cups): The foundation that gives your cookies structure without weighing them down.
- Baking soda (½ teaspoon): Provides the necessary lift to keep your cookies tender and perfectly risen.
- Kosher salt (1 teaspoon): Enhances all the flavors and balances the sweetness.
- Old Fashioned Rolled Oats (3 cups): The star ingredient for that chewy texture and wholesome bite.
- Semisweet chocolate chips (2 cups): Melty chunks that bring bursts of chocolate happiness in every bite.
How to Make Oatmeal Chocolate Chip Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
First things first, preheat your oven to 325 degrees Fahrenheit. Line your baking sheet with parchment paper—this helps prevent sticking and eases cleanup, ensuring your cookies come off the pan without any fuss.
Step 2: Cream the Butter and Sugars
Grab an electric hand mixer and beat the room temperature butter with the brown sugar and granulated sugar. Mix until the blend turns light and fluffy—usually around 3 minutes. Don’t forget to scrape down the sides of your bowl so everything is evenly mixed. This step is key to getting that soft, airy texture you crave.
Step 3: Add Eggs and Vanilla
Mix in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for that lovely, fragrant touch that brings the whole cookie to life.
Step 4: Combine Dry Ingredients
In a separate medium-sized bowl, whisk together the flour, baking soda, and kosher salt. This ensures even distribution of the leavening agent and seasoning throughout the dough.
Step 5: Mix Wet and Dry Ingredients
Add your dry ingredients into the wet mixture. Stir just until everything is combined—overmixing can create tough cookies, and we want them tender and chewy!
Step 6: Fold in Oats and Chocolate Chips
Now for the best part: gently folding in those rolled oats and chocolate chips. This step evenly disperses the oats for delightful texture and the chocolate chips for pockets of sweetness in every bite.
Step 7: Scoop and Prepare for Baking
Using a large cookie scoop (about ¼ cup), place dollops of dough onto your lined baking sheet. Leave about 2 inches of space between cookies—they’ll spread a bit but not too much.
Step 8: Bake to Perfection
Bake your cookies at 325 degrees for 14 to 18 minutes. You’ll know they’re ready when the edges turn golden and the centers look just set. Let the cookies cool right on the baking sheet for 3 minutes before transferring them to a wire rack. This prevents them from breaking while they finish firming up.
How to Serve Oatmeal Chocolate Chip Cookies Recipe
Garnishes
If you want to add a little extra fun, sprinkle a pinch of flaky sea salt on top of the warm cookies right after baking. The contrast of salty and sweet elevates these cookies to an irresistible gourmet level.
Side Dishes
These cookies are classic alongside a cold glass of milk, but they also shine when paired with a scoop of vanilla ice cream or a warm cup of coffee or tea. The comforting combination makes any snack time feel special.
Creative Ways to Present
For a party or gift, stack these cookies with parchment between each layer and tie them up with a cute ribbon. Or, serve them as a deconstructed ice cream sandwich using two cookies with your favorite ice cream in the middle. The chewy oat texture holds up beautifully!
Make Ahead and Storage
Storing Leftovers
Once your oatmeal chocolate chip cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh and soft for up to 5 days, perfect for enjoying throughout the week.
Freezing
You can freeze this cookie dough or the baked cookies. For dough, scoop onto a baking sheet and freeze until solid, then transfer to a freezer-safe container. Frozen baked cookies can be kept for up to 3 months and thawed at room temperature.
Reheating
Warm your cookies in a microwave for about 10 to 15 seconds to bring back that freshly-baked softness, or pop them in a low oven at 300 degrees Fahrenheit for 5 minutes. This will revive that just-out-of-the-oven magic that makes these cookies so irresistible.
FAQs
Can I use quick oats instead of rolled oats?
Quick oats can work in a pinch, but rolled oats give your cookies the classic chewy texture everyone loves. Quick oats tend to make cookies denser and less chewy, so stick to rolled oats if possible.
Why do my cookies spread too much?
Spreading can happen if your butter is too soft or your dough too warm when it goes into the oven. Make sure your butter is just at room temperature, not melted, and chill the dough briefly if needed.
Can I substitute the chocolate chips?
Absolutely! Try using dark chocolate chunks, white chocolate chips, or even dried cranberries for a fun twist. Just be mindful that substitutions can affect the sweetness and texture.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, so it’s not gluten-free as written. However, you could experiment with a gluten-free flour blend that’s designed for baking to make a version suitable for gluten sensitivities.
How do I make these cookies softer?
For softer cookies, ensure you don’t overbake them. Pull them from the oven once the edges are golden but the centers still look slightly underdone—they will continue to cook as they cool.
Final Thoughts
This Oatmeal Chocolate Chip Cookies Recipe is truly a delightful treasure to have in your baking arsenal. From the simple yet thoughtful ingredients to the warm, chewy final product, these cookies bring joy with every bite. Whether you’re baking for yourself, family, or friends, this recipe promises satisfaction and countless happy moments. Give it a try—you’re going to fall in love!
Print
Oatmeal Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously chewy oatmeal chocolate chip cookies featuring a perfect balance of rich butter, brown sugar, and semi-sweet chocolate chips baked to golden perfection.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- 2 large eggs (100 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
Dry Ingredients
- 1¼ cups all purpose flour (204 grams)
- ½ teaspoon baking soda (3 grams)
- 1 teaspoon kosher salt (3 grams)
- 3 cups old fashioned rolled oats (300 grams)
Sugars and Mix-ins
- 1 cup dark brown sugar (213 grams)
- ½ cup granulated sugar (100 grams)
- 2 cups semisweet chocolate chips (340 grams)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
- Cream Butter and Sugars: Using an electric hand mixer, beat the unsalted butter, dark brown sugar, and granulated sugar together on medium speed until the mixture becomes light and fluffy, about 3 minutes. Scrape the bowl sides as needed for even mixing.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Then add the pure vanilla extract and mix until fully combined. Set aside this wet mixture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients and mix until just combined. Avoid overmixing to maintain cookie tenderness.
- Fold in Oats and Chocolate Chips: Gently fold in the rolled oats and semisweet chocolate chips to evenly distribute throughout the dough.
- Scoop Dough: Using a large cookie scoop (approximately ¼ cup), drop scoops of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 14-18 minutes, until the edges turn golden brown and the centers look set but still soft.
- Cool: Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, ensure not to overbake; they should still feel slightly soft in the center when removing from the oven.
- Room temperature butter and eggs are key to achieving the right cookie texture and proper mixing.
- Using old fashioned rolled oats gives the cookies a hearty texture; quick oats will yield a different consistency.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
