If there’s one thing that brings back childhood memories and instantly fills my heart with happiness, it has to be oatmeal chocolate chip cookies. That sweet combination of chewy oats, crunchy chips, and all those delicious flavors in a delectable treat – what could be better?
As someone who loves baking, I have tried many cookie recipes over the years, trying to find the perfect batch. And after much trial and error (and consumption!), I’m here today to share my recipe for what I believe are some of the best chewy oatmeal chocolate chip cookies out there!
Why Do We Love the Classic Oatmeal Chocolate Chip Cookies?
There’s something so comforting about a soft, fluffy cookie loaded with chocolate chunks and instant oats. It’s just the right combination of sweet and salty, crunchy and chewy. It’s a treat that everyone can enjoy – young or old!
Plus, with just a few simple ingredients and minimal effort, you can whip up a batch of these tasty cookies in no time.
If you’re a mom of kids with high energy levels, this is the perfect snack to have on hand. It’s the ideal pick-me-up before heading out for a day of fun.
Oatmeal Chocolate Chip Cookies Recipe Ingredients:
Baking the perfect chewy oatmeal cookies isn’t a difficult task. But the taste of your cookies depends on the ingredients you choose. The good thing is that most of the ingredients are pantry staples, and you probably already have them in your kitchen. Also, the alternates are super easy to find in the supermarket.
Here’s what you need to make the perfect cookie:
The base of your cookie recipe is all-purpose flour. It provides structure and helps bind everything together. You can use whole-wheat flour instead if you’re looking for healthier options. Almond flour is also a great gluten-free option for someone with dietary restrictions. I strongly suggest you sift the flour before use to eliminate any lumps. Otherwise, your cookies may end up with a gritty texture. This recipe uses 1 cup of flour.
Unsalted butter is essential in baking to add flavor and structure. It also helps in giving a creamy texture to your cookies. Your butter should be at room temperature before you start baking. This recipe uses 1/2 cup of butter.
Salted butter is also okay if you don’t have access to unsalted butter. Just make sure to reduce the amount of salt in your recipe by half a teaspoon.
Cookies use two types of sugar – brown sugar and white granulated sugar. Brown sugar is known for its molasses-y flavor, while white granulated sugar helps give a crisp texture to your cookies. I prefer using light brown sugar for this recipe as it adds a hint of sweetness to the cookies and helps give a chewy texture. But there’s no restriction, and you can use dark brown sugar too. We will use 2/3 cup of light brown sugar and 1/3 cup of white granulated sugar for this recipe.
Of course, oatmeal cookies without oats are no fun! Oats give the cookies their chewy texture. This recipe uses 1.5 cups of rolled oats. Quaker oats is my favorite brand to use for oatmeal cookies. But Bob’s Red Mill also has some really good options. For a gluten-free option, make sure you use certified gluten-free rolled oats.
Adding chocolate chips to your cookie dough is a fun way to make your cookies extra delicious. This recipe uses 1 cup of chocolate chips. I like combining dark and semi-sweet chips for a more complex flavor. But you can use just one type of chip or even add white chocolate chips for a unique twist.
Frequently Asked Questions
What is the Safest Way to Store Oatmeal Chocolate Chip Cookies?
You should store oatmeal cookies in an airtight container at room temperature. They will stay fresh for a week. You can freeze the cookie dough later by scooping it onto parchment paper or a baking sheet. Transfer the dough to a freezer-friendly bag when it’s frozen. You can store this in the freezer for up to 3 months.
How to Soften Butter for Baking?
You can leave the butter at room temperature for a couple of minutes. If you’re in a hurry, cut the butter into small pieces and then leave it on the kitchen counter. You can also unwrap the butter stick and place it in a microwave-safe bowl. Microwave it on the defrost mode for 15 seconds until the butter is soft. But be careful not to melt the butter. If it gets too hot, let it cool off before using it. These oatmeal chocolate chip cookies are so delicious, and the perfect treat for when you’re craving something sweet. I hope you give this recipe a try and let me know how it turns out. Enjoy!
How to Make the Perfect Oatmeal Chocolate Chip Cookies?
Baking perfectly chewy cookies can be tricky for the newbie baker. But with my tried-and-tested recipe, you’ll have a batch of delicious warm cookies in no time! Your dough shouldn’t be too wet or too dry. If you measure out the ingredients accurately, it’ll be just right!
Your first step is to take a large bowl and mix all your dry ingredients, including all-purpose flour, baking soda, and salt. Please sift them together to ensure that the ingredients are evenly distributed.
Cream the unsalted butter and light brown sugar in a separate bowl until you get a fluffy texture. You can use a hand mixer for this, or you can do it the old-fashioned way with a spoon and your hands! If you’re using the mixer, please set the speed to low and ensure not to over-mix.
Once combined, add one egg and vanilla extract to the sugar mixture. Beat until everything is well combined, and you get a creamy texture. You can add a dash of ground cinnamon for an extra kick.
Now, slowly add the flour mixture to the wet ingredients and mix until you get cookie dough. You don’t need to use the mixer for this part – simply stir with a spoon or spatula until everything is evenly combined.
Finally, mix the rolled oats and chocolate chips into the cookie dough. You can use quick oats or old-fashioned oats for this recipe. I prefer the old-fashioned oats as they give the cookies a chewy texture. Dark chocolate chips and semi-sweet chocolate chips both work great in this recipe. Your cookie dough should be thick and chunky at this point.
Bake and Enjoy!
Now you can preheat your oven to 375 degrees F.
Line two baking sheets with parchment paper and scoop 1-2 tablespoons of the oatmeal cookie dough onto each sheet. Make sure to leave enough space between each cookie as they will expand and spread during baking.
Bake the cookies for approximately 8-10 minutes or until the edges are slightly golden brown. After baking, allow the cookies to cool before transferring them onto a cooling wire rack.
Oatmeal chocolate chip cookies
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup unsalted butter softened to room temperature
- 1/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 tsp vanilla extract
- 1 egg
- 1.5 cups rolled oats
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chips
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- In a bowl whisk together the flour, baking soda, and salt – set aside.
- In a large mixing bowl cream the butter and sugars until smooth.
- Mix in the vanilla and egg.
- Gradually add the flour mixture to the sugar mixture.
- Fold in the oats and chocolate chips until fully incorporated.
- Bake for 8-10 minutes just until the edges are beginning to turn light brown. Let cool for 2-3 minutes then transfer to a wire rack.