Who doesn’t love a warm, gooey cookie fresh out of the oven? Oatmeal chocolate chip cookies are a delightful treat that combine the hearty goodness of oats with the rich sweetness of chocolate. These cookies are perfect for any occasion, whether you’re baking for a party or just want to enjoy a tasty snack at home.
Why Make This Recipe
You should make these oatmeal chocolate chip cookies because they are not only delicious but also easy to prepare. The combination of oats and chocolate creates a chewy cookie with a wonderful texture. Additionally, you can customize the recipe by adding nuts or raisins if you like. Plus, they are a fantastic way to impress friends and family with your baking skills!
How to Make The Best Oatmeal Chocolate Chip Cookies
Making these cookies is simple and straightforward. Just follow the steps below, and you’ll have a batch of mouth-watering cookies in no time!
Ingredients:
- 1 large egg
- 1/2 cup unsalted butter (softened to room temp)
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
- 3/4 cup all-purpose flour
- 1/2 to 1 teaspoon cinnamon (added to taste)
- 1/2 teaspoon baking soda
- Pinch salt (optional and to taste)
- 1 heaping cup semi-sweet chocolate chips
- 1/2 cup raisins or nuts (optional and to taste)
Directions:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the egg, butter, brown sugar, granulated sugar, and vanilla. Beat on medium-high speed until it is well mixed and creamy, about 4 minutes.
- Stop and scrape down the sides of the bowl. Then, add the oats, flour, cinnamon, baking soda, and optional salt. Beat on low speed until everything is just combined, about 1 minute.
- Stop again to scrape down the sides. Add the chocolate chips and optional raisins or nuts. Beat on low speed for about 30 seconds until just combined.
- Use a large cookie scoop, 1/4-cup measure, or your hands to form about 11 equal-sized mounds of dough. Roll them into balls and flatten them slightly. For an extra touch, place a few chocolate chips on top of each mound.
- Place the mounds on a large plate or tray, cover them with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days. It’s important to chill the dough to prevent the cookies from spreading too much while baking.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a Silpat. Place the dough mounds on the sheet, spacing them at least 2 inches apart (about 8 cookies per sheet).
- Bake for about 11 minutes. For softer cookies, bake less time; for firmer ones, bake longer. The edges should be set, and the tops should look slightly undercooked and glossy. Don’t overbake!
- Let the cookies cool on the baking sheet for about 10 minutes before enjoying.
How to Serve The Best Oatmeal Chocolate Chip Cookies
Serve these cookies warm with a glass of milk for the perfect treat. You can also enjoy them as dessert after a meal or as an afternoon snack. Add some ice cream on top for an extra special dessert!
How to Store The Best Oatmeal Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just place the cookies in a freezer-safe bag and they will last for several months.
Tips to Make The Best Oatmeal Chocolate Chip Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t skip the chilling step! It helps the cookies hold their shape while baking.
- If you like a hint of spice, feel free to add more cinnamon to taste.
- Experiment with different types of chocolate chips or add-ins like coconut for a twist.
Variations
You can customize this recipe by adding nuts like walnuts or pecans, or switch out chocolate chips for butterscotch chips for a different flavor. You can also make these cookies healthier by using whole wheat flour instead of all-purpose flour.
FAQs
Q: Can I use quick oats instead of rolled oats? A: It’s best to use old-fashioned rolled oats, as quick oats may change the texture of the cookies.
Q: How can I make the cookies chewier? A: To make chewier cookies, make sure not to overbake them and consider using a little more brown sugar.
Q: Can I add dried fruits to the cookie dough? A: Yes, you can add dried fruits like cranberries or cherries for a fruity twist!
Enjoy your baking and the delicious results of your efforts with these incredible oatmeal chocolate chip cookies!
Oatmeal Chocolate Chip Cookies
Ingredients
Cookie Dough Ingredients
- 1 large egg
- 1/2 cup unsalted butter (softened to room temp) Ensure butter is at room temperature for easy mixing.
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
- 3/4 cup all-purpose flour
- 1/2 to 1 teaspoon cinnamon (added to taste) Feel free to adjust to your preference.
- 1/2 teaspoon baking soda
- Pinch salt (optional and to taste)
- 1 heaping cup semi-sweet chocolate chips
- 1/2 cup raisins or nuts (optional and to taste) Customize with your favorite mix-ins.
Instructions
Preparation
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the egg, butter, brown sugar, granulated sugar, and vanilla. Beat on medium-high speed until it is well mixed and creamy, about 4 minutes.
- Stop and scrape down the sides of the bowl. Add the oats, flour, cinnamon, baking soda, and optional salt. Beat on low speed until everything is just combined, about 1 minute.
- Stop again to scrape down the sides. Add the chocolate chips and optional raisins or nuts. Beat on low speed for about 30 seconds until just combined.
- Use a large cookie scoop, 1/4-cup measure, or your hands to form about 11 equal-sized mounds of dough. Roll them into balls and flatten them slightly. Optionally, place a few chocolate chips on top of each mound.
- Place the mounds on a large plate or tray, cover them with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a Silpat. Place the dough mounds on the sheet, spacing them at least 2 inches apart.
- Bake for about 11 minutes. The edges should be set, and the tops should look slightly undercooked and glossy. Don’t overbake!
- Let the cookies cool on the baking sheet for about 10 minutes before enjoying.
