These Oatmeal Chocolate Chip Cookies are soft, chewy, and packed with delicious chocolate goodness. The oats give them a nice texture, making them perfect for any snack!
Whenever I bake these cookies, my home smells amazing! I love to eat them warm with a glass of milk. They’re easy to whip up, so you can enjoy fresh cookies anytime!
Key Ingredients & Substitutions
Butter: Unsalted butter helps control the saltiness of your cookies. If you’re dairy-free, use coconut oil or a plant-based butter alternative, which works well too!
Brown Sugar: Using packed brown sugar gives a nice caramel flavor. If you’re out, use an equal amount of white sugar plus a little molasses (about 1 tablespoon) to mimic that rich taste.
Eggs: I love using large eggs to add moisture and binding. For an egg substitute, try 1/4 cup unsweetened applesauce per egg or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Oats: Old-fashioned rolled oats are key here for that chewy texture. Quick oats work too but will result in a softer cookie. For gluten-free options, use certified gluten-free oats.
Chocolate Chips: Semisweet chocolate chips are classic, but you could mix in dark chocolate chips, milk chocolate, or even white chocolate for a fun twist!
How Do You Get the Perfect Cookie Texture?
Getting the right texture for your cookies is essential. Here are my tips to achieve that perfect chewiness and softness:
- **Creaming Butter and Sugars:** Make sure to cream them together until light and fluffy. This incorporates air, giving your cookies a lighter texture.
- **Chilling the Dough:** If you want thicker cookies, chill the dough for at least 30 minutes before baking. It helps the cookies hold their shape!
- **Don’t Overbake:** Check your cookies at the 10-minute mark. They should be golden around the edges but look slightly underbaked in the center. They will continue to cook as they cool.
Follow these techniques, and you’ll have a batch of cookies that’s chewy, delicious, and downright irresistible!
Oatmeal Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 3 cups (240g) old-fashioned rolled oats
- 1 1/2 cups (270g) semisweet chocolate chips or chunks
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and roughly 10-12 minutes to bake. After baking, let the cookies cool on the baking sheet for a few minutes. So overall, you’re looking at about 30 minutes before you can sink your teeth into these delicious treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). This important step ensures your cookies bake evenly. While that’s heating up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, blend the softened butter, brown sugar, and granulated sugar together. Use an electric mixer or a wooden spoon to mix until it’s light and fluffy. This process helps to incorporate air into the mixture, which makes your cookies nice and soft!
3. Add the Eggs and Vanilla:
Next, beat in the eggs one at a time, ensuring they fully incorporate before adding the next. After that, stir in the vanilla extract to add lovely flavor to your dough.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, optional cinnamon, and salt. This step helps to evenly distribute the baking soda, ensuring that your cookies rise beautifully!
5. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the butter and sugar mixture, mixing until just combined. Be careful not to overmix; a few lumps are perfectly okay!
6. Add Oats and Chocolate Chips:
Now it’s time to stir in the rolled oats and chocolate chips. Make sure to distribute them evenly throughout the dough so every cookie has that yummy chocolatey goodness.
7. Portion and Bake:
Using a spoon or cookie scoop, drop heaping tablespoons of cookie dough onto your prepared baking sheets. Leave a bit of space between each ball of dough, about 2 inches apart, to allow them to spread while baking.
8. Bake Your Cookies:
Pop the baking sheets into the oven and bake for 10-12 minutes. Keep an eye on them—the edges should be golden brown, while the centers may look slightly underbaked for that soft, chewy texture!
9. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm, or store in an airtight container for up to one week. They won’t last long, though!
Indulge in the warm, comforting flavors of these oatmeal chocolate chip cookies—they’re sure to be a hit with family and friends!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can substitute quick oats, but keep in mind that the texture will be different. Quick oats will result in a softer cookie. Rolled oats provide a chewier texture, which many people prefer in these cookies.
Can I Make These Cookies Gluten-Free?
Absolutely! Simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that your oats are certified gluten-free as well!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. To keep them fresh and chewy, you can add a slice of bread to the container; it helps maintain moisture!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop the dough onto a baking sheet lined with parchment paper, freeze until solid, then transfer the dough balls to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time when ready to enjoy fresh cookies!
