The Best Oatmeal Chocolate Chip Cookies
There’s something truly magical about the combination of oats and chocolate in a cookie. If you’ve ever had the pleasure of biting into a warm, chewy oatmeal chocolate chip cookie, you know exactly what I mean. They’re comforting, hearty, and just the right amount of sweet. Today, I’m thrilled to share my recipe for The Best Oatmeal Chocolate Chip Cookies. This recipe is not just your average cookie; it’s packed with wholesome ingredients and a delightful mix of textures that will make you want to bake batch after batch.
What Makes This Recipe Special
These cookies stand out for several reasons. First, the use of whole rolled oats adds a chewy texture that pairs beautifully with the rich, melty chocolate chips. The combination of light brown sugar and granulated sugar gives the cookies the perfect balance of sweetness and a slight caramel flavor. Plus, the hint of cinnamon adds warmth and depth that elevates the cookie experience. Whether you enjoy them fresh out of the oven or with a glass of milk days later, these cookies will satisfy your cravings and impress your friends and family.
What We’re Using
- 1 large egg: This helps bind the ingredients together for a chewy texture.
- 1 cup unsalted butter, softened to room temperature: Softened butter ensures a smooth dough and rich flavor.
- 1 cup light brown sugar, packed: Adds moisture and a hint of caramel flavor.
- 1 cup granulated sugar: For sweetness and structure.
- 1 tablespoon vanilla extract: A must-have for a delicious cookie aroma.
- 1 ½ cups old-fashioned whole rolled oats: Provides chewiness and heartiness.
- 1 cup all-purpose flour: The base for our cookie structure.
- ½ to 1 teaspoon cinnamon: For a warm, cozy flavor.
- 1 teaspoon baking soda: Helps the cookies rise and gives them a lighter texture.
- Pinch of salt: Enhances all the flavors.
- 1 heaping cup semi-sweet chocolate chips: The star of the show!
- ½ cup raisins or nuts (optional): Add-ins for extra flavor and texture.
Hardware & Gadgets
- Baking sheets: Use light-colored sheets to prevent over-browning.
- Mixing bowls: A large bowl for mixing and a small one for the egg.
- Measuring cups and spoons: Accurate measurements are key in baking!
- Silicone spatula: Perfect for folding in ingredients without overmixing.
- Cookie scoop: For evenly sized cookies that bake uniformly.
The Best Oatmeal Chocolate Chip Cookies: How It’s Done
Step 1: Preheat your oven
Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly and are perfectly golden.
Step 2: Cream the butter and sugars
In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add the egg and vanilla
Add the large egg and vanilla extract to the butter-sugar mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Step 4: Mix the dry ingredients
In a separate bowl, whisk together the old-fashioned oats, all-purpose flour, cinnamon, baking soda, and pinch of salt. Ensure everything is evenly distributed.
Step 5: Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix.
Step 6: Fold in the chocolate chips
Gently fold in the heaping cup of semi-sweet chocolate chips. If you’re adding raisins or nuts, now is the time to include them!
Step 7: Scoop the cookies
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Remember, they will continue to cook on the baking sheet after being removed from the oven.
Step 9: Cool and enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious The Best Oatmeal Chocolate Chip Cookies with a glass of milk or a warm cup of tea.
Fresh Takes Through the Year
- In the fall, add chopped apples and walnuts for a seasonal twist.
- During the holidays, substitute chocolate chips with white chocolate and cranberries.
- For a summer treat, mix in some coconut flakes and macadamia nuts.
- Try adding a dash of espresso powder for a mocha flavor.
Troubleshooting Tips
If your cookies aren’t turning out as expected, here are some common issues and their solutions:
- Cookies are too dry: Ensure that you’re measuring your flour correctly. Too much flour can lead to dry cookies.
- Cookies are too flat: Make sure your butter is softened but not melted. Chilling the dough for 30 minutes before baking can also help.
- Cookies are too sweet: If you find them too sweet, you can reduce the amount of granulated sugar in the recipe.
- Cookies are overbaked: Keep an eye on them! Every oven is different, and baking times may vary.
Save It for Later
These cookies are perfect for sharing, but they also store well in an airtight container at room temperature for up to a week. You can also freeze the dough before baking. Just scoop the dough onto a baking sheet, freeze until solid, and then transfer to a freezer bag. When you’re ready to bake, just add a couple of minutes to the baking time!
Handy Q&A
Can I use quick oats instead of old-fashioned oats?
While you can use quick oats, I recommend sticking with old-fashioned oats for the best texture. Quick oats tend to absorb more liquid and can create a different consistency in the cookies.
What can I substitute for the egg if I want to make these cookies vegan?
You can replace the egg with a flaxseed egg by mixing one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens, and then add it to your cookie dough.
Can I add different types of chocolate chips?
Absolutely! Feel free to use milk chocolate, dark chocolate, or even a mix of different types. The choice is yours!
How do I make my cookies thicker?
If you prefer thick cookies, try chilling the dough for at least 30 minutes before baking. You can also add an extra tablespoon of flour to help them hold their shape.
Next Up in Your Queue
- Peanut Butter Cookies
- Classic Chocolate Chip Cookies
- Healthy Oatmeal Raisin Cookies
- Snickerdoodle Cookies
Hungry for More?
If you’ve enjoyed baking The Best Oatmeal Chocolate Chip Cookies, I can’t wait to share more delicious recipes with you! From indulgent desserts to healthy snacks, there’s always something new to explore in the world of baking. Stay tuned for more mouthwatering ideas that will inspire your kitchen adventures!
Baking is all about joy, creativity, and sharing the love through food. Grab your ingredients, put on your apron, and let’s create something wonderful today!
The Best Oatmeal Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the mixture and beat until well combined.
- In a separate bowl, whisk together the oats, flour, cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the chocolate chips and optional raisins or nuts.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, use old-fashioned oats instead of quick oats.
- You can freeze the dough for later baking.
- Chill the dough for 30 minutes for thicker cookies.
