These oatmeal chocolate chip cookies are crispy on the outside, chewy on the inside, and loaded with chocolate! They are insanely delicious, and the flavors combine to make the best cookie of all time!
Oatmeal cookies are soft, chewy, and delicious — perfect when you need a quick snack or a bite of something sweet. You’ve got to try out these chewy oatmeal cookies, these fun oatmeal creme pies, and this healthier option of oatmeal apple raisin cookies!
Oatmeal Chocolate Chip Cookies
I love all kinds of oatmeal cookies, but I know that for most people, chocolate wins over raisins! I’m a little picky about oatmeal cookies. They have to be crispy on the edges and chewy through the middle. Never too thick or fluffy! These cookies are thick enough that they won’t break but thin enough that they’re not cakey.
And since we can control the texture further by flattening our cookie dough balls (for thinner, chewier cookies) or leaving them tall, they really are the perfect cookie for everyone. These oatmeal chocolate chip cookies have a great base that you can use with lots of different add-ins, and I’ve included a list below so you can mix and match.
Ingredients in Oatmeal Chocolate Chip Cookies
This list of ingredients is simple, but when you taste how good these cookies are, you will want to make sure that you have this stuff on hand all the time. Trust me. You will bake these often! Check out the recipe card at the bottom of the post for exact measurements.
- Flour: I used all-purpose flour for these cookies.
- Baking Soda and Baking Powder: These help the cookies to rise and be soft (and not flat!)
- Salt: The salt enhances all of the ingredients in the recipe.
- Butter: I used unsalted butter for these cookies. Let it sit out and come to room temperature before you use it so that it mixes in nicely with no lumps.
- Brown Sugar: You can use dark or light brown sugar.
- Granulated Sugar: This is what makes these cookies perfectly sweet!
- Egg: I always use large eggs when I am baking. Let your eggs come to room temperature (with your butter) before mixing them in.
- Vanilla Extract: Adding a splash of vanilla is always a good idea!
- Rolled Oats: These are also called old-fashioned oats.
- Chocolate Chips: I used milk chocolate chips but you can use semi-sweet chocolate chips if you prefer.
How to Make Oatmeal Chocolate Chip Cookies
You will go crazy over these cookies once you try them, so trust me when I say that it’s always worth it to double the batch to start with. Then, you can store your leftovers and eat them all week long!
- Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Beat: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat until just combined.
- Combine: Add the dry ingredients to the wet and mix until combined. Stir in the oats and chocolate chips by hand.
- Chill and Prep: Cover the bowl and chill in the fridge for 30-45 minutes. About 15 minutes before removing the dough from the fridge preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Scoop: Using a large cookie scoop (one that holds roughly 3 tablespoons of dough), scoop the dough onto the cookie sheets, leaving 2 inches between cookies.
- Bake: Bake for 8-10 minutes, until the edges are starting to turn golden brown. The centers of the cookies will look underbaked, but this will result in soft, chewy cookies.
- Cool: Let cookies cool for 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.
Baking Tips
Follow these tips to make your cookies turn out perfect! Then, once you have tried them once, you can change things up with a few different mix-ins!
- Change out the Chips: Swap the chocolate chips for raisins, butterscotch chips, peanut butter chips, white chocolate chips, or even some dried cranberries to make these different every time!
- Coconut: Try adding ¼ cup of toasted coconut to the dough. It adds in a great taste and texture!
- Cinnamon: To make these perfect for the fall and winter seasons, add in ¼ teaspoon of cinnamon for a warm taste.
- Chill: Don’t skip this step! It’s important to let the dough chill so that the cookies don’t spread.
- Let them cool ON THE BAKING SHEET: Before you take the cookies off and put them on a cooling rack, let them sit on the baking sheet for a couple of minutes. They will finish baking on it!
How to Store Leftovers
These oatmeal chocolate chip cookies store great and taste amazing even a few days later! You can even double the batch and freeze the dough to make baking time quick and easy for the next time.
- Freeze the Dough: Unbaked cookie dough can be scooped onto a parchment-lined baking sheet and frozen. Once the scoops of dough are frozen solid, transfer them to a freezer bag. Store for up to 3 months.
- Storing Baked Cookies: Baked cookies can be stored in an airtight container for up to 5 days. Adding a slice of bread to the container will help keep the cookies soft and moist.
More of My Favorite Cookie Recipes
Desserts
Peanut Butter No Bake Cookies
Desserts
Pumpkin Cheesecake Snickerdoodles
Cookies
Texas Sheet Cake Cookies
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup dark or light brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cup rolled oats
- 1 cup milk chocolate chips
Instructions
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In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
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In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat until just combined.
-
Add the dry ingredients to the wet and mix until combined. Stir in the oats and chocolate chips by hand.
-
Cover the bowl and chill in the fridge for 30-45 minutes. About 15 minutes before removing the dough from the fridge preheat the oven to 350℉ and line two baking sheets with parchment paper.
-
Using a large cookie scoop (one that holds roughly three tablespoons of dough), scoop the dough onto the cookie sheets, leaving 2 inches between cookies.
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Bake for 8-10 minutes, until the edges start to turn golden brown. The centers of the cookies will look underbaked, but this will result in soft, chewy cookies.
-
Let cookies cool for 2 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.
Video
Notes
Nutrition
from The Recipe Critic https://ift.tt/l5k1s2D
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