Bite into Perfection with Oatmeal Chocolate Chip Cookies!
Ever been caught by the aroma of freshly baked cookies wafting through the house? That’s the magic of oatmeal chocolate chip cookies — chewy, gooey, and utterly irresistible! This recipe makes it super easy to whip up a batch that’ll have everyone hovering around the oven. You won’t believe how quickly your home can transform into a cozy cookie haven. Ready to get started? Let’s dive in!
Why Make This Recipe
Who doesn’t want cookies that are as fun to make as they are to eat? Here’s why these oatmeal chocolate chip cookies are a no-brainer:
- Easy cleanup: You only need a couple of bowls, so less mess means more cookie joy!
- Family-friendly: Kids can help with the mixing and shaping (plus, who can resist a sweet cookie reward?).
- Versatile and affordable: With simple ingredients, you can whip these up anytime, and they disappear just as fast. 😋
Ingredients
You don’t need fancy stuff — just these basics!
- 3/4 cup butter (softened, 1 and 1/2 sticks)
- 1 and 1/2 cups brown sugar (packed, I used dark brown sugar)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt (or use 1/2 teaspoon table salt)
- 1 cup old-fashioned rolled oats (sometimes called "rolled oats")
- 1 and 1/4 cups old-fashioned rolled oats (blended or food processed into powder)
- 2 and 1/2 cups semisweet chocolate chips
Directions
Baking is about precision, but we promise this is straightforward!
- Preheat the oven to 325°F and line 2 half baking sheets with parchment paper or silicone baking mats.
- Wet ingredients. In a large bowl or stand mixer, beat 3/4 cup butter until creamy (about 1 minute). Scrape the sides and bottom of the bowl.
- Add 1 and 1/2 cups packed brown sugar and beat into the butter. Keep scraping and beating for another 2-3 minutes until fluffy.
- Add 1 egg, 1 egg yolk, and 2 teaspoons vanilla extract. Beat until everything’s incorporated.
- Dry ingredients. Add 1 cup all-purpose flour (don’t mix yet), then top it with 1/2 teaspoon baking soda, 3/4 teaspoon baking powder, and 3/4 teaspoon kosher salt. Stir this into the flour.
- Use the beaters to stir the flour into the dough but stop when still streaky white. Scrape down the edges.
- Mix in 1 cup of old-fashioned oats.
- Blend 1 and 1/4 cups oats in a blender or food processor until they resemble coarse flour (30-60 seconds).
- Add the blended oat flour to your dough. Beat just until combined, making sure not to overmix!
- Gently stir in 2 and 1/2 cups chocolate chips until just incorporated.
- Optional chill: The cookies don’t have to chill, but for shaping purposes, it helps!
- Scoop dough (about 1 and 3/4 tablespoons) onto the baking sheets, spacing them 2 inches apart.
- Bake for 9-10 minutes. The edges should be firm, but the center might still look slightly shiny.
- After baking, use two spoons to gently reshape the cookies as soon as you take them out of the oven.
- Let them sit for another 5-10 minutes to set before moving to a wire rack.
- If desired, sprinkle with a touch of Maldon sea salt flakes and enjoy with a cold glass of milk!
How to Make Oatmeal Chocolate Chip Cookies (Overview)
Making these oatmeal chocolate chip cookies is really all about having fun! Softening your butter and creaming it with brown sugar creates that fluffy base that gets all the magic rolling. Blend some oats to give these gems a special texture and don’t skip reshaping them post-bake for that perfect thick center. Just remember, you gotta work fast after they bake! 🍪
How to Serve Oatmeal Chocolate Chip Cookies
Imagine pulling a warm cookie from the oven, still gooey with melted chocolate. Pair these cookies with a tall glass of milk for that classic touch. 😊 For something special, sprinkle a bit of sea salt on top before they cool — the sweet and salty combo is chef’s kiss. You could even stack them with some vanilla ice cream between for an indulgent treat!
How to Store Oatmeal Chocolate Chip Cookies
These cookies keep well for about a week in an airtight container at room temperature. Want to save some for later? Line a cookie sheet with dough balls, freeze them until solid, then pop them in a freezer ziplock bag for 3-4 months. Just remember to add a minute or two to the bake time if you bake them straight from the freezer!
Tips to Make Oatmeal Chocolate Chip Cookies
- Whip that butter: Make sure it’s softened for maximum creaminess.
- Don’t overmix: Gently fold in the dry ingredients to avoid tough cookies.
- Chilling is optional: If you want a firmer scoop, chill the dough; if not, go straight to baking!
- Add-ins galore: Swap in nuts or dried fruits if you want to mix it up.
Variations
The beauty of this recipe is its versatility! Want to make it vegan? Substitute the butter with coconut oil or vegan butter and replace the egg with a flaxseed meal or applesauce. Craving something different? Toss in a few raisins or add a sprinkle of cinnamon for a warm twist.
FAQs
- Can I use quick oats instead of rolled oats? Yes, but rolled oats give a better chewy texture!
- How do I freeze cookie dough? Form into balls, freeze on a tray, then store in a ziplock bag.
- Can I replace chocolate chips? Absolutely! Try dried fruits, nuts, or even white chocolate chips for a fun take.
📌 Pin this recipe for your next cozy dinner night!
Oatmeal Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 325°F and line 2 half baking sheets with parchment paper or silicone baking mats.
- In a large bowl or stand mixer, beat 3/4 cup butter until creamy (about 1 minute). Scrape the sides and bottom of the bowl.
- Add 1 and 1/2 cups packed brown sugar and beat into the butter. Keep scraping and beating for another 2-3 minutes until fluffy.
- Add 1 egg, 1 egg yolk, and 2 teaspoons vanilla extract. Beat until everything’s incorporated.
- Add 1 cup all-purpose flour, then top it with 1/2 teaspoon baking soda, 3/4 teaspoon baking powder, and 3/4 teaspoon kosher salt. Stir this into the flour.
- Use the beaters to stir the flour into the dough but stop when still streaky white. Scrape down the edges.
- Mix in 1 cup of old-fashioned oats.
- Blend 1 and 1/4 cups oats in a blender or food processor until they resemble coarse flour (30-60 seconds).
- Add the blended oat flour to your dough. Beat just until combined, making sure not to overmix!
- Gently stir in 2 and 1/2 cups chocolate chips until just incorporated.
- Scoop dough (about 1 and 3/4 tablespoons) onto the baking sheets, spacing them 2 inches apart.
- Bake for 9-10 minutes. The edges should be firm, but the center might still look slightly shiny.
- After baking, use two spoons to gently reshape the cookies as soon as you take them out of the oven.
- Let them sit for another 5-10 minutes to set before moving to a wire rack.