Did you know the average American eats 300 cookies a year? That’s a lot of sweet treats! If you’re going to indulge, why not make it count with the ultimate oatmeal chocolate chip cookie recipe? These chewy oatmeal cookies are a game-changer, combining the hearty goodness of oats with the irresistible allure of chocolate chips.
I’m thrilled to share this easy oatmeal cookies recipe that’ll have your kitchen smelling like heaven in no time. Whether you’re a baking newbie or a cookie connoisseur, these chocolate chip oatmeal cookies are sure to become your new favorite. With their perfect balance of crispy edges and soft centers, these oats cookies are a crowd-pleaser that’ll disappear faster than you can say “pass the milk!”
Ready to create cookie magic? Let’s dive into the secrets behind these irresistible treats that’ll make you the star of every potluck and family gathering. Trust me, once you try this oatmeal chocolate chip cookie recipe, you’ll never look back!
Why These Cookies Are Irresistibly Perfect
Get ready to discover the magic behind these irresistible oatmeal chocolate chip cookies. They have the perfect texture and a rich flavor. These homemade oatmeal cookies will soon become your new favorite treat.
Soft Centers with Crispy Edges
These cookies have a delightful contrast of textures. The centers are soft and chewy, while the edges are crispy. This perfect balance comes from using cold butter and slightly underbaking the cookies.
The result is a satisfying bite that’ll keep you coming back for more.
Rich Buttery Flavor Profile
The secret to these cookies’ irresistible taste is their rich, buttery flavor. We use brown sugar and granulated sugar to create depth and complexity. A touch of vanilla extract enhances the overall taste, making these old-fashioned oatmeal cookies truly unforgettable.
Perfect Texture Balance
The use of rolled oats gives these cookies a superior texture. They’re not just any oatmeal cookies – they’re the perfect balance of chewy and crispy. Plus, you can easily adapt this versatile recipe to make healthy oatmeal cookies, vegan oatmeal cookies, or even gluten-free oatmeal cookies without sacrificing taste or texture.
| Feature | Benefit |
|---|---|
| Cold butter | Better texture |
| No chilling required | Quick and easy to make |
| Rolled oats | Superior chewiness |
| Brown sugar + granulated sugar | Complex flavor profile |
| Flaky sea salt topping | Enhanced taste contrast |
Essential Ingredients for Success
Great oatmeal chocolate chip cookies start with top-notch ingredients. Let’s explore the key players that make these treats soft and chewy.
Choosing the Right Oats
Old-fashioned whole rolled oats are the star of the show. They give cookies that perfect chewy texture you crave. For the best results, use 3 cups (255g) of these hearty oats in your recipe.
Quality Butter and Sugars
Room temperature butter is key for proper mixing. Use 1 cup (226g) of unsalted butter for rich, buttery flavor. Combine 1 cup (200g) of brown sugar with 1/2 cup (100g) of granulated sugar. This mix creates the ideal sweetness and chewiness in your cookies.
Chocolate Chip Selection
Semi-sweet chocolate chips are a classic choice. Add 1 and 3/4 cups (315g) for that perfect chocolate-to-cookie ratio. Feel free to experiment with dark or milk chocolate if you prefer.
The Magic of Molasses
Don’t skip the molasses! Just 1 tablespoon (15ml) adds depth and complexity to your cookies. Remember to bring your wet ingredients to room temperature before mixing. This ensures a smooth, well-incorporated dough that will bake up perfectly on your baking sheet.
| Ingredient | Amount | Purpose |
|---|---|---|
| Rolled Oats | 3 cups (255g) | Texture and chewiness |
| Unsalted Butter | 1 cup (226g) | Rich flavor |
| Brown Sugar | 1 cup (200g) | Moisture and chewiness |
| Granulated Sugar | 1/2 cup (100g) | Sweetness and spread |
| Chocolate Chips | 1 3/4 cups (315g) | Flavor and texture |
Oatmeal Chocolate Chip Cookie Recipe
Ready to bake the ultimate oatmeal chocolate chip cookies? Let’s dive into our mouthwatering recipe! This perfect blend of oats and chocolate chips will satisfy your sweet tooth and leave you craving more.
Start by gathering your ingredients. You’ll need 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon sea salt. For the wet ingredients, grab 1 cup unsalted butter, 1 cup light brown sugar, and 1/4 cup granulated sugar. Don’t forget 2 large eggs and 2 teaspoons vanilla extract!
The star players in this recipe are 3 cups of old-fashioned oats and 2 cups of semi-sweet chocolate chips. While some recipes use quick oats, we prefer the texture of old-fashioned oats. They give these cookies a delightful chewiness that’s hard to resist.
| Dry Ingredients | Wet Ingredients | Mix-ins |
|---|---|---|
| 1 1/2 cups all-purpose flour | 1 cup unsalted butter | 3 cups old-fashioned oats |
| 1 tsp baking soda | 1 cup light brown sugar | 2 cups chocolate chips |
| 1/2 tsp sea salt | 1/4 cup granulated sugar | Optional: nuts or raisins |
| 1 tsp cinnamon (optional) | 2 large eggs | |
| 2 tsp vanilla extract |
For a flavor twist, add 1 teaspoon of ground cinnamon to your dry ingredients. This spice pairs beautifully with the oats and chocolate. Remember, the key to perfect cookies lies in the balance of butter and sugars, so measure carefully!
Step-by-Step Baking Instructions
Mixing the Dough
Start by whisking the dry ingredients in a large bowl. In a stand mixer, cream butter with granulated sugar and brown sugar until fluffy. Add salt, vanilla, and egg, beating until well combined. Gradually mix in the flour mixture, then fold in oats and chocolate chips.
Proper Chilling Technique
Chill the dough for at least an hour, or overnight if possible. This step prevents spreading and intensifies flavors. While waiting, line your baking sheets with parchment paper.
Baking Temperature and Timing
Preheat your oven to 350°F (175°C). Use a cookie scoop to form dough balls, placing them 2 inches apart on the prepared sheets. Bake for 9-11 minutes until edges are golden but centers remain soft.
Cooling and Storage
Let cookies cool on the baking sheet for 1-2 minutes before transferring to a wire rack. For an extra touch, sprinkle some sea salt on top while they’re warm. Store in an airtight container to keep fresh.
- Pro Tip: Try using a mix of old-fashioned and quick oats for the best texture.
- Optional: Add chopped toasted walnuts for extra crunch.
- For less spread, increase oven temperature to 375°F or use convection at 325°F.
Pro Tips for Perfect Results
Want to make the best oatmeal chocolate chip cookies? I’ve got some tips that will change the game! First, use a solid recipe and follow it closely. This is key for achieving those chewy oatmeal chocolate chip cookies we all love.
For old-fashioned oatmeal chocolate chip cookies, traditional aluminum half sheet baking sheets are your best friend. They distribute heat evenly, unlike nonstick or glass sheets. Invest in an oven thermometer to ensure your oven temperature is spot-on.
Here’s a secret for uniform cookies: use an ice cream scoop to portion your dough. Aim for about 1/4 cup size. For extra flavor and better texture, try rolling your dough balls in sugar before baking.
- Use fresh ingredients, like butter, baking soda, and nuts
- Chill your dough as directed to prevent excessive spreading
- Bake at 375°F for 10-12 minutes for the perfect texture
- Ensure your butter is at room temperature for proper dough consistency
- Mix wet ingredients separately to avoid overmixing
For healthy oatmeal chocolate chip cookies, consider substituting some butter with mashed banana or applesauce. Remember, these swaps might slightly change the texture, but they’ll be delicious!
By following these tips, you’ll be well on your way to creating the best oatmeal chocolate chip cookies right in your own kitchen. Happy baking!
Conclusion
You’ve now mastered the art of creating irresistible oatmeal chocolate chip cookies. This recipe suits everyone, whether you like chewy or crispy cookies. The secret to chewy cookies is in the technique – creaming, chilling, and baking time are key.
This easy recipe lets you get creative. Swap nuts for more chocolate chips or add dried fruit to make it your own. The best part is, you can store them for a week or freeze for up to three months.
Remember, grinding the oats is important for the right texture. For gooey centers, bake for just 9 minutes. Whether you stick to the original or try new things like using butter instead of Crisco, you’ll make a new family favorite. So, fire up that oven and get ready to fill your home with the mouthwatering aroma of freshly baked cookies!
FAQ – Oatmeal Chocolate Chip Cookies
Can I use quick oats instead of old-fashioned oats in this recipe?
Quick oats can work, but old-fashioned oats are better. They make the cookies chewy and irresistible.
How long should I chill the cookie dough?
Chill the dough for at least 45 minutes. This prevents over-spreading and boosts flavors. Chilling for 24 hours can make the flavor even better.
Can I make these cookies gluten-free?
Yes! Use gluten-free oats and a gluten-free flour blend. The texture might change a bit.
How do I store these oatmeal chocolate chip cookies?
Keep them in an airtight container at room temperature. They stay fresh for a week, but they’ll likely disappear faster!
Can I freeze the cookie dough?
Absolutely! Freeze the dough balls for up to 3 months. Bake them frozen, adding 1-2 minutes to the time.
What’s the secret to making these cookies chewy?
Underbake them and let them cool on the sheet. Brown sugar and old-fashioned oats help too.
Can I make these cookies vegan?
Yes! Use vegan butter or coconut oil, flax eggs, and vegan chocolate chips.
Why do you add molasses to the recipe?
Molasses adds depth to the flavor. It makes the cookies chewy and rich.
Oatmeal Chocolate Chip Cookie Recipe
Ingredients
- Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon optional
- Wet Ingredients:
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Mix-ins:
- 3 cups old-fashioned rolled oats
- 2 cups semi-sweet chocolate chips
Instructions
- Mixing the Dough:
- In a large bowl, whisk together the dry ingredients (flour, baking soda, salt, and optional cinnamon).
- In a stand mixer, cream the butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the rolled oats and chocolate chips.
- Chilling the Dough:
- Chill the dough for at least 1 hour (or overnight) to enhance flavors and prevent spreading.
- Baking the Cookies:
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Use a cookie scoop to form dough balls and place them 2 inches apart on the baking sheet.
- Bake for 9-11 minutes, until the edges are golden but the centers remain soft.
- Cooling and Storage:
- Let cookies cool on the baking sheet for 1-2 minutes, then transfer them to a wire rack.
- Sprinkle with flaky sea salt for extra flavor (optional).
- Store in an airtight container for up to a week.
Notes
- For extra chewiness, use old-fashioned oats instead of quick oats.
- For less spread, increase the oven temperature to 375°F or use convection at 325°F.
- For a crunchier texture, add chopped toasted walnuts or pecans.
- For a healthier version, substitute some butter with mashed banana or applesauce.
- The cookie dough can be frozen for up to 3 months—bake straight from frozen with 1-2 minutes extra baking time.
