OATMEAL CHOCOLATE CHIP COOKIES

Nellie — Wed, 26 Jun 2024 01:44:18 +0000

Oatmeal Chocolate Chip Cookies are chewy, delicious, and loaded with oats and chocolate chips. This classic cookie recipe has been a family favorite for many years – it’s the best Oatmeal Chocolate Chip Cookie recipe ever!

I absolutely love oatmeal cookies and of course, I love chocolate chip cookies…but the combination of the two is even better! This Oatmeal Chocolate Chip Cookie recipe has been in my family for years, and it yields soft and chewy cookies every single time.

The ingredients are very basic and there is no chilling required – I told you this was the best recipe! I’ve tried a lot of different oatmeal cookie recipes, but I always come back to this one.

How to make The BEST Oatmeal Chocolate Chip Cookies:

After trying out multiple oatmeal chocolate chip cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Chocolate Chip Cookies!

Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it so easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

What kind of oats are best in Oatmeal Chocolate Chip Cookies?

You can use quick oats or old-fashioned oats in your cookies- it really comes down to personal preference. I like to do a combination – half quick oats and half old-fashioned, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. I like the texture of old-fashioned oats because it make the cookies a little bit chewier (and also like I am eating real oatmeal which makes it easier for me to justify eating a few of these for breakfast!).

Ingredients in Oatmeal Chocolate Chip Cookies

Butter – I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature before adding to the recipe.

Sugars – You will need granulated sugar and brown sugar. For best results, make sure the brown sugar is soft and fresh.

Eggs – Two large eggs will help to bind all of the other ingredients together.

Vanilla extract – The higher the quality of the vanilla, the better!

Oats – I usually use quick oats or a combination of quick oats and old-fashioned oats. You can use old-fashioned oats alone, but the cookies will be chewier that way. It’s totally up to you!

Flour – All-purpose flour works best in these cookies. Cake flour also works well.

Baking soda and baking powder – Baking soda and baking powder are the leavening agents in the cookies. For best results, make sure they aren’t old or expired.

Salt – Just a little bit of salt will help all of the other flavors to pop.

Chocolate chips – Use a 12 oz. bag of semi-sweet chocolate chips. You can use milk chocolate or dark chocolate chips if you prefer.

How to make Oatmeal Chocolate Chip Cookies

Preheat the oven to 350°.

First, you’ll need to cream the butter and sugars together for 2-3 minutes.

Add the eggs and vanilla and mix for about 2 more minutes.

Set the mixture aside and in another bowl, combine the oats, flour, baking soda, baking powder, and salt.

Mix well and then add the dry ingredients to the butter mixture. Use the mixer to mix everything just until combined.

Stir in the chocolate chips.

Use a cookie scoop to scoop out the dough and place it on a prepared cookie sheet. Bake for 10 minutes. Let the cookies cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies are chewy, delicious and loaded with oats and chocolate chips. This classic cookie recipe has been a family favorite for many years – it’s the best Oatmeal Chocolate Chip Cookie recipe ever!

Course Cookies

Cuisine American

Keyword Oatmeal Chocolate Chip Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 215kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
2½ cups oats old fashioned or quick, or a combination of the two!
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
12 ounces semi-sweet chocolate chips

Instructions

Preheat the oven to 350°.
Cream the butter and sugars together for 2-3 minutes. Add the eggs and vanilla and mix for about 2 more minutes.
Set the mixture aside and in another bowl, combine the oats, flour, baking soda, baking powder and salt. Mix well and then add the dry ingredients to the butter mixture. Use the mixer to mix everything together just until combined. Stir in the chocolate chips.
Use a cookie scoop to scoop out the dough and place it on a prepared cookie sheet. Bake for 10 minutes. Let the cookies cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.

Video

Nutrition

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

Why do my oatmeal chocolate chip cookies burn on the bottom but aren’t done in the middle?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

More delicious oatmeal cookie recipes to try:

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