These Oatmeal Chocolate Chip Cookies are soft, chewy, and full of yummy chocolate chips! The oats give them a hearty, satisfying texture that makes them feel extra special.
I love how these cookies are easy to whip up and perfect for sharing. Just bake a batch, and your kitchen will smell amazing! Who can resist warm cookies right out of the oven? 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal for controlling the salt content. However, if you only have salted butter, just reduce the added salt to ¼ teaspoon. It keeps the cookies tender and rich.
Brown Sugar: Brown sugar gives these cookies a deep flavor and moisture. If you’re out of brown sugar, use an equal amount of granulated sugar mixed with a tablespoon of molasses to mimic that taste.
Old-Fashioned Rolled Oats: These oats provide the chewy texture. Instant oats can be used in a pinch, but they won’t create the same hearty bite. Steel-cut oats can also work but will need adjustment in baking time.
Chocolate Chips: Semisweet chips are classic, but feel free to mix in dark chocolate or even white chocolate for a fun twist. You could also swap some of the chocolate for nuts or dried fruit!
How Do I Achieve the Perfect Cookie Texture?
Getting that delightful chewy texture is all about balance. Here are some key steps to ensure great results:
- Creaming Butter and Sugar: Beat them together until light and fluffy. This step incorporates air, helping the cookies rise and making them soft.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make the cookies tough. You want a thick batter loaded with oats and chocolate!
- Watch the Bake Time: Baking for just the right amount of time is crucial. Remove them from the oven when the edges are golden but the centers look soft. They will set as they cool.
- Cooling: Allow cookies to rest on the baking sheet for a few minutes before transferring them. This helps them firm up without breaking apart.
How to Make Oatmeal Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups semisweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 10-12 minutes for baking. Don’t forget to let the cookies cool for a few minutes once they come out of the oven. So overall, you can be enjoying these sweet treats in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Creaming the Butter and Sugars:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat the mixture together until it’s light and fluffy—this will take about 2-3 minutes.
3. Adding Eggs and Vanilla:
Next, add the eggs one at a time to the butter mixture, mixing well after each addition. Then stir in the vanilla extract until everything is combined and smooth.
4. Mixing Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, ground cinnamon (if you’re using it), and salt. This helps to combine the dry ingredients evenly.
5. Combining Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, or the cookies could turn out tough!
6. Adding Oats and Chocolate Chips:
Now, fold in the rolled oats and chocolate chips with a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
7. Dropping the Dough:
Using a tablespoon, drop rounded scoops of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread while baking.
8. Baking the Cookies:
Pop your baking sheets into the preheated oven and bake for 10-12 minutes. Watch for the edges to turn golden brown while the centers should still look a little soft—they will continue to cook out of the oven!
9. Cooling Cookies:
Once baked, let the cookies cool on the baking sheet for 5 minutes, as they need some time to set. Then, carefully transfer them to wire racks to cool completely.
10. Enjoy:
Finally, once your cookies are cool, dig in! Enjoy these chewy, delicious oatmeal chocolate chip cookies with a glass of milk or your favorite beverage. Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for butter, though it may slightly alter the flavor and texture. Make sure to use a stick margarine for the best results, just like you would for butter!
Can I Make These Cookies Gluten-Free?
Absolutely! To make gluten-free oatmeal chocolate chip cookies, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure the oats are certified gluten-free as well to avoid cross-contamination.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop out the dough onto a baking sheet, freeze until solid, then transfer the frozen dough balls to a resealable plastic bag. They can be baked straight from the freezer; just add a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them, but be aware they might lose some of their softness. You can also freeze baked cookies for up to 3 months.
