These oatmeal chocolate chip cookies are chewy, sweet, and packed with delightful chocolate chunks. The oats give them a nice texture that’s hard to resist!
Whenever I bake these, the whole house smells amazing! I can’t help but sneak a warm cookie before they even cool down. Who can blame me? 🍪
What I love most is how simple they are to make, just mix, scoop, and bake. Perfect for a quick treat when the cookie cravings hit!
Key Ingredients & Substitutions
Butter: Use unsalted butter for more control over the saltiness. If you’re out of butter, coconut oil or margarine can work too, though the flavor may change slightly.
Brown Sugar: Brown sugar adds moisture and a rich flavor. You can replace it with white sugar mixed with a bit of molasses for a similar effect, or use coconut sugar for a healthier, caramel-like taste.
Old-Fashioned Rolled Oats: These oats give the cookies great texture. If you only have quick oats, they can substitute, but the texture will be a bit denser. For a gluten-free option, use certified gluten-free oats.
Chocolate Chips: Semi-sweet chocolate chips are classic, but feel free to swap in dark chocolate for a richer taste, or white chocolate for a sweeter twist!
How Do I Ensure My Cookies Are Chewy?
To get those perfectly chewy oatmeal chocolate chip cookies, pay attention to a few key steps:
- Don’t over-mix the dough after adding the dry ingredients; mix just until combined.
- Keep an eye on baking time. The cookies should be soft in the center when you take them out. They’ll firm up as they cool.
- Let them rest on the baking sheet for a few minutes before transferring to a wire rack. This helps maintain their chewy texture.
Using these techniques will help achieve the soft, chewy cookies you’re aiming for!
Oatmeal Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 10-12 minutes to bake. Plus, you’ll want to let them cool for a few minutes on the baking sheet before transferring them to a wire rack. Altogether, you’ll have delicious cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper. This will help prevent the cookies from sticking and make cleanup easier!
2. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use a hand mixer or a sturdy spoon to mix until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add Eggs and Vanilla:
Next, beat in the eggs one at a time. Then, stir in the vanilla extract until everything is well combined and smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. This helps ensure even distribution of the leavening agent and spices in your cookies.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients. Mix just until everything comes together. Be careful not to over-mix, as this can make the cookies tough.
6. Stir in Oats and Chocolate Chips:
Now it’s time to add the rolled oats and semi-sweet chocolate chips. Stir them in gently until they are evenly distributed throughout the dough.
7. Scoop and Space:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie for spreading while they bake.
8. Bake the Cookies:
Put your baking sheets in the oven and bake for 10 to 12 minutes. You’ll know they are done when the edges are golden brown, but the centers still look soft.
9. Cool and Enjoy:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. And there you have it—soft, chewy oatmeal chocolate chip cookies!
10. Indulge:
Serve them warm with a glass of milk or your favorite drink and enjoy every bite of these delicious treats!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just be aware that it may make the cookies a bit denser. If you want to keep them light, consider using half whole wheat and half all-purpose flour.
Can I Add Nuts to the Cookies?
Absolutely! Chopped nuts like walnuts or pecans would add a nice crunch to your oatmeal chocolate chip cookies. Just fold in about 1 cup of your favorite nuts when you add the chocolate chips.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. You can also freeze them for longer storage; just make sure to wrap them well in plastic wrap or place them in a freezer-safe bag.
Can I Make the Dough Ahead of Time?
Yes! You can make the cookie dough ahead of time and refrigerate it for up to 3 days. For longer storage, shape the dough into balls, freeze them on a baking sheet, then transfer to a zip-top bag for up to 3 months. Just bake from frozen, adding a couple of extra minutes to the baking time!