Oatmeal Chocolate Chip Cookies
There’s something utterly comforting about a warm cookie fresh from the oven, and nothing hits the spot quite like Oatmeal Chocolate Chip Cookies. These delightful treats combine the chewiness of oats with the rich, melty goodness of chocolate chips, making them a perfect choice for any occasion. Whether you’re baking for a family gathering, a cozy night in, or simply for a sweet treat, this recipe is sure to become a favorite. So, roll up your sleeves, preheat that oven, and let’s dive into the delicious world of Oatmeal Chocolate Chip Cookies!
Why This Recipe Works
This recipe stands out for several reasons. First, it strikes the perfect balance between texture and flavor. The addition of oats provides a delightful chewiness, while the combination of brown sugar and granulated sugar ensures a rich, caramel-like sweetness. Not to mention, the chocolate chips melt beautifully, creating pockets of gooey chocolate in every bite. The use of baking soda and baking powder gives these cookies the ideal lift and tenderness, making them irresistibly soft and chewy.
Ingredient Rundown
To make these scrumptious Oatmeal Chocolate Chip Cookies, gather the following ingredients:
- 2 1/2 cups all-purpose flour: This forms the base of your cookies, providing structure and stability.
- 1 teaspoon baking powder: Helps the cookies rise slightly, keeping them soft.
- 1 teaspoon baking soda: Aids in spreading and contributes to the chewy texture.
- 3/4 teaspoon kosher salt: Enhances the overall flavor of the cookies.
- 1 cup unsalted butter: Adds richness and moisture; make sure it’s at room temperature for easy creaming.
- 1 cup packed light brown sugar: Contributes to the chewy texture and adds depth of flavor.
- 1 cup granulated sugar: Sweetens the cookies and helps them crisp up slightly.
- 2 large eggs: Binds the ingredients together and adds moisture.
- 2 teaspoons pure vanilla extract: Infuses the cookies with a warm, inviting flavor.
- 2 1/2 cups old-fashioned oats: Provides texture and chewiness.
- 2 cups chocolate chips: The star of the show, adding melty, chocolatey goodness.
- Flaky sea salt, for sprinkling on top (optional): Adds a delightful contrast to the sweetness of the cookies.
Setup & Equipment
Before you get started, make sure you have the following tools on hand:
- Baking sheets: A must for baking your cookies evenly.
- Parchment paper: Prevents sticking and makes cleanup a breeze.
- Mixing bowls: For combining your ingredients.
- Electric mixer: Helps cream the butter and sugars efficiently.
- Measuring cups and spoons: Accurate measurements are key to cookie perfection.
- Cookie scoop: Ensures uniform cookie sizes for even baking.
Oatmeal Chocolate Chip Cookies: How It’s Done
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will ensure that your cookies bake evenly and don’t stick.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set this mixture aside as you prepare the wet ingredients.
Step 3: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream the unsalted butter, packed light brown sugar, and granulated sugar together until light and fluffy. This should take about 2-3 minutes.
Step 4: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then, pour in the pure vanilla extract and continue to mix until everything is well combined.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
Step 6: Fold in Oats and Chocolate Chips
Using a spatula, gently fold in the old-fashioned oats and chocolate chips until evenly distributed throughout the dough.
Step 7: Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, sprinkle a little flaky sea salt on top of each cookie for an extra flavor boost. Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
Step 8: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these warm, gooey cookies with a glass of milk or your favorite beverage!
Budget & Availability Swaps
If you’re looking to modify the recipe or work with what you have on hand, consider these swaps:
- Butter: You can use coconut oil or a plant-based butter for a dairy-free option.
- Granulated sugar: Coconut sugar or maple sugar can be used for a different flavor profile.
- Chocolate chips: Try using dark chocolate, white chocolate, or even butterscotch chips for a unique twist.
- Oats: Quick oats can be substituted in a pinch, but they will yield a different texture.
What I Learned Testing
- Letting the dough rest in the fridge for about 30 minutes before baking can enhance the flavor and texture of your cookies.
- Using a mix of chocolate chips (dark and milk) adds complexity to the flavor.
- Experimenting with different types of oats can change the texture; rolled oats yield a chewier cookie, while instant oats can make them softer.
- Don’t skip the flaky sea salt—it’s a game-changer that elevates the sweetness of the chocolate.
Keep It Fresh: Storage Guide
To keep your Oatmeal Chocolate Chip Cookies as fresh as possible, follow these tips:
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to three months.
- To enjoy frozen cookies, simply thaw them at room temperature or pop them in the microwave for a few seconds to warm them up.
Your Top Questions
Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats, but be aware that they will create a softer texture. Old-fashioned oats provide a chewier bite that many prefer in oatmeal cookies.
How do I prevent my cookies from spreading too much?
To prevent spreading, ensure your butter is at the right temperature (room temperature, not melted) and consider chilling the dough for 30 minutes before baking.
Can I add nuts to the cookie dough?
Absolutely! Chopped walnuts or pecans add a lovely crunch and flavor to your cookies. Just fold them in along with the oats and chocolate chips.
What should I do if my cookie dough is too dry?
If your dough seems too dry, you can add a tablespoon of milk at a time until you reach the desired consistency. This will help bind the ingredients better.
That’s a Wrap
Whether you’re an experienced baker or just starting out, these Oatmeal Chocolate Chip Cookies are a delightful way to indulge your sweet tooth. With their perfect balance of chewy oats and melty chocolate, they’re sure to be a hit with everyone who tries them. So gather your ingredients, follow the steps, and embrace the joy of baking. Enjoy your cookies, and don’t forget to share them (if you can resist the temptation)!
Oatmeal Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set this mixture aside.
- In a large mixing bowl, use an electric mixer to cream the unsalted butter, packed light brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, then pour in the vanilla extract and mix until fully combined.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the old-fashioned oats and chocolate chips using a spatula until evenly distributed.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough for 30 minutes enhances flavor and texture.
- Try mixing dark and milk chocolate chips for added complexity.
- Store cookies in an airtight container for up to one week.
