Oatmeal Chocolate Chip Cookies Recipe

There’s something irresistibly nostalgic about biting into a warm, gooey oatmeal chocolate chip cookie, and this recipe feels like a cozy hug from grandma with a modern twist. Let’s dive into this delicious journey of flavor-packed cookies that will make your kitchen smell like pure happiness!

I love how these oatmeal chocolate chip cookies are the perfect blend of buttery goodness and a hint of sweetness from the brown and granulated sugars. With three cups of old-fashioned rolled oats, they’re not only chewy and delightful but also heart-healthy.

The semisweet chocolate chips and optional nuts make every bite a taste sensation.

Oatmeal Chocolate Chip Cookies Recipe Ingredients

• Unsalted Butter: Adds rich flavor and creamy texture.
• Brown Sugar: Provides moisture and a deep caramel sweetness.
• Granulated Sugar: Enhances sweetness and helps cookies spread.
• Old-Fashioned Rolled Oats: Rich in fiber and adds chewy texture.
• Semisweet Chocolate Chips: Offers rich chocolate taste and sweetness.
• All-Purpose Flour: Forms the base and structure of the cookies.
• Eggs: Binds ingredients together and adds moisture.
• Baking Soda: Helps cookies rise and become fluffy.

Oatmeal Chocolate Chip Cookies Recipe Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 cup semisweet chocolate chips
• 1/2 cup chopped nuts (optional)

How to Make this Oatmeal Chocolate Chip Cookies Recipe

1. Set your oven to 350 °F (175 °C) to warm it up. You will need two baking sheets. Line them with parchment paper, which is a good surface to bake on.

2. In a substantial mixing basin, blend together the softened butter, brown sugar, and granulated sugar until the blend is light and fluffy.

3. Introduce the eggs one by one, mixing thoroughly after each one. Fold in the vanilla extract, ensuring it is blended throughout.

4. In another bowl, combine the all-purpose flour, baking soda, baking powder, and salt; and whisk together.

5. Add the dry ingredients to the wet mix gradually, mixing until combined but barely so. Don’t overdo it.

6. Stir the rolled oats into the dough, then add the chocolate chips and nuts (if using). Make sure they are evenly distributed throughout the dough.

7. Spoon rounded tablespoons of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading.

8. Place in a preheated oven at 10-12 minutes, until the edges are golden and the centers are still slightly soft.

9. Take the cookies out of the oven, and let them cool on the baking sheets for a couple of minutes before moving them to wire racks to cool completely.

10. Savor your warm oatmeal chocolate chip cookies straight from the oven, and enjoy them alongside a cold glass of milk or your drink of choice!

Oatmeal Chocolate Chip Cookies Recipe Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Hand mixer or stand mixer
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Whisk
11. Tablespoon or cookie scoop
12. Wire racks

FAQ

• Can I use quick oats instead of old-fashioned oats?Indeed, quick oats can be used; however, the texture will vary slightly. If you want a chewy texture, opt for old-fashioned oats.
• Can I substitute the butter with a non-dairy alternative?Indeed, you can use plant-based butter or coconut oil as a substitute for a version of butter that contains no dairy.
• Are the nuts necessary in this recipe?The nuts are not a requirement. You can omit them or replace them with more chocolate chips or dried fruit.
• How should I store these cookies to keep them fresh?Keep the cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to three months.
• Can I use dark chocolate chips instead of semisweet?Certainly, dark chocolate chips can be utilized to achieve a more intense chocolate taste.
• How can I make these cookies gluten-free?A 1:1 gluten-free all-purpose baking flour blend should replace the all-purpose flour in this recipe.

Oatmeal Chocolate Chip Cookies Recipe Substitutions and Variations

To replace unsalted butter, use the same amount of margarine or coconut oil. This holds true for melted coconut oil as well.
To make brown sugar:
For every cup of brown sugar needed, use 1 cup of granulated sugar mixed with 1 tablespoon of molasses.
To replace all-purpose flour: Use 1 1/4 cups of whole wheat flour or 1 cup of oat flour for a different texture.
For chocolate chips that are not too sweet: Swap for chocolate that is more sweet. In other words, replace semisweet chocolate (which is, in fact, not very sweet) with chocolate that is sweet. This can be done in various ways, as these three ingredients yield three very different flavor profiles. One way is to use dark chocolate chips instead of semisweet chocolate chips, which gives you a much more intense chocolate flavor.
For nuts that are chopped: Substitute sunflower seeds, or leave them out altogether, if a nut-free version of this recipe is your preference.

Pro Tips

1. For richer flavor, brown the butter before using it in the recipe. Allow it to cool slightly before creaming it with the sugars.

2. Chill the dough in the refrigerator for at least 30 minutes before baking to prevent the cookies from spreading too much and to enhance the flavors.

3. Toast the oats and nuts (if using) in a dry pan for a few minutes until fragrant. This will add a deeper flavor to your cookies.

4. If you prefer chewier cookies, slightly underbake them by taking them out of the oven when the centers are still a little soft. They will continue to bake slightly on the hot baking sheet.

5. To ensure even baking, rotate the baking sheets halfway through the baking time. This helps achieve consistent texture and color across all cookies.