These Oatmeal Chocolate Chip Cookies are soft, chewy, and full of sweet chocolate goodness. Packed with oats, they feel like a warm hug in every bite!
I love making these cookies when I want a treat that’s a bit healthier. Oats give them a nice texture, and who can resist melted chocolate? It’s cookie magic! 🍪✨
Key Ingredients & Substitutions
Butter: Unsalted butter adds richness. If you need a dairy-free option, coconut oil or vegan butter works well too. Just ensure it’s softened for easy mixing!
Brown Sugar: This gives a nice depth of flavor. If you run out, you can use white sugar, though it will make the cookies a bit less chewy. Light brown sugar is best, but dark brown can add even more richness.
Oats: Old-fashioned rolled oats are key for texture. Quick oats can be used, but they might make the cookies softer. For gluten-free options, use certified gluten-free oats.
Chocolate Chips: Use semisweet for a classic taste. If you’re looking for a twist, try dark chocolate or even white chocolate chips. You can also swap them for chunks of nuts or dried fruit!
How Can I Ensure My Cookies Are Chewy?
Getting that perfect chewy texture is all about a few small details. First, avoid overmixing the dough once you add the flour. This keeps them tender. Also, don’t bake them too long—take them out when the edges are golden but the centers still look slightly underbaked. They’ll finish cooking on the pan!
- Always preheat your oven — a hot oven creates the right conditions for spreading.
- Use parchment paper or a silicone mat to prevent sticking and help with even baking.
- If you like, chill the dough for 30 minutes before baking. This can deepen the flavors and improve texture!
Oatmeal Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups (270 g) old-fashioned rolled oats
- 1 1/2 cups (270 g) semisweet chocolate chips
Time Needed:
This cookie recipe will take about 15 minutes to prepare, plus 10-12 minutes for baking. Don’t forget to let them cool for a few minutes on the baking sheets after removing them from the oven. In total, you’ll spend around 30 minutes from start to finish enjoying these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly crisp on the edges and chewy in the middle. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butters & Sugars:
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar. Mix until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for light, airy cookies!
3. Add the Eggs & Vanilla:
Beat in the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract to add a delightful flavor to your cookies.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This helps distribute the leavening agent evenly throughout the flour.
5. Mix Dry & Wet Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix, as this can make the cookies tough.
6. Stir in the Oats & Chocolate Chips:
Now, gently stir in the rolled oats until they are evenly distributed throughout the dough. Finally, fold in the semisweet chocolate chips, ensuring a lovely chocolatey bite in each cookie!
7. Drop the Dough:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Remember to space them about 2 inches apart because they will spread as they bake.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers look set but still soft. It’s okay if they look a little underbaked; they will firm up as they cool!
9. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After they’ve cooled slightly, transfer them to wire racks to cool completely. Enjoy your delicious warm oatmeal chocolate chip cookies with a glass of milk or your favorite beverage!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just note that it may change the texture slightly, making the cookies denser. You could use a 50/50 mix of whole wheat and all-purpose for a balanced result.
Can I Freeze the Cookie Dough?
Absolutely! To freeze the dough, scoop out the cookie dough balls and place them on a baking sheet to freeze individually. Once frozen, transfer them to a zip-top freezer bag and store for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
How Can I Make These Cookies Chewier?
For chewier cookies, try chilling the dough for at least 30 minutes before baking. Also, make sure not to overbake them; remove them from the oven when the edges are set but the centers still look a bit underbaked.
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze baked cookies by placing them in a freezer bag with parchment paper between layers to prevent sticking. They’ll last for about 2-3 months in the freezer.
