These oatmeal chocolate chip cookies are soft, chewy, and packed with yummy chocolate. The hearty oats add a nice texture and flavor that everyone loves!
Whenever I bake these cookies, the smell fills my kitchen and makes me feel happy. They’re perfect for a snack or dessert. Plus, who can resist a cookie with chocolate? 😋
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over the salt level. If you need a dairy-free option, try using coconut oil or a vegan butter substitute. It works well in this recipe!
Oats: Old-fashioned rolled oats add great texture, but if you’re in a pinch, quick oats can be used instead. Just remember, quick oats will create a slightly different consistency.
Chocolate Chips: Semisweet chocolate is classic, but feel free to swap in dark chocolate or even white chocolate chips if that’s your preference. You can also use chocolate chunks for a more rustic look!
Flour: All-purpose flour is best here, but you can try whole wheat flour for a heartier cookie. Just note that it might change the texture a bit.
How Do You Cream Butter and Sugar Perfectly?
Creaming butter and sugar is key to fluffy cookies. Here’s how to do it right:
- Start with softened butter. It should be slightly cool but not too hard. Leave it out for about 30 minutes before mixing.
- Use a hand mixer or stand mixer on medium speed. Mix until the mixture is light in color and fluffy, about 2-3 minutes.
- Scrape down the sides of the bowl a couple of times to ensure everything is mixed evenly.
This step helps incorporate air into the mix, making your cookies soft and chewy. Enjoy baking your cookies!
How to Make Oatmeal Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the Oats and Chocolate:
- 3 cups (240g) old-fashioned rolled oats
- 1 1/2 cups (260g) semisweet chocolate chips
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 10-12 minutes to bake. After baking, allow for cooling time—about 5 minutes on the baking sheets. So, in total, you’re looking at around 30-40 minutes before you can indulge in freshly baked cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that it’s hot and ready when you’re ready to bake your cookies. While it heats up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream 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 these together until the mixture is smooth and fluffy. This should take about 2-3 minutes. Mixing well is key to getting that light texture!
3. Add the Eggs and Vanilla:
Next, beat in each egg one at a time. Make sure to mix well after each addition to ensure everything is combined nicely. Then, add the vanilla extract and give it one last mix!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. This helps to evenly distribute the dry ingredients so your cookies have an even flavor and texture.
5. Mix Everything Together:
Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix—you want to keep your cookies nice and soft!
6. Add Oats and Chocolate Chips:
Stir in the rolled oats, followed by the chocolate chips. Make sure they are evenly distributed throughout the dough. It’s okay if the dough is a bit thick—that just means they’ll be chewy!
7. Scoop the Dough:
Using a rounded tablespoon or cookie scoop, drop the dough onto your prepared baking sheets. Space them about 2 inches apart to give them room to spread while baking.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be golden brown while the centers remain soft—you can do a little peek but don’t overbake!
9. Cool Down:
Once baked, let the cookies cool on the baking sheets for about 5 minutes. This helps them set. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
Finally, dig in and enjoy your soft and chewy oatmeal chocolate chip cookies! Perfect for sharing with friends and family—or keeping all to yourself. 😉
Can I Use Rolled Oats Instead of Instant Oats?
Absolutely! Old-fashioned rolled oats work best in this recipe and provide a lovely texture. Avoid instant oats as they might make the cookies too mushy.
What If I Don’t Have Brown Sugar?
If you don’t have brown sugar, you can substitute it with granulated sugar. To mimic the flavor, add a tablespoon of molasses for every cup of granulated sugar used.
Can I Freeze the Cookie Dough?
Yes! You can freeze the cookie dough! Place rounded balls of dough on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time.
How Do I Keep Cookies Soft After Baking?
To keep your cookies soft, store them in an airtight container at room temperature. You can also add a slice of bread to the container; it helps maintain moisture, keeping the cookies soft longer!