These Oatmeal Chocolate Chip Cookies are a warm, chewy treat packed with hearty oats and sweet chocolate chips. Perfect for a cozy snack or dessert!
Every bite brings a smile, especially when the chocolate melts just right. I often bake a batch and share with friends, but let’s be honest—most of them end up in my tummy! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is perfect for this recipe, as you control the salt level. If you’re in a pinch, feel free to use margarine or coconut oil for a dairy-free option. I prefer the flavor of butter, but use what you have!
Oats: Old-fashioned rolled oats give the cookies that chewy texture. If you only have quick oats, they can work too, but the cookies will be softer. For a gluten-free option, look for certified gluten-free oats.
Chocolate Chips: Semi-sweet chips are classic, but try adding dark chocolate for a richer taste or milk chocolate for a sweeter cookie. You can even mix in nuts or dried fruit for variety!
Flour: All-purpose flour works great, but for a healthier twist, you can substitute half of it with whole wheat flour or gluten-free flour blends.
How Do You Cream Butter and Sugar Properly?
Creaming butter and sugar together is a crucial step for achieving the perfect cookie texture. This process incorporates air, leading to a lighter cookie. Here’s how to do it:
- Use softened butter—let it sit at room temperature for about 30 minutes.
- In a large bowl, beat the butter and sugars together with a hand mixer or stand mixer on medium speed for about 3-5 minutes until fluffy and light.
- Scrape down the sides of the bowl to ensure everything is mixed well.
Getting this step right makes your cookies chewy and delicious! Don’t rush—you want that airy texture!
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 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
- Optional: flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and another 10-12 minutes for baking. You’ll spend a few minutes mixing your ingredients, scooping the cookie dough, and then let them bake until they’re deliciously golden brown. After that, you’ll want to chill for about 5 minutes before enjoying them warm!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking—this makes clean-up a breeze!
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 stand mixer and mix until the mixture is light and fluffy, about 3-5 minutes. This step helps create a nice texture in your cookies!
3. Add Eggs and Vanilla:
Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Then, stir in the vanilla extract for that extra flavor boost!
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda so that it works effectively in your cookies.
5. Combine Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix; we want soft, chewy cookies!
6. Fold in Oats and Chocolate Chips:
Now, stir in the rolled oats and chocolate chips until they’re evenly combined. This is where the magic happens—chocolatey goodness throughout your cookies!
7. Scoop the Cookies:
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, making sure to space them about 2 inches apart. They will spread while baking!
8. Optional Salt Sprinkle:
If you like, sprinkle a tiny bit of flaky sea salt on top of each cookie before they go into the oven. It adds a wonderful flavor contrast!
9. Bake and Cool:
Bake your cookies for 10-12 minutes, or until the edges are golden brown but the centers are still soft. This will ensure they stay chewy! Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy!
Now it’s time to enjoy your homemade oatmeal chocolate chip cookies! Pair them with a cold glass of milk, or your favorite beverage, and share with friends or keep them all for yourself—enjoy every bite!
Can I Use Gluten-Free Flour in This Recipe?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1-to-1 substitute for the best results. Your cookies will still be delicious and chewy!
Can I Freeze the Cookie Dough?
Absolutely! To freeze the dough, scoop it into balls and place them on a baking sheet to freeze until firm. Then transfer the frozen dough balls to a zip-top bag. They can be baked directly from the freezer; just add a couple of extra minutes to the baking time.
What If I Don’t Have Rolled Oats?
If you don’t have old-fashioned rolled oats, you can use quick oats instead, but keep in mind that the texture will be a bit softer. Avoid steel-cut oats, as they won’t soften in baking as rolled oats do.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them; they’ll stay fresh for up to three months. Just be sure to separate layers with parchment paper to keep them from sticking together!
