These delicious oatmeal chocolate chip cookies have JUST the right combination of crisp on the outside, chewy on the inside amazingness and of course big notes of chocolate, butter, and just the right hit of salt.
These DELICIOUS oatmeal chocolate chip cookies are so easy to make and basically irresistible! They make wonderful presents and store well for a perfect anytime treat.
Pro Tips for Making these Oatmeal Chocolate Chip Cookies
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well.
- Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts.
- Try using chocolate chunks or roughly chopped chocolate for a more rustic look with bigger pools of chocolate.
- Your cookies are done when the edges start to brown. The centers will not be raw but they aren’t fully set either.
How long can you store the cookie dough for?
You might want to only bake up a partial batch of cookies and save some dough for later. Excellent idea!
Wrap the dough well with no air pockets and it will keep for up to a week in the refrigerator and 2 months in the freezer.
When you’re ready to bake the refrigerated dough can get scooped up and placed right on the baking sheet. Frozen dough needs to warm up a bit so transfer to the fridge for a few hours to overnight before scooping.
How long will Oatmeal Chocolate Chip Cookies Keep For?
Properly stored in an airtight container the cookies will keep for up to two weeks. If frozen the cookies will be good for two months. Like most cookies these taste best straight out of the oven though!
Overview of how to Make Oatmeal chocolate Chip Cookies
1. Whisk the dry ingredients together in a large bowl.
2. Combine the butter and sugars in the bowl of your stand mixer and beat together until well mixed.
4. Add the egg and vanilla to the batter. mixing until combined.
5. Add the flour mixture and mix on low until almost incorporated, then add the oats and chocolate chips. Mix until combined.
5. Scoop that batter with a small ice cream scoop. It’s about two tablespoons of dough per cookie.
6. Roll into a balls and bake! It never hurts to add a few chocolate chips on top of each cookie. This way you’ll have nice spots of chocolate peaking out of each cookie.
IF YOU LOVE THESE COOKIES TRY SOME OF THESE RECIPES OUT!
Peanut Butter Chocolate Chip Cookies
If you’ve tried this oatmeal chocolate chip cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Oatmeal Chocolate Chip Cookies
These delicious oatmeal chocolate chip cookies have JUST the right combination of crisp on the outside, chewy on the inside amazingness and of course big notes of chocolate butter and just the right hit of salt.
Ingredients
INGREDIENTS
- 1 cup all-purpose flour 120g
- 1/2 tsp baking soda 3g
- 1/2 tsp salt 5g
- 1/2 cup unsalted butter room temperature, 60g
- 1/3 cup granulated sugar 65g
- 2/3 cup packed light-brown sugar 200g
- 2 tsp pure vanilla extract 10mL
- 1 large egg
- 1 1/2 cups rolled oats 135g
- 1 cup semisweet chocolate chips 150g
Instructions
In a medium bowl, whisk together the flour and baking soda; set aside.
- Combine the butter with both sugars; beat on medium speed until light and fluffy.
- Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
Add flour mixture; mix until almost combined.
Stir in the oats and chocolate chips. Chill dough for one hour to overnight.
Preheat oven to 375 degrees.
Use a small ice cream scooper (two tablespoonsto Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Recipe Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well.
- Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts.
- Your cookies are done when the edges start to brown, The centers will not be raw but they aren't fully set either.
I will try it
Okay, made these last night with my two youngest grands, 4 and 6 years old, so it was not only a food success, but a fun time had by all. Made the recipe exactly as written and I will easily give it 5 stars. It’s the consummate sweet delight with a cup of hot tea after a meal (or 3 before breakfast and before anyone else was awake this morning to catch me) and it will now be my favorite go-to cookie, since I love chocolate, oats and walnuts (added one cup of those and didn’t even toast them). Thanks, John, for yet another great recipe. I still love the 3-layer, 6″ cake of yours with the vanilla buttercream, too.