These oatmeal chocolate chip cookies are a sweet treat that everyone loves! They are chewy, chocolatey, and have a nice, hearty texture from the oats.
Making these cookies is so easy! I love to bake a batch on rainy days. The smell of cookies fills the house and makes everything feel cozy. Yum!
Key Ingredients & Substitutions
Butter: Unsalted butter brings richness to the cookies. If you’re in a pinch, you can use margarine, but keep in mind it may alter the flavor slightly. You can also substitute with coconut oil or a vegan butter alternative for a dairy-free option.
Oats: Rolled oats provide a chewy texture. If you need gluten-free cookies, ensure your oats are certified gluten-free. Quick oats can be used as a substitute, but they may make the cookies a bit softer.
Chocolate Chips: Semi-sweet chips are the classic choice, but you can swap in dark chocolate or even milk chocolate if you prefer a sweeter cookie. For a healthier twist, try adding nuts like walnuts or pecans, or even dried fruits!
Flour: All-purpose flour is the standard, but for a gluten-free version, you can use a 1:1 gluten-free baking blend. The cookies may not spread as much, so you might want to flatten them a bit before baking.
How Do I Ensure My Cookies Turn Out Chewy and Not Cake-Like?
The trick to achieving chewy oatmeal chocolate chip cookies lies in the amount of flour and baking time. Follow these tips:
- Don’t overmix the dough. Mix just until everything is combined to keep the texture chewy.
- Be careful not to overbake! The cookies should look slightly under baked in the center; they will continue to set on the baking sheet after you take them out of the oven.
- Let the cookies cool on the baking sheet for a few minutes. This helps them firm up while keeping that soft center.
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 rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Time Needed:
This delicious cookie recipe takes about 15 minutes to prepare, and then you’ll bake them for 10 to 12 minutes. Altogether, you should set aside around 30 minutes for baking and cooling!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly. While the oven is warming up, get your baking sheets ready by lining them with parchment paper or silicone mats.
2. Cream the Butter and Sugars:
In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer or a sturdy spoon to cream them together until the mixture is smooth and fluffy. This step is important for getting that nice texture in your cookies!
3. Add Eggs and Vanilla:
Next, beat in the eggs, adding one at a time to the mixture. After that, stir in the vanilla extract. Mixing in the eggs one at a time helps to incorporate them better into the batter.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout your flour, which is important for even rising.
5. Combine Everything:
Now, gradually add the dry mixture to the wet mixture, stirring gently. Mix just until everything is combined. Be careful not to overmix, as that can make the cookies cakey instead of chewy.
6. Stir in Oats and Chocolate Chips:
Finally, fold in the rolled oats and chocolate chips until they are evenly distributed throughout the dough. This is the best part—folding in those chocolatey goodies!
7. Scoop the Dough:
Using a spoon or cookie scoop, drop the dough by rounded tablespoons onto the prepared baking sheets. Make sure to space them about 2 inches apart, as they will spread a little while baking.
8. Bake the Cookies:
Place the sheets in the preheated oven and bake for 10 to 12 minutes. You want the edges to be golden brown, but the centers should still look soft. Remember, they’ll continue to cook a little more after being removed from the oven.
9. Cool Down:
Let the cookies cool on the baking sheet for about 5 minutes. This helps them set. After that, you can transfer them to wire racks to cool completely. The cooling process is key for achieving that perfect chewy texture!
10. Enjoy!
Finally, serve your delicious cookies with a cold glass of milk or your favorite beverage. Enjoy every bite of your homemade oatmeal chocolate chip cookies!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may turn out denser. You might want to use half whole wheat and half all-purpose flour for a lighter texture while still adding some whole grain goodness.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh and chewy, you can also add a slice of bread to the container, which helps maintain moisture.
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the dough into individual balls and freeze them on a baking sheet. Once frozen, transfer the cookie dough balls to a freezer-safe bag. When you’re ready to bake, just add a couple of extra minutes to the baking time!
What Can I Substitute for Eggs in This Recipe?
If you need a vegan option or are out of eggs, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes). Just remember that this may alter the texture slightly.