How To Make Chewy Oatmeal Chocolate Chip Cookies
Not only are these oatmeal cookies incredibly delicious, but they’re also super easy. Plus, you only use one bowl to make them, so clean-up is simple, too!
First, mix the dry ingredients together in a medium bowl, and set it aside.
In a large bowl, cream butter until it’s light and fluffy. Then, add the sugars to the whipped butter, and mix well. Add the eggs and vanilla.
When all the wet ingredients are mixed together, gradually add in the dry ingredients. Then, you just mix everything together.
Lastly, stir in the oats and chocolate chips.
To prevent the cookies from spreading out too much, I recommend chilling the dough for a few minutes. Cool cookie sheets help, too!
Use a teaspoon to scoop the chilled dough out onto the baking sheet. You can use a cookie scoop if you have one!
I definitely recommend using silicone baking mats if you have them. Parchment paper or foil is good, too.
We tried the baking mats, parchment paper and foil, and the mats won — hands down!
Why Youll Love These Oatmeal Chocolate Chip Cookies
Three characteristics I look for in oatmeal cookies? Slow bend, chewy goodness, and ultra soft. Check, check, and check! These oatmeal chocolate chip cookies have a slightly crisp edge with a soft center and enough chew that it wont immediately break when you bend it. A slow bend cookie as I like to call them and this is what makes a regular oatmeal cookie a really great oatmeal cookie. Theyre also:
- Super soft and hearty.
- Supremely buttery and flavorful. Using more brown sugar than white helps guarantee a more flavorful base.
- Super chewy thanks to old-fashioned oats. Thick old-fashioned whole rolled oats, not quick oats, guarantee a chewier cookie. Quick oats are thinner and more powder-y you simply dont get the same texture.
- Loaded with extra chocolate chips! I like to use both regular size and mini chocolate chips. This guarantees more chocolate in every single bite. And for my fellow raisin lovers: try subbing in half raisins with the chocolate chips. BEST COOKIE EVER.
- Taste just like how grandma used to make them. I find the 1 Tablespoon of molasses is what makes these taste like grandmas old fashioned oatmeal cookies. I strongly encourage you to add it.
Healthy Makeover: Chocolate Chip
Revamped, these gems are still ooey-gooey good but they’re only 80 calories each . We’ve also cut out half the fat and cholesterol you’d find in this treat’s calorie-laden cousins. Lose the guilt and indulge!
- 1/2c. trans fatfree vegetable oil spread
- 11/4c. all-purpose flour
- 1tsp. baking soda
- 21/2c. quick-cooking or old-fashioned oats
- 1c. bittersweet or semisweet chocolate chips
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How To Make Easy Oatmeal Chocolate Chip Cookies
Like my other easiest recipe series, these chocolate chip oatmeal cookies are made in one bowl and no mixer is needed. Here are the step by step instructions spoiler alert, its a short list:
Storage And Reheating Instructions
You can store any leftovers in an airtight container in your pantry or on your countertop for up to 7 days. However, in our house, we eat them all within 2 days! If you like warm cookies, you can heat them up in the microwave at 15-second increments until they are warmed through. You can also reheat them in the oven at 300 degrees F for around 5 minutes.
If you like this recipe, you may be interested in these other delicious cookie recipes:
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Ingredients Youll Need For This Recipe
To make these oatmeal chocolate chip cookies, youll be using simple pantry staples that you likely already have on hand. Heres exactly what youll need to get started:
- All-Purpose Flour: This provides the structure for the cookies just be sure to use the spoon and level method when measuring your flour. You want to avoid scooping your flour from the container, otherwise, you can end up with dry cookies that dont spread.
- Ground Cinnamon: This is an optional ingredient, but I find that some cinnamon pairs beautifully with the oats in these cookies.
- Baking Soda & Salt: For a little lift and to enhance the flavor of the cookies.
- Old-Fashioned Rolled Oats: I find that rolled oats provide a chewier texture in these cookies. If you dont have any, you can use quick oats, but keep in mind that the texture wont be quite the same.
- Unsalted Butter: As always, I use unsalted butter to control the amount of salt in these cookies. Only have salted butter on hand? Just reduce the salt in these cookies to a tiny pinch.
- Sugar: I use a mix of brown sugar and granulated sugar. The brown sugar gives these cookies a little extra flavor and keeps them moist.
- Egg & Vanilla Extract: Youll be using one room temperature egg to help bind everything together as well as some vanilla extract for flavor.
- Chocolate Chips: Theres 1 cup of semi-sweet chocolate chips for maximum chocolate flavor! Feel free to use milk chocolate or dark chocolate chips if you prefer.
How To Store Oatmeal Chocolate Chip Cookies
IN THE FRIDGE: Store leftover cookies in an airtight container at room temperature in the refrigerator for 2 to 3 days.
IN THE FREEZER: Baked oatmeal chocolate chip cookies can be frozen in an airtight container or freezer bag for up to 3 months. In addition, oatmeal cookie dough can be frozen until ready to bake.
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Step By Step Instructions
- STEP 1).Combine dry ingredients. Mix together flour, baking soda, salt and cinnamon in a medium bowl.
- STEP 2).Cream butter and sugar. Beat together the soft butter with brown sugar and granulated sugar until smooth and a bit fluffy. It will look more like wet sand than a pale and aerated mixture.
- STEP 3).Mix in egg. Add the egg mix until well combined. Mix in molasses and vanilla.
- STEP 4).Add dry ingredients. Add the flour mixture with the oats and chocolate chips and fold them in until just combined.
- STEP 5).Chill the dough. Cover the dough in the bowl and refrigerate for 1 hour.
- STEP 6).Bake for 10-12 minutes until golden and still soft in the middle!
How To Make Oatmeal Chocolate Chip Cookie Bars:
Beat butter and sugars: In a large mixing bowl beat together the butter, brown sugar, and white sugar until smooth and light.
Add eggs: one at a time, mixing after each addition. Add the vanilla.
Mix dry ingredients: In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour, rolled oats, and 1 cup chocolate chips.
Combine: Add dry ingredients to the butter mixture and stir until combined. Add chocolate chips.
Press into greased pan.
Bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.
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Can You Freeze These Oatmeal Chocolate Chip Cookies
Yes! These cookies freeze really well! You can freeze baked cookies in a ziplock bag for up to 3 months. You can even roll these out and freeze unbaked cookies to pull out of the freezer when a craving strikes. To bake from frozen simply take the frozen cookies out of the freezer and let them defrost a bit while the oven comes up to temperature.
Recipe Variations To Try
I think this recipe makes the best oatmeal chocolate chip cookies as written, but there are a couple variations you can try if desired.
- Add cinnamon: Add 1/2 to 1 teaspoon ground cinnamon to the dough.
- Add raisins: You can add up to 1/2 cup raisins to the recipe as written.
- Add nuts: Chopped nuts of any kind will work. You can add up to 1/2 cup.
- Add M& Ms: Use a mixture of M& Ms and chocolate chips in the dough.
- Use mini chocolate chips: Use 1 cup. Just note that the chocolate distribution will differ from what you see in the photos above.
Note that you can add up to 1 1/2 cups mix-ins TOTAL to the oatmeal cookie dough. So if you want to add raisins and / or nuts, you can only add 1/2 cup total to the 1 cup of chocolate chips in the dough.
Chewy Oatmeal Coconut Brown Sugar Cookies Soft, chewy, easy, no-mixer, no-egg cookies!
Originally published November 6, 2014 and Republished with updated text May 19, 2021.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
originally published May 19, 2021 March 11, 2022//586
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Storing And Freezing Instructions:
Storing instructions: Store covered at room temperature for 5 days or store in the fridge for 7-10 days.
Freezing Instructions: For best results, allow pan to cool completely. If you used parchment under the bars, lift the cooled bars out of the pan. Wrap the whole bar brick in plastic wrap and then aluminum foil. Freeze for up to one month. Thaw completely in the fridge before cutting into bars.
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How To Make Brown Butter
Brown butter is easy to make! It takes about ten minutes on the stovetop over medium heat, and is so worth it. The butter foams up, browned bits start to form at the bottom, and it starts to give off a nutty aroma. You will taste the difference. Brown butter has a super buttery and nutty flavor from the browned bits.
Just watch it so the butter doesn’t burn, or you’ll have blackened butter, not browned butter, which you won’t want to use in this recipe.
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What Else Can I Add To Oatmeal Chocolate Chip Cookies
Raisins in oatmeal cookies are another traditional cookie. If you prefer raisins to chocolate, go ahead and substitute them. You could even use both raisins and chocolate for a fun twist! You can also add nuts if you like them. We highly recommend chopped pecans or walnuts in your chocolate oatmeal cookies. If you dont enjoy nuts or have allergies, you can definitely leave them out.
How Long Can You Store The Cookie Dough For
You might want to only bake up a partial batch of oatmeal 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 youre ready to bake them 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.
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This Is My Favorite Base Oatmeal Cookie Recipe
Todays soft & chewy oatmeal chocolate chip cookies start from my base oatmeal cookie recipe. This base recipe has quickly developed into my favorite and makes quite a few appearances in Sallys Cookie Addiction. Im a firm believer in having a handful of base recipes from which you can develop virtually hundreds of variations. For example: my master muffin recipe. Or my favorite recipe for vanilla cupcakes which you can try many wayspeanut butter & jelly cupcakes, piñata cupcakes, pistachio cupcakes, chocolate caramel coconut cupcakes, and mimosa cupcakes all stem from the same base vanilla cupcake recipe. My peanut butter cookies have inspired quite a few spinoffs, too!
If it aint broke, dont fix it.
Tips From The Betty Crocker Kitchens
- tip 1 Planning for future baking? Drop the dough by spoonfuls on a baking sheet and freeze. Once the mounds of dough are frozen, place them in an airtight container and freeze for up to 12 months. When it’s time to bake the cookies, add about 5 minutes to compensate for the frozen dough.
- tip 2 Time saver alert: make the dough up to 24 hours ahead, cover it, and refrigerate till youre ready to bake. If too firm to scoop, let it stand at room temperature for about 30 minutes.
- tip 3 Theres enough butter in the recipe to keep them from sticking on the baking sheet, but for easier clean-up use a sheet of parchment paper to line the pan. You can re-use the parchment several times.
- tip 4 Stir in old-fashioned oats instead of quick-cooking oats for chewier cookies. For some spice, stir in 1 teaspoon of ground cinnamon or 1/2 teaspoon ground ginger into the flour.
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What Is A Substitute For Molasses
You can use agave syrup, honey or corn syrup in place of molasses. I would not recommend maple syrup since it has a higher moisture content. Make sure to use fancy molasses. Fancy molasses is light molasses and it is more refined than dark or blackstrap molasses. Blackstrap molasses will make these cookies too dark and it has a much more intense flavour.
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.
3. Add the egg and vanilla to the batter. mixing until combined.
4. 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 or cookie scoop. Its about two tablespoons of dough per cookie.
6. Roll into cookie dough balls and bake at 375F for 8-10 minutes. It never hurts to add a few chocolate chips on top of the cookie dough balls. This way youll have nice spots of chocolate peaking out of each cookie.
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What Youll Need For This Recipe
Rolled Oats: Rolled or old-fashioned oats are larger and have more chew than quick oats would. In a pinch you can sub those in if needed though.
Unsalted butter: If youd like to use salted butter just reduce the salt added by 1/4 a teaspoon.
Chocolate Chips: I used semisweet chocolate chips in this cookie but you can definitely use bittersweet chocolate instead.
Recipe Tips And Tricks
My most important tip for success in this oatmeal chocolate chip cookie recipe is to weigh your flour. I cannot stress enough how important it is to accurately measure your flour for consistent, excellent results, and weight is the most accurate way.
I know its annoying I resisted this method of measuring for a long time too, thinking it was too fancy or too complicated for my purposes. But Ive discovered that, counterintuitively, baking by weight is SO much easier than using measuring cups. All you have to do is zero out the scale each time you measure an ingredient into the bowl. You dont have to get measuring cups or additional bowls dirty, and your ingredient measurements will be super accurate every time.
A cup of flour weighs 125 grams, and when you measure it using a scale, it will always be 125 grams. When you measure using cups, different brands will be slightly different sizes and you might accidentally pack the flour in too much, making your cup 140 or 150 grams which could lead to dry cookies. And what a sad day that would be.
So. Use a scale. They arent expensive! Heres the one I use and love, but there are far cheaper ones out there that work just as well.
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Why Youll Love These Cookies
- Incredibly easy to make using pantry staples
- Only requires 30 minutes of dough chilling
- Super soft, chewy, and thick
- Theyre loaded with tons of melty chocolate chips
This recipe makes two dozen cookies, but you can easily double it to make more if you prefer. Im also sharing everything you need to know for making perfect oatmeal chocolate chips cookies, plus how to freeze the cookie dough to enjoy later!
How To Oatmeal Chocolate Chip Cookies
Cream butter and sugar: In a stand mixer with the paddle attachment add butter and light brown sugar and cream until light and fluffy, about 3 minutes.
Add in egg and vanilla: And mix until combined, another 1-2 minutes.
Combine dry ingredients: Add flour, cinnamon, salt and baking soda to a medium bowl and mix. Add the dry ingredient to the mixer in two parts.
Fold in oats and chocolate chips: By hand using a spatula just until combined
Portion / Bake Cookies: Scoop about 1 heaping tablespoon of batter for each cookie and place cookies on a prepared baking sheet.
Place in the oven and cook for 8-10 minutes until the edges are firm. The center may still look under baked but that is ok. It makes them extra soft and chewy.
Cool: Remove from the oven and let set for 3-4 minutes. Transfer to a cooling rack to cool completely.
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