OATMEAL CHOCOLATE CHIP COOKIES

Delicious and flavorful oatmeal chocolate chip cookies — crisp on the edges and a soft, chewy center with plenty of chocolate.

If you like oatmeal raisin cookies, this recipe works great (just swap chips for raisins).  Or try these old fashioned oatmeal cookies to skip out on chocolate/raisins completely! And after you’ve gotten your oatmeal fix, you’ve got to try these famous snickerdoodles or soft and chewy peanut butter cookies!

Oatmeal chocolate chip cookies

Soft, chewy, buttery, and on top of that CHOCOLATEY: these oatmeal chocolate chip cookies will be the absolute best! I don’t know if it creates me boring, but oatmeal chocolates chip cookies are without doubt the best cookie which recipe is the very best. Plus these cookies are extremely easy to make. Continue reading about how exactly to make sure they are and some quick methods for making these cookies absolutely perfect.

How to make oatmeal chocolate chip cookies

The process to make these oatmeal chocolate chip cookies isn’t too not the same as your standard cookie recipe – defeat together wet ingredients, add dried out ingredients, mix, and chill the dough then. Chilling the dough makes an enormous difference in both taste and the texture of the cookies. Without chilling the dough, your cookies will pass on and you’ll lose out on the smooth chewy texture.

Tips for making the perfect oatmeal chocolate chip cookies

Precise measuring – if you are using too much flour, you’ll finish up with dense, puffy cookies overly. Spoon your flour into the measuring glass (if you scoop it into a measuring glass, it usually gets loaded in too tightly) and level it off with the smooth edge of the butter knife.
Somewhat under bake for the delicious extremely very soft and chewy texture of course you like! Over-baked oatmeal cookies lose their chewy texture and lots of taste.
Measure dough balls: For completely even baking from cookie to cookie I REALLY LIKE and recommend utilizing a food scale.
Add additional chocolate chips at the top: completely optional, however, not only will it make your cookies beautiful, but it also ensures you’re getting delicious chocolate Atlanta divorce attorneys sole bite! Immediately after the cookies emerge from the oven, you can press a few chips into the top of these.

Oatmeal chocolate chip cookie recipe FAQS:

Are oatmeal cookies healthier than chocolate chip?

Oatmeal chocolates chip cookies contain much more fiber and protein than delicious chocolate chip cookies (because of the oats), however they also contain much more overall calories. (While oats have a much better nutritional value, there is also more calorie consumption.)

Having said that, anytime you make baked cookies at home it’s heading to be always a healthier choice because you understand exactly what gets added into them. Just click here if you’re thinking about making healthy oatmeal chocolates chip cookies OR (healthy) peanut butter oatmeal delicious chocolate chip cookies

Can I use old fashioned oats instead of quick oats?

Yes! Old fashioned oats are recommended for these chocolate chip oatmeal cookies. Because quick oats are so small they basically act like a flour and will make the oatmeal cookies have a completely different texture.

That’s not a bad thing, but the rest of the recipe needs to adjust for the different oats. If you only have quick oats, this oatmeal creme pie recipe uses them!

What makes a cookie chewy?

These chocolate chip oatmeal cookies are soft and chewy! My number one tip for keeping them that way: do not over bake. Over-baked cookies lose their texture, chewiness, and a lot of flavor.

Can I freeze chocolate chip oatmeal cookies?

Yes! To freeze baked cookies: place completely cooled cookies on the baking sheet and freeze until solid. Next, place the cookies in freezer hand bags or plastic material tupperware box layering parchment paper among each row of cookie. Freeze for 3 weeks.

To freeze unbaked cookies: place shaped cookie dough balls on the baking sheet and freeze until sound. Place freezing cookie dough balls in a freezer handbag or plastic material tupperware pot. When prepared to bake, you have to thaw the cookie dough don’t. Simply place the iced dough onto a baking sheet and bake for 2-3 minutes much longer than the formula indicates.

Print Recipe
OATMEAL CHOCOLATE CHIP COOKIES Yum
Instructions
  1. In a large bowl, add the ROOM TEMPERATURE (don't melt or soften) butter, brown sugar, and white sugar. Beat until smooth and creamy, about 2-3 minutes. Add the eggs and vanilla extract and beat until combined, scraping the sides as needed.
  2. On top of the wet ingredients, add the cornstarch, baking soda, salt, and old fashioned oats. Beat to combine. Once ingredients are combined, add in the flour (make sure to spoon and level this measurement!) Mix until JUST combined being careful to not overbeat the mixture. Using a spatula, fold in 1 cup of the chocolate chips.
  3. The dough is quite sticky -- don't worry, the oats will absorb the wetness of the dough and become thicker as it chills. Cover and chill the oatmeal dough for an hour. (If you chill longer than a few hours, let the dough sit at room temperature for 15-20 minutes before trying to roll dough balls -- it gets hard!)
  4. Preheat the oven to 350 degrees F. Line your sheet pans with a Silpat liner or parchment paper.
  5. Roll cookie dough balls (if you have a food scale -- 1.7 ounces). Roll the balls higher rather than wider (see photos) and place them on the prepared sheet pan. Bake 8-11 minutes watching the cookies carefully near the end of baking. Err for slightly under baking to keep these cookies soft and chewy! They might look a tiny wet in the center, but will harden as they cool!
  6. Let the cookies stand on the cookie sheet for a few minutes before removing them from the sheet pan. Take reserved chips and press into the tops of the cookies -- this ensures you get chocolate in every bite and they look pretty! IF you like salted cookies, add a tiny sprinkle of sea salt to your cookies! (Totally optional!)
  7. *We LOVE Ghirardelli or Guittard milk chocolate chips in these cookies, but use your favorite type of chocolate chip (semi-sweet or dark). To use raisins, soak the raisins in hot water for 10 minutes, drain and thoroughly dry, and then add to these cookies in place of the chips.
Recipe Notes

*We LOVE Ghirardelli or Guittard milk chocolate chips in these cookies, but use your favorite type of chocolate chip (semi-sweet or dark). To use raisins, soak the raisins in hot water for 10 minutes, drain and thoroughly dry, and then add to these cookies in place of the chips.

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Nutrition Facts
OATMEAL CHOCOLATE CHIP COOKIES
Amount Per Serving (20g)
Calories 206 Calories from Fat 71
% Daily Value*
Total Fat 7.9g 12%
Cholesterol 43mg 14%
Sodium 189.8mg 8%
Total Carbohydrates 25.2g 8%
Dietary Fiber 1.4g 6%
Sugars 12.1g
Protein 2.9g 6%
* Percent Daily Values are based on a 2000 calorie diet.

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OATMEAL CHOCOLATE CHIP COOKIES

Print Recipe
OATMEAL CHOCOLATE CHIP COOKIES Yum
Instructions
  1. In a large bowl, add the ROOM TEMPERATURE (don't melt or soften) butter, brown sugar, and white sugar. Beat until smooth and creamy, about 2-3 minutes. Add the eggs and vanilla extract and beat until combined, scraping the sides as needed.
  2. On top of the wet ingredients, add the cornstarch, baking soda, salt, and old fashioned oats. Beat to combine. Once ingredients are combined, add in the flour (make sure to spoon and level this measurement!) Mix until JUST combined being careful to not overbeat the mixture. Using a spatula, fold in 1 cup of the chocolate chips.
  3. The dough is quite sticky -- don't worry, the oats will absorb the wetness of the dough and become thicker as it chills. Cover and chill the oatmeal dough for an hour. (If you chill longer than a few hours, let the dough sit at room temperature for 15-20 minutes before trying to roll dough balls -- it gets hard!)
  4. Preheat the oven to 350 degrees F. Line your sheet pans with a Silpat liner or parchment paper.
  5. Roll cookie dough balls (if you have a food scale -- 1.7 ounces). Roll the balls higher rather than wider (see photos) and place them on the prepared sheet pan. Bake 8-11 minutes watching the cookies carefully near the end of baking. Err for slightly under baking to keep these cookies soft and chewy! They might look a tiny wet in the center, but will harden as they cool!
  6. Let the cookies stand on the cookie sheet for a few minutes before removing them from the sheet pan. Take reserved chips and press into the tops of the cookies -- this ensures you get chocolate in every bite and they look pretty! IF you like salted cookies, add a tiny sprinkle of sea salt to your cookies! (Totally optional!)
  7. *We LOVE Ghirardelli or Guittard milk chocolate chips in these cookies, but use your favorite type of chocolate chip (semi-sweet or dark). To use raisins, soak the raisins in hot water for 10 minutes, drain and thoroughly dry, and then add to these cookies in place of the chips.
Recipe Notes

*We LOVE Ghirardelli or Guittard milk chocolate chips in these cookies, but use your favorite type of chocolate chip (semi-sweet or dark). To use raisins, soak the raisins in hot water for 10 minutes, drain and thoroughly dry, and then add to these cookies in place of the chips.

Share this Recipe

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