Introduction
Add a hearty twist to your cookie jar with these Oatmeal Chocolate Chip Cookies. Packed with the wholesome goodness of oats and the rich flavor of chocolate chips, these cookies offer the perfect balance of chewy texture and sweet satisfaction. Ideal for a snack or dessert, they combine comfort and indulgence in every bite.
Why You’ll Love This Recipe
These cookies are the perfect combination of soft, chewy oats and creamy chocolate chips. The oats add a hearty texture and a touch of natural sweetness, while the chocolate chips provide a burst of decadence in every bite. They’re easy to make and perfect for when you want a wholesome yet indulgent treat.
Recipe Origins
Oatmeal cookies have been a beloved classic for years, known for their hearty texture and natural sweetness. The addition of chocolate chips turns this wholesome cookie into a delightful dessert, adding an extra layer of richness. This recipe blends the best of both worlds, offering a comforting treat that’s just as satisfying as it is delicious.
Nutrition Information
Calories: 210
Fat: 11g
Carbohydrates: 27g
Protein: 2g
Sodium: 85mg
Sugar: 18g
Quick Facts
Preparation Time: 15 min
Cooking Time: 12 min
Total Time: 27 min
Servings: 24 cookies
Difficulty: ⭐⭐
Storage and Reheating Tips
Store these cookies in an airtight container at room temperature for up to 1 week. If you prefer, you can freeze the cookies for up to 3 months. To reheat, microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes.
Serving Suggestions
These oatmeal chocolate chip cookies are great on their own, but they pair wonderfully with a glass of milk or a hot cup of coffee. For an indulgent twist, serve them alongside a scoop of vanilla ice cream.
Common Mistakes
Underbaking: Oatmeal cookies should be slightly soft in the center when you remove them from the oven. Let them cool on the baking sheet for a few minutes to set.
Not using old-fashioned oats: Quick oats or instant oats don’t give the same chewy texture that old-fashioned oats do. Be sure to use the right kind for the best result.
Overmixing the dough: Mix the dough until just combined. Overmixing can result in dense cookies.
Recipe Variations
Vegan: Replace the butter with a plant-based butter and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water) for the eggs.
Gluten-Free: Use a gluten-free flour blend instead of regular flour and ensure your oats are certified gluten-free.
Low-Carb: Swap out the sugar for a low-carb sweetener like erythritol and use almond flour instead of all-purpose flour.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! You can refrigerate the dough for up to 3 days before baking. Just let it sit at room temperature for a few minutes before scooping and baking.
Can I add nuts to the cookies? Yes! Walnuts or pecans would be a great addition to these cookies for added texture and flavor.
Can I use raisins instead of chocolate chips? Absolutely! Raisins are a great alternative if you want a more traditional oatmeal cookie flavor.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups old-fashioned rolled oats
- 1 ½ cups semisweet chocolate chips
Instructions
1- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
3- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
4- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
5- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6- Stir in the oats and chocolate chips, ensuring they are evenly distributed throughout the dough.
7- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8- Bake for 10-12 minutes, or until the edges are golden and the centers are slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9- Enjoy your hearty and delicious oatmeal chocolate chip cookies!
