These Oatmeal Chocolate Chip Cookies are soft, chewy, and full of yummy chocolate bits! They combine oats’ heartiness with sweet chocolate for a delightful snack.
Making these cookies is as easy as pie—err, cookie! I love having them with a glass of milk while relaxing after a long day. They always make my day a little brighter! 😊
Key Ingredients & Substitutions
Butter: I always use unsalted butter for a smoother taste. If you’re out of butter, try coconut oil or margarine. Just ensure they’re soft for the best mixing!
Oats: Old-fashioned rolled oats are the star here, giving texture. If you don’t have them, quick oats can be a substitute, though they’ll make cookies softer.
Chocolate Chips: I love using semisweet chocolate chips, but feel free to mix it up! You can use dark chocolate, milk chocolate, or even white chocolate chips for a different flavor.
Flour: All-purpose flour works best, but if you need a gluten-free option, try using a gluten-free all-purpose blend. The results are tasty, too!
How Do I Get My Cookies to Stay Chewy?
Keeping cookies chewy relies on mixing the ingredients just right and managing the baking time. Here’s how to do it:
- Don’t overbeat the dough after adding flour. Mix just until combined.
- Remove the cookies from the oven when they’re slightly underbaked. They’ll continue to cook on the hot sheets!
- Let them cool on the baking sheets for a few minutes before moving them—this helps them set while still being soft.
How to Make 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 old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 10 to 12 minutes to bake. Don’t forget to allow some cooling time—around 5 minutes on the baking sheets before you move them. All in all, you’ll have delicious cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line two baking sheets with parchment paper so the cookies won’t stick.
2. Cream the Butter and Sugars:
In a large bowl, combine the softened butter, brown sugar, and granulated sugar using a mixer. Beat them together until the mixture is light and fluffy. This will give your cookies that soft texture!
3. Add Eggs and Vanilla:
Add the eggs one at a time to the butter mixture, mixing well after each addition. Then, stir in the vanilla extract for that aromatic sweetness.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the baking soda evenly.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to your butter mixture. Stir just until everything is mixed together—don’t overdo it!
6. Fold in Oats and Chocolate Chips:
Now, gently fold in the rolled oats and chocolate chips using a spatula, making sure they’re evenly mixed throughout the dough.
7. Scoop the Dough:
Use a tablespoon to scoop out portions of dough and drop them onto your prepared baking sheets. Make sure to space them about 2 inches apart, as they will spread when baking.
8. Bake Your Cookies:
Pop the trays into the preheated oven and bake for about 10 to 12 minutes, or until the edges turn golden brown. The centers should still look slightly soft—that’s the secret to a chewy cookie!
9. Cool Down:
After removing them from the oven, let the cookies cool on the baking sheets for about 5 minutes. This allows them to firm up a bit before you transfer them to wire racks.
10. Enjoy:
Once cooled, enjoy these delightful cookies with a glass of milk or your favorite drink. Share them with friends or savor every bite for yourself!
This recipe makes about 3 dozen cookies, depending on how big you scoop them. Happy baking!
Can I Use Different Types of Sugar?
Absolutely! You can substitute granulated sugar with coconut sugar or a sugar alternative, but keep in mind that this might slightly change the flavor and texture of the cookies. Using a mix of brown and white sugar gives the best results for flavor and chewiness!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop the dough onto a baking sheet, freeze until firm, then transfer the dough balls to a resealable freezer bag. They’ll keep well for up to 3 months. When you’re ready to bake, there’s no need to thaw—simply add a couple of extra minutes to the baking time.
What If My Cookies Spread Too Much While Baking?
If your cookies spread too much, make sure the butter is appropriately softened but not melted. Also, chilling the dough for about 30 minutes before baking can help prevent excessive spreading.
How Do I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, they can be frozen in a layer of wax paper and then placed in a freezer bag. Just take them out when you’re ready to enjoy—no need to thaw!
