“These delicious oatmeal chocolate chip cookies are made with oats, butter, sugar, cinnamon, egg, and chocolate chips. They are incredibly simple to make with a perfect balance of crispiness and chewiness, they’re almost impossible to resist!”

These oatmeal chocolate chip cookies are the softest, chewiest oatmeal cookies you could ever make. They’re made with oats, butter, and brown sugar.

They have the perfect balance of crisp on the top, and chewy on the inside. They are great gifts and keep nicely in the freezer for a quick snack.

This recipe yields about 20 cookies, but if you wish, you can easily double it to create more. I’ll also show you how to make great oatmeal chocolate chip cookies, as well as how to freeze the cookie batter for later use!

I love this recipe for oatmeal chocolate chip cookies because it is quite simple to make and only takes 30 minutes to chill. The cookie texture is extremely soft, chewy, and thick. They’re also full of chocolate chunks that melt in your mouth.

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WHAT ARE OATMEAL CHOCOLATE CHIP COOKIES

Oatmeal chocolate chip cookies are made with oats, chocolate chips, butter, granulated sugar, brown sugar, butter, and egg, with a hint of cinnamon, and vanilla extract for flavor. These cookies are similar to oatmeal raisin cookies and chocolate chip cookies.

Oatmeal chocolate chip cookies are a combination of soft and chewy texture, with crunchy sides. They are sweet and chocolatey and perfect with milk or coffee. They are also filling and full of flavors.

In comparison to regular sugar cookies, oatmeal cookies have a high fiber content. Oatmeal cookies are high in minerals including calcium, iron, magnesium, and potassium, which are all essential for good physical health.

OATMEAL CHOCOLATE CHIP COOKIES INGREDIENTS

You’ll only need a few pantry goods to make these oatmeal chocolate chip cookies, which you probably already have on hand. Here’s everything you’ll need to get going:

All-Purpose Flour: This gives the cookies their structure; while measuring flour, make sure to use the spoon and level method. You should avoid scooping flour from the container; else, your cookies will be dry and won’t spread.

Baking Soda & Salt: To give the cookies a little lift and enhances the flavor.

Ground Cinnamon: This is an optional ingredient, but I think it complements the oats in these cookies nicely.

Unsalted Butter: I use unsalted butter to keep the salt in these cookies to a minimum. If using salted butter, reduce the amount of salt by 1/4 teaspoon.

Sugar. I use a combination of brown sugar and granulated sugar for my sugar. Brown sugar adds a little extra flavor to these cookies while also keeping them moist.

Whole egg and egg yolk. The combination of whole egg and egg yolk adds richness to the cookies and helps bind everything together. Plus this combo makes your cookies chewy and crunchy.

Vanilla extract for extra flavor.

Rolled Oats: I find that rolled oats give these cookies a chewier texture. Compared to quick oats, rolled or old-fashioned oats are larger and have more “crunch.”

Chocolate Chips: For maximum chocolate taste, use 1 cup of semi-sweet chocolate chips. If you prefer, you can use milk chocolate or dark chocolate chips.

Walnuts. Is an optional ingredient, but it adds texture and nutty flavor to each bite.

HOW TO MAKE OATMEAL CHOCOLATE CHIP COOKIES

In a medium mixing bowl, combine the flour, baking soda, cinnamon, and salt. Whisk well and set aside.

In another mixing bowl, cream together the butter and sugars until smooth.

Toss the whole egg, egg yolk, and vanilla extract into the batter. Mix until everything is well blended. Scrape down the sides of the bowl and start mixing again. This ensures that all of the wet components are thoroughly mixed together.

Then add the flour mixture into the batter. Mix slightly with a spatula before mixing on low speed until the dry ingredients are barely incorporated.

Add the oats, chocolate chips, and chopped walnuts (if using) and fold them using a spatula or with a mixer; either approach works! It will be a thick, sticky dough.

Wrap the mixing bowl with a plastic wrap and place it in the refrigerator for 30 minutes to chill. This will help the butter firm up and the flavors to come together a little bit more.

Preheat the oven to 350°F (180°C).

After chilling, scoop out the batter using either an ice cream scoop (ideal), 1/8 cup measuring cup (30 ml), or a tablespoon (2 scoops). Each cookie contains around two tablespoons of dough. Roll them in your palm and place in the baking sheet leaving around 2 inches of space between them. Slightly flatten each ball into the baking sheet to help them spread out.

Bake for 10-12 minutes or until it becomes brown around the edges but still soft in the center.

It’s important not to overbake these cookies; check them after approximately 10 minutes to see how they’re coming along. When the tops are set and the edges are faintly browned, the cookies are done.

When the cookies come out of the oven, they’ll be a little mushy, but the residual heat from the baking sheet will help them set up.

Let them cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool entirely.

FREQUENTLY ASKED QUESTIONS

What are the best oats to use for oatmeal chocolate chip cookies?

We understand that the oat choices at the supermarket might be daunting. There are simply too many options to consider. I recommended to use old-fashioned oats (rolled oats) for these oatmeal chocolate chip cookies since they give the cookies a chewy, nutty texture and flavor.

Quick-cooking oats or instant oats will not provide that kind of texture and flavor.

How long does the cookie dough last?

You might want to make only a half-batch of oatmeal chocolate chip cookies and preserve the rest of the dough for another time. The dough will keep for up to 4 days in the refrigerator and three months in the freezer if tightly wrapped with no air pockets. When you are ready to bake them, you can scooped up and placed directly on the baking sheet.

To freeze cookie dough, roll it into balls and lay them on a baking sheet. Freeze until solid. Transfer the dough to a zip lock bag (with the extra air squeezed out) and freeze for up to three months after it has solidified. When you’re ready to bake, defrost the cookie dough overnight in the refrigerator and bake at 350°F. If the dough is still hard, you may need to increase the baking time by a few minutes.

Why did my oatmeal cookies come out flat?

If your cookies consistently come out flat, regardless of the recipe, your oven is probably too hot. In an overheated oven, the butter melts quickly before the other ingredients have firmed up into a cookie structure. As a result, the entire cookie spreads as the butter spreads.

You can either lower the temperature of your oven or chill the dough batter a little longer to achieve the desired cookie structure.

Why do my cookies have a cake-like flavor?

You might probably put too much flour or baking soda or eggs, or maybe overbeaten the dough, this all will result in cakey cookies. So it is better to measure your flour, follow the ingredients list and use your hand to mix the ingredients together.

What makes a cookie chewy or crunchy?

Because eggs work as leavening agents, cookies made without them tend to be flatter and crispier. The yolks make cookies chewy, whilst the whites make cookies crunchier. That is why we use 1 whole egg and 1 egg yolk in this recipe to achieve a chewy inside and crunchy outside texture of cookies.

BAKING TIPS

• Make sure you have the right amount of flour! The most common error is using too much flour in a recipe.
• Using a scale is the most accurate and convenient way to measure flour. If you don’t have one, use a spoon to fluff your flour, then sprinkle it into your measuring cup and level it out with a knife.
• Chilling the dough is optional, but it results in a cookie that spreads out less, has more flavor, and is slightly dehydrated.
• You can place some chocolate chips on top of the cookie when they come out of the oven. This way, each cookie will have a beautiful patch of chocolate peeking out.
• The texture and flavor of this cookie is enhanced by the addition of toasted walnuts. Add 1/2 to 1 cup of chopped nuts to the mix.
• You will know that your cookies are done when the borders are firm but the centers are still soft.

HOW TO SERVE

Serve these chocolate chip cookies as a snack with a scoop of vanilla ice cream or a sprinkling of sea salt. You can also partner it with warm or cold milk or hot coffee, yum!

They can also be a great gift during the holiday season to friends and families.

HOW TO STORE

These oatmeal chocolate chip cookies will keep for up to one week if stored properly in an airtight container. However, they won’t last long since you’ll want to devour them all as soon as they come out of the oven!

Baked cookies can also be frozen for up to two months. To freeze baked cookies, put them in airtight containers or zip lock bags with a piece of parchment paper between each layer (make sure to squeeze out the excess air).

However, like with most cookies, these are best eaten just out of the oven!

If you’ve tried this recipe, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!

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