These oatmeal chocolate chip cookies are chewy and incredibly soft. Loaded with chocolate and oats, they're super easy to make!
Is there anyone who would say no to cookies? Oatmeal cookies are our absolute favorites, from cranberry oatmeal cookies to maple oatmeal cookies to peanut butter oatmeal raisin cookies, we take them all with a glass of milk, please and thank you.
Table Of Contents:
Why this recipe works
- They're absolutely chewy and every bite is bursting with chocolate.
- These oatmeal chocolate chip cookies are thick. You'll never get flat cookies with this recipe.
- They have the softest inner texture you've ever tasted in an oatmeal cookie because they are slightly under cooked.
- Eggs: Use eggs that are at room temperature.
- Butter: It's best to use unsalted butter that's at room temperature. Butter substitutes or margarine will change the texture.
- Brown and white sugar: A combination of both would give the cookies great flavors.
- Oatmeal: Use old-fashioned oatmeal for this recipe and not quick or instant oats.
- Flour: All purpose flour works perfectly for this recipe. For a gluten-free version try using a 1:1 gluten-free flour.
- Chocolate chips: Regular or semi sweet chocolate chip would work for this recipe. You can also use chopped chocolate chunks.
- Start with creaming the butter, egg and sugars together in a bowl.
- Add the old-fashioned rolled oats and all purpose flour. Mix well until incorporated.
- Fold in the chocolate chips using a spatula or a wooden spoon.
- Cover the bowl and refrigerate the cookie dough for one hour. This helps the cookies not to flatten too much while baking.
- Meanwhile, preheat the oven and line a couple of baking sheets with parchment papers.
- Once the oven is heated, scoop the cookie dough onto a baking sheet and bake in the oven until the edges are slightly brown and the top is very, very soft.
- Let the oatmeal chocolate chip cookies cool in the pan for 5 to 10 minutes and then transfer them to a cooling rack using a spatula.
These cookies are so delicious on their own but if you want to jazz them up a bit, here are a few suggestions:
- Nuts: Add some chopped walnuts or pecans with the chocolate chips.
- Coconut: Add ½ cup shredded coconut with the chocolate chips.
- Candies: Leave out the chocolate chips and use chopped up Reese's or M&M's.
- No brown sugar: Leave out the brown sugar and use ¾ cup white sugar in total.
Frequently asked questions
It's best to use old-fashioned rolled oats to make oatmeal cookies as they give you a much chewier texture compared to quick oats. However, for cookies like no bake peanut butter oatmeal cookies that don't require baking in the oven, I would suggest using quick oats.
You can refrigerate the cookie dough for up to three days. Simply place the oatmeal cookie dough on the counter for thirty minutes and then bake the cookies.
Store the cookies in an airtight container and keep in a cool, dry place for up to 5 days.
You can also place them in a freezer bag and freeze for up to 6 months. To serve, you can place the cookies on a baking sheet at heat in the oven at 230 degrees F for about 15 minutes.
Yes, transfer the dough to a freezer bag and freeze it for up to 4 months. To bake, thaw the cookies dough in the fridge overnight and then proceed with the baking instructions.
More cookie recipes
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The Best Oatmeal Chocolate Chip Cookies
- ½ cup unsalted butter softened
- 1 egg room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 cups old-fashioned oats
- 1 cup All purpose flour
- ½ tsp baking soda
- 1 ¼ cup semi sweet chocolate chips
- In a bowl of a stand mixer, combined butte, egg, brown sugar and granulated sugar on medium speed until creamy and combined.
- Add in old-fashioned oats and combined well.
- Mix in Gold Medal Enriched Flour and baking soda into the mixture and stir until no lumps of flour is left.
- Fold in chocolate chips and make sure they're evenly distributed.
- Cover the bowl and refrigerate for 1 hour.
- Preheat the oven to 350° F and line a baking sheet with parchment paper. Take the dough out of the fridge and let it sit on the counter for 15 minutes.
- Using a cookie scoop, scoop cookie dough onto the baking sheet and leave 2 inch space between them.
- Bake the cookies in the oven for 12 minutes.
- Take the cookies out of the oven, they will be puffy and very soft on the outside. Let them cool for 10 minutes on the baking sheet and then transfer them to a cooling rack to cool completely.
- Make ahead: You can refrigerate the cookie dough for up to three days. Simply place the oatmeal cookie dough on the counter for thirty minutes and then bake the cookies.
- Freeze the dough: Transfer the dough to a freezer bag and freeze for up to 4 months. To bake, thaw the cookie dough in the fridge overnight and proceed with the baking instructions.
- Storage: Store the cookies in an airtight container and keep in a cool, dry place for up to 5 days. You can also place them in a freezer bag and freeze for up to 6 months. To serve, you can place the cookies on a baking sheet at heat in the oven at 230 degrees F for about 15 minute.
- Variations: Add chopped walnuts, pecans or shredded coconut for more flavor. You can also use chocolate chunks instead of chocolate chips.
- Gluten free: Use a 1:1 gluten-free flour instead of regular all purpose flour.
This post has been sponsored by Star Market. All thoughts and opinions are my own.