Oatmeal Chocolate Chip Cookies
Who can resist the comforting combination of oats and chocolate? These Oatmeal Chocolate Chip Cookies bring together the wholesome texture of oats and the sweet, melty goodness of chocolate chips in every bite. Perfect for snack time, dessert, or a cozy treat with your favorite warm beverage, this recipe is sure to become a household favorite.
Why You’ll Love These Cookies
- Chewy Texture: Thanks to the rolled oats, these cookies are perfectly soft and chewy.
- Chocolate Galore: A mix of mini and semi-sweet chocolate chips ensures maximum chocolate in every bite.
- Simple Ingredients: Pantry staples come together quickly for a fuss-free recipe.
Ingredients
- ½ cup salted butter, softened
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1½ cups rolled oats (old-fashioned or quick-cooking)
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup mini chocolate chips
- ½ cup semi-sweet chocolate chips
Step-by-Step Instructions
- Preheat the Oven:
Set your oven to 350°F (175°C) and line cookie sheets with parchment paper for easy cleanup. - Cream Butter and Sugars:
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and creamy. - Add Eggs and Vanilla:
Beat in the eggs one at a time, followed by the vanilla extract, until the batter is light and fluffy. - Combine Dry Ingredients:
In a separate bowl, mix the flour, rolled oats, salt, baking soda, and baking powder. - Incorporate Dry into Wet:
Gradually add the dry ingredients to the wet ingredients, mixing until well combined. - Add Chocolate Chips:
Stir in both the mini and semi-sweet chocolate chips to evenly distribute them throughout the dough. - Chill the Dough:
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. Chilling helps the cookies maintain their shape while baking. - Shape the Cookies:
Using a medium cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 1½ inches apart. Slightly press the tops of the cookies to help them bake evenly. - Bake:
Bake the cookies for approximately 10 minutes, or until the centers are set. - Cool and Serve:
Let the cookies cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely. Enjoy warm for gooey chocolate or at room temperature for a firm texture.
Tips for Perfect Oatmeal Chocolate Chip Cookies
- Chill the Dough: This step is essential for preventing spreading and achieving the ideal texture.
- Customize Mix-Ins: Add chopped nuts, dried fruit, or even a sprinkle of sea salt for a gourmet twist.
- Store Properly: Keep cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Why These Cookies Are a Must-Bake
These Oatmeal Chocolate Chip Cookies strike the perfect balance between chewy oats and rich chocolate. They’re simple enough for a weeknight treat and special enough for gifting or potlucks. Plus, with their homemade goodness, they’re far better than store-bought alternatives.
So grab your ingredients and preheat that oven—these cookies are calling your name! 🍪✨
Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies combine wholesome oats with rich chocolate chips to create a chewy and delightful treat that's both easy to bake and irresistibly delicious.
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Ingredients
- ½ cup salted butter softened
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1½ cups rolled oats old-fashioned, quick-cooking rolled oats used here
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup mini chocolate chips
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line cookie sheets with parchment paper.
- In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until combined.
- Beat in eggs and vanilla extract into the butter/sugar mixture until the batter is fluffy.
- In a small bowl, combine flour, rolled oats, salt, baking soda, and baking powder.
- Add dry ingredients to the wet ingredients and beat to combine fully.
- Mix in all of the chocolate chips.
- Cover the bowl with a piece of plastic wrap and chill in the refrigerator for 30 minutes.
- Scoop chilled cookie dough with a medium cookie scoop and space dough 1½ inches apart on prepared cookie sheets.
- Press the dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
- Bake for about 10 minutes until cookies are set in the center.
- Cool for 2 to 3 minutes on cookie sheet and then remove to a cooling rack to cool completely.
- Serve warm or cool.
Tried this recipe?Let us know how it was!
