Oatmeal chocolate chip cookies – just the name itself evokes a sense of warmth, nostalgia, and pure cookie bliss. They’re the perfect blend of chewy, oaty goodness with melty pockets of chocolate in every bite. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields delicious results every time. I’ll even share some tips and tricks I’ve learned over the years to help you achieve cookie perfection. So, preheat your ovens, tie on those aprons, and let’s get baking!
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 2 cups chocolate chips
Optional add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dried cranberries or raisins
Equipment You’ll Need:
- Oven
- Baking sheets
- Parchment paper (optional but recommended)
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula or wooden spoon
Let’s Get Baking!
Step 1: Creaming the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This is best achieved with an electric mixer, but you can also use a whisk and some elbow grease.
Pro tip: Make sure your butter is truly softened to room temperature. This will ensure that it creams properly with the sugars, creating those light and airy pockets that make cookies so irresistible.
Step 2: Incorporating the Wet Ingredients
Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Step 3: Combining the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
Pro tip: Overmixing can develop the gluten in the flour, resulting in tougher cookies. Mix until the ingredients are just incorporated, and you’ll be rewarded with soft and chewy cookies.
Step 4: Adding the Oats and Chocolate Chips
Gently fold in the rolled oats and chocolate chips using a spatula or wooden spoon. If you’re adding any nuts or dried fruit, now is the time to incorporate them as well.
Oatmeal variation: If you’re a fan of oatmeal cranberry cookies, you can find our recipe here!
Step 5: Chilling the Dough (Optional but Recommended)
While not strictly necessary, chilling the cookie dough for at least 30 minutes (or up to overnight) allows the flavors to meld and prevents the cookies from spreading too thin during baking.
Pro tip: If you’re short on time, you can chill the dough in the freezer for 15 minutes. Just keep an eye on it to prevent it from freezing solid.
Step 6: Baking Time!
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper for easy cleanup. Drop the cookie dough by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Baking tip: For softer cookies, bake for a shorter amount of time. For crispier cookies, bake for a longer amount of time.
Enjoy Your Homemade Treats!
Congratulations! You’ve just baked a batch of homemade oatmeal chocolate chip cookies. These cookies are best enjoyed warm and gooey, straight from the oven, with a cold glass of milk. But really, is there ever a bad time for a cookie?
Storage: Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze the baked cookies for up to 2 months.
FAQs about Oatmeal Chocolate Chip Cookies:
Can I use quick-cooking oats instead of rolled oats?
While you can substitute quick-cooking oats, they tend to absorb more moisture, which may result in slightly drier cookies. If you do use them, you may want to add a tablespoon or two of milk to the dough to compensate.
Can I use dark chocolate chips instead of milk chocolate chips?
Absolutely! Feel free to use your favorite type of chocolate chips. Dark chocolate chips will create a more intense chocolate flavor, while semi-sweet chocolate chips will provide a classic taste.
My cookies turned out flat. What went wrong?
Several factors could contribute to flat cookies, such as using old baking soda, not chilling the dough, or an oven that’s not hot enough. Make sure your baking soda is fresh, chill your dough for at least 30 minutes, and use an oven thermometer to ensure your oven is properly preheated.
A Final Word
Baking is a labor of love, and there’s something truly special about sharing homemade treats with the people you care about. I encourage you to give this recipe a try and experience the joy of baking these classic cookies from scratch. And who knows, you might even discover your new favorite cookie recipe!
