These oatmeal chocolate chip cookies are warm and chewy, with a delicious mix of oats and chocolate. They are super simple to make and perfect for any sweet tooth!
I love how the oats make them a bit hearty, so I don’t feel too guilty when I sneak an extra one. Pair them with a glass of milk, and you’re in cookie heaven! 🍪🥛
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control of the sweetness and saltiness. If you’re in a pinch, coconut oil or margarine can be a substitute, though the flavor may slightly change.
Brown Sugar: This adds moisture and a rich flavor to the cookies. If you run out, using more granulated sugar with a bit of molasses (1 tablespoon per cup of sugar) mimics brown sugar pretty well!
Oats: Old-fashioned rolled oats are best for texture. If you want a quicker option, instant oats work too, but they will make the cookies a bit softer. Steel-cut oats aren’t recommended as they take longer to cook.
Chocolate Chips: Semi-sweet is classic, but you can opt for dark chocolate, milk chocolate, or even white chocolate for a twist. You can also use nuts or dried fruit instead of chocolate for a different flavor!
How Do I Ensure My Cookies Are Chewy and Not Dry?
The key to chewy oatmeal cookies is to not over-bake them. Here’s what you need to do:
- Take them out when the edges are golden brown but the center still looks slightly undercooked. They’ll finish cooking on the baking sheet.
- Make sure you measure your flour correctly. Too much flour can lead to dry cookies. Use the spoon and level method for accurate measurement.
- Don’t skip the cooling step! Let them sit on the baking sheet for a few minutes to set before moving them.
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 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Time Needed:
This recipe takes about 15 minutes of preparation time and 10-12 minutes of baking time. Make sure to let the cookies cool for a few minutes after baking, so the total time will be approximately 30 minutes before you can enjoy your delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). To ensure nothing sticks, line your baking sheets with parchment paper or silicone mats.
2. Cream the Butter and Sugars:
In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Using a hand mixer or a wooden spoon, cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, fully incorporating each one before adding the next. Then, stir in the vanilla extract for that lovely flavor boost.
4. Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. This helps to evenly distribute the baking soda, ensuring your cookies rise perfectly!
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Over-mixing can make cookies tough, so only mix until you see no more dry flour.
6. Stir in Oats and Chips:
Now it’s time to fold in the rolled oats and chocolate chips. Give it a good stir until they’re evenly distributed throughout the dough—this part is so satisfying!
7. Shape the Cookies:
Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart, as they will spread a little while baking.
8. Bake:
Pop the baking sheets into your preheated oven and bake for 10-12 minutes. Look for slightly golden edges and soft centers—this means they’re just right!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them sit on the baking sheets for about 5 minutes. This step helps them set up before transferring them to wire racks to cool completely.
10. Enjoy:
Now for the best part! Enjoy your warm, chewy, and chocolate-packed oatmeal cookies with a glass of milk or as a delightful treat any time of day. You deserve it!
Can I Substitute the Butter with Margarine?
Yes, you can use margarine instead of unsalted butter in this recipe. Just make sure it’s softened, similar to butter, for proper creaming with the sugars.
What If I Don’t Have Brown Sugar?
No problem! You can use an equal amount of granulated sugar instead, or combine granulated sugar with a tablespoon of molasses to mimic the flavor and moisture of brown sugar.
How to Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a sealable bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but keep in mind that the texture will be slightly different—your cookies may be softer and less chewy than those made with rolled oats.