These Oatmeal Chocolate Chip Cookies are a warm, gooey treat filled with chocolatey goodness and chewy oats. They make the perfect snack for any time of day!
Whenever I bake these, my kitchen smells amazing! I love enjoying them with a glass of milk. Just be careful—they disappear fast! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter gives a rich flavor. If you’re in a pinch, you can use margarine or coconut oil, but the taste will vary slightly. I always stick with real butter for the best texture.
Sugars: The combo of brown and granulated sugar gives a nice balance of sweetness and moisture. You can use coconut sugar for a lower glycemic option, but it will change the flavor a bit.
Eggs: They bind the mixture and add moisture. If you’re vegan or allergic, you can replace each egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Flour: All-purpose flour is standard, but whole wheat flour can be used for a nuttier flavor. Just be aware that it may make the cookies a bit denser. I sometimes mix both for added nutrition!
Oats: Old-fashioned rolled oats are key for chewiness. Don’t substitute instant oats, as they may make the cookies too mushy. Steel-cut oats can be used, but they will give a different texture—chunky instead of chewy.
Chocolate: Semi-sweet chocolate chips are perfect, but you can switch to dark chocolate for a richer taste or even white chocolate or butterscotch chips for variety. I love mixing in a bit of each for extra sweetness!
How Do You Make Sure Your Cookies Stay Chewy?
Getting that perfect chewy texture is all about timing and not over-baking. Follow these tips to help you succeed:
- **Don’t overmix:** After adding the flour, mix gently just until combined. Overmixing can lead to tougher cookies.
- **Bake just until golden:** Keep an eye on them! Remove the cookies when the edges are golden but the centers look a little undercooked. They will continue to firm up as they cool.
- **Use Parchment Paper:** This helps create a barrier against the heat, keeping the bottoms from becoming too crispy. Plus, they slide off easily!
- **Cool on the Sheet:** Let them cool on the baking sheet for a few minutes before moving them. This helps maintain moisture and chewiness.
How to Make Oatmeal Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 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 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chunks or chips
Time Needed:
This delicious recipe will take about 15 minutes of preparation time and 10 to 12 minutes for baking. Overall, you can have warm cookies ready to enjoy in less than 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper or give them a light greasing. This will help prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer, cream them together until the mixture is smooth and fluffy. This step is key to getting that light texture!
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should look nice and creamy at this stage.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This ensures everything is evenly mixed before adding to the wet ingredients.
5. Mix Dry into Wet:
Gradually add the flour mixture to the butter-sugar mixture. Mix gently until everything is just combined, but don’t overmix! It’s okay if there are some little lumps.
6. Add Oats and Chocolate:
Now it’s time to fold in the rolled oats and chocolate chunks. Use a spatula or wooden spoon to combine them well into the dough. The cookie dough should feel hearty and full of chocolatey goodness!
7. Shape and Bake the Cookies:
Scoop rounded tablespoons of the dough onto your prepared baking sheets, leaving about 2 inches between each cookie. This gives them space to spread while baking.
8. Bake to Perfection:
Place the baking sheets in the preheated oven. Bake for about 10 to 12 minutes, or until the edges are golden brown while the centers remain a bit soft. This will give your cookies that chewy texture.
9. Cool Down:
Once baked, allow the cookies to cool on the baking sheet for 5 minutes. This helps them firm up slightly before transferring them to a wire rack to cool completely.
10. Enjoy!
Now for the best part—enjoy your chewy, chocolate-studded oatmeal cookies with a cold glass of milk or your favorite drink! They’re perfect for sharing or keeping all to yourself!
Enjoy these delightful cookies that are packed with chocolate and chewy oats—just like the image!
Can I Use Quick Oats Instead of Rolled Oats?
It’s better to stick with old-fashioned rolled oats for this recipe since they give the cookies a nice chewy texture. Quick oats can make the cookies a bit mushy and might not provide the same hearty feel.
What If I Don’t Have Brown Sugar?
No worries! If you don’t have brown sugar, you can substitute it with an equal amount of granulated sugar. To mimic the flavor of brown sugar, you can add a tablespoon of molasses to the granulated sugar mixture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 1 week. To keep them fresher longer, you can also freeze the cookies. Just place them in a freezer bag, separating layers with parchment paper, and they’ll last up to 3 months!
Can I Add Nuts to the Cookies?
Absolutely! Chopped nuts like walnuts or pecans can add extra crunch and flavor. Just fold in about 1 cup of your favorite nuts along with the oats and chocolate chips for a delicious twist!
