Soft & chewy oatmeal chocolate chip cookies are a delightful treat that combines wholesome oats with sweet chocolate chips. These cookies are perfect for any occasion, whether you’re enjoying a quiet afternoon snack or hosting a gathering with friends. The comforting aroma of freshly baked cookies fills your kitchen as the batter transforms into golden treats. This recipe brings together simple ingredients, making it easy for bakers of all skill levels to create a delicious outcome. The chewy oats add texture, while the chocolate chips offer a burst of sweetness in every bite. With a little bit of time and love, you can enjoy warm, delectable cookies that will surely become a favorite in your home.
One of the best parts about oatmeal chocolate chip cookies is their versatility. They can be made softer or chewier based on your baking preferences. If you’re looking for a warm, nostalgic treat, these cookies are just what you need. So gather your ingredients, roll up your sleeves, and let’s bake some tasty cookies together!
Why make this recipe
Oatmeal chocolate chip cookies are loved by many for their unique combination of textures and flavors. When you make this recipe, you get that classic cookie experience while enjoying the health benefits of oats. The addition of oats provides fiber and heartiness, making these cookies feel more satisfying than regular chocolate chip cookies. Plus, who doesn’t love the irresistible pairing of chocolate and oats? With just a few ingredients, you can create a batch of cookies that is sure to delight everyone, from kids to adults.
How to make Soft & Chewy Oatmeal Chocolate Chip Cookies
Ingredients
1 and 1/2 cups all-purpose flour
1 teaspoon ground cinnamon (optional)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 Tablespoon unsulphured or dark molasses
2 teaspoons pure vanilla extract
3 cups old-fashioned whole rolled oats
1 and 3/4 cups semi-sweet chocolate chips
optional: flaky sea salt for sprinkling
Directions
In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together. Set aside. In a large bowl, beat the butter, brown sugar, and granulated sugar together until combined and creamy, about 3 minutes. Add the eggs, molasses, and vanilla and beat until combined. Add the dry ingredients and mix until combined. Beat in the oats and chocolate chips. Cover and refrigerate the dough for at least 45 minutes. Preheat oven to 350°F. Scoop dough onto baking sheets and bake for 13-14 minutes until lightly browned. Cool on the sheet for 5 minutes before transferring to a cooling rack.
How to serve Soft & Chewy Oatmeal Chocolate Chip Cookies
These cookies are best served warm, straight from the oven. You can enjoy them on their own or pair them with a glass of milk or a cup of tea or coffee. For an extra touch, consider sprinkling a little flaky sea salt on top right after baking for a sweet and salty contrast. These cookies are perfect for sharing with friends and family or for enjoying as a cozy night-in treat.
How to store Soft & Chewy Oatmeal Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. For longer storage, you can freeze the cookies in a zip-top bag. Just make sure to separate layers with parchment paper. When you’re ready to enjoy them, simply let them thaw at room temperature or warm them in the microwave for a few seconds.
Tips to make Soft & Chewy Oatmeal Chocolate Chip Cookies
For the best results, use room temperature butter and eggs. This helps to create a creamy texture in your cookie dough. Refrigerating the dough before baking allows the flavors to meld and makes the cookies thicker. If you want to make them extra chewy, try adding a little more brown sugar.
Variation
You can easily customize these cookies. Try adding dried fruits like cranberries or raisins for a fruity twist. For nut lovers, chopped walnuts or pecans can add great crunch. You can also experiment with different types of chocolate chips, like dark chocolate or white chocolate, for varying flavors.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may differ slightly. Rolled oats provide a chewier texture.
How do I know when the cookies are done baking?
The cookies should be lightly browned around the edges and still soft in the center. They will firm up as they cool.
Can I make these cookies gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend. Make sure it contains a binding agent to help keep the cookies together.
How can I make these cookies healthier?
You can reduce the sugar slightly or substitute some of the butter with unsweetened applesauce. You can also add nuts or seeds for extra nutrition.
Why do I need to refrigerate the dough?
Refrigerating the dough allows the flavors to blend and helps prevent the cookies from spreading too much during baking, resulting in a chewier cookie.
PrintSoft & Chewy Oatmeal Chocolate Chip Cookies
Delightful soft and chewy oatmeal chocolate chip cookies that combine wholesome oats with sweet chocolate chips.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon unsulphured or dark molasses
- 2 teaspoons pure vanilla extract
- 3 cups old-fashioned whole rolled oats
- 1 and 3/4 cups semi-sweet chocolate chips
- Optional: flaky sea salt for sprinkling
Instructions
- In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together. Set aside.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until combined and creamy, about 3 minutes.
- Add the eggs, molasses, and vanilla and beat until combined.
- Add the dry ingredients and mix until combined.
- Beat in the oats and chocolate chips.
- Cover and refrigerate the dough for at least 45 minutes.
- Preheat the oven to 350°F.
- Scoop dough onto baking sheets and bake for 13-14 minutes until lightly browned.
- Cool on the sheet for 5 minutes before transferring to a cooling rack.
Notes
For the best results, use room temperature butter and eggs. Refrigerating the dough enhances flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
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