chocolate chip cookie with oatmeal recipe

Written ByJenny Smyth Posted on
chocolate chip cookie with oatmeal recipe
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The Best chocolate chip cookie with oatmeal recipe

I’ve been making chocolate chip cookies for my family for years, and I’m always on the lookout for a new twist to keep things interesting. That’s why I’m excited to share this recipe for chocolate chip cookies with oatmeal – it’s a game-changer.

The addition of oats gives the cookies a slightly nuttier flavor and a chewier texture that’s perfect for snacking or serving at a party. I like to make these cookies in big batches, so they’re perfect for when you need to feed a crowd.

My kids love helping me in the kitchen, and they’re always eager to get involved when we’re baking together. This recipe is easy enough that even my youngest can help with the mixing and spooning out the dough onto the baking sheet.

And let’s be real, who doesn’t love the smell of freshly baked cookies wafting through the house? It’s a surefire way to make anyone happy, whether you’re celebrating a special occasion or just need a pick-me-up on a tough day.

As an added bonus, these cookies are also relatively healthy compared to some other sweet treats – the oats and chocolate chips give them a nice boost of fiber and antioxidants. So go ahead and give this recipe a try – your family will thank you!

Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies

4.5 from 868 votes

These chocolate chip oatmeal cookies are chewy, soft, and packed with chocolate chips. They are perfect for a quick snack or a treat with a glass of milk.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 12Cuisine: InternationalCalories: 265 kcal

🥘Ingredients

For the Dough

1 cup unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups old-fashioned oats
1 1/2 cups semisweet chocolate chips

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Line a baking sheet with parchment paper.
3This will prevent the cookies from sticking and ensure even baking.
4In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer.
5The mixture should become light and fluffy, which indicates that the sugars have been fully incorporated.
6Add the eggs one at a time, mixing well after each addition.
7Stir in the vanilla extract.
8The mixture will become smoother and more homogeneous as the wet ingredients are fully integrated.
9In a separate bowl, whisk together the flour, baking soda, and salt.
10This step ensures that the leavening agent is evenly distributed and prevents lumps from forming in the dough.
11Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
12Be careful not to overmix, as this can result in tough cookies.
13Stir in the oats and chocolate chips.
14The dough will be thick and slightly crumbly.
15Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
16This will allow the cookies to spread without sticking together.
17Flatten the dough slightly with your fingertips.
18Bake for 10-12 minutes, or until the edges are lightly golden.
19The centers may still look soft, but they will firm up as the cookies cool.
20Overbaking can result in dry, crumbly cookies, so keep an eye on them.
21Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
22This allows the cookies to set and makes them easier to handle.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 265 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 200mg🌾Total Carbs: 37g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 3g

📝Notes

Tips: For chewier cookies, store them in an airtight container at room temperature for 1-2 days. This allows the flavors to meld and the texture to soften. You can also add nuts or dried fruit for extra texture and flavor.

These chocolate chip cookies with oatmeal are perfect for any occasion – whether you’re celebrating a special event or just need a sweet treat to brighten up your day.

They’re easy to make in big batches and freeze well if you want to save some for later.

My family loves them because they’re soft and chewy on the inside and crispy on the outside – it’s like having two different textures in one delicious cookie.

❓ Frequently Asked Questions About Chocolate Chip Oatmeal Cookies

Q1: What type of oats should I use in this recipe?

I recommend using old-fashioned rolled oats for this recipe, as they’ll give the cookies a nice texture and flavor. You can also use quick oats if that’s what you have on hand, but keep in mind that they might make the cookies slightly more dense.

Q2: Can I use brown sugar instead of white sugar?

Yes, you can definitely use brown sugar in this recipe if you prefer it. However, keep in mind that it will give your cookies a slightly different flavor profile than using white sugar would.

Q3: How do I store leftover cookies?

You can store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, consider freezing them – just thaw them at room temperature when you’re ready to enjoy.

Q4: Can I make these cookies gluten-free?

Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. However, keep in mind that gluten-free flours can behave differently than their wheat-based counterparts, so you might need to adjust the ratio of liquid to dry ingredients.

Q5: How do I prevent my cookies from spreading too much?

To prevent your cookies from spreading too much, make sure to chill your dough before baking. This will help the butter solidify and prevent it from melting into the cookie too quickly.

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