Oatmeal Chocolate Chip Cookies

Why You’ll Love This Recipe

• Chewy and Soft: Perfectly chewy oats with melty chocolate chips.

• Easy to Make: Simple ingredients and straightforward steps.

• Versatile: Great for snacks, lunchboxes, or dessert.

• Crowd-Pleaser: Loved by kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 3 cups old-fashioned rolled oats

• 1 1/2 cups semisweet chocolate chips

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream Butter and Sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.

3. Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.

4. Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture.

5. Add Oats and Chocolate Chips: Stir in oats and chocolate chips until evenly distributed.

6. Scoop Dough: Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.

7. Bake: Bake for 10-12 minutes or until edges are golden but centers are still soft.

8. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: About 36 cookies

• Preparation Time: 15 minutes

• Baking Time: 10-12 minutes

• Total Time: 27 minutes

Variations

• Add Nuts: Include chopped walnuts or pecans for extra crunch.

• Use Different Chocolate: Swap semisweet chips for dark or white chocolate.

• Add Spices: Add cinnamon or nutmeg for warm, cozy flavors.

• Gluten-Free: Use gluten-free flour and oats.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 1 week.

• Freezing: Freeze baked cookies or dough balls for up to 3 months.

• Reheating: Warm cookies in the microwave for 10-15 seconds for a soft treat.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but rolled oats provide better texture.

How do I keep cookies chewy?

Don’t overbake and store cookies properly.

Can I make these dairy-free?

Use dairy-free butter and chocolate chips.

Can I double the recipe?

Yes, just double all ingredients and bake in batches.

How do I prevent cookies from spreading?

Chill dough before baking and avoid using too much butter.

Can I add raisins or dried fruit?

Yes, substitute or add along with chocolate chips.

Are these cookies suitable for kids?

Yes, they’re a classic favorite for children.

Can I make the dough ahead?

Yes, refrigerate dough for up to 3 days or freeze.

How do I make cookies crispier?

Bake a few minutes longer and use less brown sugar.

What’s the best way to store cookies?

Use airtight containers with a slice of bread to keep them soft.

Conclusion

Oatmeal Chocolate Chip Cookies are a timeless, delicious treat that balances wholesome oats with sweet, melty chocolate. Easy to make and endlessly customizable, these cookies are perfect for satisfying sweet cravings any day of the week.

Oatmeal Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookies combine chewy oats with rich, melty chocolate chips to create a classic, satisfying treat loved by all ages.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 27 minutes
• Yield: About 36 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 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 1/2 cups all-purpose flour
   
   1 teaspoon baking soda
   
   1/2 teaspoon salt
   
   3 cups old-fashioned rolled oats
   
   1 1/2 cups semisweet chocolate chips

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Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

1. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
2. Beat in eggs one at a time, then stir in vanilla extract.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture.
4. Stir in oats and chocolate chips until evenly distributed.
5. Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
6. Bake for 10-12 minutes or until edges are golden but centers are still soft.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

1. Add chopped walnuts or pecans for extra crunch.
2. Swap semisweet chips for dark or white chocolate for variety.
3. Add cinnamon or nutmeg for warm, cozy flavors.
4. Use gluten-free flour and oats for a gluten-free version.
5. Store cookies in an airtight container at room temperature for up to 1 week.
6. Freeze baked cookies or dough balls for up to 3 months.
7. Warm cookies in the microwave for 10-15 seconds for a soft treat.
8. Chill dough before baking to prevent spreading.
9. Refrigerate dough up to 3 days or freeze for later use.

Nutrition

• Serving Size: 1 cookie
• Calories: 150 kcal
• Sugar: 12 g
• Sodium: 110 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 25 mg