Oatmeal Chocolate Chip Cookies
Chewy oatmeal cookies packed with melty chocolate chips and warm vanilla flavor.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- The oats give a chew that a plain chocolate chip cookie cannot manage.
- A teaspoon of cinnamon in the background, which most people notice without identifying.
- Twenty-four cookies from one batch and no chilling.
Recipe
Oatmeal Chocolate Chip Cookies
Chewy oatmeal cookies loaded with chocolate chips.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Preheat the oven to 175 C / 350 F. Line two baking sheets with parchment paper.
- Step 2. Beat the softened butter, brown sugar, and granulated sugar until creamy.
- Step 3. Beat in the egg and vanilla until combined.
- Step 4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Step 5. Add the dry ingredients to the butter mixture and mix just until combined.
- Step 6. Fold in the oats and chocolate chips.
- Step 7. Scoop 30 g (about 2 tbsp) portions onto the baking sheets, leaving space between each cookie.
- Step 8. Bake for 9-12 minutes, until the edges are golden and the centers still look soft. Cool on the pan for 5 minutes before transferring to a rack.
Notes
- Fold the oats and chocolate in by hand at the end. A mixer breaks the oats down and you lose the texture that makes the cookie.
- The dough will look loose next to a plain cookie dough. The oats absorb liquid as it stands, so it firms up within a few minutes.
- Pull them while the centres still look soft. They set on the tray and stay chewy; baked until firm they turn crisp.
Oatmeal Chocolate Chip Cookies — Simple Table Recipes · https://simpletablerecipes.com/recipes/oatmeal-chocolate-chip-cookies/
Ingredient Notes
- Rolled oats
- Old-fashioned rolled oats, not instant or steel-cut. Rolled oats stay as visible flakes and give the chew. Instant oats are cut too small and disappear into the dough; steel-cut never soften.
- Brown sugar
- Three parts brown to one part white. Brown sugar holds moisture, which is what keeps these chewy rather than crisp.
- Ground cinnamon
- A teaspoon is enough to warm the flavour without tasting obviously of cinnamon. Leave it out if you would rather the chocolate lead.
Equipment
- 2 baking sheets
- Parchment paper
- Mixing bowls
- Hand mixer or sturdy spoon
- Cookie scoop
Substitutions
- Chocolate chips
- Raisins in the same quantity for classic oatmeal raisin, or half of each. Dried cranberries and white chocolate also work well.
- All-purpose flour
- A cup-for-cup gluten-free blend with xanthan gum works. Check the oats are certified gluten-free too, since oats are commonly contaminated during processing.
- Add-ins
- About 60 g of chopped walnuts or pecans folded in with the oats.
Storage & Freezing
Storing: Keep in an airtight container at room temperature for up to 5 days. They stay chewy longer than plain cookies because the oats hold moisture.
Freezing: Freeze scooped dough balls for up to 3 months and bake from frozen, adding 2 to 3 minutes.
Frequently Asked Questions
Can I use instant oats instead of rolled oats?
It is not a good swap. Instant oats are cut much finer and dissolve into the dough, so you lose the chew that defines the cookie. Rolled oats stay as distinct flakes.
Why are my oatmeal cookies dry?
Overbaking is the usual reason. Nine to twelve minutes is enough and they should come out with the centres still soft. Too much flour is the other cause — weigh it rather than measuring by cup.
Why did my oatmeal cookies spread too thin?
Butter that was too soft or partly melted. Softened butter should hold its shape when pressed. If the dough looks slack, chill it for 20 minutes before scooping.
Can I make these oatmeal raisin instead?
Yes. Swap the chocolate chips for the same weight of raisins. Soaking the raisins in hot water for ten minutes and draining them first keeps them plump rather than hard.
Do I need to chill oatmeal cookie dough?
No. The oats absorb liquid quickly and firm the dough up on their own within a few minutes of mixing.
Can I make these gluten free?
Yes, with a cup-for-cup blend containing xanthan gum. Use oats specifically labelled gluten-free — oats are naturally gluten-free but are very often processed alongside wheat.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
