I grew up with a cookie jar that never stayed full for long. This oatmeal chocolate chip cookie recipe tastes like that memory does. Warm dough meets soft oats and puddles of chocolate. The edges set with a light crisp. The middle stays tender. I pull one apart and the steam hits my face and I grin like a kid. We mix simple pantry things and keep the steps calm. Butter soft but not oily. Sugar that blends smooth. Oats that give body without turning heavy. I fold in the chips and steal a few. You would too. Friends stop by and the room smells like vanilla and toast. People ask for the recipe for chocolate chip cookies and I point to the plate. Bake a test cookie and adjust. Want thinner cookies for extra snap. Tap the pan. Want taller cookies for more chew. Chill the dough. This oatmeal chocolate chip cookies recipe works for weeknights and bake sales and quiet nights. I make a batch for my gluten free friend with an oatmeal chocolate chip cookie recipe gf. On busy weeks I reach for an oatmeal chocolate chip cookie recipe healthy and lean on oats and dark chocolate. I keep a stack of chocolate chip cookie recipes in a tin and this one stays on top.
Table of Contents
- 1) Key Takeaways
- 2) Easy Oatmeal Chocolate Chip Cookies Recipe
- 3) Ingredients for Oatmeal Chocolate Chip Cookies
- 4) How to Make Oatmeal Chocolate Chip Cookies
- 5) Tips for Making Oatmeal Chocolate Chip Cookies
- 6) Making Oatmeal Chocolate Chip Cookies Ahead of Time
- 7) Storing Leftover Oatmeal Chocolate Chip Cookies
- 8) Try these desserts next
- 9) Oatmeal Chocolate Chip Cookies
- 10) Nutrition
1) Key Takeaways
Chewy centers meet crisp edges. Sweet meets toasty oat. The bake stays simple and calm.
We mix pantry items and chill when needed. We get steady shape and even browning.
Kathy on Simply Cooked Recipes shares a method that works in busy weeks and slow weekends.
2) Easy Oatmeal Chocolate Chip Cookies Recipe
I keep a jar on the counter and I guard it with a smile. This oatmeal chocolate chip cookie recipe sits at the heart of my kitchen. I use this oatmeal chocolate chip cookie recipe when friends drop in and when a quiet night calls.
We bake with soft butter and room temp eggs. We stir with a light hand. We get dough that feels plush. The chips melt into little pools. The oats give chew and a warm nut note.
I write and cook for Simply Cooked Recipes. I test on my own oven. I taste, then I tweak. The goal stays the same. A cookie that feels like home and fits the day.
3) Ingredients for Oatmeal Chocolate Chip Cookies
Unsalted butter Soft butter blends clean with sugar. Cool butter holds shape and helps lift.
Brown sugar Packed brown sugar brings caramel notes and tender crumb.
Granulated sugar White sugar sharpens edges and adds a light crunch.
Large eggs Room temp eggs bind the mix and keep the crumb even.
Vanilla extract A small pour rounds the flavor and lifts the scent.
All purpose flour Flour sets the body and supports the oats and chips.
Baking soda A small amount gives rise and helps browning.
Baking powder A touch adds a soft lift and keeps crumb light.
Fine sea salt Salt wakes up the sweet and keeps flavor clear.
Old fashioned oats Rolled oats bring chew and hold shape in the heat.
Semisweet chocolate chips Chips melt into pockets and give rich bites.
Chopped walnuts optional Nuts add crunch and a warm toast note.
4) How to Make Oatmeal Chocolate Chip Cookies
Step 1 Heat the oven to three hundred fifty F. Line two sheets with parchment. Set aside.
Step 2 Beat butter with both sugars until light and fluffy. Scrape the bowl so all blends.
Step 3 Mix in eggs one by one. Add vanilla. Stir until smooth and glossy.
Step 4 Whisk flour with leaveners and salt. Add to the bowl. Stir just until it holds.
Step 5 Fold in oats and chips and nuts if using. Scoop mounds on the sheets with space.
Step 6 Bake nine to eleven minutes. Edges set. Centers look soft. Cool five minutes on the sheet.
Step 7 Move to a rack. For extra lift chill the dough first. For thinner cookies tap the pan mid bake.
5) Tips for Making Oatmeal Chocolate Chip Cookies
Use room temp butter and eggs so the mix bonds fast and clean. Cold fat fights you and slows the blend.
Weigh flour if you can. Too much flour makes dry dough. Spoon and level works if a scale sits out of reach.
Chill for shape or bake right away for spread. A test cookie tells you what your oven likes today. This easy oatmeal chocolate chip cookie recipe adapts with small moves.
6) Making Oatmeal Chocolate Chip Cookies Ahead of Time
Scoop dough balls and chill on a tray. Move to a bag once firm. Label the date so you track the stash.
Bake from frozen on a lined sheet. Add two minutes to the bake. The centers stay soft and the edges kiss crisp.
This best oatmeal chocolate chip cookie recipe helps with busy days. I keep a bag ready for school snacks and late night cravings.
7) Storing Leftover Oatmeal Chocolate Chip Cookies
Cool the cookies on a rack. Warm cookies trap steam in a box and turn soft in a way you do not want.
Store in a tin or a tight box for three days. Slip in a slice of bread to keep texture steady. The bread gives up its moisture first.
For longer storage freeze in a flat layer then bag. This classic oatmeal chocolate chip cookie recipe freezes well and thaws fast on the counter.
8) Try these desserts next
9) Oatmeal Chocolate Chip Cookies
Chewy Oatmeal Chocolate Chip Cookie Recipe With Melty Chips
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 and 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 cups old fashioned rolled oats
- 1 and 1/2 cups semisweet chocolate chips
- 1/2 cup chopped toasted walnuts optional
Instructions
- Heat oven to 350 F. Line two baking sheets with parchment.
- Beat butter, brown sugar, and granulated sugar until fluffy and light. Scrape the bowl.
- Mix in eggs one at a time. Add vanilla. Mix until smooth and creamy.
- Whisk flour, baking soda, baking powder, and salt in a bowl. Add the dry mix to the wet mix and stir until just combined.
- Fold in oats, chocolate chips, and walnuts if using. The dough should feel thick but soft.
- Scoop dough into heaping tablespoon mounds and set on the sheets with space between each.
- Bake 9 to 11 minutes until edges look set and centers look soft. Pull the sheet from the oven.
- Let cookies rest on the sheet for 5 minutes. Move to a rack to cool.
- For taller cookies chill the dough for 30 minutes before baking. For thinner cookies tap the pan mid bake.
10) Nutrition
One cookie gives about one hundred eighty five calories. Sugar sits near fifteen grams. Fat lands near nine grams with five grams saturated.
Carbs reach twenty four grams with two grams fiber. Protein sits near three grams. Sodium rests near one hundred twenty milligrams.
Figures vary with nut use and chip choice. Use them as a guide, not as medical advice. Bake with care and share with joy.
Recipe by Kathy for Simply Cooked Recipes at https://www.simplycookedrecipes.com. This oatmeal chocolate chip cookie recipe lives here for keeps.
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