What makes regular cookies even more delicious? Oatmeal!! This is the BEST oatmeal chocolate chip cookie recipe you’ll ever have. These oatmeal chocolate chip cookies are so easy to make, and so tasty!
I’m going to share a recipe for oatmeal chocolate chip cookies that is sacred to me today, so I’m going to ask for your reverence as we walk together through this post. This oatmeal chocolate chip cookie recipe is baking gospel, a cookie so moist and chewy with a salty-sweet taste that will have you saying LOTS of hallelujahs.
It’s PERFECT, and I will go so far as to say that it is the ONLY oatmeal chocolate chip cookie recipe you will ever need. You know that scene from the movie Elf where Buddy comes through the door saying “I’m in love! I’m in love! And I don’t care who knows it!”? THAT is how I felt when I first made these cookies, and my feelings are just as strong today as the day we met.
Selecting the Right Oats
It’s tempting to make a substitution depending on the oats you have in your cabinet, but you really need to use rolled oats for this oatmeal chocolate chip cookie recipe. All oats are not equal! Rolled oats will retain their texture and shape when they are baked. Instant oats turn mushy and other oats will stay hard.
Thick & Chewy
High moisture content keeps your oatmeal chocolate chip cookies chewy. When you bind the water in your butter, eggs, and sugar with flour, the evaporation is slowed. This dough is a little bit stiff, which means it will spread less. This will keep your cookies thicker and keep the moisture from baking out (ie., chewy).
Bigger lumps of dough will keep the cookies thicker. Not only that, but you’ll bring the cookies out while the edges are golden brown and the middles are pale. This will keep them chewy on the edges and softer in the middle.
Chocolate Chips vs. Chocolate Chunks
With these particular cookies I like chocolate chips, but may I ask you to consider chocolate chunks? I like the extra chocolate-y boost they give this recipe, plus the chunks balance out the thickness of the oatmeal quite well. You can purchase chunks, but you can also buy chocolate bars and cut them up. Which makes it easy if you can’t find chocolate chunks at your local store
Have I convinced you yet? Make. These. Here’s how:
(The BEST) Oatmeal Chocolate Chip Cookie Recipe
Makes 24 cookies
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 2/3 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats
- 3/4 cup chocolate chips (I love to chop up chocolate bars for this; both milk or dark are great)
- 1/2 cup walnuts, chopped (optional)
Preheat oven to 350°F.
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, chocolate and walnuts, if using them.
At this point you can either chill the dough for a few hours in the fridge or freezer, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away without chilling (if you’re impatient) but I do find that they end up slightly less thick.
Use a large spoon to scoop dough out onto the baking sheet, two inches apart. I swear by USA Pans. They are my absolutely favorite and cook baked items so evenly.
Bake 10 – 12 minutes or until the edges are golden, leaving the tops a little under-cooked. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. Recipe makes around 2 dozen cookies.
Recipe adapted from: Smitten Kitchen
These cookies! I love them like family. Plus, they are very adaptable so feel free to switch things up with raisins or peanut butter chips! Can I get a AMEN?
Get the recipe for these chewy oatmeal chocolate chip cookies here:
(The Best EVER) Oatmeal Chocolate Chip Cookies
- Preheat oven to 350°F.
- In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.
- In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, chocolate and walnuts, if using them.
- At this point you can either chill the dough for a bit in the fridge or freezer, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away (if you’re impatient) but I do find that they end up slightly less thick.
- Use a large spoon to scoop dough out onto the baking sheet, two inches apart.
- Bake 10 - 12 minutes or until the edges are golden, leaving the tops a little under-cooked.
- Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. Recipe makes around 2 dozen cookies.
Pair these chewy oatmeal chocolate chip cookies with a tall glass of milk and you’ll hear angels singing! Now what’s YOUR most sacred chocolate chip cookies recipe? Friends tell!
And be sure to visit us as we blog about style, food, and the things we love over at the Pretty Life Girls!
If you enjoyed this oatmeal chocolate chip cookie recipe, you should also try these cranberry-walnut cookies with white chocolate chips. They are equally amazing! Click the image below to get the recipe: