These oatmeal chocolate chip cookies are made with oats, butter, and brown sugar and are the softest, chewiest oatmeal cookies to come back out of my kitchen. Use this excellent oatmeal cookie as the bottom for different add-ins corresponding to raisins, dried cranberries, and nuts. Cinnamon and a contact of molasses add that little one thing additional.
I initially printed this recipe in 2017 and have since added new photographs and useful success suggestions.
At this time we’re mixing large chewy oats with the flavors of butter, brown sugar, a contact of molasses, a touch of cinnamon, and a mountain of chocolate chips.
One reader, Kelly commented: “These are arms down the very best oatmeal choco chip cookies I’ve ever made! Comfortable and chewy, I adopted the recipe precisely apart from including 1/2 cup chopped walnuts. Perfection. ★★★★★“
And one other, Valerie, commented: “Extra compliments than I’ve ever heard from my household and associates, and I bake quite a bit! ★★★★★“
My Favourite Base Oatmeal Cookie Recipe
These delicate & chewy oatmeal chocolate chip cookies begin from my base oatmeal cookie recipe and it makes fairly a couple of appearances in my cookbook, Sally’s Cookie Dependancy. I’m a agency believer in having a handful of base recipes from which you’ll develop nearly a whole lot of variations. For instance: my commonplace muffin recipe. This chocolate cookie dough and this peanut butter cookie dough have each impressed fairly a couple of spin offs as properly.
The cookies have a barely crisp edge with a delicate heart and sufficient chew that the cookie received’t instantly break if you bend it. A “sluggish bend cookie” as I wish to name them—and that is the important thing distinction between a common oatmeal cookie and a actually nice oatmeal cookie.
They’re additionally:
- Supremely delicate, buttery, and flavorful. Utilizing extra brown sugar than white helps assure a flavorful base.
- Tremendous chewy due to old style oats. Thick entire rolled oats, not fast oats, assure a chewier cookie. Fast oats are finer; you merely don’t get the identical texture.
- Loaded with chocolate chips. Plenty of chocolate in each single chew. And for my fellow raisin lovers: attempt subbing in half raisins. The dough is fairly much like my oatmeal raisin cookies.
- Style similar to grandma’s. I discover the 1 Tablespoon of molasses is what makes these style like grandma’s old style oatmeal cookies. I strongly encourage including it.
Concerning the molasses, one reader, Hannah, commented: “These cookies are FANTASTIC! I’ll admit, I used to be somewhat skeptical about including the molasses, however it added a depth to the cookies that I wasn’t anticipating. Bookmarking to make use of once more for certain! ★★★★★“
Key Elements You Want & Why:
- Baking Soda: Baking soda helps the cookies rise and unfold.
- Butter: Butter is the bottom of any scrumptious cookie recipe. Be sure you are utilizing room-temperature butter.
- Brown Sugar & Granulated Sugar: Sugar just isn’t solely used for sweetness, but additionally for offering construction and tenderness. I like to make use of extra brown sugar than white sugar as a result of (1) it has unimaginable taste and (2) it accommodates extra moisture than white, which produces a softer cookie.
- Molasses: Molasses is my secret ingredient! 1 scant Tablespoon enhances all of the great flavors of those buttery, cinnamon-sweet cookies.
- Vanilla Extract, Cinnamon, & Salt: Every present taste. You can even prime the cookies with somewhat flaky sea salt for extra taste.
- Oats: Oats present a chewy texture, and there’s no scarcity on this dough! I take advantage of and suggest quaint entire oats right here—similar to I do for flourless peanut butter oatmeal cookies.
Make Oatmeal Chocolate Chip Cookies
I particularly love this recipe as a result of the method is fast & easy—with minimal dough chilling.
Whisk the dry components collectively. Simply the flour, cinnamon, baking soda, and salt—you’ll add the oats later. Use an electrical mixer for the moist components, then add the dry components and blend within the oats and chocolate chips.
The dough will probably be thick and sticky:
Chill the cookie dough. I like to recommend not less than 45 minutes within the fridge, which helps forestall the cookies from overspreading.
How Giant Do I Make the Cookies?
These are drop-style cookies, so scoop the dough and drop it onto the baking sheets. 1.5 Tablespoons (30g) for regular-size cookies, 2 T. (40g) for giant cookies (pictured), or 3 T. (60g) for XL cookies!
Success Tip: Use a cookie scoop. Oatmeal cookie dough is tremendous chunky and delicate, and this one can get fairly sticky. A cookie scoop not solely prevents a multitude, it additionally helps guarantee all cookies are the identical dimension and form.
The cookies are executed when the sides are set and the facilities nonetheless look delicate. After baking, I wish to frivolously press a couple of extra chocolate chips into the tops of the cookies whereas they’re nonetheless heat. That is non-compulsory and only for seems. I additionally add a lightweight sprinkling of flaky sea salt, which, once more, is non-compulsory.
Listed below are the three traits we must always search for in oatmeal cookies: Sluggish bend, chewy goodness, and extremely delicate. Verify, test, test! At this time’s cookies have all of it.
And in case you’re searching for a peanut butter model, attempt my peanut butter oatmeal chocolate chip cookies subsequent!
Description
With oats, butter, and principally all brown sugar, you’re assured a delicate and chewy oatmeal cookie. Use this excellent oatmeal cookie as the bottom for different add-ins corresponding to raisins, dried cranberries, and nuts. Cinnamon and a contact of molasses add that little one thing additional. To stop the cookies from over-spreading, don’t skip the transient dough refrigeration in step 4.
- In a medium bowl, whisk the flour, cinnamon, baking soda, and salt collectively. Put aside.
- In a big bowl utilizing a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar collectively on medium-high pace till mixed and creamed, about 3 minutes. Add the eggs, molasses, and vanilla and beat on excessive pace till mixed, about 1 minute. Scrape down the perimeters and backside of the bowl and beat once more as wanted to mix.
- Add the dry components to the moist components and blend on low pace till mixed. Beat within the oats and chocolate chips. Dough will probably be thick and sticky.
- Cowl and refrigerate the dough for not less than 45 minutes within the fridge (and as much as 4 days). If chilling for longer than a couple of hours, enable to take a seat at room temperature for not less than half-hour earlier than rolling and baking as a result of the dough will probably be fairly agency.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Put aside.
- Use a medium cookie scoop to scoop the cookie dough, about 2 Tablespoons (40g) of dough per cookie, which is a heaping cookie scoop-ful, and place 3 inches aside on the baking sheets. Bake for 13–14 minutes or till frivolously browned on the perimeters. The facilities will look very delicate.
- Take away from the oven and permit cookies to chill on the baking sheet for five minutes earlier than transferring to a cooling rack to chill utterly. Whereas the cookies are nonetheless heat, I wish to press a couple of extra chocolate chips into the tops and sprinkle with flaky sea salt—each are non-compulsory!
- Cookies keep recent lined at room temperature for as much as 1 week.
Notes
- Make Forward & Freezing Directions: You may make the cookie dough and chill it within the fridge for as much as 4 days. See step 4. Baked cookies freeze properly for as much as 3 months. Unbaked cookie dough balls freeze properly for as much as 3 months. Bake frozen cookie dough balls for an additional minute, no have to thaw. Learn my suggestions and methods on how one can freeze cookie dough.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowl | Whisk | Electrical Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Molasses: 1 Tablespoon of molasses helps give these cookies unimaginable taste. You’ll want to use unsulphured or darkish molasses (don’t use blackstrap; I want Grandma’s model). Should you don’t have any, merely go away it out. Don’t substitute with the rest. Likewise, cinnamon provides taste as properly. Not needed, however it certain is tasty!
- Completely different Dimension Cookies: Use 1.5 Tablespoons (30g) for regular-size cookies, 2 T. (40g) for giant cookies (what’s pictured), or 3 T. (60g) for XL cookies. The bake time will probably be a minute or so shorter for regular-size and a minute or so longer for XL cookies.
- Can I Add Raisins or Chopped Nuts? Sure, you may add both. I like to recommend 1 cup (180g) chocolate chips and three/4 cup both raisins (110g) or chopped walnuts or pecans (100g).
