oatmeal chocolate chip cookie recipe

Craving a classic American treat? Step into the world of oatmeal chocolate chip cookies—a beloved favorite that combines the hearty texture of oats with the rich sweetness of chocolate chips.

These cookies are the perfect balance of chewy and crisp, making them a go-to for any occasion. you enjoy them warm from the oven or packed in a lunchbox, oatmeal chocolate chip cookies are sure to bring comfort and joy to every bite.

Ingredients List

Creating the perfect oatmeal chocolate chip cookie requires a few essential ingredients to achieve that signature chewy texture and irresistible flavor. Here’s what you’ll need for a batch of these classic cookies:

Cookie Dough Ingredients

• 1 cup all-purpose flour (120g)
• 1/2 tsp baking soda (3g)
• 1/2 tsp salt (5g)
• 1/2 cup unsalted butter, room temperature (113g)
• 1/3 cup granulated sugar (65g)
• 2/3 cup light-brown sugar, packed (140g)
• 2 tsp pure vanilla extract (10mL)
• 1 large egg
• 1 1/2 cups rolled oats (135g)
• 1 cup semisweet chocolate chips (150g)

Required Kitchen Tools

Having the right tools on hand will make your cookie-baking experience smooth and enjoyable. Here are the essentials you’ll need:

1. Mixing Bowls: At least two—one for dry ingredients and one for wet.
2. Hand or Stand Mixer: For creaming the butter and sugars to the perfect fluffy consistency.
3. Measuring Cups and Spoons: For accurate ingredient portions.
4. Rubber Spatula or Wooden Spoon: To fold in oats and chocolate chips.
5. Baking Sheets: Lined with parchment paper for easy cleanup and even baking.
6. Small Ice Cream Scoop or Tablespoon: For portioning out uniform cookie dough balls.
7. Wire Cooling Rack: To cool cookies evenly after baking.

With these tools and ingredients ready, you’re set to create a batch of oatmeal chocolate chip cookies that are sure to impress.

Dough Preparation

Preparing the dough is the foundation of achieving the perfect oatmeal chocolate chip cookie. Follow these steps to ensure your cookies turn out chewy, flavorful, and delicious every time.

Mixing the Ingredients

Start by whisking together the flour and baking soda in a medium bowl; set this mixture aside. In a separate large mixing bowl, combine the room-temperature butter with both the granulated and brown sugars. Using a hand or stand mixer, beat the mixture on medium speed until it becomes light and fluffy—this step is crucial for creating a tender cookie.

Reduce the mixer speed to low, then add the salt, vanilla extract, and egg. Beat until everything is well mixed, about 1 minute. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.

Adding Oats and Chocolate Chips

Once the dough is nearly combined, use a rubber spatula or wooden spoon to fold in the rolled oats and chocolate chips. This step ensures that the oats and chocolate are evenly distributed throughout the dough, giving each cookie the perfect balance of texture and flavor.

For best results, cover the dough and chill it in the refrigerator for at least one hour, or overnight. Chilling the dough helps the flavors meld and prevents the cookies from spreading too much during baking.

Shaping and Baking the Cookies

Once your dough is chilled and ready, it’s time to shape and bake your cookies to golden perfection. This step is where your cookies take on their classic look and irresistible texture.

Portioning the Dough

Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking. Using a small ice cream scoop or two tablespoons, drop heaping tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. This allows room for the cookies to spread as they bake.

Baking to Perfection

Place the baking sheets in the preheated oven and bake for 8 to 10 minutes, or until the cookies are golden around the edges but still soft in the center. Keep a close eye on them—every oven is different, and you want to avoid overbaking for that perfect chewy texture.

Once baked, remove the cookies from the oven and let them cool on the baking sheet for 1 to 2 minutes. This helps them set and makes them easier to transfer. Then, carefully move the cookies to a wire cooling rack to cool completely.

Serving and Decoration

When it comes to serving oatmeal chocolate chip cookies, a little extra attention can turn a simple treat into a memorable experience. Here are some ideas to elevate your cookies:

Suggested Toppings and Presentation

• Sprinkle of Sea Salt:
  For a gourmet touch, sprinkle a pinch of flaky sea salt on top of each cookie right after baking. This enhances the chocolate flavor and adds a delightful contrast.
• Drizzle of Melted Chocolate:
  For chocolate lovers, drizzle melted dark or milk chocolate over cooled cookies for an elegant finish.
• Sandwich Cookies:
  Spread a layer of vanilla or chocolate buttercream between two cookies for a decadent sandwich treat.

Serve your cookies warm with a glass of cold milk, a cup of coffee, or as part of a dessert platter for gatherings.

Storage Instructions

To keep your oatmeal chocolate chip cookies fresh and delicious, proper storage is key.

How to Keep Cookies Fresh

Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help maintain softness.

Freezing Oatmeal Chocolate Chip Cookies

For longer storage, freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. To enjoy, thaw at room temperature or warm briefly in the oven.

Conclusion

Mastering oatmeal chocolate chip cookies opens up a world of homemade comfort and creativity.

With a simple list of ingredients and easy-to-follow steps, you can bake cookies that are chewy, chocolatey, and full of heartwarming flavor.

So gather your ingredients, preheat your oven, and enjoy the timeless pleasure of homemade oatmeal chocolate chip cookies—fresh from your oven, and made with love.