Best Oatmeal Chocolate Chip Cookie Recipe
Craving the perfect chewy, sweet, and comforting cookie? My Best Oatmeal Chocolate Chip Cookie Recipe combines hearty rolled oats with rich semisweet chocolate chips for a treat that’s crispy on the edges and soft in the center. These cookies are perfect for any occasion, from afternoon tea to holiday gift-giving, and they’re easy to make at home with simple ingredients.
Ingredients List
Cookie Ingredients
1 cup all-purpose flour (120 g)
1/2 tsp baking soda (3 g)
1/2 tsp salt (5 g)
1/2 cup unsalted butter, room temperature (113 g)
1/3 cup granulated sugar (65 g)
2/3 cup light-brown sugar, packed (140 g)
2 tsp pure vanilla extract (10 mL)
1 large egg
1 1/2 cups rolled oats (135 g)
1 cup semisweet chocolate chips (150 g)
Required Kitchen Tools
Baking oatmeal chocolate chip cookies is simple, but having the right tools can make the process smooth and enjoyable:
Mixing Bowls – For separating dry and wet ingredients and mixing them efficiently.
Hand or Stand Mixer – To cream butter and sugar until light and fluffy, saving time and effort.
Measuring Cups and Spoons – Ensures accurate measurements for perfect cookies every time.
Spatula – Essential for folding in oats and chocolate chips gently.
Baking Sheet – Preferably lined with parchment paper to prevent sticking and promote even baking.
Cooling Rack – Allows cookies to cool evenly without becoming soggy.
Having these tools on hand ensures every cookie comes out perfectly baked.
Cookie Dough Preparation
Creating the cookie dough properly is key to achieving chewy, flavorful cookies with perfectly crisp edges.
Mixing the Ingredients
I start by combining the dry ingredients—flour, baking soda, and salt—in a medium bowl. In a separate large bowl, I cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. I then beat in the egg and vanilla extract, mixing until fully incorporated. Gradually, I add the dry ingredients to the wet mixture and fold them in until just combined. Finally, I gently stir in the rolled oats and semisweet chocolate chips, ensuring they’re evenly distributed throughout the dough.
Chilling the Dough (Optional but Recommended)
For a thicker, chewier cookie, I refrigerate the dough for at least 30 minutes. This step isn’t mandatory, but it helps prevent the cookies from spreading too thin during baking.
Shaping the Cookies
To get perfectly round and uniform cookies:
Scoop the Dough: I use a cookie scoop or spoon to portion out dough balls, about 1.5 tablespoons each.
Shape by Hand: I roll each portion into a smooth ball using my palms. This ensures even baking and a professional appearance.
Space on Baking Sheet: I place the dough balls on a parchment-lined baking sheet, leaving about 2 inches between each to allow for spreading.
Baking the Cookies
Oven Temperature and Baking Time
I preheat my oven to 350°F (175°C). The cookies bake for 10–12 minutes, until the edges turn golden brown while the centers remain soft. I avoid overbaking to keep them chewy.
Cooling the Cookies
Once baked, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This ensures they set properly and don’t break apart.
Serving and Decoration
Suggested Additions
While these cookies are delicious on their own, you can also:
Sprinkle a tiny pinch of sea salt on top before baking for a sweet-salty flavor.
Add a few extra chocolate chips on top of each cookie before baking for a melty chocolate appearance.
Pair with a glass of cold milk, hot coffee, or cocoa for the ultimate comfort treat.
These cookies are perfect for sharing with family and friends or enjoying as a personal indulgence.
Storage Instructions
Keeping Cookies Fresh
To maintain freshness, I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, just like they came out of the oven.
Freezing Cookie Dough
For future baking sessions, I portion the cookie dough into balls and freeze them in a freezer-safe bag for up to 2 months. I bake them directly from frozen, adding 1–2 extra minutes to the baking time.
Conclusion
Mastering this oatmeal chocolate chip cookie recipe has been a game-changer in my baking journey. The combination of chewy oats and sweet chocolate chips creates a timeless treat that’s hard to resist. With clear instructions, the right tools, and a little patience, you can easily make bakery-quality cookies at home. Whether for a cozy afternoon snack or a batch to share with loved ones, these cookies are always a crowd-pleaser. So preheat your oven, grab your ingredients, and enjoy the irresistible aroma and taste of freshly baked oatmeal chocolate chip cookies!
