Craving a chewy, chocolatey treat? Step into the world of Oatmeal Chocolate Chip Cookies, a beloved classic that combines wholesome oats with rich chocolate chips for the perfect bite every time.
With a slightly crisp edge and a soft, gooey center, these cookies strike the perfect balance of hearty and indulgent.
Ingredients List
Creating delicious Oatmeal Chocolate Chip Cookies requires a balanced blend of ingredients that work together to create texture and depth of flavor. Here’s what you’ll need for this irresistible cookie dough.
Cookie Dough Ingredients
- 1 cup (2 sticks) salted butter, softened at room temperature
- 1 ¼ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 tablespoon milk
- 3 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Required Kitchen Tools
Having the right tools on hand makes baking a batch of these cookies a smooth and enjoyable experience. Here’s what you’ll need:
- Electric Mixer: A hand or stand mixer is essential for creaming the butter and sugars thoroughly.
- Mixing Bowls: At least two—one for the wet ingredients and one for the dry mix.
- Measuring Cups & Spoons: Accuracy is key in baking, so have these handy.
- Baking Sheets: Line them with parchment paper or silicone baking mats for easy cleanup and perfect cookies.
- Spring-Loaded Cookie Scoop: Ideal for portioning uniform cookies.
- Wire Cooling Racks: Allow the cookies to cool properly and prevent sogginess.
Dough Preparation
Preparing the dough is where all the magic starts. The right mixing technique ensures the cookies come out perfectly chewy, moist, and full of flavor.
Mixing the Ingredients
Begin by placing the softened butter, brown sugar, and granulated sugar into a large mixing bowl. Using an electric mixer, cream the ingredients together on medium-high speed until light and fluffy—this usually takes about 2–3 minutes.
Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk. This mixture should be smooth and creamy.
Gradually mix in the oats, stirring until they are evenly distributed throughout the wet mixture. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly incorporate this dry mixture into the wet ingredients in batches, mixing until just combined.
Finally, fold in the chocolate chips using a spatula or wooden spoon to evenly disperse them without overmixing the dough.
Chilling the Dough
Once the dough is fully mixed, cover the bowl with plastic wrap or a tight-fitting lid. Chill the dough in the refrigerator for at least 1 to 2 hours, or up to 2 days. This step helps the flavors meld and makes the dough easier to scoop and shape. If the dough is too firm to handle right after refrigeration, let it sit at room temperature for 10–15 minutes before baking.
Shaping and Baking the Cookies
Once your dough is chilled and ready, it’s time to portion and bake the cookies to golden perfection.
Scooping and Shaping
Preheat your oven to 350°F (175°C). While the oven heats, line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Using a 4-teaspoon spring-loaded cookie scoop (or about 1½ tablespoons of dough), portion the chilled dough and drop it onto the prepared baking sheets. Make sure to space the cookies about 2 inches apart to allow room for spreading.
If desired, press a few extra chocolate chips onto the tops of each cookie dough ball before baking for a bakery-style look.
Baking the Cookies
Bake in the preheated oven for 10 to 12 minutes, or until the edges are just turning golden brown but the centers still look slightly underdone. This ensures a chewy texture once the cookies cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to wire cooling racks to cool completely. The cookies will continue to set as they cool.
Serving and Decoration
Presentation can make your homemade cookies feel extra special, even if you’re just enjoying them with a glass of milk on the couch. Here’s how to elevate the serving experience:
Suggested Toppings and Serving Ideas
- Flaky Sea Salt: For a gourmet touch, sprinkle a pinch of flaky sea salt over the cookies right after baking. It enhances the sweetness and adds texture.
- Chocolate Drizzle: Melt some additional chocolate chips and drizzle over cooled cookies for a visually appealing finish.
- Ice Cream Sandwiches: Use two cookies to sandwich a scoop of your favorite ice cream—an indulgent dessert twist!
Serve the cookies slightly warm for ultimate gooeyness or allow them to cool fully and stack them in a jar for a rustic, gift-worthy presentation.
Storage Instructions
Proper storage ensures your cookies stay fresh and delicious for days to come.
Keeping Cookies Fresh
Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can place a slice of white bread in the container with the cookies—the bread helps maintain moisture.
Freezing Cookie Dough or Baked Cookies
- To freeze the dough: Scoop cookie portions onto a baking sheet and freeze until solid. Transfer them to a freezer-safe bag and store for up to 3 months. Bake directly from frozen—just add 1–2 extra minutes to the bake time.
- To freeze baked cookies: Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Thaw at room temperature or warm briefly in the oven for that fresh-baked taste.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) salted butter, softened at room temperature
- 1 ¼ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 tablespoon milk
- 3 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2 to 3 minutes.
- Add the eggs one at a time, mixing until fully incorporated. Then mix in the vanilla extract and milk.
- Gradually stir in the rolled oats until evenly combined with the wet mixture.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Slowly add the dry ingredients to the oat mixture, mixing just until combined.
- Fold in the chocolate chips by hand to evenly distribute them without overmixing.
- Cover the bowl and refrigerate the dough for at least 1 to 2 hours, or up to 2 days. If too firm when removing from the fridge, let it sit at room temperature until scoopable.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Using a 4-teaspoon spring-loaded scoop (or about 1½ tablespoons), drop dough balls onto the baking sheets, leaving about 2 inches between each.
- Bake for 10 to 12 minutes, or until the edges are lightly browned but the centers still look soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
Conclusion
Oatmeal Chocolate Chip Cookies are the perfect combination of hearty oats and melty chocolate, delivering comfort and nostalgia in every bite.
With a few simple steps and quality ingredients, you can whip up a batch that rivals your favorite bakery.
Don’t forget—you can always tweak the recipe with nuts, dried fruit, or different types of chocolate to make it uniquely yours. Happy baking!
