These oatmeal chocolate chip cookies are chewy, sweet, and just the right amount of chocolatey! Made with wholesome oats and yummy chocolate chips, they are a delightful treat.
Let’s be real, who can resist a warm cookie fresh out of the oven? I love enjoying them with a glass of milk—perfect for dunking! 🍪🥛
Key Ingredients & Substitutions
Butter: Unsalted butter gives a rich flavor, but you can use salted butter if that’s what you have. Just reduce the added salt in the recipe slightly. I always prefer using unsalted for better control over saltiness.
Brown Sugar: Brown sugar adds moisture and a slight caramel flavor. If you’re out, you can use granulated sugar, but your cookies may be less chewy. I often mix light and dark brown sugar for added depth!
Oats: Old-fashioned rolled oats are best for a chewy texture. Quick oats can work too, but they might make the cookies a bit softer. I love the hearty bite the rolled oats give!
Chocolate Chips: Semi-sweet is classic, but feel free to use milk chocolate or dark chocolate chips based on your preference. Sometimes, I like to mix different types for a flavor twist!
How Do I Cream Butter and Sugar Properly?
Creaming the butter and sugars is key to achieving a nice texture. The goal is to incorporate air into the mixture, which helps your cookies rise. Here’s how to do it:
- Start with soft butter at room temperature. If it’s too hard, it won’t cream well.
- Use a hand mixer or stand mixer on medium speed for about 2-3 minutes until light and fluffy.
- Scrape down the sides of the bowl with a spatula to ensure everything is mixed evenly.
Getting this step right makes a big difference in your cookie texture! Enjoy baking!
Oatmeal Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll have around 30 minutes total before you can enjoy these delightful cookies. They’re perfect for a quick baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating, line your baking sheets with parchment paper to make clean-up easier.
2. Cream the Butter and Sugars:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar. Mix until it’s light and fluffy, about 2-3 minutes. This is where the magic happens!
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until everything is nice and blended.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to ensure that the baking soda is evenly distributed throughout the flour.
5. Mix it All Together:
Gradually add the dry ingredients to the butter and sugar mixture, mixing just until combined. Be careful not to overmix; we want soft, tender cookies!
6. Add Oats and Chocolate Chips:
Now, stir in the rolled oats and semi-sweet chocolate chips until they are evenly distributed throughout the dough.
7. Shape the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake and Cool:
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown, and the centers are set. As tempting as it is, resist the urge to open the oven too early!
9. Let Them Rest:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This helps them firm up and makes it easier to transfer them. Then, move them to a wire rack to cool completely.
10. Enjoy!
Finally, enjoy these delicious oatmeal chocolate chip cookies with a glass of milk or your favorite beverage. Share them with friends or keep them all to yourself—no judgment here!
Can I Use Unsalted Butter Instead of Salted Butter?
Yes! Unsalted butter is often preferred for baking as it allows better control over the saltiness of the cookies. If you only have salted butter, just reduce the added salt in the recipe slightly.
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, try using 1/4 cup unsweetened applesauce or a ripe mashed banana for each egg. These options work well in cookies and maintain moisture!
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 1 week. You can also freeze them for longer storage—just make sure they’re completely cooled before placing them in a freezer-safe bag or container.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to mix in chopped nuts, like walnuts or pecans, or even dried fruits for an extra flavor boost. Just keep the total mix-ins to about 2 cups to ensure the dough stays balanced.