Oatmeal Chocolate Chip Cookies
Oatmeal chocolate chip cookies are a delightful blend of hearty oats and rich, semi-sweet chocolate chips, offering the perfect balance of chewy and sweet. The rolled oats give the cookies a satisfying texture, while the chocolate chips add bursts of sweetness in every bite. Brown sugar and butter lend a rich, caramel-like flavour, while a touch of cinnamon adds warmth and spice. These cookies are both comforting and indulgent, combining the rustic, wholesome flavour of oatmeal with the irresistible richness of chocolate, making them a favourite treat for any occasion.
In this blog post, you will learn how to make oatmeal, chocolate chip cookies.
How to Make Oatmeal Chocolate Chip Cookies
In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together and set aside. In a separate, large bowl, place the softened butter and beat it with a hand mixer until creamy. Add the brown and white sugar to the butter and beat until creamed. Whisk in the first egg and once incorporated then whisk in the second egg. Lastly, add the vanilla and whisk that into the mixture as well.
Pour the dry ingredients into the wet ingredients and on a slow setting with your hand mixer, beat the dry and wet ingredients together. Still with your hand mixer on that slow setting add the oats into the cookie mixture. You will have quite a thick mixture at this point. Once fully mixed together, add the chocolate chips. Chill the cookie dough in the fridge. Once chilled scoop the cookie dough onto parchment lined baking sheets, you can add more chocolate chips into the tops of the cookies here, and bake in the oven.
Remove and let cool for about five minutes before trying to transfer the cookies to a cooling rack. The edges of the cookies will look crispy and set but the middles will look much softer than the edges. Do not worry about that as the cookies will set with time, and this is what will give you super soft and chewy cookies!
What Type of Chocolate Chips Should I Use?
The best chocolate chips for oatmeal chocolate chip cookies add just the right balance of sweetness, texture, and flavour. Here are some of my top choices; however, I do prefer to use dark chocolate chips in this cookie recipe:
- Semi-Sweet Chocolate Chips: These are the classic choice for oatmeal chocolate chip cookies. They offer a perfect balance of sweetness and rich chocolate flavour, complementing the hearty oats without overpowering them. Semi-sweet chips melt slightly during baking, creating gooey pockets of chocolate.
- Dark Chocolate Chips: For a more intense and less sweet flavour, dark chocolate chips are an excellent option. They provide a deeper chocolate richness that contrasts well with the natural sweetness of the oats and any brown sugar in the dough.
- Milk Chocolate Chips: Milk chocolate chips are a good option if you prefer a sweeter cookie. The creamy, mild flavour of milk chocolate works well with the chewy texture of the oats, but can make the cookies feel a bit sweeter.
- Mini Chocolate Chips: Mini chocolate chips spread out more evenly in the dough, ensuring chocolate in every bite. These are ideal if you want a more subtle chocolate experience throughout the cookie.
For the best oatmeal chocolate chip cookies, semi-sweet or dark chocolate chips are usually the most balanced and flavourful options, allowing the oats and other ingredients to shine without being overly sweet.
Ingredients
All-Purpose/Plain Flour: flour provides structure and helps the cookies hold their shape. It combines with other ingredients to form the dough’s base.
Cinnamon: cinnamon adds warmth and a hint of spice, complementing the sweetness of the chocolate and brown sugar, giving the cookies a cozy, aromatic flavour.
Baking Soda: baking soda acts as a leavening agent, helping the cookies rise and become light and chewy. It ensures the cookies do not become too dense.
Salt: salt enhances the overall flavour by balancing the sweetness and intensifying the other ingredients, especially the chocolate.
Butter: butter adds richness and moisture to the dough, making the cookies tender and giving them a slightly crisp edge while keeping the centre soft.
Brown Sugar: brown sugar provides sweetness and adds moisture due to its molasses content, contributing to a chewy texture and caramel-like flavour.
Granulated Sugar: granulated sugar adds sweetness and helps give the cookies a slightly crisp texture around the edges. It balances the moisture from the brown sugar.
Eggs: eggs bind the ingredients together, adding structure and moisture. Eggs also contribute to the chewy texture and help the cookies rise slightly.
Vanilla Extract: vanilla extract enhances the flavour by adding a sweet, aromatic note that complements the chocolate and oats.
Rolled Oats: rolled oats provides a chewy texture and hearty flavour, making the cookies more substantial. The oats add a rustic quality that contrasts nicely with the sweetness of the chocolate.
Semi-Sweet Chocolate Chips: semi-sweet chocolate chips add rich, slightly bittersweet chocolate flavour. The chocolate chips provide bursts of sweetness and gooey texture when baked, perfectly complementing the chewy oats and buttery dough.
Tips
- Allowing the dough to chill before baking prevents spreading and results in a thicker cookie.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/2 c. all-purpose/plain flour
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. butter unsalted
- 1 c. brown sugar
- 1/2 c. sugar granulated
- 2 large eggs
- 2 tsp. vanilla extract
- 3 c. rolled oats
- 1 c. semi-sweet chocolate chips or chocolate chunks
Instructions
- In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together. Set aside.
- Place your softened butter into a large bowl and beat it with a hand mixer on medium speed for about 2 minutes until light and fluffy.
- Add the brown and white granulated sugar to the creamed butter and beat on medium-high speed until creamed. Add the first egg and whisk into the mixture. Add the second egg and whisk it in as well. Add the vanilla extract and beat the mixture for another minute until light and fluffy scraping the sides down as needed.
- Begin to pour the dry ingredients into the wet ingredients and mix on low speed with your hand mixer until they are combined together. While still running on low speed add the oats. With a silicone spatula stir in the semi-sweet chocolate chips. Your dough will be quite thick at this point.
- Optional: chill the dough for 1 hour.
- Preheat oven to 350℉/175℃/Gas Mark 4.
- Line the baking sheets with parchment paper. Scoop the cookie dough onto the baking sheets and bake for 13-14 minutes. Press more chocolate chips into the tops of the cookies if you want to before baking. The centres of the cookies will look a bit soft, but the edges will look crispy and set.
- Remove from the oven and let sit at room temperature for about 5 minutes until the cookies have set a little more and can be transferred to a wire rack without falling apart. Once the 5 minutes is up and the cookies can be lifted, transfer them to a wire rack to continue to cool.
Notes
In this blog post, you learned how to make oatmeal chocolate chip cookies.