Soft and Chewy Oatmeal Chocolate Chip Cookies From Scratch
Oatmeal chocolate chip cookies are one of my favourite types of cookies. The rolled oats give the cookies a satisfying texture and helps them to have a thick base. They are easy to make and taste amazing!
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 taste 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: all-purpose flour provides the structure for the cookies to hold their shape.
Cinnamon: cinnamon adds a hint of spice and complements the chocolate and brown sugar.
Baking Soda: baking soda is the leavening agent and helps the cookies to rise.
Salt: salt improves the flavour.
Unsalted Butter: unsalted butter makes the cookies tender and soft.
Brown Sugar: brown sugar provides a lovely sweetness due to its molasses content.
Granulated Sugar: granulated sugar adds sweetness to the cookies.
Eggs: eggs bind all of the ingredients together and help to structure the batter.
Vanilla Extract: vanilla extract enhances the flavour of the cookies.
Rolled Oats: rolled oats provide a chewy texture and structure to the cookies.
Semi-Sweet Chocolate Chips: chocolate chips give the cookies their gooey and delicious chocolate flavour without adding too much chocolate to these cookies.
Tips
- Allowing the dough to chill before baking prevents spreading and results in a thicker cookie.
Love baking cookies?! Try these cookie recipes next!
- Double Chocolate Chip Cookies
- Soft Blueberry Cookies
- Red Velvet Cookies with Cream Cheese Frosting
- Snickerdoodles
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
Author: Sarah Young
Oatmeal Chocolate Cookies FAQ
What type of oats are best for oatmeal cookies?
Old-fashioned rolled oats are the best choice for oatmeal cookies because they create a chewy texture and hold their shape well during baking.
Why are my oatmeal cookies dry?
Oatmeal cookies can turn out dry if too much flour is added or if they are overbaked. Be sure to measure flour correctly and remove the cookies once the edges are lightly golden.
How do you make oatmeal cookies soft and chewy?
Use brown sugar, butter, and the right amount of oats. Slightly underbaking the cookies and letting them finish setting on the baking sheet also helps keep them soft.
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, but they will produce a softer and slightly less chewy cookie compared to rolled oats.
Can oatmeal chocolate cookies be frozen?
Yes. You can freeze baked cookies in an airtight container for up to 3 months, or freeze the cookie dough and bake when needed.
How do you store oatmeal chocolate cookies?
Store the cookies in an airtight container at room temperature for up to 4–5 days to keep them fresh and chewy.
Why did my oatmeal cookies spread too much?
Cookies may spread if the butter is too warm or if there is not enough flour in the dough. Chilling the dough before baking can help prevent spreading.
Can I add nuts or raisins to oatmeal chocolate cookies?
Yes. Chopped walnuts, pecans, or raisins can be added to the dough along with the chocolate chips for extra texture and flavor.
In this blog post, you learned how to make oatmeal chocolate chip cookies.