Why You’ll Love This Recipe
- The cookies are incredibly soft and chewy, perfect for any cookie lover.
- Quick and easy to prepare, making them ideal for last-minute baking.
- Packed with chocolate chips and the option to add nuts for extra crunch.
- A versatile recipe that can be adapted for dietary preferences.
- Great for any occasion, from holiday baking to a simple snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes with a mixer.
- Beat in the egg and vanilla extract until smooth and fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Fold in the chocolate chips and nuts (if using) with a spatula.
- Drop spoonfuls of dough (about 1 1/2 tablespoons) onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden and the centers look slightly underbaked.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Variations
- Add dried fruit: Replace some chocolate chips with raisins or dried cranberries for a fruity twist.
- Use dark chocolate: Swap semi-sweet chocolate chips for dark chocolate for a richer flavor.
- Gluten-free option: Use gluten-free oats and a 1:1 gluten-free flour blend.
- Vegan version: Substitute the butter with vegan butter and the egg with a flaxseed egg.
- Spices: Add a pinch of nutmeg or cardamom for extra warmth.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before enjoying.
- Reheating: Warm cookies in a microwave for 10-15 seconds for that fresh-out-of-the-oven taste.
FAQs
How can I make these cookies even chewier?
Use an extra tablespoon of brown sugar and slightly underbake the cookies.
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly less chewy.
What if I don’t have a mixer?
You can cream the butter and sugars by hand using a wooden spoon or whisk.
Can I use margarine instead of butter?
Yes, but it may slightly alter the flavor and texture.
How do I prevent my cookies from spreading too much?
Chill the dough for 30 minutes before baking.
Can I double the recipe?
Absolutely! Just ensure you have enough baking sheets or bake in batches.
Why do my cookies come out hard?
Overbaking or using too much flour can cause hard cookies. Be sure to measure accurately.
Can I omit the nuts?
Yes, the nuts are optional and can be omitted without affecting the recipe.
How do I know when the cookies are done?
The edges should be golden brown, and the centers should look slightly underbaked.
Can I add shredded coconut?
Yes, adding 1/2 cup of shredded coconut can enhance the flavor and texture.
Conclusion
These oatmeal chocolate chip cookies are a delightful treat that’s sure to become a household favorite. With their soft and chewy texture, customizable mix-ins, and quick prep time, they’re perfect for any occasion. Bake a batch today and enjoy the comforting taste of homemade goodness!
Best Oatmeal Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Chewy and soft oatmeal chocolate chip cookies packed with gooey chocolate chips and hearty oats. Perfect for any occasion, this easy recipe delivers the ultimate comfort treat. Customize with nuts, dried fruits, or vegan alternatives for a versatile and crowd-pleasing dessert.
Ingredients
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
- Combine Ingredients: Gradually mix dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Add Mix-Ins: Fold in chocolate chips and nuts (if using).
- Shape Cookies: Drop spoonfuls of dough (about 1 1/2 tablespoons) onto the baking sheets, spacing them 2 inches apart.
- Bake: Bake for 10-12 minutes until the edges are golden and centers look slightly underbaked.
- Cool: Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewy cookies, add 1 tablespoon of brown sugar and slightly underbake.
- Chill dough for 30 minutes to prevent spreading.
- Optional add-ins: shredded coconut or dried fruits like raisins or cranberries.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
