The Ultimate Recipe for Soft & Chewy Oatmeal Chocolate Chip Cookies
Discover how to make super soft and delightfully chewy oatmeal cookies packed with rich chocolate chips. This versatile recipe serves as a perfect foundation for adding your favorite mix-ins, from raisins and nuts to dried cranberries!
For many years, the thought of oatmeal cookies filled me with trepidation. I still vividly recall a childhood experience of biting into what I believed to be a luscious chocolate chip cookie, only to be met with the unexpected, chewy texture and distinct taste of a raisin. As someone who has never been a fan of raisins, especially in my desserts, that memory lingered, causing me to shy away from oatmeal cookies for a long time.
However, I’ve since found my redemption in these incredible Oatmeal Chocolate Chip Cookies. This recipe is designed to create a truly exceptional treat that celebrates the hearty texture of oats without compromising on flavor or that satisfying chewy bite. While my personal preference leans heavily towards chocolate chips, this recipe is incredibly adaptable. If you’re a fan of the classic oatmeal raisin cookie, feel free to substitute the chocolate chips with your beloved dried fruit. Or, get creative with other additions like nuts or craisins!
Perfectly Baked Oatmeal Chocolate Chip Cookies
When I’m in the kitchen whipping up a batch of these delectable cookies, you can be absolutely certain that chocolate chips will be my primary — and often only — mix-in. Yet, the true beauty of this recipe lies in its versatility. It offers an ideal base for your traditional Oatmeal Raisin Cookies, or you can elevate them with crunchy nuts, tart craisins, or any other ingredient your heart desires. These oatmeal cookies are famously soft and chewy, with the oats providing a wonderful, rustic texture that’s both comforting and satisfying.
Despite their gourmet taste and texture, these cookies are surprisingly simple to make. They require no more effort than your average Chocolate Chip Cookies, making them a perfect baking project for beginners and seasoned bakers alike. You don’t need to worry about complicated techniques or obscure ingredients; just follow these straightforward steps for a batch of truly irresistible cookies.
Essential Ingredients for Your Oatmeal Chocolate Chip Cookies
Gathering your ingredients is the first step to baking success. Each component plays a crucial role in achieving the desired soft, chewy texture and rich flavor of these cookies. Ensure your butter is softened to room temperature for optimal creaming, and measure your sugars and flour accurately for the best results.
- Unsalted Butter: Softened to room temperature, it’s essential for a smooth, creamy base.
- Light Brown Sugar: Contributes to the cookies’ moisture, chewiness, and a deeper, caramel-like flavor.
- Granulated Sugar: Provides sweetness and helps with the cookie’s structure and spread.
- Eggs: Act as binders, adding moisture and richness to the dough.
- Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic notes.
- All-Purpose Flour: The primary structural component of the cookie.
- Old Fashioned Oats: The star ingredient, offering a distinct chewy texture and hearty flavor.
- Baking Soda: A leavening agent that helps the cookies rise and spread slightly, contributing to their softness.
- Salt: Balances the sweetness and enhances all the other flavors in the cookie.
- Chocolate Chips: Our chosen delicious mix-in, bringing rich, melt-in-your-mouth goodness.
Choosing the Right Oats for Your Cookies
The type of oats you use can significantly impact the final texture of your oatmeal chocolate chip cookies. This recipe specifically calls for old-fashioned oats (also known as rolled oats). These oats are whole oat groats that have been steamed and flattened, resulting in larger, thicker flakes. When incorporated into cookie dough, they absorb moisture gradually and retain their shape well, providing a substantial, chewy texture and a distinct “bite” that makes these cookies so satisfying.
While old-fashioned oats are recommended for that perfect thick and chewy cookie, you can use quick-cooking oats as a substitute if that’s all you have on hand. Quick-cooking oats are cut into smaller pieces and then rolled thinner, which allows them to cook faster and absorb liquids more rapidly. If you use quick-cooking oats, the recipe will still work, but the texture of your cookies will change slightly. They will tend to be a little flatter and won’t have quite the same hearty chewiness that old-fashioned oats provide. They won’t necessarily be thin and crispy, but they won’t achieve the plush, thick appearance seen in the photos.
Ultimately, the choice depends on your preference and what you have in your pantry. No matter which type of oats you choose, you’ll still end up with a delicious cookie. After all, who could possibly turn down a warm, freshly baked cookie, regardless of a slight texture variation?
Step-by-Step Guide: How to Make Oatmeal Chocolate Chip Cookies
For the exact measurements and a full, printable version of this recipe, please scroll down to the bottom of this post where you’ll find the complete recipe card.
- Prepare Your Oven and Pan: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and both the light brown sugar and granulated sugar until the mixture is light, fluffy, and pale in color. You’ll notice this recipe uses double the amount of brown sugar to white sugar. This ratio is intentional, as brown sugar contributes significantly to the cookies’ darker color, deeper molasses flavor, and incredibly chewy texture. It also works exceptionally well to highlight the earthy notes of the oats.
- Incorporate Wet Ingredients: Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract. Continue to beat until all the wet ingredients are thoroughly combined and smooth.
- Add Dry Ingredients: Gradually add the all-purpose flour, old-fashioned oats, baking soda, and salt to the wet mixture. Mix on low speed just until the dry ingredients are barely combined with the wet. It’s crucial not to overmix the batter at this stage, as overmixing can develop too much gluten, leading to tough rather than tender cookies.
- Fold in Your Mix-Ins: Now for the fun part! Gently fold in your chosen add-ins. For this recipe, we’re using luscious chocolate chips. However, as mentioned, you can easily swap these for nuts, raisins, dried cranberries (craisins), white chocolate chips, or a combination of your favorites. Just make sure they are evenly distributed throughout the dough.
- Chill the Cookie Dough (Optional but Recommended): I always recommend chilling your cookie dough for at least 30 minutes. This step is optional but highly beneficial, especially after beating the butter, which can warm up the dough. Chilling allows the fats to solidify, which helps the cookies hold their shape better during baking, preventing excessive spreading and ensuring they remain nice and thick with a chewy center.
- Scoop and Bake: Using a cookie scoop or two spoons, drop uniform balls of dough onto your prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. Bake in the preheated oven for approximately 10-12 minutes. Keep a close eye on them; you want the edges to be golden brown, but the centers should still look slightly soft and underbaked. This is key to achieving that perfectly soft and chewy texture.
- Cool: Once removed from the oven, let the cookies cool on the baking sheet for about 5 minutes. This allows them to continue setting and firm up slightly without overbaking. After 5 minutes, carefully transfer them to a wire rack to cool completely. This step prevents the bottoms from getting soggy and ensures a consistent texture.
The Secret to Perfectly Soft and Chewy Cookies: Don’t Overbake!
The golden rule for baking the best, softest, and chewiest cookies every single time is simple: slightly underbake them. This might sound counterintuitive, but it’s a game-changer. If you leave cookies in the oven until they look perfectly done and firm, by the time you remove them and they cool on the baking sheet, they will have continued to cook from the residual heat. This carry-over cooking often results in cookies that are dry, brittle, and overbaked.
Instead, aim to take your oatmeal chocolate chip cookies out of the oven when their edges are just set and lightly golden brown, but their centers still appear a little soft, puffy, and slightly underdone. Don’t worry, they’re not raw! The hot baking sheet will continue to cook them gently for several minutes after they come out of the oven. This brief period of resting on the hot pan allows the cookies to fully set without drying out, ensuring they develop that ideal soft, tender interior and wonderfully chewy texture that everyone loves.
How to Freeze Cookie Dough and Baked Cookies
Having cookie dough stashed in the freezer is a fantastic convenience, allowing you to whip up a fresh batch of warm cookies whenever a craving strikes, without the full preparation time. Here’s the easiest way to freeze your cookie dough:
- Portion the Dough: Scoop individual balls of cookie dough onto a baking sheet lined with parchment paper. Arrange them so they’re not touching.
- Flash Freeze: Place the entire baking sheet directly into the freezer for a couple of hours, or until the dough balls are completely solid. This step prevents them from sticking together when stored in a bag.
- Transfer to Storage: Once frozen, remove the solid dough balls from the baking sheet and transfer them into a freezer-safe zip-top bag or an airtight container.
- Storage Duration: Frozen cookie dough can be stored in the freezer for up to 3-4 months. Label the bag with the date and baking instructions for convenience.
- Baking from Frozen: To bake, simply remove the desired number of dough balls from the freezer. You can let them sit on the counter while your oven preheats to 350°F (175°C), or bake them directly from frozen. If baking from frozen, just add an extra 1-2 minutes to the original baking time. This method ensures you can enjoy freshly baked cookies any night of the week!
These Oatmeal Chocolate Chip Cookies also freeze exceptionally well once they are baked. This is perfect for meal prepping desserts or ensuring you always have a sweet treat on hand. After baking, allow the cookies to cool completely on a wire rack. Once fully cooled, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for 2-3 months. To enjoy, simply thaw them at room temperature for an hour or warm them slightly in the microwave for a fresh-from-the-oven experience.
Delicious Variations: What Else Can You Mix Into Oatmeal Cookies?
This oatmeal cookie base is incredibly versatile and serves as the perfect canvas for almost any mix-in you can imagine. Its inherent softness and chewiness make it an ideal cookie when you’re craving something sweet and customizable. Don’t feel limited to just chocolate chips; let your creativity guide you!
When experimenting with different additions, you’ll want to use roughly the same amount called for in the recipe (2 cups), but you can certainly adjust based on your preference for a more or less “loaded” cookie. Here are some fantastic ideas to get you started:
- Raisins: The classic choice for a reason, offering a burst of sweet, chewy fruitiness.
- Dried Cranberries (Craisins): For a touch of tartness that beautifully complements the sweet cookie dough.
- White Chocolate Chips: Offer a creamy, sweet contrast to the hearty oats.
- Dark Chocolate Chunks or Chips: For a more intense, sophisticated chocolate flavor that balances the sweetness.
- Butterscotch Chips: Bring a rich, caramel-like sweetness and a delightful chew.
- Toffee Bits: Add a lovely crunch and a buttery, caramelized flavor.
- Shredded Coconut: For a tropical twist and added texture.
- Chopped Nuts: Walnuts, pecans, or even peanuts can add a wonderful crunch and nutty depth. Consider toasting them lightly before adding for enhanced flavor.
- Spices: A pinch of cinnamon, nutmeg, or allspice can add warmth and complexity, especially with fruit mix-ins.
- Mini Marshmallows: For a gooey, melty surprise in every bite.
Feel free to mix and match! A combination of white chocolate chips and dried cranberries, or dark chocolate with walnuts, can create an entirely new favorite cookie experience.
Explore More Delicious Cookie Recipes
If you’ve enjoyed baking these amazing oatmeal chocolate chip cookies, you’re in for a treat! Our collection of cookie recipes is brimming with delightful options to satisfy every sweet craving. From classic chocolate chip variations to unique and innovative flavors, there’s a cookie recipe for every occasion and every baker. Dive in and discover your next favorite treat!
- Perfect Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- DoubleTree Chocolate Chip Cookies
- Avalanche Cookies (Easy No-Bake)
- Chocolate M&M Cookies
- Soft Monster Cookies
- Butterscotch Pudding Cookies
- Chocolate Sprinkle Cookies
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Oatmeal Chocolate Chip Cookies
Erin Sellin
10 mins
12 mins
22 mins
36
Rate Recipe
Print Recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 1/2 cups old fashioned oats, see notes
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
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Preheat oven to 350º F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, cream softened butter, light brown sugar, and white sugar together until the mixture is light and fluffy, about 2-3 minutes.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup white sugar
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Beat in the eggs one at a time, followed by the vanilla extract, mixing until everything is well combined and smooth.2 large eggs, 2 teaspoons vanilla extract
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In a separate bowl, whisk together the flour, oats, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.2 cups all-purpose flour, 2 1/2 cups old fashioned oats, 1 teaspoon baking soda, 1/2 teaspoon salt
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Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.2 cups semi-sweet chocolate chips
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For thicker, chewier cookies, chill the dough in the refrigerator for at least 30 minutes. This step helps prevent excessive spreading during baking. This step is optional but highly recommended.
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Scoop rounded balls of dough (about 2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers still look soft.
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Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. This allows them to finish setting up. Then, transfer them to a wire rack to cool completely. Enjoy!
Notes
Nutrition
Carbohydrates: 23g |
Protein: 2g |
Fat: 9g |
Saturated Fat: 5g |
Polyunsaturated Fat: 3g |
Cholesterol: 24mg |
Sodium: 75mg |
Fiber: 1g |
Sugar: 13g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Erin Sellin
10 minutes
12 minutes
22 minutes
Dessert Recipes
American
36
173
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