We all love cookies that are either soft or chewy, but what if you could enjoy both textures in one?
That’s exactly what I’m looking for in my homemade oatmeal chocolate chip cookies! Their soft edges quickly give way to the delightful, chewy center – a heavenly textural contrast that makes them my latest dessert therapy.
Why Chocolate Chip Oatmeal Cookies Are The Best
- The chewy oatmeal base brings a delightful contrast to the gooey, melty chocolate chips! This awesome textural combo is a big reason why they’re so popular.
- Oatmeal chocolate chip cookies are super adaptable. You can always tweak the recipe to suit your taste, like trying different types of chocolate chips or adding nuts, raisins, or dried fruit. Sometimes, I even swap some white sugar for brown sugar or molasses to get a stronger caramel flavor!
- Speaking of chocolate chips, semisweet ones are the classic choice (just like chewy chocolate chip cookies). But again, who can stop you from playing around? Feel free to fold in milk chocolate, dark chocolate, or even white chocolate chips to add pockets of sweetness and richness to every bite.
- These cookies are always a hit and easy to take on the go, perfect for bake sales or potlucks. They go wonderfully with a cold glass of milk, coffee, tea, or even a scoop of ice cream. Pairing options are endless!
6 Basic Steps To Make Oatmeal Chocolate Chip Cookies
Step 1.
First, mix the flour, baking soda, cinnamon, and salt in a medium bowl. Set that aside for now.
Step 2.
In another large bowl, use a stand or hand mixer with a whisk attachment to beat the unsalted butter at medium-high until it’s smooth (it should take about a minute). Add granulated and brown sugar and keep beating until the mixture is creamy (around 2 minutes).
Then, add the large eggs, vanilla, and molasses, and beat at high speed ’til everything is well combined (around 1 minute). Scrape the bowl’s sides and bottom to get everything mixed in!
Step 3.
Next, gradually add dry ingredients (Step 1) to our wet mixture from Step 2, mixing at low speed until combined. Then, toss in oats and chocolate chips (both types) while the mixer is still running low. Our dough should be dense and sticky at this point!
Step 4.
Cover the cookie dough and let it sit in the fridge for 45 minutes to 3-4 days. It will get quite hard after that, so take it out to room temperature (about 30 minutes should do) before rolling and baking!
Step 5.
When ready to bake, preheat your oven to 350°F (or 177°C) and line your baking sheets with silicone mats or parchment paper. Scoop out the dough (about 3 tbsp per cookie) and spread them out on your baking sheets. Remember to leave about 4 inches between them!
Bake for 13 to 15 minutes until the sides are lightly browned. The center parts will still look super soft, but that’s okay!
Step 6.
Take the cookies out of the oven. Let them sit for about 5 minutes on their baking sheets, then move them to the rack to chill completely! While they still feel warm, I often press extra chocolate chips on top to give them a nice finishing touch.
Enjoy your perfect cookies!
Notes
1. Old-fashioned rolled oats are best for the chewy texture of our cookies or even oatmeal raisin cookies! Sure, use quick oats if you like, but from my experience, they absorb more moisture and make the cookies a tad denser.
2. Can we freeze them? Great news: Yes!
I usually freeze my leftover dough in balls or logs. You can portion the dough using a cookie scoop for same-sized balls, then wrap them tightly in plastic wrap or place them in a freezer-safe container. Thaw the dough overnight in the refrigerator, and they’ll bake up just like freshly made cookies!
3. Want to use the leftover dough for some quick, frozen treats? Ice cream sandwich for the win!
- Bake the cookies for a minute or two longer than usual for that slightly crispier texture. Trust me, they will hold up better to the ice cream that way.
- Wait until the cookies are cool, then spread your favorite ice cream flavor between two cookies. Popular choices are endless: vanilla, chocolate chip, mint chocolate chip, you name it!
- Wrap the assembled ice cream sandwiches in plastic wrap or parchment paper. Freeze them for a few hours or overnight until firm. Enjoy!
4. Another awesome recipe idea for our leftovers is cookie dough truffles. The best part? You don’t even have to heat the oven!
- Mix some melted chocolate chips or cocoa powder with the leftover cookie dough to boost the chocolate flavor in the truffles. Been there, done that!
- Ball up the dough using your hands. Then, coat them in melted chocolate (dark, milk, or white chocolate work well).
- Of course, you can always get creative with toppings, too! Roll them in sprinkles, chopped nuts, shredded coconut, or even cocoa powder for variety.
- After coating, place the truffles on a baking sheet lined with parchment paper and refrigerate them until firm. The chocolate will set nicely and keep our dough from going all gooey.
FAQs
Can I Prepare These Cookies For My Camping Trips?
Yup! Just prepare the cookie dough following my recipe. But instead of baking right away, form the dough into balls and store them in an airtight container in the refrigerator or a cooler with ice packs.
When ready to bake, use a cast iron skillet heated over the campfire. Or you can use a portable camping oven (if you have one lying around, of course). Trust me, these oatmeal cookie dough balls will bake into delicious treats!
Can I Add Some Seasonal Twists To It?
Totally! For the holidays, I often add festive chopped candy canes or peppermint candies to the dough. Some red and green sprinkles for Christmas will be amazing, too.
How about tropical summer? Chopped dried mangoes or toasted coconut are our best friends; white chocolate chips also go extremely well with this theme.
Have fun with my oatmeal chocolate chip cookie recipe!
Discover More Unique Cookies Recipes:
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 ½ cups spooned and leveled all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup or 16 tbsp softened, unsalted butter, room temperature
- 1 cup packed dark or light brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 tbsp dark or unsulfured molasses (no blackstrap)
- 2 tsp pure vanilla extract
- 3 cups old-fashioned oats
- 1 ⅔ cups semisweet chocolate chips
- optional 1 ¼ tsp ground cinnamon
Instructions
- Mix the flour, baking soda, cinnamon, and salt in a medium bowl. Set that aside for now.
- In another large bowl, use a stand or hand mixer with a whisk attachment to beat the unsalted butter at medium-high until it’s smooth (~ 1 minute). Add granulated and brown sugar and keep beating until the mixture is creamy (~ 2 minutes).
- Add the large eggs, vanilla, and molasses, and beat at high speed ’til everything is well combined (~ 1 minute). Scrape the bowl’s sides and bottom to get everything mixed in.
- Gradually add dry ingredients (Step 1) to our wet mixture, mixing at low speed until combined. Toss in oats and chocolate chips (both types) while the mixer is still running low. Our dough should be dense and sticky at this point.
- Cover the cookie dough and let it sit in the fridge for 45 minutes to 3-4 days, then take it out to room temperature (~ 30 minutes).
- Preheat your oven to 350°F. Line your baking sheets with silicone mats or parchment paper. Scoop out the dough (about 3 tbsp per cookie) and spread it on your baking sheets, leaving about 4 inches between every two cookies.
- Bake for 13 to 15 minutes until the sides are lightly browned. The center parts will still look super soft.
- Let them sit for about 5 minutes on their baking sheets (out of the oven), then move them to the rack to chill completely.
- (Optional): While they still feel warm, press extra chocolate chips on top. Enjoy your chewy cookies!
Notes
- Old-fashioned rolled oats are best. Quick oats can be used, but they’ll absorb more moisture and make the cookies denser.
- You can freeze the leftover dough in balls or logs for later usage. Thaw the dough overnight in the refrigerator before baking.
- Ice cream sandwich: Bake the cookies slightly crispier than usual. 3. Once cool, sandwich them with your favorite ice cream flavor and freeze them for a few hours for a delightful treat.
- Cookie dough truffles (no-bake): Mix in some melted chocolate chips or cocoa powder for extra richness. Roll the dough into balls, then coat them in melted chocolate, sprinkles, or chopped nuts. Refrigerate until firm.
