Oatmeal Chocolate Chip Cookies are morsels of chewy, oat-y goodness with a hint of chocolate! Enjoy warm or at room temperature
Oatmeal Chocolate Chip Cookies
These cookies are the best of two worlds, chocolate chip cookie world and oatmeal cookie world *swoon*. If you’re looking for a soft, chewy and chocolatey oatmeal cookie recipe, you’ve found it. Super simple to make and even easier to eat, enjoy right out of the oven or at room temperature. Plus I have all of the storing tips, including freezing these cookies (baked or unbaked).
Main Ingredients Needed
Gather up your cookie making ingredients for these Oatmeal Chocolate Chip Cookies! Simple ingredients come together to make amazing results, here’s what you’ll need:
- Salted Butter – If you prefer unsalted butter, increase the salt to 1 teaspoon. Don’t forget to soften (plan ahead)!
- Granulated + Brown Sugar – to sweeten. Brown sugar keeps these cookies soft.
- Eggs – this helps add structure and provides the right texture.
- Vanilla + Salt – for delicious flavor!
- Rolled Oats – it wouldn’t be an oatmeal cookie without oats! I recommend using old fashioned rolled oats.
- All-Purpose Flour – this fills out the cookies.
- Baking Soda + Powder – the leavening for the dough.
- Chocolate Chips – I used semi-sweet regular sized chocolate chip cookies but I also love using mini chocolate chips (for evenly distributed chocolate morsels). Add them in the dough and on top, right before baking, for pretty results.
How to Make Oatmeal Chocolate Chip Cookies
For full details on how to make Oatmeal Chocolate Chip Cookies see the recipe card down below 🙂
1. Prep + Preheat
Preheat the oven to 325 degrees F. Line two light colored baking sheets with parchment paper and set aside.
2. Make the Cookie Dough
To make the dough start by creaming butter and sugars together. Add in the eggs and vanilla. Mix until light and fluffy. To that add in the dry ingredients and mix until a dough forms. Mix in the chocolate chips by hand.
3. Bake + Cool
Scoop onto prepared baking sheets and bake 12-14 minutes or until the edges are lightly browned and the centers are puffed but still slightly soft-looking. Cool 3 minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.
Storing Instructions
The best way to store these oatmeal chocolate chip cookies is in an airtight container (such as a gallon sized ziploc bag) with a piece of plain white bread. The bread regulates the moisture content in the container keeping your cookies soft for days! Up to 5 days to be exact, but don’t worry this treat usually doesn’t last that long (aka my whole family devours them).
Freezing
The beauty of cookies is that you can make them ahead of time and freeze either baked or unbaked!
Baked. Make, bake and allow cookies to cool completely. Store in an airtight freezer safe container for up to 2 months. To reheat, warm in the microwave for 10-15 seconds each. Careful not to burn yours, each microwave works a little differently so keep a close eye on yours.
Unbaked. Make and scoop cookies into balls. Freeze on the baking sheet until completely frozen. You can then transfer cookie dough balls into an airtight freezer safe container for up to 3 months. To bake, transfer desired amount of cookies onto a parchment lined baking sheet and bake for a couple more minutes than what is specified in the recipe card.
More Cookies to Try!
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1/4 cup rolled oats
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
Instructions
- Preheat the oven to 325 degrees F. Line two light colored baking sheets with parchment paper and set aside.
- To make the dough start by creaming butter and sugars together. Add in the eggs and vanilla. Mix until light and fluffy. To that add in the dry ingredients and mix until a dough forms. Mix in the chocolate chips by hand.
- Scoop onto prepared baking sheets and bake 12-14 minutes or until the edges are lightly browned and the centers are puffed but still slightly soft-looking. Cool 3 minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.
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