These oatmeal chocolate chip cookies are made with oats, butter, and brown sugar and are the softest, chewiest oatmeal cookies to come back out of my kitchen. Use this excellent oatmeal cookie as the bottom for different add-ins reminiscent of raisins, dried cranberries, and nuts. Cinnamon and a contact of molasses add that little one thing further.
I initially printed this recipe in 2017 and have since added new photographs and useful success ideas.
In the present day we’re mixing large chewy oats with the flavors of butter, brown sugar, a contact of molasses, a touch of cinnamon, and a mountain of chocolate chips.
One reader, Kelly commented: “These are palms down the perfect oatmeal choco chip cookies I’ve ever made! Smooth and chewy, I adopted the recipe precisely aside from including 1/2 cup chopped walnuts. Perfection. ★★★★★“
And one other, Valerie, commented: “Extra compliments than I’ve ever heard from my household and buddies, and I bake rather a lot! ★★★★★“
My Favourite Base Oatmeal Cookie Recipe
These smooth & chewy oatmeal chocolate chip cookies begin from my base oatmeal cookie recipe and it makes fairly a number of appearances in my cookbook, Sally’s Cookie Habit. I’m a agency believer in having a handful of base recipes from which you’ll develop nearly a whole lot of variations. For instance: my normal muffin recipe. This chocolate cookie dough and this peanut butter cookie dough have each impressed fairly a number of spin offs as effectively.
The cookies have a barely crisp edge with a smooth middle and sufficient chew that the cookie gained’t instantly break while you bend it. A “gradual bend cookie” as I wish to name them—and that is the important thing distinction between a common oatmeal cookie and a actually nice oatmeal cookie.
They’re additionally:
- Supremely smooth, buttery, and flavorful. Utilizing extra brown sugar than white helps assure a flavorful base.
- Tremendous chewy due to old school oats. Thick complete rolled oats, not fast oats, assure a chewier cookie. Fast oats are finer; you merely don’t get the identical texture.
- Loaded with chocolate chips. Numerous chocolate in each single chunk. And for my fellow raisin lovers: attempt subbing in half raisins. The dough is fairly just like my oatmeal raisin cookies.
- Style similar to grandma’s. I discover the 1 Tablespoon of molasses is what makes these style like grandma’s old school oatmeal cookies. I strongly encourage including it.
Concerning the molasses, one reader, Hannah, commented: “These cookies are FANTASTIC! I’ll admit, I used to be a bit of skeptical about including the molasses, nevertheless it added a depth to the cookies that I wasn’t anticipating. Bookmarking to make use of once more for certain! ★★★★★“
Key Components You Want & Why:
- Baking Soda: Baking soda helps the cookies rise and unfold.
- Butter: Butter is the bottom of any scrumptious cookie recipe. Ensure you are utilizing room-temperature butter.
- Brown Sugar & Granulated Sugar: Sugar just isn’t solely used for sweetness, but in addition for offering construction and tenderness. I like to make use of extra brown sugar than white sugar as a result of (1) it has unbelievable taste and (2) it incorporates extra moisture than white, which produces a softer cookie.
- Molasses: Molasses is my secret ingredient! 1 scant Tablespoon enhances all of the great flavors of those buttery, cinnamon-sweet cookies.
- Vanilla Extract, Cinnamon, & Salt: Every present taste. You too can high the cookies with a bit of flaky sea salt for extra taste.
- Oats: Oats present a chewy texture, and there’s no scarcity on this dough! I take advantage of and advocate quaint complete oats right here—similar to I do for flourless peanut butter oatmeal cookies.
The way to Make Oatmeal Chocolate Chip Cookies
I particularly love this recipe as a result of the method is fast & easy—with minimal dough chilling.
Whisk the dry substances collectively. Simply the flour, cinnamon, baking soda, and salt—you’ll add the oats later. Use an electrical mixer for the moist substances, then add the dry substances and blend within the oats and chocolate chips.
The dough can be thick and sticky:
Chill the cookie dough. I like to recommend at the very least 45 minutes within the fridge, which helps stop the cookies from overspreading.
How Giant Do I Make the Cookies?
These are drop-style cookies, so scoop the dough and drop it onto the baking sheets. 1.5 Tablespoons (30g) for regular-size cookies, 2 T. (40g) for giant cookies (pictured), or 3 T. (60g) for XL cookies!
Success Tip: Use a cookie scoop. Oatmeal cookie dough is tremendous chunky and smooth, and this one can get fairly sticky. A cookie scoop not solely prevents a large number, it additionally helps guarantee all cookies are the identical measurement and form.
The cookies are completed when the perimeters are set and the facilities nonetheless look smooth. After baking, I wish to flippantly press a number of extra chocolate chips into the tops of the cookies whereas they’re nonetheless heat. That is non-obligatory and only for seems to be. I additionally add a lightweight sprinkling of flaky sea salt, which, once more, is non-obligatory.
Listed here are the three traits we should always search for in oatmeal cookies: Gradual bend, chewy goodness, and extremely smooth. Test, test, test! In the present day’s cookies have all of it.
And in case you’re searching for a peanut butter model, attempt my peanut butter oatmeal chocolate chip cookies subsequent!
Description
With oats, butter, and principally all brown sugar, you’re assured a smooth and chewy oatmeal cookie. Use this excellent oatmeal cookie as the bottom for different add-ins reminiscent of raisins, dried cranberries, and nuts. Cinnamon and a contact of molasses add that little one thing further. To forestall the cookies from over-spreading, don’t skip the transient dough refrigeration in step 4.
- In a medium bowl, whisk the flour, cinnamon, baking soda, and salt collectively. Put aside.
- In a big bowl utilizing a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar collectively on medium-high pace till mixed and creamed, about 3 minutes. Add the eggs, molasses, and vanilla and beat on excessive pace till mixed, about 1 minute. Scrape down the perimeters and backside of the bowl and beat once more as wanted to mix.
- Add the dry substances to the moist substances and blend on low pace till mixed. Beat within the oats and chocolate chips. Dough can be thick and sticky.
- Cowl and refrigerate the dough for at the very least 45 minutes within the fridge (and as much as 4 days). If chilling for longer than a number of hours, enable to sit down at room temperature for at the very least half-hour earlier than rolling and baking as a result of the dough can be fairly agency.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Put aside.
- Use a medium cookie scoop to scoop the cookie dough, about 2 Tablespoons (40g) of dough per cookie, which is a heaping cookie scoop-ful, and place 3 inches aside on the baking sheets. Bake for 13–14 minutes or till flippantly browned on the perimeters. The facilities will look very smooth.
- Take away from the oven and permit cookies to chill on the baking sheet for five minutes earlier than transferring to a cooling rack to chill fully. Whereas the cookies are nonetheless heat, I wish to press a number of extra chocolate chips into the tops and sprinkle with flaky sea salt—each are non-obligatory!
- Cookies keep recent coated at room temperature for as much as 1 week.
Notes
- Make Forward & Freezing Directions: You can also make the cookie dough and chill it within the fridge for as much as 4 days. See step 4. Baked cookies freeze effectively for as much as 3 months. Unbaked cookie dough balls freeze effectively for as much as 3 months. Bake frozen cookie dough balls for an additional minute, no must thaw. Learn my ideas and methods on how one can freeze cookie dough.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowl | Whisk | Electrical Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Molasses: 1 Tablespoon of molasses helps give these cookies unbelievable taste. Make sure you use unsulphured or darkish molasses (don’t use blackstrap; I want Grandma’s model). For those who don’t have any, merely depart it out. Don’t change with the rest. Likewise, cinnamon provides taste as effectively. Not obligatory, nevertheless it certain is tasty!
- Totally different Measurement Cookies: Use 1.5 Tablespoons (30g) for regular-size cookies, 2 T. (40g) for giant cookies (what’s pictured), or 3 T. (60g) for XL cookies. The bake time can be a minute or so shorter for regular-size and a minute or so longer for XL cookies.
- Can I Add Raisins or Chopped Nuts? Sure, you possibly can add both. I like to recommend 1 cup (180g) chocolate chips and three/4 cup both raisins (110g) or chopped walnuts or pecans (100g).