Cookies Recipe Oatmeal! These oatmeal chocolate chip cookies with oats, butter, and brown sugar are the softest, chewiest oatmeal cookies I’ve ever baked. Use this wonderful oatmeal biscuit as a foundation for various ingredients like raisins, dried cranberries, and nuts. Cinnamon and a hint of molasses provide a special touch. These oatmeal chocolate chip cookies are the greatest!
Have you tried my recipe for chewy chocolate chip cookies? I have the recipe memorized and make them frequently! But it’s time to add another renowned recipe to our arsenal of chocolate chip cookies. Today we’re combining huge chewy oats with loads of butter, brown sugar, molasses, cinnamon, and… beautiful chocolate chips. Cookies Recipe Oatmeal!
Start heating up your ovens!
This is my favorite oat cookie base recipe.
My base oatmeal cookie recipe is the foundation for today’s soft and chewy oatmeal chocolate chip cookies. This basic recipe rapidly became my favorite and appears frequently in Sally’s Cookie Addiction. I believe in having a few foundation recipes from which you may create literally hundreds of variations. For instance, consider my go-to muffin recipe. Or my favorite vanilla cupcake recipe, which can be adapted into a variety of flavors, including peanut butter and jelly cupcakes, piata cupcakes, pistachio cupcakes, chocolate caramel coconut cupcakes, and mimosa cupcakes. Cookies Recipe Oatmeal!
Oatmeal Chocolate Chip Cookies Recipe
I really like this recipe since the preparation is quick and easy—no dough chilling is required!
- Combine the dry ingredients in a mixing bowl. Just the flour, cinnamon, baking soda, and salt—the oats will be added later. Cookies Recipe Oatmeal!
- Combine the wet ingredients.
- Mix together the wet and dry ingredients.
- Combine the oats and chocolate chips in a mixing bowl. The resulting dough will be thick and sticky.
- The cookie dough should be chilled. I recommend chilling the cookies for at least 45 minutes to prevent them from spreading.
- Scoop cookie dough into little balls. 3 Tablespoons dough for each cookie—yes, they are BIG!
- Bake. When the borders are firm but the centers are still soft, the cookies are done.
Tip from the Baker: Use a cookie scoop. When preparing chocolate chip cookies, I never use a cookie scoop, but I swear by it when making oatmeal cookies. Oatmeal cookie dough is quite lumpy and soft, and it can get rather sticky. A cookie scoop not only keeps things tidy but also ensures that all cookies are the same size and form. The big cookie scoop, which contains 3 Tablespoons of cookie dough, is my recommendation. That’s exactly what these hearty chocolate chip oatmeal cookies are striving for. They’re enormous. Cookies Recipe Oatmeal!
Why Will You Enjoy These Oatmeal Chocolate Chip Cookies?
What are the three qualities I seek in oatmeal cookies? Slow bending, chewy deliciousness, and extreme softness. Check, check, and double-check! (This recipe is quite similar to my oatmeal raisin cookies.) These oatmeal chocolate chip cookies have a slightly crunchy exterior, a soft middle, and enough chew to not shatter when bent. A “slow bend cookie,” as I like to call them, is what distinguishes a standard oatmeal cookie from a truly wonderful oatmeal cookie. They also include:
- Super soft and filling. Cookies Recipe Oatmeal!
- Exceptionally buttery and delicious. Using more brown sugar than white sugar results in a more delicious foundation.
- The chewiness is due to the use of old-fashioned oats. Thick old-fashioned whole rolled oats, rather than quick oats, provide a chewier biscuit. Quick oats are thinner and more powdery; the texture is simply not the same.
- Extra chocolate chips on top! I prefer to mix normal and small chocolate chips. This ensures that there is more chocolate in every bite. For my fellow raisin fans, try substituting 1⁄2 raisins for the chocolate chips. THE BEST COOKIE EVER Cookies Recipe Oatmeal!
- They taste exactly like granny used to make them. The 1 tablespoon of molasses is what gives these the flavor of grandma’s old-fashioned oatmeal cookies. I highly advise you.
Easy Oatmeal Cookies Ingredients
- Oatmeal from the past. If you use quick oats, the texture will be different. Furthermore, they absorb differently, thus cookies may get dry. Cookies Recipe Oatmeal!
- Flour for all purposes. Flour can be bleached or unbleached in this recipe.
- Baking soda and baking powder The combination of the two results in cookies with just enough lift.
- Cinnamon. If you want more spice flavor, add 1/4 teaspoon nutmeg and ginger.
- Salt. If you leave this out, your cookies will taste bland.
- Butter, unsalted. Take care not to over-soften the butter. Cookies will spread less if the butter is semi-firm.
- Granulated sugar with light brown sugar The result is a soft, chewy cookie with a mild caramel flavor from the brown sugar.
- Eggs. Everything is held together by them. Use cold eggs to make the cookies spread less.
- Vanilla. You might also use vanilla bean paste in this recipe.
- Raisins. The greatest results will come from a newly opened packet; however, avoid using those that are all quite dry. Cookies Recipe Oatmeal!
- Walnuts. Optional, but who doesn’t want a crunchy crunch to go with their oats?
Can I substitute chocolate chips?
Chocolate chips also work well here. Simply leave out the raisins and replace them with 1 cup of semi-sweet chocolate chips. Cookies Recipe Oatmeal!
Is it okay to use salted butter?
Yes. If you just have salted butter on hand, it will be enough. Simply leave away the salt because a stick of salted butter contains around 1/4 teaspoon salt, Cookies Recipe Oatmeal, oatmeal raisin cookies.
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Cookies Recipe Oatmeal
A soft and chewy oatmeal cookie is ensured when you use oats, butter, and primarily brown sugar. Use this wonderful oatmeal biscuit as a foundation for various ingredients like raisins, dried cranberries, and nuts. Cinnamon and a hint of molasses provide a special touch. These oatmeal chocolate chip cookies are the greatest!
- In a medium mixing basin, combine the flour, cinnamon, baking soda, and salt. Set aside.
- In a large mixing basin, cream the butter on medium-high speed with a hand mixer or a stand mixer fitted with a paddle attachment until creamy, about 1 minute.
- Add the brown sugar and granulated sugar and mix on medium-high speed for 2 minutes, or until creamy.
- Add the eggs, molasses, and vanilla and mix on high speed for 1 minute, or until incorporated. Scrape along the sides and up the bottom of the basin, then blend as required.
- Mix the dry ingredients into the wet components on low until well blended.
- Beat in the oats and both types of chocolate chips on low speed with the mixer. The dough will be dense and sticky.
- Refrigerate the dough, covered, for at least 45 minutes (and up to 4 days). Allow the dough to remain at room temperature for at least 30 minutes before rolling and baking if refrigerated for more than a few hours.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Use parchment paper or silicone baking mats to line baking sheets. Place aside.
- Scoop the cookie dough with a big cookie scoop, about 3 Tablespoons for each cookie, and arrange 4 inches apart on baking sheets. Bake for 13-14 minutes, or until the edges are gently browned. The cores will seem soft.
- Remove from the oven and rest for 5 minutes on the baking sheet before transferring to a wire rack to cool fully. While the cookies are still warm, I like to push a few additional chocolate chips into the tops—purely for aesthetic purposes!
- Cookies may be stored at room temperature and covered, for up to a week.
- Make Ahead and Freeze Make the cookie dough ahead of time and refrigerate it in the refrigerator for up to 4 days. (See step three.) Baked cookies can be stored in the freezer for up to 3 months. Unbaked cookie dough balls can be stored in the freezer for up to 3 months. No need to defrost frozen cookie dough balls; bake for an additional minute. Click here for my cookie dough freezing tips and tricks.
- Molasses: 1 tablespoon of molasses contributes to the amazing flavor of these cookies. Simply leave it out if you don’t have any. Do not substitute anything else. Similarly, cinnamon gives a taste. It’s not required, but it definitely is tasty!
- I prefer to use 1 and 1/4 cups standard size chocolate chips and 1/2 cup micro chocolate chips. Using different sizes ensures that each bite has more chocolate. Of course, you may use 1 and 3/4 cups standard size chocolate chips instead. You might also combine 1 cup chocolate chips and 3/4 cup raisins. Yum!
- Amount Per Serving
- Calories 74
- Calories from Fat 5
- % Daily Value *
- Total Fat 0.5g1%
- Sodium 48mg2%
- Total Carbohydrate 16g6%
- Sugars 6g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.