These oatmeal chocolate chip cookies are made with oats, butter, and brown sugar and are the softest, chewiest oatmeal cookies to return out of my kitchen. Use this excellent oatmeal cookie as the bottom for different add-ins akin to raisins, dried cranberries, and nuts. Cinnamon and a contact of molasses add that little one thing additional.
I initially revealed this recipe in 2017 and have since added new photographs and useful success suggestions.
Right this moment we’re mixing large chewy oats with the flavors of butter, brown sugar, a contact of molasses, a splash of cinnamon, and a mountain of chocolate chips.
One reader, Kelly commented: “These are fingers down the very best oatmeal choco chip cookies I’ve ever made! Tender and chewy, I adopted the recipe precisely apart from including 1/2 cup chopped walnuts. Perfection. ★★★★★“
And one other, Valerie, commented: “Extra compliments than I’ve ever heard from my household and associates, and I bake rather a lot! ★★★★★“
My Favourite Base Oatmeal Cookie Recipe
These delicate & chewy oatmeal chocolate chip cookies begin from my base oatmeal cookie recipe and it makes fairly a couple 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 be able to develop nearly tons of of variations. For instance: my customary muffin recipe. This chocolate cookie dough and this peanut butter cookie dough have each impressed fairly a couple of spin offs as nicely.
The cookies have a barely crisp edge with a delicate middle and sufficient chew that the cookie gained’t instantly break once you bend it. A “gradual bend cookie” as I prefer 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 delicate, buttery, and flavorful. Utilizing extra brown sugar than white helps assure a flavorful base.
- Tremendous chewy because of old style oats. Thick entire 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: strive subbing in half raisins. The dough is fairly just like my oatmeal raisin cookies.
- Style identical to grandma’s. I discover the 1 Tablespoon of molasses is what makes these style like grandma’s old style oatmeal cookies. I strongly encourage including it.
In regards to the molasses, one reader, Hannah, commented: “These cookies are FANTASTIC! I’ll admit, I used to be a bit 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 Elements You Want & Why:
- Baking Soda: Baking soda helps the cookies rise and unfold.
- Butter: Butter is the bottom of any scrumptious cookie recipe. Be sure you are utilizing room-temperature butter.
- Brown Sugar & Granulated Sugar: Sugar shouldn’t be 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 unimaginable taste and (2) it accommodates 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 can even high the cookies with a bit flaky sea salt for extra taste.
- Oats: Oats present a chewy texture, and there’s no scarcity on this dough! I exploit and suggest quaint entire oats right here—identical to I do for flourless peanut butter oatmeal cookies.
How one can 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 will probably be thick and sticky:
Chill the cookie dough. I like to recommend no less than 45 minutes within the fridge, which helps stop the cookies from overspreading.
How Massive 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 big cookies (pictured), or 3 T. (60g) for XL cookies!
Success Tip: Use a cookie scoop. Oatmeal cookie dough is tremendous chunky and delicate, 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 dimension and form.
The cookies are executed when the sides are set and the facilities nonetheless look delicate. After baking, I prefer to evenly press a couple of extra chocolate chips into the tops of the cookies whereas they’re nonetheless heat. That is elective and only for seems to be. I additionally add a light-weight sprinkling of flaky sea salt, which, once more, is elective.
Listed here are the three traits we must always search for in oatmeal cookies: Gradual bend, chewy goodness, and extremely delicate. Verify, examine, examine! Right this moment’s cookies have all of it.
And for those who’re in search of a peanut butter model, strive my peanut butter oatmeal chocolate chip cookies subsequent!
Description
With oats, butter, and largely all brown sugar, you’re assured a delicate and chewy oatmeal cookie. Use this excellent oatmeal cookie as the bottom for different add-ins akin to raisins, dried cranberries, and nuts. Cinnamon and a contact of molasses add that little one thing additional. 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 velocity till mixed and creamed, about 3 minutes. Add the eggs, molasses, and vanilla and beat on excessive velocity till mixed, about 1 minute. Scrape down the edges 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 velocity till mixed. Beat within the oats and chocolate chips. Dough will probably be thick and sticky.
- Cowl and refrigerate the dough for no less than 45 minutes within the fridge (and as much as 4 days). If chilling for longer than a couple of hours, enable to sit down at room temperature for no less than half-hour earlier than rolling and baking as a result of the dough will probably 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 evenly browned on the edges. The facilities will look very delicate.
- 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 utterly. Whereas the cookies are nonetheless heat, I prefer to press a couple of extra chocolate chips into the tops and sprinkle with flaky sea salt—each are elective!
- Cookies keep contemporary 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 nicely for as much as 3 months. Unbaked cookie dough balls freeze nicely for as much as 3 months. Bake frozen cookie dough balls for an additional minute, no must thaw. Learn my suggestions and tips on the way to 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 unimaginable taste. Make sure you use unsulphured or darkish molasses (don’t use blackstrap; I choose Grandma’s model). In the event you don’t have any, merely go away it out. Don’t exchange with the rest. Likewise, cinnamon provides taste as nicely. Not crucial, nevertheless it certain is tasty!
- Completely different Measurement Cookies: Use 1.5 Tablespoons (30g) for regular-size cookies, 2 T. (40g) for big cookies (what’s pictured), or 3 T. (60g) for XL cookies. The bake time will probably 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).
