Oatmeal Chocolate Chip Cookies are a classic and this version is soft and chewy! They’re so good, you’re gonna want to whip up a double batch!
A CLASSIC COOKIE RECIPE
Are you in the mood for a soft, warm cookie straight out of the oven? Then you must make a batch of these simple Oatmeal Chocolate Chip Cookies! This classic cookie combination creates a thick and chewy cookie that no one can resist. Plus, they’re super easy to make—you don’t need any special ingredients or equipment. I think making cookies is also a great way to get the kids in the kitchen to help!
FREQUENTLY ASKED QUESTIONS:
They do flatten out or spread out a bit just as they cool, but they’re still thick and chewy type cookies. You can flatten them a bit by pushing gently down on them when they come out of the oven. Obviously be careful doing this since they’ll be hot.
Oatmeal cookies can be a slightly healthier alternative to regular cookies due to their content of wholesome ingredients such as oats (and whole wheat flour if you choose to use that). They also usually have less sugar than regular cookies. However, oatmeal cookies still include butter and sugar, so they aren’t considered super healthy desserts, but may be a healthier alternative than other cookie options. Consider using sugar alternatives.
Oatmeal cookies can become hard if they are left in the oven too long. The moisture from the ingredients, such as oats and butter, can evaporate over time, causing them to become dry and hard. Additionally, the ingredients used may be a factor; using too much flour or butter can cause the cookies to become overly crisp.
Storing them improperly can also contribute to hardening; cookies should be stored in an airtight container away from heat and sunlight for optimal freshness.
The secret to getting chewy cookies lies in the ingredients and baking method. Using a combination of brown sugar and butter provides moisture, resulting in a chewy texture. Using fresh baking soda helps with leavening, allowing for chewy cookies to have the right amount of rise. Finally, slightly underbaking the cookies can help keep them soft and chewy as well. Personally, I prefer my chocolate chip cookies to be slightly underbaked for maximum gooey-ness.
No. Margarine is mainly oil and will result in a flatter cookie that is not as soft and chewy. Only use real butter here.
Softened (room temperature) butter is important to recipes to help it be incorporated fully into a recipe but you don’t want it melted. This does not allow for those milk solids to rap air pockets while baking which gives you that soft, chewy cookie we’re going for. Generally I will stick my butter out on the counter the night before I need it. Or, if you forgot to do that, head over to Real Simple for quick ways to soften butter (without melting!)
Yup! Baked cookies can be flash frozen and stored in a freezer safe container or bag for up to 2-3 months.
Additionally, you can freeze oatmeal cookie dough balls for up to 4 months (also using the flash freeze method). When ready to bake, simply remove them from the freezer and bake them, no need to thaw the dough first.
Oatmeal cookies should be stored in an airtight container. You can keep them at room temperature for up to 5-7 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- unsalted butter – you can use salted butter, just leave out the additional salt in the recipe
- granulated sugar
- light brown sugar – you can use dark brown sugar for a deeper molasses flavor.
- large egg – it’s good to have all your ingredients at room temperature including eggs. This helps for maximum softness and chewiness in baked goods.
- vanilla extract
- all-purpose flour – you can use self-rising flour just leave out the baking soda and salt in this recipe since self-rising flour already has those ingredients included. You can even go with a whole wheat flour here too.
- baking soda – make sure your baking soda is fresh! Most cookies don’t rise properly because of old baking soda.
- kosher salt – you can use regular table salt if you don’t have kosher.
- quick cooking oats – this is important, if you use old-fashioned oats, they will not blend as well into the recipe and be much too chewy.
- semi-sweet mini chocolate chips – I like the mini so the chocolate flavor doesn’t overwhelm all the other flavors in the cookie but you can use regular chocolate chips if you prefer or dark chocolate chips.
- chopped pecans – this is optional if you don’t prefer pecans or you can switch out with walnuts.
HOW TO MAKE OATMEAL CHOCOLATE CHIP COOKIES
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a medium mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric hand mixer (or with a stand mixer.)
Add the egg and vanilla extract to the bowl and mix until incorporated.
Stir in the all-purpose flour, baking soda and salt.
Gently stir in the quick oats, chocolate chips, and 1/2 cup of the crushed pecans, mixing well.
Use a 3 tablespoon cookie scoop to create cookie dough balls and place them about 3 inches apart on the prepared baking sheet.
Bake the cookies for about 8-9 minutes or until the edges start to turn golden brown. Avoid overbaking. Remove the baking sheet from the oven and immediately sprinkle the remaining crushed pecans on top of the cookies (optional). Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a cooling rack. Enjoy!
CRAVING MORE RECIPES?
Oatmeal Chocolate Chip Cookies
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup quick cooking oats
- 1 cup semi-sweet mini chocolate chips
- ½ cup chopped pecans extra to garnish
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric hand mixer (or with a stand mixer.)
- Add the egg and vanilla extract to the bowl and mix until incorporated.
- Stir in the all-purpose flour, baking soda and salt.
- Gently stir in the quick oats, chocolate chips, and 1/2 cup of the crushed pecans, mixing well.
- Use a 3 tablespoon cookie scoop to create cookie dough balls and place them about 3 inches apart on the prepared baking sheet.
- Bake the cookies for about 8-9 minutes or until the edges start to turn golden brown. Avoid overbaking.
- Remove the baking sheet from the oven and immediately sprinkle the remaining crushed pecans on top of the cookies (optional).
- Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a cooling rack. Enjoy!
- You can freeze cookie dough balls, or baked cookies to have some extra ones for later.
- Leftover cookies should be stored in an airtight container and can be kept room temp for up to 5-7 days or frozen for up to 3 months.
- To flatten your cookies a bit, push the nuts down into the cookies after they have come out of the oven.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.