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 good oatmeal cookie as the bottom for different add-ins corresponding to raisins, dried cranberries, and nuts. Cinnamon and a contact of molasses add that little one thing further.
I initially revealed this recipe in 2017 and have since added new images and useful success suggestions.
Right this moment we’re mixing huge 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 palms down one of the best oatmeal choco chip cookies I’ve ever made! Mushy 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 quite a bit! ★★★★★“
My Favourite Base Oatmeal Cookie Recipe
These gentle & 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 just about lots of 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 gentle heart and sufficient chew that the cookie gained’t instantly break while you bend it. A “sluggish 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 gentle, 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. A lot of chocolate in each single chunk. And for my fellow raisin lovers: strive subbing in half raisins. The dough is fairly much 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 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 somewhat skeptical about including the molasses, however it added a depth to the cookies that I wasn’t anticipating. Bookmarking to make use of once more for certain! ★★★★★“
Key Substances 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 fantastic flavors of those buttery, cinnamon-sweet cookies.
- Vanilla Extract, Cinnamon, & Salt: Every present taste. You may as well prime the cookies with somewhat 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—similar to I do for flourless peanut butter oatmeal cookies.
Tips on how 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 elements collectively. Simply the flour, cinnamon, baking soda, and salt—you’ll add the oats later. Use an electrical mixer for the moist elements, then add the dry elements and blend within the oats and chocolate chips.
The dough can be thick and sticky:
Chill the cookie dough. I like to recommend a minimum of 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 gentle, 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 accomplished when the perimeters are set and the facilities nonetheless look gentle. After baking, I wish to frivolously 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 gentle. Examine, test, test! Right this moment’s cookies have all of it.
And when you’re searching for a peanut butter model, strive my peanut butter oatmeal chocolate chip cookies subsequent!
Description
With oats, butter, and principally all brown sugar, you’re assured a gentle and chewy oatmeal cookie. Use this good oatmeal cookie as the bottom for different add-ins corresponding to raisins, dried cranberries, and nuts. Cinnamon and a contact of molasses add that little one thing further. To stop 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 elements to the moist elements and blend on low velocity till mixed. Beat within the oats and chocolate chips. Dough can be thick and sticky.
- Cowl and refrigerate the dough for a minimum of 45 minutes within the fridge (and as much as 4 days). If chilling for longer than a number of hours, permit to take a seat at room temperature for a minimum of 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 frivolously browned on the edges. The facilities will look very gentle.
- 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 lined at room temperature for as much as 1 week.
Notes
- Make Forward & Freezing Directions: You may 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 have to thaw. Learn my suggestions and tips on find out how 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 unbelievable taste. You’ll want to use unsulphured or darkish molasses (don’t use blackstrap; I favor Grandma’s model). In the event you don’t have any, merely depart it out. Don’t change with anything. Likewise, cinnamon provides taste as effectively. Not needed, however it certain is tasty!
- Totally different Dimension 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 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 may add both. I like to recommend 1 cup (180g) chocolate chips and three/4 cup both raisins (110g) or chopped walnuts or pecans (100g).